I pay attention when my husband says, “Chicken Piccata just made it into the top 10″ while eating dinner.
Oh yeah, this lemony garlic sauce with briny capers cradles a tender chicken breast with savory perfection.
Chicken piccata, with its wonderfully tangy and savory flavors, is a classic Italian dish that has won the hearts of food lovers worldwide.
The lemon’s brightness, the capers’ saltiness, and the butter’s richness create a sauce that is both invigorating and comforting. This classic chicken piccata recipe is not only easy to make but also incredibly satisfying, making it a must-try for anyone looking to bring a taste of Italy to their dining table.
One of its many charms lies in its versatility. It’s a dish that feels at home in a casual weeknight dinner setting or beside a fine wine for date night. It pairs beautifully with various sides, from simple roasted vegetables or sweet potatoes to more filling options like angel hair without much fuss.
Fresh Lemon and Garlic Make a Difference
The dish starts with thinly pounded chicken breasts, lightly dredged in flour, then pan-fried to golden perfection.
The real magic happens when these chicken cutlets are cradled in lemon juice, capers, and a touch of chicken stock, all emulsified with a generous amount of butter to create a rich, velvety finish.
No jars of prepared garlic or bottled lemon juice here; fresh lemon and garlic, capers, and tender chicken create a memorable, classic Italian dish. Everyone knows fresh is best, but there is no better confirmation when it bumps an ole stand-by into the top 10.
TIP: Green olives or brined artichoke hearts are suitable substitutes for capers.
Make Chicken Cutlets out of Boneless-Skinless Chicken Breast
Lay the chicken breast out on a cutting board. Place your hand directly on top of the chicken and hold it firmly while cutting the chicken breast in half lengthwise between your hand and the cutting board. This will create two thin chicken cutlets. You can use this same technique to make stuffed chicken breasts.
RECIPE STEP-BY-STEP
- Cook angel hair pasta according to package directions (usually 2 minutes in salted boiling water).
- Season cutlets with salt and pepper, then dust them with enough flour to leave a fine coating. Add 2 tablespoons of olive oil to a skillet over medium heat. Cook cutlets for 2 minutes on each side until lightly browned. Transfer cutlets to a plate and reduce heat to medium-low.
- Add 2 tablespoons of olive oil to the skillet with the onion, season with salt and pepper, and cook until the onion is translucent and begins to brown at the edges, about 5 minutes.
- Add wine and garlic to the pan and stir while simmering until garlic is fragrant about 2 minutes.
- Add broth, lemon juice, and capers, and bring to a steady simmer. Return cutlets to pan for 1-2 minutes. Add the butter, and once the butter melts, serve immediately.
- Serve cutlets with sauce over pasta, garnished with fresh parsley and grated Parmesan.
Recipe TIPS & Variations
- Green olives or brined artichoke hearts are suitable substitutes for capers.
- This same recipe is perfect for veal too—check out this post on Instagram where we use zucchini noodles instead of pasta.
- Substitute chicken broth and a tablespoon of caper brine for the wine.
- Gluten-free options: Use sweet rice flour to dust the chicken and gluten-free chicken broth. Serve over gluten-free angel hair pasta or a bed of roasted vegetables.
- See 10 more ways to use Capers or blend a few in a batch of Ceasar Salad Dressing!
More Chicken Recipes You’ll Love
- Grilled Herb-Buttermilk Chicken with Tomato-Basil Butter
- Stone Ground Mustard-Braised Chicken: 5 Tips for Fail-Proof Sauces
- Creamy Chicken Stew with Dumplings
- Chicken Cacciatore Creole-Style
- Chicken Saltimbocca
Chicken Piccata
Ingredients
- 4 chicken breast cutlets , or 2 boneless-skinless chicken breasts halved lengthwise (see notes)
- 4 tablespoons extra virgin olive oil , divided
- 1/4 cup flour
- 1/2 cup finely chopped sweet onion
- 1/3 cup dry white wine
- 2 cloves garlic , minced
- 1/2 cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon capers , drained
- 2 tablespoons butter
- 1 tablespoon minced fresh parsley
- 1/4 cup Parmesan cheese
- sea salt & pepper
- 16 ounces Angel hair pasta , cooked and drained
Instructions
- Cook angel hair pasta according to package directions (usually 2 minutes in salted boiling water).
- Season cutlets with salt and pepper then dust with enough flour to leave a fine coating. Add 2 tablespoons of olive oil to a skillet over med heat. Cook cutlets 2 minutes on each side until lightly browned. Transfer cutlets to a plate and reduce heat to medium-low.
- Add 2 tablespoons of olive oil to the skillet with the onion, season with salt and pepper, and cook until onion translucent and begins to brown at the edges, about 5 minutes.
- Add wine and garlic to the pan and stir while simmering, until garlic is fragrant, about 2 minutes.
- Add broth, lemon juice, and capers and bring to a steady simmer. Return cutlets to pan for 1-2 minutes. Add the butter and once the butter melts, serve immediately.
- Serve cutlets with sauce over pasta, garnished with fresh parsley and grated Parmesan.
Notes
- Green olives or brined artichoke hearts are suitable substitutes for capers.
- This same recipe is perfect for veal too—check out this post on Instagram where we use zucchini noodles instead of pasta.
- Substitute chicken broth and a tablespoon of caper brine for the wine.
- Gluten-free options: Use sweet rice flour to dust the chicken and gluten-free chicken broth. Serve over gluten-free angel hair pasta or a bed of roasted vegetables.
Joy says
This is the best chicken piccata I’ve ever had! My family loved it.
Dori says
Love the lemon sauce!