Chicken Piccata Recipe Video

Chicken piccata has been one of my favorite recipes for years! It’s a 30 minute one pan recipe that takes just 7 ingredients to whip up… but it tastes like it’s from a nice Italian restaurant. When I feel like impressing dinner guests without stressing out, this is what I make.

What’s in chicken piccata?

I love the flavor combination of the bright lemon juice, salty capers, and creamy butter in this easy chicken piccata recipe!

Lemon Juice: This adds so much brightness to the sauce. Fresh squeezed juice tastes best. Wine or Chicken Stock: White wine is great for the sauce, but you can substitute it with chicken stock. Chicken Breasts: Cut the chicken breasts in half for better portions, and to help them cook more quickly and evenly.

Variations To Try

There are so many ways to make your piccata unique! Not feeling chicken? Try veal, turkey, or fish (sole or flounder work well!). Add some sun-dried tomatoes for a sweet and tangy element or some anchovies for an umami punch! Stir in a splash of heavy cream to make a creamy piccata sauce, some red pepper flakes for a spicy piccata sauce, or some fresh herbs for an even fresher taste! Looking for something same same but different? Try this Chicken Piccata Soup!

How to Store and Reheat

Store leftover piccata in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave on high for 1½-2 minutes, or until fully heated through.

How to Freeze

Since the piccata sauce doesn’t include any milk or cream, it freezes beautifully for up to 3 months. I recommend freezing the sauce and chicken separately for the best results. Let both thaw overnight in the refrigerator before reheating.

Notes and Tips

Lemons are sour, but their pith is bitter. Make sure to only add lemon juice, and if you choose to add some zest, try not to get any of the white pith in it! Green olives are the best substitute for capers. Pit them and chop them up into pieces! A dry white wine works best, like Sauvignon Blanc or Pinot Grigio.

How to Make Chicken Piccata Step by Step

Season the chicken: Sprinkle 2 lbs of chicken breasts with 1/2 tsp kosher salt and 1/4 tsp black pepper. Coat the chicken in flour: Place 1/2 cup flour in a shallow bowl. Dip each chicken breast in the flour to coat. Shake off excess flour and set aside. Sear the chicken: Heat a skillet with 1 tbsp olive oil and 3 tbsp butter over medium-high heat. Once the butter is melted and hot, add the chicken and brown for 3-4 minutes per side. Once the chicken is cooked (165°F internal temperature), remove the chicken from the pan and keep warm. Deglaze the pan: Add 1 cup white wine (or chicken stock), 3 tbsp lemon juice and 4 tbsp capers to the pan. lightly scrape the bottom of the pan to deglaze. Reduce the sauce: Add the remaining 3 tablespoons of butter and allow them to melt. Reduce to a simmer and allow to cook for 5 minutes until slightly thickened. Enjoy: Return the chicken to the skillet and baste it in the piccata sauce. Allow to simmer until chicken is heated through.