Chicken Piccata: An Amazing Ultimate Recipe for 6 Servings
There’s a reason Chicken Piccata has lived on dinner tables for generations: the bright, lemon-kissed sauce wakes your senses, the capers give little salty pops, and the golden, slightly crisped chicken fillets deliver both comfort and excitement on the plate. As you move the pan toward your nose, you’ll catch the steamy citrus aroma rising above a warm butter-and-olive-oil scent; the first bite is tender, juicy chicken with a tangy, silky sauce that finishes with the savory brine of capers. It’s a recipe that feels effortless and celebratory at once.
This dish is perfect for a weeknight when you want something quick but special, for a dinner party where you want a show-stopping main without fuss, or for a cozy family meal that smells like comfort. If you enjoy pairing simple mains with beloved classics, try serving this alongside my classic moist banana bread for a comforting dessert that keeps everyone smiling.
Dish Snapshot
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 6
- Difficulty Level: Easy–Moderate (great for confident beginners)
Nutrition Highlights
Estimated nutrition per serving (approximate — values will vary with exact ingredient brands and portion sizes). These figures were calculated using standard food-composition references (USDA FoodData Central and general guidance from health authorities such as Mayo Clinic) and reflect typical values for the ingredients listed.
- Calories: ~385 kcal
- Protein: ~37 g
- Carbohydrates: ~18 g
- Fat: ~17 g
- Saturated Fat: ~5 g
- Fiber: ~1–2 g
- Sodium: ~700–900 mg (varies significantly with salt and caper amounts)
- Cholesterol: ~120 mg
Note: If you need precise values for medical or strict dietary reasons, measure your exact ingredient brands and portions and use a nutrition calculator or consult a dietitian. These numbers are provided as a reliable ballpark based on USDA nutrient profiles and typical recipe yields.
Why You’ll Love It
- Bright, balanced flavor: Lemon and capers create an unmistakable, zesty profile that cuts through richness.
- Fast and impressive: From pan to plate in under 40 minutes—ideal for busy evenings when you still want to impress.
- Crowd-pleasing and adaptable: Light enough for family dinners, elegant enough for a small gathering.
- Health-forward: Lean chicken breast provides high-quality protein while the sauce uses modest butter and heart-healthy olive oil; adjust oil/butter for lower fat as desired.
- Memory-making: The aroma alone often sparks warm memories of home-cooked dinners, making it a recipe that feels both personal and special.
How to Make Chicken Piccata: An Amazing Ultimate Recipe for 6 Servings
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 cup all-purpose flour (for dredging)
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup chicken broth (low-sodium preferred)
- ½ cup fresh lemon juice (about 2–3 lemons)
- ¼ cup capers, drained and rinsed
- 1/4 cup fresh parsley, chopped (for garnish)
Optional ingredients and substitutions:
- Gluten-free: Substitute the all-purpose flour with 1:1 gluten-free flour or almond flour for dredging (note: texture will differ).
- Lower sodium: Use low-sodium chicken broth and rinse capers thoroughly; reduce added salt.
- Dairy-free: Replace the 2 tbsp butter with extra olive oil or a plant-based butter.
- Extra richness: Add 1–2 tbsp heavy cream at the end for a creamier sauce.
Creating an incredible Chicken Piccata is straightforward if you follow these simple steps:
- Prep the chicken: Slice each chicken breast horizontally to make thinner cutlets (or pound lightly to an even thickness, about 1/2 inch). Season both sides with salt and pepper.
- Dredge: Place flour on a plate and lightly coat each cutlet, shaking off excess flour.
- Heat the pan: Warm 2 tablespoons olive oil in a large skillet over medium-high heat. When hot, add 2 chicken cutlets at a time (do not overcrowd). Cook until golden brown, about 3–4 minutes per side, and transfer to a plate. Repeat with remaining chicken, adding the remaining olive oil as needed.
- Build the sauce: Reduce heat to medium. Add 2 tablespoons butter to the pan; when melted, pour in the chicken broth and lemon juice, scraping up any brown bits from the bottom of the pan. Simmer 3–4 minutes to reduce slightly.
- Add capers: Stir in rinsed capers and return chicken to the pan, spooning sauce over each piece. Let everything warm together for 2 minutes so flavors meld and chicken is heated through. If you want a thicker sauce, simmer a little longer or whisk in a teaspoon of cornstarch dissolved in cold water.
- Finish: Stir in remaining 1 tablespoon butter (optional) and sprinkle with chopped parsley. Taste and adjust seasoning—capers add brininess, so salt sparingly.
- Check doneness: Chicken is done when an instant-read thermometer reads 165°F (74°C) in the thickest part or when juices run clear; avoid overcooking to keep meat tender.
Practical tips:
- Avoid overcrowding the pan to maintain a crisp, golden exterior.
- If cutlets are uneven, use a meat mallet or rolling pin to homogenize thickness for even cooking.
- Reserve some sauce to spoon over plated pieces for a beautiful presentation.
