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!
How To Make Classic Chicken Piccata
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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.
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.
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.
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?
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
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.
Classic Chicken Piccata
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
Nutrition
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.
Sara says
Awesome chicken piccata. I doubled the sauce and added some canned artichokes. Soooo good. Thanks!
Kris Longwell says
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
Kelly says
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.
Kris Longwell says
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!’!!
Kelly says
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?
Kris Longwell says
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
Jane says
Really tasty! I used thighs and was great; I have breast in my freezer, so I will try those next.
Kris Longwell says
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
Brenna says
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.
Patience says
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!
Kris Longwell says
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
Jill Lord says
Just made this dish!!! It was delicious!!!!
Kris Longwell says
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.
Sarah says
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.
Kris Longwell says
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
Stacy Alexander says
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!
Fredro says
Nice post!
Kris Longwell says
Thank you!