This easy Chicken Piccata is a simple and elegant dish of lightly pan-fried chicken fillets in a rich sauce of white wine, fresh lemon juice, and capers.
If you love this recipe, check out our fish piccata, too!
This easy chicken piccata is a weekday dinner lifesaver, with simple ingredients, easy prep, and quick turn-around. I don’t know a single soul who doesn’t love it!
What is Chicken Piccata?
Chicken piccata is simply chicken breast cutlets, dredged in flour, browned, and served with a rich butter, lemon, and wine sauce reduction. It’s so delicious and comes together in only 20 minutes, making it a perfect dinner during the week.
Chicken Piccata Sauce
What really makes this chicken piccata recipe a showstopper is the sauce. It’s made up of white wine, chicken broth, lemon juice, butter, garlic, and capers. It’s light, bright, and so wonderful. Just these few simple ingredients create such a circus of flavors.
How To Make Chicken Piccata
This chicken dish looks, sounds, and taste so fancy, but is SO incredibly easy to make! Here’s is a brief summary. (Scroll down for the detailed printable.)
- Pound out the chicken breasts to an even 1/2-inch thickness.
- Season and roast the asparagus spears in the oven, while you cook the chicken on the stovetop.
- Season chicken breasts with salt and pepper, then dredge in flour.
- Coat a pan with nonstick spray, add oil, and heat over medium-high.
- Sauté chicken on both sides until golden and juices run clear. Transfer breasts to a platter.
- Deglaze the pan with the white wine; add in the garlic. Cook until liquid is nearly evaporated. Add broth, lemon juice, capers, and butter.
- Once butter melts, pour sauce over chicken breasts. Garnish with lemon slices and chopped fresh parsley. Serve immediately and enjoy!
What to Serve with Chicken Piccata
Lemon Chicken Piccata is typically served with some type of long pasta on the side, like spaghetti or fettuccine, but I often serve it with a vegetable, as well, to round out the meal. Roasted asparagus, roasted green beans, or roasted broccoli are my favorite choices. You could even eliminate the pasta entirely and just enjoy with the veggie to cut back on carbs.
Possible Recipe Variations
- The wine can be replaced with more chicken broth, but the flavors will not be as deep.
- Stir in a bit of mustard for more zing.
- Add in a little lemon zest along with the lemon juice, for even more lemon-y flavor.
- Want a creamier sauce? Stir in 3-4 tablespoons of heavy cream.
- If you prefer a thicker sauce, you could whisk in 1 tablespoon of flour or cornstarch.
- Serve with traditional pasta instead of asparagus, or enjoy both!
Make sure it’s not too salty!
In the fridge: cooked and cooled Lemon Chicken Piccata can be stored, covered in the sauce, in the refrigerator in an airtight container for up to 3 days.
Can you freeze Chicken Piccata? Yes! Since the sauce for this recipe doesn’t include any cream, it freezes wonderfully, however you’ll want to store the sauce and chicken separately. It will keep for up to 2 months. Thaw overnight in the refrigerator.
To reheat: you can reheat chicken piccata in the oven (for best results), in the microwave, or on the stovetop. Add in a little bit of extra chicken broth, to stop the sauce from drying out, and to give the chicken a little bit of moisture.
Watch it Being Made
Other Chicken Recipes
I recommend making this for dinner asap. It’s so incredibly delicious and crazy easy. Approved and loved by all!
Easy Chicken Piccata
- 2 large boneless, skinless chicken breasts
- 1/2 pound asparagus , rinsed, tough ends removed
- 3 tablespoons extra virgin olive oil
- salt and freshly ground black pepper
- 1/3 cup all-purpose flour
- nonstick spray
- 2 tablespoons extra virgin olive oil
- 1/4 cup dry white wine
- 2 cloves garlic , minced
- 1/2 cup low-sodium chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon capers ,drained and rinsed
- 2 tablespoons unsalted butter
- fresh lemon slices
- chopped fresh parsley
- Slice the chicken breasts horizontally, butterflying them open. After that, if the pieces are still bigger than 1/4-inch thickness, put them between 2 pieces of plastic wrap and pound them with a meat mallet.
- Preheat oven to 425 degrees F.
- Pat the asparagus spears dry and spread them out in a single layer on a rimmed baking sheet. Drizzle 3 tablespoons olive oil all over them and sprinkle with salt and pepper, to taste. Roast for about 10 minutes, until tender, but still al dente.
- In the meantime, season chicken breasts with salt and pepper, then dredge in flour, shaking off any excess.
- Coat a sauté pan with nonstick spray, add the remaining 3 tablespoons oil, and heat over medium-high. Sauté for about 3-4 minutes per side until golden, cooked through (internal temperature of 165F), and juices run clear. Transfer breasts to a platter.
- Deglaze pan with white wine; add in the garlic. Cook until liquid is nearly evaporated, about 1-2 minutes. Add broth, lemon juice, capers, and butter.
- Once butter melts, pour sauce over chicken breasts.
- Garnish with lemon slices and chopped fresh parsley. Serve immediately with the cooked asparagus.