Chicken Piccata Recipe: A 30-Minute Weeknight Delight
Craving a quick and flavorful chicken dinner that’s sure to impress? You’re in the right place! Let me walk you through how to make a classic chicken piccata recipe—simple, comforting, and packed with bright, bold flavors. This Italian-inspired dish combines buttery, tangy, and umami notes in perfect harmony.
In this recipe, I’ll guide you step by step—from prep to plate. Don’t forget to check out the video below for visual tips and tricks to nail your lemon butter chicken piccata every time.
What Is Chicken Piccata?
Chicken piccata is a traditional Italian dish known for its bright lemon sauce and rich flavor. Thinly sliced chicken cutlets are dredged in flour and pan-fried, then simmered in a luscious sauce made with butter, lemon juice, white wine, and capers. The result? A tender and zesty chicken dish that’s full of depth and freshness.
Chicken Piccata Ingredients (With Weights & Prep Tips)
In this version, I use both garlic butter and beurre manié (a mix of butter and flour) for a silky sauce. You can skip these steps and add the butter, garlic, and flour directly as noted.
- 3 boneless skinless chicken breasts (approx. 500g)
- 50g all-purpose flour (or 100g beurre manié: 50g flour + 50g butter)
- 80g unsalted butter, divided (50g for beurre manié, 30g for garlic butter)
- 3 garlic cloves, finely chopped (or 60g garlic butter: 30g garlic + 30g butter)
- 30g fresh parsley, finely chopped
- 120ml dry white wine
- 120ml chicken broth
- 1 lemon, thinly sliced
- 30g capers, drained
- 30ml olive oil, for cooking
- Salt and freshly ground black pepper, to taste
- 500g baby potatoes (or your choice of side dish)
Why Use Two Butters in Chicken Piccata?
Garlic Butter
Garlic butter brings bold, aromatic depth. Just mix softened butter with minced garlic, then let it melt gently in the pan.
Don’t have garlic butter? Just use equal parts fresh garlic and butter.
Beurre Manié (Butter + Flour)
This paste of cold butter and flour thickens the sauce without lumps. It gives the lemon caper sauce a velvety texture.
No beurre manié? Add equal parts butter and flour as you cook.
Don’t Skip the Parsley
As my mother used to say: “A day without parsley is a day without sunshine.” Fresh parsley adds vibrant color and a bright finish to the dish. Use it generously for cooking and garnish.
Step-by-Step: How to Make Chicken Piccata
Slice the Chicken
- Place a chicken breast on a cutting board.
- Slice it horizontally into 2–3 thin cutlets, about 5mm thick.
- Repeat with the remaining chicken.
- Gently flatten with a rolling pin or knife to tenderize.
Coat with Flour
- Place the flour in a shallow dish.
- Dredge each cutlet in flour and shake off the excess.
- Set aside on a clean plate.
Slice the Lemon
- Cut the lemon into 5mm slices.
- Remove seeds and set the slices aside.
Sear the Chicken
- Heat olive oil in a large skillet over medium-high heat.
- Cook chicken 2–3 minutes per side until golden and cooked through.
- Season with salt and pepper. Set aside and keep warm.
Make the Garlic Butter Base
- In the same pan, melt garlic butter over low heat for 1 minute.
- (Or add 30g butter + 30g garlic directly.)
Add Capers
- Stir in drained capers. Cook for a few seconds, stirring constantly.
Add Lemon Slices
- Add lemon slices and cook 2–3 minutes, turning occasionally.
- Let them lightly caramelize and release their juice.
Deglaze with White Wine
- Pour in white wine.
- Scrape the bottom of the pan to lift browned bits.
- Let reduce by half.
Add Chicken Broth
- Pour in chicken broth.
- Bring to a boil, then simmer 3–4 minutes until slightly reduced.
Season to Taste
- Taste the sauce and adjust with salt, pepper, or lemon juice.
Thicken with Beurre Manié
- Add beurre manié gradually while whisking to prevent lumps.
- Simmer 4–5 minutes until the sauce thickens and the flour is cooked.
Finish the Dish
- Return chicken to the pan and coat with sauce.
- Simmer 2–3 minutes until warmed through.
Garnish with Parsley
- Sprinkle fresh parsley over the top and serve immediately.
🍽️ Serving Suggestions
Plate the chicken cutlets in a shallow dish, spoon sauce generously on top, and serve with buttery baby potatoes or sautéed greens. Garnish with parsley and a lemon slice for an elegant touch.
Baby Potatoes (Pommes Parisiennes) – Classic Side Dish
These are small, round potatoes boiled or steamed, then pan-fried in butter until golden and crispy—an ideal side for lemon chicken piccata.
Find my full baby potatoes recipe on the blog!
No baby potatoes? Use asparagus, green beans, or sautéed spinach as tasty alternatives.
Reheating & Finishing Touches
Reheating potatoes:
Reheat pre-cooked baby potatoes in a skillet with butter over medium heat until hot and crisp.
Seasoning:
Add salt, pepper, parsley, and optionally fresh herbs like thyme or rosemary.
Check your chicken:
Cut into a piece to confirm it’s fully cooked—juices should run clear and flesh should be opaque.
Potato texture:
Ensure potatoes are tender inside and crispy outside.
