This chicken piccata is a restaurant-classic dinner made easy at home: golden pan-fried chicken cutlets draped in a bright, buttery lemon-caper sauce. It tastes elegant but comes together in just 30 minutes with simple ingredients, which is exactly why it has been a weeknight and dinner-party favorite for decades. Tangy, savory, and silky, it is best served over pasta to catch every drop of that irresistible piccata sauce. Below you will find the ingredients, the method, the secret to the sauce, and answers to common questions.
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What Is Chicken Piccata?
Chicken piccata is a beloved Italian-American dish built on thin chicken cutlets that are dredged in flour, pan-fried until golden, and bathed in a tangy lemon-butter-caper sauce. The name comes from the Italian style of preparing meat in a sharp, briny sauce. It is the kind of dish that feels fancy enough for company yet is simple enough for a weeknight — light, zesty, and deeply satisfying.
Why You’ll Love This Recipe
- Restaurant-quality at home for a fraction of the price.
- Ready in 30 minutes with pantry-friendly ingredients.
- Bright and elegant. That lemon-caper sauce is unforgettable.
- One pan. The chicken and sauce come together in the same skillet.
- Family-friendly. Easy to make without wine.
Ingredients You’ll Need
Exact amounts are in the recipe card below. Here is what each part brings:
- Chicken breasts — halved into thin cutlets so they cook fast and stay tender.
- Flour — a light dredge for a golden crust that thickens the sauce.
- Lemon juice — the bright, tangy heart of the dish.
- Capers — briny little bursts that define piccata.
- Butter and olive oil — for searing and a silky finish.
- Garlic, broth, and parsley — the savory base and fresh finish.
How to Make Chicken Piccata
- Pound the cutlets thin, season, and dredge lightly in flour.
- Sear them in olive oil and butter until golden and cooked to 165°F (74°C), then set aside.
- Cook the garlic, then add broth, lemon juice, and capers, scraping up the browned bits.
- Reduce the sauce, then whisk in butter until glossy and silky.
- Return the chicken, spoon the sauce over, garnish with parsley, and serve.
The Secret to the Piccata Sauce
The magic of piccata is all in the sauce. Two things make it sing: first, plenty of fresh lemon juice balanced by savory broth, and second, butter whisked in off the heat at the very end, which emulsifies the sauce into something glossy and luxurious. Do not skip the capers — their briny pop is what makes piccata sauce taste like the real thing. Let it reduce just enough to coat the back of a spoon.
What to Serve With Chicken Piccata
Angel hair or spaghetti is the classic partner, catching every drop of the lemony sauce. It is also wonderful over mashed potatoes, rice, or with crusty bread for mopping. Round out the plate with roasted asparagus, a green salad, or steamed vegetables. For more cozy chicken dinners, try our creamy aji amarillo chicken or Longhorn Parmesan Crusted Chicken.
Variations to Try
- Creamy piccata. Stir a splash of cream into the sauce.
- Chicken piccata pasta. Toss the sauce and sliced chicken with pasta.
- Extra lemony. Add lemon zest and thin lemon slices to the sauce.
- Gluten-free. Dredge in a gluten-free flour blend.
- Piccata meatballs. Serve the sauce over chicken meatballs.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth to loosen the sauce, so the chicken stays moist. The sauce may thicken as it sits — a little extra broth or lemon brings it right back.
Calories and Nutrition
Each serving runs about 380 calories with roughly 30g protein, making this a satisfying yet reasonably light main. Serve it with vegetables instead of pasta to keep it lower-carb. Full values are in the recipe card.
Chicken Piccata Recipe
Classic Chicken Piccata
Ingredients
Method
- Pound the cutlets to an even thickness, season with salt and pepper, and dredge lightly in flour.
- Heat the olive oil with 1 tablespoon of the butter and sear the cutlets until golden, about 3 minutes per side, to 165°F (74°C). Remove and set aside.
- Add the garlic to the pan and cook 30 seconds, then pour in the chicken broth, lemon juice, and capers. Simmer and scrape up the browned bits.
- Reduce the sauce for 3-4 minutes, then whisk in the remaining 3 tablespoons butter until silky.
- Return the chicken to the pan, spoon the sauce over, garnish with parsley, and serve over pasta or with your favorite sides.
Notes
Frequently Asked Questions
What is chicken piccata?
Chicken piccata is an Italian-American dish of thin chicken cutlets that are floured, pan-fried until golden, and served in a tangy sauce of lemon, butter, capers, and broth. It is light, bright, and full of flavor.
What do you serve with chicken piccata?
It is classic over angel hair or another pasta to soak up the sauce. Mashed potatoes, rice, crusty bread, roasted vegetables, or a simple green salad all work beautifully too.
How do you make chicken piccata?
Pound and flour the cutlets, pan-fry them golden, then build a sauce with garlic, broth, lemon juice, and capers, finishing with butter. Return the chicken to the sauce and serve.
What is piccata sauce made of?
Piccata sauce is a simple pan sauce of lemon juice, chicken broth, capers, garlic, and butter. The butter whisked in at the end gives it its signature silky, glossy finish.
Can I make it without wine?
Yes. Traditional versions sometimes add white wine, but you can leave it out entirely and use extra chicken broth for a family-friendly version that is just as bright and delicious.