This easy chicken piccata recipe pairs golden, juicy chicken cutlets with a bright, silky lemon-caper sauce, all in about 30 minutes.
My Mediterranean Take on Chicken Piccata
If you’ve been here long enough, you know it takes little convincing for me to love anything bright and lemony. Anything piccata is on regular rotation in my kitchen, from chicken piccata meatballs to fish piccata, and this classic chicken version is no exception.
My Mediterranean twist is to replace some of the butter with rich, fruity extra virgin olive oil. You still get a silky pan sauce, but the fresh lemon and briny capers stay front and center. The whole recipe comes together in about 30 minutes, making it an easy weeknight situation.
For me, the best part is that this dish feels a little cheffy-chef without making a big production out of dinner. Serve it with garlic bread, spaghetti, or lemon rice—anything that can catch every last bit of the sauce.
What Is Chicken Piccata?
Chicken piccata is an Italian-American adaptation of an Italian veal dish. Piccata describes thin pieces of meat that are dredged in flour, seared until golden, and finished in a tangy lemon-butter pan sauce. In my version, chicken breasts stand in for veal, with capers for a briny bite and extra virgin olive oil replacing some of the butter.
Lemon Chicken Piccata Ingredients
Chicken piccata gets its signature flavor from fresh lemon, briny capers, and a little butter. Here’s what you’ll need:
- Chicken breasts: Slice the breasts horizontally into thin cutlets so they cook quickly and evenly. Patting them dry before seasoning helps the chicken brown rather than steam.
- Flour: A light coating gives the chicken golden edges and helps the sauce cling. You can substitute whole wheat or gluten-free flour, or skip the flour altogether.
- Extra virgin olive oil: I use olive oil to sear the chicken and add depth to the sauce. A buttery Italian olive oil, like our Italian Nocellara extra virgin olive oil, complements the fresh lemon without overpowering it.
- Ghee or butter: Ghee is clarified butter with a rich, nutty flavor. Either option gives the sauce a silky texture and plenty of richness without heavy cream.
- Fresh lemon juice: Lemon is the defining flavor in piccata, so freshly squeezed juice makes a difference. Juice the lemons just before cooking for the brightest flavor.
- Dry white wine or chicken broth: White wine adds depth to the pan sauce. If you avoid alcohol, use an equal amount of homemade chicken stock or store-bought broth.
- Capers: These small, brined flower buds give chicken piccata its signature salty, tangy bite. Rinse and drain them before adding them to the sauce.
- Parsley: A handful of chopped parsley adds fresh flavor and color just before serving.
- Kosher salt and black pepper: Season the chicken on both sides before dredging it in flour.
How to Make Chicken Piccata
This chicken piccata recipe moves quickly, so have your lemon juice and parsley ready before you begin.
- Get ready. Set a sheet pan in the oven and heat the oven to 200°F. You’ll use the warm sheet pan to hold the chicken as you work in batches. Juice enough lemons to make 1/3 cup of juice, and chop a handful of parsley for garnish.
- Slice the chicken into thin cutlets. Place your hand flat on top of 1 pound boneless, skinless chicken breasts. Starting at the thickest side, carefully slice each breast horizontally to make two thinner cutlets. If you’d like smaller pieces, cut the cutlets in half crosswise. Two large breast halves will give you up to 8 smaller pieces.
- Season and dredge the chicken. Pat the chicken dry, then season both sides with salt and pepper. Spread 1/2 cup flour on a plate. Lightly coat each piece on both sides, shaking off any excess.
- Sear the chicken. Heat 4 tablespoons of the olive oil in a large cast iron skillet over medium-high heat. Once the oil is shimmering but not smoking, add the chicken in a single layer. Work in batches to avoid crowding the skillet, cooking each piece until golden, about 3 minutes per side. Transfer the seared chicken to the sheet pan in the warm oven.
- Make the lemon-caper sauce. Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the same skillet. Add 3 tablespoons ghee or butter and stir until melted. Stir in the lemon juice, 1/2 cup dry white wine or chicken broth, and 1/4 cup rinsed and drained capers. Bring the sauce to a boil, scraping up the flavorful browned bits from the bottom of the skillet.
- Finish the chicken in the sauce. Return the chicken to the skillet and lower the heat. Simmer for 4 to 5 minutes, spooning the sauce over the chicken as it cooks. The chicken is ready when it reaches 165°F in the thickest part. Remove the skillet from the heat, garnish with parsley, and serve with the pan sauce and lemon wedges.
My Tips for Tender, Golden Chicken Piccata
- Keep the cutlets evenly thin. Chicken pieces of similar thickness cook at the same rate, making it easier to keep them juicy.
- Use a light coating of flour. Shake off the excess before the chicken goes into the skillet. You need only a thin layer to create golden edges and help the sauce cling.
