Dinner

Easy Chicken Piccata Recipe

Name: Easy Chicken Piccata Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb. chicken breasts (cut breasts in half horizontally and pounded thin); 1 tsp lemon pepper seasoning or fresh lemon zest; 1/4 tsp salt; ¼ cup all purpose flour; 6 tbsp butter (divided); 2 tbsp olive oil (divided); 2 tsp garlic (minced); 2 tbsp all purpose flour; 1 cup chicken stock; ¼ cup white wine (dry); 2 tbsp lemon juice; 3 tbsp capers (brined and rinsed); 2 tbsp parsley (freshly chopped)

ByHugo Harnd December 1, 2025December 1, 2025

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Introduction

Chicken Piccata is a classic Italian dish featuring tender chicken breasts in a tangy lemon and caper sauce. This easy recipe brings bright, savory flavors to your dinner table in under 30 minutes. Perfect for a weeknight meal that feels special.

The image shows golden brown chicken breasts covered in a creamy light yellow sauce with small green capers scattered on top. Each chicken piece is garnished with a small triangular slice of lemon and sprinkled with finely chopped green herbs. The sauce looks smooth and glossy, pooling around and between the chicken pieces. The close-up view highlights the crispy texture of the cooked chicken skin contrasting with the soft, thick sauce. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb chicken breasts (cut in half horizontally and pounded thin)
1 tsp lemon pepper seasoning or fresh lemon zest
1/4 tsp salt
¼ cup all-purpose flour
6 tbsp butter (divided)
2 tbsp olive oil (divided)
2 tsp garlic (minced)
2 tbsp all-purpose flour
1 cup chicken stock
¼ cup dry white wine
2 tbsp lemon juice
3 tbsp capers (brined and rinsed)
2 tbsp fresh parsley (chopped)

Instructions

Step 1: Season the chicken breasts with lemon pepper seasoning and salt on all sides. Lightly coat each piece in the ¼ cup of flour.
Step 2: Heat a skillet over medium-high heat and add 1 tablespoon of butter and 1 tablespoon of olive oil. Cook two chicken breast halves until golden brown and cooked through, about 3 to 4 minutes per side. Remove to a plate and keep warm.
Step 3: Repeat with the remaining two chicken breasts, adding another tablespoon each of butter and oil to the skillet. Cook and keep warm.
Step 4: For the sauce, melt 3 tablespoons of butter in the same pan. Add minced garlic and cook until fragrant, about 30 seconds.
Step 5: Whisk in 2 tablespoons of flour until smooth. Pour in the white wine, scraping any browned bits from the pan bottom. Cook until the wine evaporates.
Step 6: Gradually whisk in the chicken stock until the sauce is smooth. Stir in lemon juice and capers. Let simmer for about 5 minutes until slightly reduced.
Step 7: Add the remaining tablespoon of butter to the sauce and let it melt. Return the chicken breasts to the skillet and simmer for 5 more minutes to heat through.
Step 8: Garnish with fresh parsley and lemon wedges if desired. Serve immediately, ideally over freshly cooked pasta.

Tips & Variations

Use fresh lemon zest along with lemon juice for a brighter citrus flavor.
Substitute chicken stock with vegetable broth for a lighter base.
Add a splash of cream for a richer, smoother sauce.
Serve with sautéed spinach or roasted vegetables for a complete meal.

Storage

Store leftover chicken piccata in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying out the chicken. The sauce may thicken, so add a splash of chicken stock or water when reheating if needed.

How to Serve

This image shows three golden-brown cooked chicken cutlets placed closely together, covered with a creamy, light yellow sauce that has a smooth, slightly thick texture. Each cutlet is topped with a small triangular slice of lemon with pale yellow skin and soft white pith. Scattered on and around the chicken pieces are small, round green capers and small bits of fresh green parsley, creating a touch of color contrast. The dish rests on a white marbled surface that adds brightness and a clean look to the overall presentation. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and add extra moisture. Adjust cooking time as thighs may take slightly longer to cook through.

What can I substitute for white wine in the sauce?

If you prefer not to use wine, you can replace it with additional chicken stock and a splash of lemon juice for acidity. This keeps the flavor balanced without alcohol.