Chicken Piccata is a tasty Italian dish featuring tender chicken cooked with lemon, capers, and butter. It’s bright, tangy, and super easy to whip up for dinner!
Whenever I make this dish, the lemony smell fills the kitchen and reminds me of sunny days. Serve it with pasta or bread, and you have a meal that feels special without much fuss!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts keep things lean and tender. If you prefer, you can use chicken thighs which offer more flavor; just adjust cooking time as they may take a bit longer.
Flour: All-purpose flour is the usual pick for dredging. For a gluten-free option, almond flour or a gluten-free flour blend works well, though they may alter the texture slightly.
White Wine: Dry white wine is essential for this dish’s flavor. If avoiding alcohol, chicken broth is a perfect substitute. I personally like to use a Sauvignon Blanc for this recipe!
Capers: These little flavor bombs add tanginess to the dish. If you can’t find them, green olives can be a nice alternative, though the taste will be a bit different.
How Can You Ensure the Chicken Stays Tender and Juicy?
One of the most crucial steps is to prepare your chicken well. Whether you choose to halve or pound your chicken breasts, aim for even thickness. This ensures uniform cooking.
- Season generously with salt and pepper; the seasonings need to penetrate the meat.
- Dredge lightly in flour, which helps create a crispy coating while keeping the chicken moist.
- Cook in hot oil but don’t overcrowd the skillet. This prevents steaming and keeps that golden brown effect.
When the chicken is golden on both sides, remove and let it rest under foil. This keeps the juices in while you prepare your sauce!
How to Make Chicken Piccata
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts, halved horizontally or pounded thin
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1/2 cup dry white wine (or chicken broth)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup capers, drained
- Fresh lemon slices, for garnish
- Fresh parsley, chopped, for garnish
- Cooked white rice or pasta, for serving (optional)
How Much Time Will You Need?
This Chicken Piccata recipe takes about 15 minutes to prepare and another 10-12 minutes to cook. Total, you’re looking at around 30 minutes. Perfect for a quick weeknight dinner that feels a bit fancy!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by slicing your chicken breasts in half horizontally to create thinner pieces, or you can pound them to a uniform thickness of about 1/2 inch. Season both sides of the chicken with salt and freshly ground black pepper.
2. Dredge in Flour:
On a large plate, place the flour for dredging. Take each piece of chicken and lightly coat it in the flour, shaking off any excess to avoid clumping.
3. Brown the Chicken:
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the chicken pieces carefully. Cook until they are golden brown and cooked through, which should take about 3-4 minutes on each side. After that, transfer the chicken to a plate and cover it with foil to keep warm.
4. Make the Sauce:
In the same skillet, reduce the heat to medium. Pour in the white wine (or chicken broth) to deglaze the pan, using a wooden spoon to scrape off any tasty brown bits stuck at the bottom. Let the mixture simmer for 2 minutes.
5. Add Citrus and Capers:
Next, add the fresh lemon juice and drained capers to the skillet. Cook for another 2 minutes so the flavors can meld together beautifully.
6. Finish the Sauce:
Take the skillet off the heat and mix in the remaining 2 tablespoons of butter. This will make your sauce nice and smooth with a rich flavor.
7. Combine Chicken and Sauce:
Return the chicken to the skillet, making sure each piece is coated with that delicious sauce. Let it sit for 1-2 minutes to warm through.
8. Serve Deliciously:
Plate the chicken and drizzle the sauce over the top. You can garnish with fresh lemon slices and a sprinkle of chopped parsley for that extra pop! Serve right away with white rice or pasta to soak up all that wonderful sauce.
Enjoy your tangy and buttery Chicken Piccata!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are a great option for added flavor. Just be sure to adjust the cooking time a bit, as they may take a little longer to cook through than breasts. Aim for an internal temperature of 165°F (75°C).
What Can I Substitute for White Wine?
If you prefer not to use wine, chicken broth is an excellent substitute. It maintains the dish’s flavor, and if you want a bit of acidity, you can add an extra splash of lemon juice.
How Do I Store Leftovers?
Store any leftover Chicken Piccata in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, adding a splash of broth or water to keep it from drying out.
Can I Make This Dish Ahead of Time?
While it’s best enjoyed fresh, you can prepare the sauce and cook the chicken earlier in the day. Refrigerate separately and reheat gently together when you’re ready to serve.
