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Home » Recipe Index » 30 Minutes (Or Less)

Classic Chicken Piccata

Published: Apr 30, 2019 · Modified: Mar 2, 2025 by Kris Longwell · This post may contain affiliate links

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An overhead view of a large stainless steel skillet filled with five seared chicken cutlets that are resting in a lemon, butter, and capers sauce with lemon slices scattered around.
An overhead view of two white dinner plates that are both filled with a serving of chicken piccata and linguine with glasses of white wine nearby.
A person using a large spoon to drizzle a lemon sauce over two chicken piccata cutlets on a white plate also with cooked linguine.

Some dishes truly deserve the term: Classic. This one is 100% deserving.

This is Italian-American food at its very best. Getting the chicken breasts nice and thin helps to deliver the classic texture. Serve with warm rolls and a Caesar salad for a perfect feast. And the dish comes together in about 30 minutes. Dinner perfection!

An overhead view of an elegant white serving platter that is filled with four pieces of chicken piccata with the lemon, butter, caper sauce over the top and a gold serving spoon off to the side.

How To Make Classic Chicken Piccata

 

NOTE: If you liked this video, please subscribe to our YouTube channel. Remember to click the little ‘bell’ icon so you’ll never miss a new video. Thank you!

The Ingredients You Will Need

There are just a handful of ingredients in this classic recipe. We recommend going with quality. It really makes a big difference. Here’s what you’ll need to have on hand:

Chicken cutlets – Chicken breasts are recommended. Sliced thin and pounded to no more than a ¼-inch thickness. Thin veal cutlets are wonderful, too. See NOTES.
Seasonings – Salt and pepper.
Flour – All-purpose.
Oil – Olive oil or extra virgin.
Chicken broth or stock – Homemade is great, but quality store-bought is perfectly fine.
White wine – Go with a nice dry wine, such as Chardonnay or Sauvignon Blanc. We don’t recommend cooking wine.
Lemon juice and lemon zest – Fresh is definitely the way to go. You’ll need the juice from about 2 lemons.
Capers – Nonpareil. They can usually be found near the olives section in most well-stocked markets. Be sure to drain them before adding to the sauce.
Butter – Unsalted.
Parsley – Chopped, for garnish.
Pasta – For serving. Homemade is great, but top-notch dried linguine, spaghetti, or fettuccini are all great choices.

EXPERT TIP: Be sure to get the cutlets fully coated, but you’ll need to shake off extra before adding them to the skillet. Once in the hot oil, move them around a little in the skillet to keep them from sticking too much. There will be some of the flour that will stick and brown on the skillet. This is good because it will add flavor once you deglaze the pan.

A person using his fingers to dredge a thin chicken cutlet through seasoned flour in a large platter.

Tips for Preparing Chicken Piccata

Pound the Chicken Evenly – Start by pounding the chicken breasts to an even thickness, about ½ inch, to ensure they cook uniformly. This helps the chicken cook quickly and remain tender, preventing any dry or overcooked spots.

Use Fresh Ingredients – Opt for fresh lemon juice and high-quality chicken broth for the sauce. Fresh lemon juice adds brightness and acidity, while a good broth enhances the overall flavor of the dish.

Sear the Chicken Properly – Heat a combination of olive oil and butter in a skillet over medium-high heat before adding the chicken. Sear the chicken until golden brown on both sides, which adds depth of flavor. Avoid overcrowding the pan, as this can cause steaming rather than searing.

Make a Flavorful Sauce – After removing the chicken, deglaze the pan with white wine, scraping up any browned bits for added flavor. Add the chicken broth, capers, and lemon juice, and let it reduce slightly before whisking in a bit of butter to create a rich, velvety sauce. Pour the sauce over the chicken just before serving for a delicious finish.

A person dumping capers from a small white ceramic bowl into a large skillet filled with seared chicken cutlets in a lemon sauce.

How To Serve

This dish is so easy it’s perfect for dinner at home with the family. But, it’s so delicious and stunning in presentation, it’s perfect for serving to guests for a wonderful dinner party.

The cutlets can be prepared an hour or two before serving and kept warm and covered in a low-temperature oven (200°F) until ready to serve. If making the sauce in advance, wait to stir in the butter until just before serving.

Serve the chicken on its own with a side of pasta, rice, or vegetables.

Plate the cutlets and pour the sauce over them, or serve directly from the skillet. Sliced lemon is a beautiful addition when serving.

An overhead view of a large stainless steel skillet filled with five seared chicken cutlets that are resting in a lemon, butter, and capers sauce with lemon slices scattered around.

Other Classic Italian Chicken Recipes to Try

There are just so many incredible Italian dishes that feature chicken as the protein. Here is a collection of our favorites that we are certain you and your loved ones will love, too!

  • Classic Chicken Parmesan (Parmigiana)
  • Chicken Marsala
  • Chicken Saltimbocca
  • Tuscan Chicken with White Beans and Spinach
  • Classic Chicken Cacciatore
  • Creamy Tuscan Chicken with Tomatoes
  • Chicken Francese
  • Stuffed Shells with Chicken Italian Sausage
  • Chicken Florentine
  • Parmesan-Crusted Chicken with Creamy Vodka Sauce
  • White Lasagna with Chicken and Spinach

These are classic and so good on so many levels! But, in the meantime, isn’t this iconic dish calling your name?