Final Thoughts: Why You’ll Love Chicken Piccata
This easy chicken piccata with lemon, capers, and garlic butter sauce is ready in just 30 minutes—perfect for busy weeknights or a relaxed dinner with friends.
For more easy chicken dinners, try my Mustard Chicken Recipe or the comforting Hunter’s Chicken for a hearty twist.
Ingredient Substitutions
- Chicken breasts: Swap with boneless chicken thighs for juicier meat.
- White wine: Use chicken broth or lemon juice if needed.
- Capers: Replace with chopped green olives or pickles.
Related Recipes You Might Enjoy
To expand your poultry dishes repertoire, consider these delightful options:
- Creamy Mustard Chicken with Mushrooms
A rich and flavorful dish that combines mustard and mushrooms perfectly.
👉 Creamy Mustard Chicken with Mushrooms – Easy Recipe - Stir-Fried Chicken Noodles
A quick and tasty meal, perfect for weeknight dinners.
👉 Stir-Fried Chicken Noodles – Easy, Quick, and Delicious Recipe - Chicken Fettuccine Alfredo
A creamy and delightful pasta dish for chicken lovers.
👉 Chicken Fettuccine Alfredo – Creamy and Delicious Recipe
Tips & Tricks
- For extra creamy sauce, use clarified butter.
- Boost garlic flavor by adding a whole clove during cooking.
- Decorate with fresh parsley and lemon slices.
- Customize with mushrooms, tomatoes, or herbs like rosemary.
Frequently Asked Questions (FAQ)
Can I make chicken piccata ahead of time?
Yes—but reheat gently to avoid overcooking and sauce separation.
Can I freeze chicken piccata?
Freezing isn’t ideal. The lemon butter sauce may separate when thawed.
How to thicken a watery sauce?
Use more beurre manié or cornstarch slurry (cornstarch + cold water).
How to make the sauce tangier?
Add extra lemon juice or a splash of white vinegar.What wine pairs best?
Go with a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio.
Chicken Piccata Recipe: A 30-Minute Weeknight Delight
Ingredients
- 3 boneless skinless chicken breasts approx. 500g
- 50 g all-purpose flour or 100g beurre manié: 50g flour + 50g butter
- 80 g unsalted butter divided (50g for beurre manié, 30g for garlic butter)
- 3 garlic cloves finely chopped (or 60g garlic butter: 30g garlic + 30g butter)
- 30 g fresh parsley finely chopped
- 120 ml dry white wine
- 120 ml chicken broth
- 1 lemon thinly sliced
- 30 g capers drained
- 30 ml olive oil for cooking
- Salt and freshly ground black pepper to taste
- 500 g baby potatoes or your choice of side dish
Instructions
- Slice the chicken breasts into thin cutlets about 5 mm thick, then lightly flatten them with a rolling pin or knife.
- Dredge the chicken pieces in flour and shake off the excess. Set aside on a clean plate.
- Cut the lemon into thin slices (about 5 mm) and remove the seeds. Set the slices aside.
- Heat the olive oil in a large skillet over medium-high heat. Brown the chicken for 2 to 3 minutes on each side.
- Season with salt and pepper, then set the cutlets aside on a warm plate.
- In the same skillet, melt the garlic butter (or 30 g of garlic + 30 g of butter) over low heat for one minute to release the aromas.
- Add the drained capers and stir for a few seconds. Then add the lemon slices.
- Sauté the lemon for 2 to 3 minutes until lightly caramelized. Pour in the white wine and scrape up the browned bits.
- Let it reduce by half, then add the chicken broth. Let simmer for 3 to 4 minutes.
- Whisk in the beurre manié (or 50 g of flour + 50 g of butter), then let the sauce thicken for another 4 to 5 minutes.
- Return the chicken to the skillet, coat it with the sauce, and let it simmer for another 2 to 3 minutes.
- Sprinkle with chopped fresh parsley and serve hot with Parisian potatoes or green vegetables.
Video
Notes
Ingredient Substitutions
- Chicken breasts: Swap with boneless chicken thighs for juicier meat.
- White wine: Use chicken broth or lemon juice if needed.
- Capers: Replace with chopped green olives or pickles.
Tips & Tricks
- For extra creamy sauce, use clarified butter.
- Boost garlic flavor by adding a whole clove during cooking.
- Decorate with fresh parsley and lemon slices.
- Customize with mushrooms, tomatoes, or herbs like rosemary.
Frequently Asked Questions (FAQ)
Can I make chicken piccata ahead of time?Yes—but reheat gently to avoid overcooking and sauce separation. Can I freeze chicken piccata?
Freezing isn’t ideal. The lemon butter sauce may separate when thawed. How to thicken a watery sauce?
Use more beurre manié or cornstarch slurry (cornstarch + cold water). How to make the sauce tangier?
Add extra lemon juice or a splash of white vinegar. What wine pairs best?
Go with a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio.
Suggested Recipes
Looking for more delicious dishes? Here are some suggestions:
- Pepper Steak
A French classic that’s bold and flavorful.
👉 Pepper Steak – Easy and Gourmet French Recipe - Homemade Salisbury Steak
An economical and delicious dish, perfect for family meals.
👉 Homemade Salisbury Steak: Delicious, Economical, and Easy to Prepare - Easy Salmon Pasta
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👉 Easy Salmon Pasta – Quick and Delicious Recipe
