Chicken Piccata

This chicken piccata, made with boneless chicken breasts cooked in a buttery lemon and caper sauce, is on the table in less than half an hour. Easy!

A skillet filled with classic chicken piccata

This chicken piccata recipe is traditionally made with veal, but in real life, who serves veal very often at home? We certainly don’t. We make this chicken piccata variation all the time, and truthfully, the buttery lemon sauce and zing of the capers is just as delicious with chicken.–Bob and Melinda Blanchard

What does "piccata" mean in Italian?

You’ll see various types of meat referred to, on occasion, as “piccata,” and it typically refers to a type of preparation in which the meat is pounded flat and also doused with a lemony sauce which is quite frequently punctuated with briny capers, as here.

Chicken Piccata

  • Quick Glance
  • (5)
  • 25 M
  • 25 M
  • Serves 4
5/5 - 5 reviews
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Ingredients


Directions

Place the chicken breasts between a couple pieces of plastic wrap and, using a meat pounder, flatten each breast to an even 1/4 inch thickness.

Sprinkle the chicken on both sides with salt and pepper. Place the flour in a shallow bowl. Dredge each piece of chicken in the flour and shake off any excess.

In a large saute pan over medium-high heat, heat the oil and 2 tablespoons butter. When the foaming subsides, add the chicken and cook until golden brown on one side, 2 to 3 minutes. 

Flip the chicken and brown the other side, 1 to 2 minutes. When done, remove the chicken from the pan and sprinkle with a little more salt and pepper.

Remove the pan from the heat and whisk in the lemon juice and capers, scraping up any brown bits and pieces left from the chicken. Whisk in the remaining 2 tablespoons butter.

Return the chicken to the pan, place it over medium heat, and warm gently for 1 minute, turning to coat both sides of the chicken with the sauce. 

Place the chicken on plates, spoon the sauce over the chicken, and sprinkle with the parsley. Serve immediately. Originally published March 24, 2010.

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Recipe Testers' Reviews

Mmmmmmm. This was absolutely fabulous. I don’t remember ever cooking this, although I have seen recipes for it over the years. All conversation stopped at the dinner table. I’d serve it to any one, at any time, on any occasion.

This is an easy dish to fix on a busy weeknight, especially since most ingredients can be found in a well stocked pantry. I served this with roasted carrots and a salad. Next time I make this I’ll double the sauce recipe so I can drizzle it over rice. Definitely a keeper.

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Comments

  1. From the recipes I have always seen…. the sauce calls for white wine and chicken stock also. Just sayin….

    1. Actually, GrammaSue, classic piccata calls for nether. I just tipped into Marcella Hazan’s books, and her piccata has neither stock nor wine.

      And this is from the wonderful “The New Food Lover’s Companion“: piccata [pih-KAH-tuh] 1. A classic dish of a seasoned and floured escalope that’s quickly sautéed and served with a sauce made from the pan drippings, lemon juice, and chopped parsley.”

      Now, that being said…I’d come to your house anytime for your piccata!!

  2. I made this last night and it was delicious, and one of the easiest Chicken Piccata recipes I have ever made. We like a little thicker sauce, so I worked in some flour and a little chicken broth to chicken it. Especially if it is served over noodles or rice, we like that goodness on top. This time, I served it with oven roasted sweet potatoes and steamed summer squash.

    1. That looks like a fabulous meal, Lorna. We’re delighted that you enjoyed this so much and so appreciate you taking the time to let us know. Can’t wait to hear what you try next!

  3. This was incredibly simple to make. It helps to have your lemon juice, capers, and butter measured out before starting on the chicken. My chicken took a little longer to brown than the recipe indicated, so you may have to tack on a couple of minutes. This is a well-flavored, perfect weeknight dish.

  4. This one is a definite keeper. Easy to make, and the result is delicious. One comment though: If you’re watching your cholesterol, this is not the dish for you.

  5. This is an excellent piccata recipe, and I’ve tried a lot them. Since I’ve been making it for years, it’s high time I sing its praises. You can cut out one Tbsp of the butter at the end, and it still makes a great sauce. I see the recipe was updated in 2018 but I can’t figure out how it’s different—doesn’t matter, though, just make it!

    1. Marion, delighted you enjoyed the recipe! And anytime we make any changes to the recipe, even if it’s a typo, the system shows it has been updated. This is the same good old recipe you’ve been making for years. (Perhaps with a typo or two corrected!)

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