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This easy Chicken Piccata comes together in less than 30 minutes. It uses a few simple ingredients that you likely have on hand and can be served with spaghetti, rice, roasted potatoes or a simple salad dressed with my classic House Vinaigrette.
Chicken Piccata is a dish you’ll find in several Italian restaurant menus, and I never order it. Why? Because it’s so easy to make at home! Usually I order dishes that I don’t typically make at home, and require more time and effort. Why order a $30 Chicken Piccata when I know it’s fairly inexpensive to make at home, and it takes no more than 30 minutes to whip together.
Chicken breasts pounded thin, dredged in flour, pan fried until lightly golden and then simmered in a simple white wine butter sauce. It’s absolutely delicious, and truly tastes like a restaurant quality meal.
What is Chicken Piccata?
Pan fried chicken breasts, served in a tangy sauce made with white wine, lemon juice, capers, butter, and known for its savoury and bright flavours. Although I prefer to make this recipe with wine, you can opt for chicken stock.
Want more chicken dinner recipes?
Do you love simple and approachable recipes? There’s tons of easy chicken dinners right here on my blog. Down below I will share a few personal favourites:
- Jalapeno Popper Chicken Lettuce Wraps
- One Skillet Blackened Chicken and Rice Bowls
- Easy Chicken Cutlets
- Sheet Pan Rosemary Chicken and Potatoes
- Chicken Pot Pie Soup
FAQ’s + substitutions
What can I substitute for the white wine?
Although I prefer this recipe with wine, feel free to replace it using a low sodium chicken stock.
Can I use chicken thighs?
While traditionally made with chicken breasts, you can still use thighs. Keep in mind the thighs will also take longer to cook depending on their thickness.
Did you like this Chicken Piccata recipe?
If so, please consider leaving me a 5 star rating and review, it means so much to me!
Chicken Piccata
Ingredients
- 1/4 cup olive oil, extra virgin
- 4 tbsp unsalted butter, cold, cubed
- 1½ lb skinless chicken breast halves, 4-5 cutlets total
- 1/2 cup all-purpose flour,
- 1/2 cup dry white wine, chardonnay
- 3 garlic cloves, minced
- 1 shallot, chopped fine
- 2 tbsp fresh parsley, chopped fine
- 1/3 cup capers, drained
- 3 tbsp fresh lemon juice,
- 1/2 tsp red pepper flakes, optional
- salt
- pepper
Instructions
- Begin by preparing the chicken. Pat it dry and season both sides lightly with salt and pepper.
- To a medium sized bowl, add the flour.
- Dredge the chicken, one piece at a time into the flour, ensuring both sides are fully covered.Shake off any excess flour.
- To a large frying pan, set to medium/high heat add 2 tbsp of olive oil.
- Add the chicken and sear on each side. About 3 minutes per side.
- Remove the chicken from the pan and let rest for a few minutes.
- To the same pan, add the last 2 tbsp of olive oil.
- Add the shallot and let sauté for 2-3 minutes, just until sofened.
- Next, add the garlic, capers and red pepper flakes and cook for one minute.
- Deglaze the pan with the white wine and lemon juice and let come to a light simmer.
- Using a spatula, scrap the brown bits from the bottom of the pan and allow the sauce to reduce by half. About 2 minutes.
- Add the butter and whisk to combine, allowing the sauce to come together and slightly thicken. About 2 minutes.
- Add the chicken to the pan and using a large spoon, ladle the sauce onto the chicken allowing it to fully cook and get warm.
- Top with fresh parsley.
- Serve right away.
Nutrition information is automatically calculated, so should only be used as an approximation.
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Turned out amazing!
So good and so easy! Even my kids likes it.
Hello! Thank you for this review! That makes me so happy! – Sammy
So delicious and a quick meal too! I had this over thin spaghetti and shared the recipe with a friend!