This Easy Chicken Piccata recipe is not only incredibly delicious but also a lifesaver on busy weeknights! This classic Italian dish is creamy, citrusy, and full of yummy flavors. Plus, it’s ready in just 30 minutes, making it the perfect meal for those hectic evenings when you need something quick and satisfying.
Oriana’s Thoughts On The Recipe
This Chicken Piccata recipe is a winner! It’s packed with flavor and perfect for the whole family. It’s great for busy weeknights when you need something delicious and stress-free.
The combination of buttery, lemony sauce with tender chicken breasts is absolutely divine. Plus, this recipe won’t need any fancy or hard-to-find ingredients. It uses everyday pantry staples that you likely already have on hand.
This versatile dish pairs perfectly with pasta or mashed potatoes, making it a complete and satisfying meal that will surely become a family favorite!
What Is Chicken Piccata?
Chicken piccata is a classic Italian dish featuring tender chicken breasts dredged in flour, sautéed until golden brown, and then simmered in a flavorful sauce made with lemon juice, capers, butter, and white wine or chicken broth. The word “piccata” refers to the preparation method, where the meat is sliced thin, lightly coated in flour, and sautéed. This technique results in tender, juicy chicken with a crispy exterior.
What To Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Chicken breast: Boneless and skinless, this is the star of our dish. It’s important to use thin chicken breasts or pound them to an even thickness for quick and even cooking.
- Salt and black pepper: For seasoning the chicken and sauce.
- All-purpose flour: Coats the chicken and helps thicken the sauce.
- Butter: Adds richness and flavor to the sauce.
- Olive oil: Used for sautéing the chicken and garlic.
- Garlic: Aromatic and flavorful, garlic adds depth to the sauce.
- Chicken stock: Provides a savory base for the sauce.
- White wine: It adds acidity and depth of flavor to the sauce. If you prefer not to use alcohol, you can substitute it with additional chicken stock.
- Heavy cream: Creates a luscious, creamy sauce. Don’t use half-and-half or milk; it can cause the sauce to curdle and not thicken.
- Parmesan cheese: Adds a salty, nutty flavor to the sauce. Freshly grated is best!
- Cream cheese: Optional but highly recommended for extra creaminess and richness.
- Capers: These little flavor bombs add a tangy punch to the sauce.
- Lemon juice: Fresh lemon juice brightens up the dish with its citrusy flavor.
- Fresh parsley and lemon slices: For garnish, if desired.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of butter, heavy cream, parmesan and cream cheese, use vegan or dairy-free alternatives. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks and Violife Just Like Cream Cheese Original. I like soy milk since it has a neutral taste. To substitute the Parmesan cheese use your favorite dairy-free Parmesan style cheese, I like Follow Your Heart Cheese Parmesan. Check out my favorite dairy-free substitutes here.
Process Overview: How To Make Easy Chicken Picatta Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Season, Coat and Cook The Chicken
Season the chicken breast with salt and pepper. Dredge chicken breast in the flour; shake off excess and set aside. Heat oil and butter in a large skillet. Fry the chicken until golden on each side, cooked through, and no longer pink. Transfer the chicken to a plate and loosely cover it with foil to keep it warm.
Step 2 – Prepare The Sauce
Add the garlic to the oil in the pan and sauté until fragrant. Add the wine and cook for 3- 4 minutes to reduce. Then add broth and heavy cream. Bring the sauce to a boil; season with salt and pepper to your taste. Add the 2 remaining tablespoons of butter, parmesan cheese, cream cheese, and capers, and allow the sauce to simmer for about 2 minutes until thicker. Pour in the lemon juice and stir to combine; allow to simmer for 1 more minute.
Step 3 – Add The Cooked Chicken To The Sauce
Add the cooked chicken back into the pan. Garnish with extra capers, chopped parsley, and lemon slices, if desired. Serve.
Recipe Tips
- Thinly slice chicken breasts: For even cooking and quick preparation, slice the chicken breasts horizontally or pound them to an even thickness, resulting in thin cutlets.
- Don’t overcrowd the pan: Cook the chicken in batches if necessary to avoid overcrowding the pan, which can result in uneven cooking.
- Adjust seasoning: Taste the sauce before serving and adjust the seasoning if needed. Add more salt, pepper, or lemon juice to suit your taste.
- Adjust sauce consistency: If the sauce is too runny for your taste, mix 1 teaspoon of cornstarch with 1 tablespoon of water. Add the mixture to the sauce, mixing quickly to combine.
Variations & Additions
- Vegetarian option: Substitute chicken with sliced mushrooms or tofu for a vegetarian version of this dish.