- Wait for the oil to shimmer. The skillet should be hot enough to sear the chicken quickly, but the oil should not be smoking.
- Cook in batches. Give the cutlets enough room to brown rather than crowding them into the skillet. Transfer each finished batch to the warm oven while you cook the rest.
- Save the browned bits. When you add the wine and lemon juice, scrape the bottom of the skillet well. Those golden bits add savory depth to the bright sauce.
- Use freshly squeezed lemon juice. Lemon is one of the main flavor-makers here, so fresh juice gives the sauce its best zippy flavor.
Easy Substitutions
- For the flour: Substitute whole wheat or gluten-free flour, or skip the flour altogether.
- For the wine: Replace it with an equal amount of chicken broth or stock.
- For the chicken breasts: Chicken thighs can also work, but they will need additional cooking time. Cook them until they reach 165°F in the thickest part.
What to Serve with Chicken Piccata
The bright lemon-caper sauce works with everything from crisp salads to comforting potatoes. Here are a few of my favorite pairings:
- Something fresh: Try an Italian chopped salad or colorful Shirazi salad.
- A simple vegetable: Serve with crispy roasted Brussels sprouts for a savory, caramelized contrast.
- Rice or potatoes: Spoon the sauce over lemon rice or boiled potatoes with garlic and fresh herbs.
- Bread: A loaf of ciabatta garlic bread is perfect for catching the extra sauce.
You can also turn this into a pasta dinner. Double the sauce and toss it with 12 ounces of cooked Italian spaghetti, then slice the chicken and serve it on top.
How to Store Lemon Chicken Piccata
Refrigerate leftover chicken piccata in an airtight container for up to 4 days. Reheat it in a skillet over medium heat until warmed through.
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Ingredients
- 1 pound boneless, skinless chicken breasts
- Kosher salt
- Ground black pepper
- 1/2 cup flour, for dredging
- 5 tablespoons extra virgin olive oil, divided
- 3 tablespoons ghee or butter
- 1/3 cup lemon juice (from about 2 lemons), plus lemon wedges for serving
- 1/2 cup white wine or chicken broth
- 1/4 cup capers (3-ounce jar), rinsed and drained
- Freshly chopped parsley, for garnish
Instructions
- Get ready. Set a sheet pan in the oven and heat the oven to 200°F. You’ll use the warm sheet pan to hold the chicken as you work in batches.
- Slice the chicken. Place your hand flat on top of each chicken breast. Starting at the thickest side, carefully slice each breast horizontally to make two thinner cutlets. For smaller pieces, cut each cutlet in half crosswise. Two large breast halves will give you up to 8 smaller pieces.
- Season and dredge. Pat the chicken dry, then season both sides with salt and pepper. Spread the flour on a plate. Lightly coat each piece of chicken on both sides, shaking off any excess.
- Sear the chicken. Heat 4 tablespoons of the olive oil in a large cast iron skillet over medium-high heat. Once the oil is shimmering but not smoking, add the chicken in a single layer. Work in batches to avoid crowding the skillet. Cook until golden, about 3 minutes per side, then transfer the chicken to the sheet pan in the warm oven.
- Make the lemon-caper sauce. Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the same skillet. Add the ghee or butter and stir until melted. Stir in the lemon juice, white wine or chicken broth, and capers. Bring the sauce to a boil, scraping up the flavorful browned bits from the bottom of the skillet.
- Finish the chicken. Return the chicken to the skillet and lower the heat. Simmer for 4 to 5 minutes, spooning the sauce over the chicken as it cooks. The chicken is ready when it reaches 165°F in the thickest part. Remove the skillet from the heat, garnish with parsley, and serve with the pan sauce and lemon wedges.
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*This post originally appeared on The Mediterranean Dish in 2019 and has been updated with new information and media for readers’ benefit.
Chicken picatta is hands down my favorite meal. I judge my local Italian bistros on whether or not they serve my dish and if they do it justice. This recipe is so good and easy, I don’t even need to venture out to curb my craving. I double the ingredients for the sauce and serve it with whole wheat pasta. Make this and enjoy!
Thanks so much for taking the time to comment and review, Ariel!
Chicken picatta is hands down my favorite meal. I judge my local Italian bistros on whether or not they serve my dish and if they do it justice. This recipe is so good and easy, I don’t even need to venture out to curb my craving. I double the ingredients for the sauce and serve it with whole wheat pasta. Make this and enjoy!
This is my husband’s favorite dish, mine too. But I have always been a chicken lover. Got your cookbook on my Kindle, have to make many adjustments on some dishes because of wine, food and dairy allergies but the dishes always come out delicious. Keep on cooking, love to watch your videos on Facebook.
Good morning! My name is Tina. I am not new to your page, but have started cooking your recipes. I prepared the Lemon Chicken Piccata last night, and it was delicous! My husband loved it. I paired it with my husband’s favorite side dish, roasted asparugus with garlic and lemon. I made the chicken schwarma last week and it was delicious too. I am enjoying the veggie filled salads as well. Wishing you continued success and have a wonderful 2023.