An overhead view of two white dinner plates that are both filled with a serving of chicken piccata and linguine with glasses of white wine nearby.

Can Chicken Piccata Be Made in Advance?

Most of it can. Prepare the cutlets up to 12 hours in advance. Reheat on a baking sheet covered with foil in a 325°F oven until heated through.

Make the sauce without the butter up to 12 hours in advance. Reheat the sauce in a large skillet, then stir in the butter. If desired, place the cutlets in the sauce, or serve them separately.

Be sure to serve the extra sauce warmed at the table. It’s perfect for drizzling over the chicken and the cooked pasta

A person using a large spoon to drizzle a lemon sauce over two chicken piccata cutlets on a white plate also with cooked linguine.

This is one of the most beloved Italian-American dishes of all time.

Folks, making it at home is so much easier than you might think, and this recipe will give you restaurant-quality results every single time.

We even make piccata sandwiches with any leftover cutlets. The sauce drizzled on top is heavenly.

It’s perfect for a busy weeknight meal, an elevated Sunday night dinner, or an elegant dinner party for guests.

An overhead view of two cutlets of chicken piccata topped with lemon and capers sauce and flanked by a serving of cooked linguine and a slice of lemon.

Classic Chicken Piccata

This recipe will rival your favorite Italian-American restaurant. This dish is as big in taste as it is beautiful in presentation. And best of all, it comes together in about half an hour, or so. Serve with pasta or rice and a nice white wine.
5 from 6 votes
Print Pin Rate
Course: Entree
Cuisine: Italian
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 4
Calories: 348kcal
Author: Kris Longwell

Video

Equipment

  • Large skillet 12 to 18-inch is ideal

Ingredients

  • 4 skinless, boneless chicken cutlets boneless chicken cutlets
  • Kosher salt and black pepper
  • 1 cup all-purpose flour
  • ¼ cup olive oil
  • ¾ cup chicken stock
  • ½ cup dry white wine
  • 1 tablespoon lemon zest finely chopped
  • ¼ cup fresh lemon juice
  • ¼ cup capers nonpareil, drained
  • 3 tablespoon unsalted butter
  • 2 tablespoon flat-leaf parsley chopped, for garnish

Instructions

  • Place one chicken breast in a large plastic baggie, and using a meat pounder, pound until about ¼-inch thick. Repeat with other chicken breasts.
    4 skinless, boneless chicken cutlets
  • Sprinkle the chicken evenly with salt and pepper.
    Kosher salt and black pepper
  • Spread the flour on a plate.
    1 cup all-purpose flour
  • Coat the chicken cutlets with the flour, shake off any excess.
  • In a large saute pan, heat the olive oil over medium-high heat.
    ¼ cup olive oil
  • When the oil is hot, carefully add the chicken. Don't overcrowd the pan.
  • Cook for about 4 minutes on each side, or until it's golden brown all over. (The chicken will not be completely cooked through at this point.)
  • Set the cutlets aside on a plate to collect any accumulated juices.
  • Remove oil from the pan and return to medium heat.
  • Add the stock, wine, lemon zest, and juice. Increase the heat to high and cook for about 2 minutes.
    ¾ cup chicken stock, ½ cup dry white wine, 1 tablespoon lemon zest, ¼ cup fresh lemon juice
  • Add the chicken back to the sauce, and simmer for another 3 minutes.
  • Add the capers and heat for 1 minutes.
    ¼ cup capers
  • Remove from the heat and gently stir in the butter around the chicken until melted and slightly thickened.
    3 tablespoon unsalted butter
  • Serve on warmed platter, or individual plates, and garnish with chopped parsley.
    2 tablespoon flat-leaf parsley

Notes

See the video near the top of the blog post for visual guidance.  If you liked the video, please subscribe to our YouTube channel. 
If you can't find thinly sliced chicken breasts, purchase regular-sized (large) boneless, skinless breasts. Place the cuts (one at a time) in a plastic baggie and pound them until they are thin (¼-inch). 
Leftovers will keep covered in the fridge for up to 5 days. Reheat in a skillet with additional chicken broth or covered in a 325°F oven until heated through, usually about 15 to 20 minutes. 

Nutrition

Calories: 348kcal | Carbohydrates: 27g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 351mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 448IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 2mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

POST UPDATE: This post was originally published in September, 2017, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in October 2024.

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Comments

  1. Sara says

    December 01, 2024 at 8:48 am

    5 stars
    Awesome chicken piccata. I doubled the sauce and added some canned artichokes. Soooo good. Thanks!

