Chicken Piccata Recipe is made with lightly breaded chicken breasts simmered in a silky lemon and butter sauce. It’s absolutely delicious!
Author’s Notes
From Restaurant Crush to At-Home Favorite
The first time I had chicken piccata was at the restaurant I worked at years ago.
When the chef let us sample the dish (it was a special that night), I was instantly obsessed. I remember thinking it was the best chicken I had ever eaten.
Maybe that’s why it has taken me so long to share my own version. I wanted it to taste just as good as that first memory.
And, well, I feel like I finally nailed my own chicken piccata recipe! It’s savory, buttery, bright with lemon, and so wonderfully full of flavor. The first bite had me smiling and thinking, yep, this really might be the best chicken ever.
Ingredients In This Chicken Piccata Recipe
| Ingredient | Helpful Notes |
|---|---|
| Chicken breasts | Pound thin so they cook evenly and stay tender. Chicken thighs work too if you prefer darker meat. |
| Flour, Parmesan, garlic powder | This creates a light crust. Use finely grated refrigerated Parmesan so it blends smoothly. |
| Olive oil & butter | Using both gives you flavor and better browning. Add more as needed when cooking in batches. |
| Garlic, chicken stock, lemon juice & zest | These form the base of the sauce. Always use fresh lemon juice and zest only the outer peel. |
| Capers & parsley | Small capers packed in brine are best. Parsley adds a fresh finish right at the end. |
How To Make This Chicken Piccata Recipe
- Prep: Pound chicken thin, season with salt and pepper, coat with oil.
- Coat: Dredge lightly in breading mixture.
- Cook: Heat oil and butter, sear chicken until golden on both sides, then set aside.
- Sauce: Sauté garlic, add stock, lemon juice, zest, and capers; simmer to reduce.
- Finish: Lower heat, swirl in butter until sauce is glossy and slightly thickened.
- Serve: Spoon sauce over chicken and garnish with parsley.
Chicken Recipes Everyone Loves
Chicken Piccata Recipe
Video
Equipment
Ingredients
- 1 pound boneless, skinless chicken breasts cut into 6 pieces (2 breasts)
- 1/4 cup flour
- 1/4 cup grated Parmesan cheese sandy texture, see note 1
- 1 teaspoon garlic powder
- 3 tablespoons olive oil divided, plus more as needed
- 1 tablespoon unsalted butter plus more as needed
- Salt and pepper
- 1 teaspoon olive oil
- 1 teaspoon minced garlic
- 1/2 cup chicken stock
- 1/3 cup lemon juice plus 1 teaspoon lemon zest
- 3 tablespoons capers in brine drained
- 2 tablespoons unsalted butter
- 2 teaspoons parsley finely chopped, optional
Instructions
- Prepare the chicken: In a shallow bowl, mix flour, Parmesan, garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cut each chicken breast into 3 pieces, then pound each piece between two sheets of plastic wrap until 1/4-inch thick.
- Coat the chicken: Rub chicken with 1 tablespoon olive oil (spread between both sides). Dredge evenly in the flour mixture, shaking off excess.
- Cook the chicken: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add half the chicken and cook 3–4 minutes on the first side until golden brown. Flip and cook 1–2 minutes more. Transfer to a plate, sprinkle lightly with salt (as needed; to taste), and cover with foil. Repeat with the remaining chicken, adding more oil or butter if needed.
- Make the sauce: Pour off excess fat from the skillet, wiping lightly with paper towels (don't need to fully clean). Add 1 teaspoon olive oil and garlic. Sauté for 20 seconds. Pour in chicken stock, lemon juice, lemon zest, and capers. Simmer 3–4 minutes until slightly reduced.
- Finish the sauce: Reduce heat to low. Add butter and swirl until melted (sauce should be glossy and slightly thickened). Stir in parsley.
- Serve: Arrange chicken on plates, spoon sauce over the top, and garnish with extra parsley if desired. Enjoy right away!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage
This Chicken Piccata recipe is best fresh since the chicken softens when stored. Keep chicken and sauce in separate airtight containers in the fridge up to 3 days. Reheat sauce on the stove with a splash of stock or water and warm chicken separately. For crisp edges, reheat chicken in the air fryer.
Serving Suggestions
At the restaurant I worked at, we served the Chicken Piccata recipe over mashed potatoes. Here are some other delicious serving ideas:
- Pasta: Angel hair, spaghetti, or linguine tossed with a little olive oil or butter.
- Rice: White rice, lemon rice, or even a light risotto.
- Potatoes: Mashed potatoes, roasted potatoes, or crispy smashed potatoes.
- Veggies: Asparagus, roasted green beans, sautéed spinach, or broccoli.
- Salad: A fresh green salad with vinaigrette or a simple Caesar.
- Bread: Garlic bread, focaccia, or a crusty French bread to soak up the sauce.
Recipe Tips
- Pound evenly: Make sure chicken pieces are the same thickness so they cook evenly.
- Don’t overcrowd pan: Cook in batches so the chicken browns instead of steaming.
- Use fresh lemon juice: Bottled juice won’t give the same bright flavor.
- Balance the sauce: If it tastes too tart, add a small pinch of sugar to mellow it out.
- Capers: Rinse them briefly if you prefer a milder, less salty bite.
- Finish with butter: Swirling it in at the end makes the sauce glossy and rich.
Hubby and I loved this recipe. Made exactly like recipe.
So thrilled to hear this! Thanks Debbie!
I love Chicken Piccata and this did not disappoint. Easy and good! The only change I made was using salted butter since it’s a flavor preference. Thanks, Chelsea!
I’m so thrilled this Chicken Piccata Recipe was a hit! Thanks Becky!
Loved it. The right balance of lemon.
Yay! So thrilled this chicken piccata recipe was a hit for you! Thanks Judy!