Chicken Piccata is one of my favorite Italian chicken recipes. The sauce is silky and tangy, and I love the brininess the capers add. I developed this Instant Pot chicken piccata recipe to make my favorite dish even easier. The piccata sauce is simple to make but comes out buttery and loaded with flavor!
How to Store and Reheat
Store leftover chicken piccata in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave or on the stovetop.
How to Make Instant Pot Chicken Piccata Step by Step
Cut the Chicken: Using a sharp knife, cut 2 boneless, skinless chicken breasts in half lengthwise to make 4 thinner breasts (cutlets). Season the chicken on both sides with salt and pepper. Coat the Chicken: Mix ¼ cup of all-purpose flour and ¼ cup of freshly grated Parmesan cheese in a shallow bowl. Lightly dredge the chicken to coat and set aside. Sear the Chicken: Set your Instant Pot to SAUTE. Add in 3 tablespoons of olive oil and 3 tablespoons of unsalted butter. Once melted, add the chicken breasts, two at a time, and cook until golden on both sides, about 3 minutes per side. Remove from the Instant Pot and set aside. Cook the Chicken: Add in 4 minced cloves of garlic and cook until fragrant, about 30 seconds. Pour in ½ cup of dry white wine and scrape the bottom of the pot to loosen any brown bits. Add in ½ cup of low-sodium chicken broth, ¼ cup of drained capers, and the chicken breasts. Pressure cook for 5 minutes, then natural release for 10 minutes before releasing any remaining pressure. Thicken the Sauce: Remove the chicken from the pot and set aside. Whisk 2 tablespoons of cornstarch with 2 tablespoons of water and add to the pot with 2 tablespoons of fresh lemon juice. Sauté for 1-2 minutes until the sauce is thickened. Spoon the sauce over the chicken. Garnish with grated Parmesan, parsley, and lemon slices.