    Reply
    • Kris Longwell says

      December 01, 2024 at 10:18 am

      Hi Sara! Woo hoo! Good thinking on doubling the sauce! It’s soooo good! And the addition of artichokes is divine! Thank you so so much for sharing and for the wonderful review. That means the world to us!!! Please stay in touch! All the best, Kris & Wesley

      Reply
  2. Kelly says

    August 28, 2024 at 7:48 pm

    My friends enjoyed the chicken piccata, I made extra sauce for the mashed potatoes. Back in July I made chicken piccata for lunch and extra for next day lunch. I was so excited for left overs. I heated up the chicken in the microwave then put it on table, I turned my back to grab a fork when I turned around my chicken piccata was gone. My dog ate it . Now the joke is when I asked my husband about making chicken piccata he will say to me ask Reggie (dog) first.

    Reply
    • Kris Longwell says

      September 02, 2024 at 11:37 am

      Oh no!!! Reggie!!!! We have two dogs, Ebenezer and Florence (Eb and Flo) that are always in the kitchen with us ready for any food that might fall their way! Well, no doubt Reggie enjoyed it a lot! We are so happy that you are enjoying the recipes! Please stay in touch! And tell your hubby and Reggie we said ‘Hi!’!!

      Reply
  3. Kelly says

    August 19, 2024 at 10:37 am

    Very delicious chicken piccata! I have been making this recipe with your mashed potatoes for couple of years. This is my favorite dish.
    I enjoyed watching your videos and making your other recipes all very delicious. I am having some friends over this week making your chicken piccata and mashed potatoes. When I double the chicken piccata do I cook all the chicken in batches first then do I do the sauce in batches too?

    Reply
    • Kris Longwell says

      August 21, 2024 at 9:56 am

      Hi Kelly! Sorry for the delayed response! You can definitely cook the chicken in batches. Double the sauce in the same pan (you should be able to do this in one batch). Then, either place the chicken cutlets in a large baking dish and cover with the sauce, cover with foil, and keep warm in low temp oven (275°F), or just keep it all in a large skillet, covered. Hope this helps! And we are thrilled that you are enjoying the recipe (with the mashies!)…that is awesome! Let us know how it all turns out…and have FUN with your friends! They are in for a treat!!! xo

      Reply
  4. Jane says

    January 10, 2023 at 9:09 pm

    5 stars
    Really tasty! I used thighs and was great; I have breast in my freezer, so I will try those next.

    Reply
    • Kris Longwell says

      January 11, 2023 at 5:14 pm

      Hi Jane! yay! So so glad you made the chicken piccata and enjoyed it! We love it with chicken thighs and chicken breasts! Thanks so so much for sharing and for the GREAT review! That ALWAYS means so much to us!! xoxo Kris & Wesley

      Reply
  5. Brenna says

    March 02, 2021 at 5:16 pm

    5 stars
    This. All day. It’s SO good- I’ve made piccata before but you’re absolutely right, the butter puts this over the top. Also my partner and I love love love capers, if you have any other recipes that involve them in abundance, please point me in their direction if you would! Thanks for another delightful find.

    Reply
  6. Patience says

    September 22, 2020 at 8:26 pm

    Delicious as usual! I have been making chicken piccata for years but thought I would try your recipe. The butter in the end truly makes this a hit. Thanks again for sharing your talents!

    Reply
    • Kris Longwell says

      September 23, 2020 at 3:25 pm

      Hi Patience! That is hands down one of our favorite dishes and one we often prepare when serving guests. So so glad you enjoyed it, and we agree…a little swirl of melted butter makes everything just a little bit better! Thanks again for letting us know and for your wonderful message!! Kris & Wesley

      Reply
  7. Jill Lord says

    July 22, 2020 at 7:46 pm

    5 stars
    Just made this dish!!! It was delicious!!!!

    Reply
    • Kris Longwell says

      July 23, 2020 at 9:28 am

      YAY!!!! The only thing that would have made it better is if we were eating it all together!!! Love you and miss you and thanks for giving us a 5-star rating!!! Give our love to Patrish.

      Reply
  8. Sarah says

    March 26, 2020 at 7:57 pm

    5 stars
    I made this for the first time, Your video helped guide me through it and I love that you have videos with so many recipes!! It turned out perfect in fact my house smells like a gourmet restaurant. hahaha!! Thank you so much for your help in the kitchen.

    Reply
    • Kris Longwell says

      March 27, 2020 at 11:56 am

      Hi Sarah!! Woo hoo!! We are so glad you had such huge success with the chicken piccata!! Way to go!!! We can smell the yumminess from here! Thank you SO MUCH for letting us know and especially for the great review. We appreciate that so so so much!! Take care and please stay in touch! All the best, Kris & Wesley

      Reply
  9. Stacy Alexander says

    March 09, 2020 at 12:11 pm

    5 stars
    Delish! Doubled the sauce and served with homemade fettucine. I do butterfly the breast if they are thick as it is hard to pound them down enough unless I do that. Chicken turns out so tender!

    Reply
  10. Fredro says

    September 20, 2019 at 6:10 am

    Nice post!

    Reply
    • Kris Longwell says

      September 20, 2019 at 9:29 am

      Thank you!

      Reply
5 from 6 votes

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Kris & Wesley (The Loon) live for fun, food, and fabulousness. "How to Feed a Loon" is a celebration of just that. Come join us on this joyous culinary ride.

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