- For extra lemon aroma, grate a little zest into the sauce just before finishing.
Best Pairings
- Classic starches: Serve over buttered angel hair pasta, creamy mashed potatoes, or simple roasted new potatoes to capture every drop of sauce.
- Vegetables: Steamed asparagus, sautéed green beans, or a light arugula salad with shaved Parmesan complement the acidity.
- Bread: A crusty baguette is perfect for sopping sauce.
- Wine: A crisp Pinot Grigio or Sauvignon Blanc pairs beautifully.
- Leftover idea: Slice warmed leftover chicken and fold into sandwiches or salads; for a different take, toss slices into a grain bowl.
For a quick lunch reuse idea, transform slices into a handheld by pairing them with wraps—if you want inspiration for a simple wrap to serve alongside, check this tasty turkey and cheese wrap recipe (swap turkey for sliced piccata chicken).
Shelf Life & Storage
- Room temperature: Do not leave cooked chicken at room temperature for more than 2 hours (1 hour if the room is very warm) — follow FDA food-safety guidance.
- Refrigeration: Store in an airtight container for 3–4 days. Reheat gently in a skillet with a splash of broth to avoid drying out.
- Freezer: Freeze cooked chicken and sauce in a freezer-safe container for best quality up to 2–3 months. Thaw overnight in the refrigerator before reheating.
- Reheating tip: Reheat slowly over low heat and add a splash of chicken broth to restore moisture; avoid high heat which toughens the chicken.
Chef’s Advice
- Use fresh lemon juice for the brightest flavor—bottled juice tastes muted.
- Rinse capers to control salt intensity; if they’re very salty, soak briefly in water.
- For uniform cooking, slice breasts into cutlets or pound thin (about 1/2 inch).
- Brown the chicken well—those fond bits are flavor gold for your sauce.
- If you want an extra layer, dust the flour with a pinch of paprika or garlic powder for subtle depth.
Creative Twists
- Lemon-Caper Salmon: Swap chicken for salmon fillets; reduce cooking time and finish with the same lemon-caper sauce for a quicker, omega-3–rich meal.
- Creamy Piccata: Stir in 2–3 tablespoons heavy cream at the end for a silkier, more decadent sauce—serve over mashed potatoes.
- Gluten-free & Crispy: Use panko gluten-free breadcrumbs mixed with almond flour for dredging to add extra crunch.
- Vegan Piccata: Pan-fry thick slices of king oyster mushrooms or seitan, use olive oil instead of butter, and use vegetable broth; capers and lemon still provide signature flavor.
Recipe Q&A
Q: Can I use bone-in chicken?
A: Yes, but cooking time increases; you’ll need to simmer longer and may roast briefly in the oven to reach a safe internal temperature (165°F / 74°C).
Q: My sauce is too thin—how do I thicken it?
A: Whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir into simmering sauce until it thickens, or simmer longer to reduce.
Q: How can I cut sodium without losing flavor?
A: Use low-sodium chicken broth, rinse capers thoroughly, and reduce added salt; add more lemon or fresh herbs to boost brightness.
Q: Can I prep this ahead?
A: You can dredge chicken and store in the fridge for a few hours, and make the sauce in advance; combine and reheat just before serving.
Q: Is this kid-friendly?
A: Yes—omit capers or serve them on the side for picky eaters; the lemon-butter flavor is generally well-liked by kids.
Conclusion
I hope this Chicken Piccata becomes one of your go-to recipes—simple enough for midweek, elegant enough for guests, and full of flavor that brings people together. If you’d like another take or inspiration while experimenting, see a classic, beautifully photographed version at The Modern Proper’s Chicken Piccata, and for a different technique and useful tips, consider A better Chicken Piccata – RecipeTin Eats. Try the recipe, leave a comment with your tweaks, and share photos so we can build a community of home cooks celebrating simple, delicious meals.
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Chicken Piccata
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free Option, Dairy-Free Option
Description
A bright, lemon-kissed Chicken Piccata with salty capers and tender chicken fillets, perfect for any occasion.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 cup all-purpose flour (for dredging)
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup chicken broth (low-sodium preferred)
- ½ cup fresh lemon juice (about 2–3 lemons)
- ¼ cup capers, drained and rinsed
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
- Slice each chicken breast horizontally to make thinner cutlets and season with salt and pepper.
- Coat the cutlets in flour and shake off the excess.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat and cook the chicken cutlets until golden brown, about 3–4 minutes on each side. Transfer to a plate.
- Reduce heat to medium and add 2 tablespoons of butter; add chicken broth and lemon juice, scraping up brown bits from the pan. Simmer for 3–4 minutes.
- Stir in capers and return the chicken to the pan, spooning sauce over each piece. Warm together for 2 minutes.
- Stir in remaining butter (optional), sprinkle with parsley, and adjust seasoning. Ensure chicken is cooked through (165°F / 74°C).
Notes
Use fresh lemon juice for the best flavor. Feel free to adjust the butter and oil for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 2g
- Sodium: 800mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 120mg