Followed your recipe to the letter even using cast iron fry pan. My food turned a purple/grey perhaps from the lemon causing some reaction. Chicken was under done. Had to recook chicken in a different pan. Disappointed.
I too avoid acidic foods in my iron skillet. I haven’t tried this recipe yet, but I’ll likely make it in my Caraway ceramic non-stick pan when I do.
Yes never cook anything an acidic sauce with the cast iron. That’s not the recipes fault, it’s chemistry.
I’ve made chicken piccata many times in my lifetime. It’s a really easy recipe, however this one was the best I’ve ever had. Better than a restaurant and that’s not even fibbing one bit . Followed the directions to a ‘t’. Even used the oven while the rest of the chicken cooked. The sauce was the best I’ve ever had. I used fresh lemons and instead of white wine I used better than bouillon chicken and a half a cup of water. I did use four tablespoons of butter instead of three . Side dish was broccoli with lemon juice and fresh shaved parmesan cheese, and a side of rice. I cook with a cast iron skillet and I sometimes think that makes even a bigger difference. Thanks Suzy for another great recipe!
Wow! Thank you so much, Barbara!
OMG! This was absolutely fantastic!! So simple, easy and quick!! We devoured it! I’m thinking next time I’d try it with fish, is there anything I should alter if I use fish?
Hi, Sandy! We actually have a Fish Piccata recipe! It is every bit as good as the chicken version. Hope you check it out!
The family loved this one! So quick and tasty!
Another fabulush! and very easy recipe….our guests were very impressed…thank you so much for sharing with us on Faial Island, Azores, Portugal…keep those recipes coming X
Will do! Thanks, Fay!
Is white wine in cooking considered ok for kids? Anything to substitute?
Hi, Saritha. It’s commonly believed that it is ok for kids to eat food cooked in wine, because wine is “cooked off” when heated. However, if you are uncomfortable with that, you can always substitute with more chicken broth here.
Thank you for another delicious recipe Suzy! My family super enjoyed the chicken which I served with toasted orzo pasta and a side of spinach. Thanks for the many videos and clear step by step explanations for all of the recipes on your site. These are so helpful to anticpate the cooking process. I’m a fan!
Yay! Thanks so much, Gloria!
Oh my GOSH! This recipe is fantastic. My wife and I both loved it. There was a little of the sauce left so I’m going to try it on either mahi-mahi-mahi or shrimp.
Sounds yummy! Thanks Brad!
I made this Lemon Piccata Chicken last night and boy was it a hit!!! The flavors were delicious and the preparation was easy. I added fresh asparagus tips to the lemon sauce and used six boneless and skinless chicken thighs instead of the chicken breasts. I cooked the chicken for five minutes on both sides in two batches and then after the sauce was ready I put it back in my pot and simmerd for another 20 minutes. it is definitely a ‘keeper. I served this recipe with the Mujadara Lentils and Rice With Crispy Onions recipe and made that recipe first and then made the Picatta Chicken.’ We have so enjoyed many of your wonderful Mediterranean recipes, Suzy. I can’t believe, as a bonus, how much weight I have lost and how much better I feel eating this Mediterranean diet way. Thank you so much for all your delicious recipes.
Wonderful, Debbie! I love hearing that!!!
I made this recipe with green beans and caramelized onion and some rice and it was delicious, yet easy to make. Truly a beauty of simplicity.
Thank you so much, Lukas!
Oh delicious! I’m making this for dinner part tonight! I love your recipes ( and gorgeous outlook) . Made your hummus from scratch yesterday ( I nearly ate it ALL)
I’m hoping I’ll be able to keep chicken warm without ruining it! You know, one oven many recipes going on needing the oven.
Love your work sister!
Awww! Thanks so much, Dionne!!
I made this recipe last night and it was amazing! My three kids ranging from 5 to 15 absolutely loved it. They all had seconds. It was fun to make and I will definitely make this again. Also, I’m going to share the link to this recipe with others.
P.s. What a great product Ghee is. I had never heard of it but was easy to find at my local grocery store.
Hi, Nick! So glad you enjoyed the recipe! Yes, Ghee is great! So many uses for it!
We love chicken piccata, and this will now be our go to recipe. Paired with the lemony arugala salad, also amazing, and now time to finish off the bottle of wine used for the chicken. We used a Reisling as it was all we had, but it was great as it was not too sweet. We also have a 9 month old baby who we are including in all our meals to wean off formula. At first she just had slices of the pan seared chicken then we added a touch of the piccata sauce, chopped capers & parsley.and she too was licking her fingers! Thank you!
Yay!! Thanks so much, Scott! So glad you all enjoyed it!