- Add vegetables: To add nutrition and flavor, sauté vegetables such as spinach, artichokes, or cherry tomatoes with the garlic.
What To Serve With Chicken Piccata
Serve Easy Chicken Piccata over cooked pasta, spaghetti, fettuccine, or mashed potatoes. If you are low-carb, cauliflower rice or zucchini noodles are a cream option too! Don’t forget to spoon extra sauce over the chicken and garnish with fresh parsley and lemon slices for a beautiful presentation.
Storing and Freezing Instructions
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this recipe because the creamy sauce will break after thaw.
Frequently Asked Questions
Chicken piccata is a classic Italian dish featuring tender chicken breasts dredged in flour, sautéed until golden brown, and then simmered in a flavorful sauce made with lemon juice, capers, butter, and white wine or chicken broth. The word u0022piccatau0022 refers to the preparation method, where the meat is sliced thin, lightly coated in flour, and sautéed. This technique results in tender, juicy chicken with a crispy exterior.
Yes, you can omit the white wine and substitute it with additional chicken stock. The wine adds flavor, but the dish will still taste delicious without it.
Some might consider using half-and-half or milk as a lighter alternative, but I advise against it. These substitutes have a lower fat content than heavy cream, which can cause the sauce to curdle and not thicken. It’s best to stick to the classic recipe for the most delicious and consistent results.
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Recipe Card
Easy Chicken Piccata
Ingredients
- 1 1/2 lb (700 g) boneless and skinless chicken breasts (about 5 -6 thin chicken breasts)
- Salt and black pepper for seasoning
- ¼ cup (35 g) all-purpose flour
- 4 tablespoons (56 g) butter
- 1 tablespoon (15 ml) olive oil
- 2 garlic cloves, minced
- 3/4 cup (180 ml) chicken stock
- ¼ cup (60 ml) white wine (See notes for substitute)
- ½ cup (120 ml) heavy cream
- 2 tablespoons parmesan cheese, grated
- 2 tablespoons cream cheese (Optional but highly recommended)
- 2 tablespoons capers + more to garnish
- 2 tablespoons lemon juice
- Fresh parsley and lemon slices to garnish (Optional)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Season the chicken breast with salt and pepper. Note: If the chicken breast are too thick, slice them horizontally or pound them to an even thickness, resulting in thin cutlets.
- Place flour on a shallow plate. Dredge chicken breast in the flour; shake off excess and set aside. Heat oil and 2 tablespoons butter in a large skillet over medium heat until the butter has melted and the pan is hot. Fry the chicken until golden on each side, cooked through, and no longer pink, about 3-4 minutes (the time will depend on the thickness of your chicken). Transfer the chicken to a plate and loosely cover it with foil to keep it warm. You can also place the breasts on a rack over a roasting pan and keep them warm in a 225° F oven while you prepare the sauce.
- Add the garlic to the oil in the pan and sauté until fragrant, about 1 minute. Add wine and let it simmer rapidly until it reduces by half, about 2 -3 minutes. Reduce the heat to low-medium and add the broth and heavy cream. Bring the sauce to a boil; season with salt and pepper to your taste. Add the 2 remaining tablespoons of butter, parmesan cheese, cream cheese, and capers, and allow the sauce to simmer for about 2 minutes until thicker. If the sauce is too runny, see notes.
- Pour in the lemon juice and stir to combine; allow to simmer for 1 more minute. Add the cooked chicken back into the pan. Garnish with extra capers, chopped parsley, and lemon slices, if desired. Serve.
- Thinly slice chicken breasts: For even cooking and quick preparation, slice the chicken breasts horizontally or pound them to an even thickness, resulting in thin cutlets.
- Don’t overcrowd the pan: Cook the chicken in batches if necessary to avoid overcrowding the pan, which can result in uneven cooking.
- Adjust seasoning: Taste the sauce before serving and adjust the seasoning if needed. Add more salt, pepper, or lemon juice to suit your taste.
- Adjust sauce consistency: If the sauce is too runny for your taste, mix 1 teaspoon of cornstarch with 1 tablespoon of water. Add the mixture to the sauce, mixing quickly to combine.
- Vegetarian option: Substitute chicken with sliced mushrooms or tofu for a vegetarian version of this dish.
- Add vegetables: To add nutrition and flavor, sauté vegetables such as spinach, artichokes, or cherry tomatoes with the garlic.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Originally posted in October 2017, photos were replaced in April 2024, and post content was edited to add more helpful information, with no change to the recipe.
