Chicken piccata features tender, boneless, skinless chicken breasts pan-seared and finished in a bright lemon and white wine sauce with briny capers. This easy chicken piccata recipe comes together in about 30 minutes and pairs beautifully with angel hair pasta, mashed potatoes, or a simple green salad for a satisfying weeknight or date-night dinner.
This quick, high-protein meal is a reader favorite because it’s made from scratch with a short ingredient list and straightforward steps. The key to great piccata is even-thickness chicken, a golden crust from a light dredge in flour, and a silky lemon–white-wine sauce finished with capers.
Chicken Piccata — A Favorite Dinner
If you haven’t tried chicken piccata yet, this version is a perfect introduction. It’s a classic Italian-style dish (originally made with veal) that uses thin chicken cutlets dredged in flour, pan-seared, and topped with a lemony wine sauce studded with capers. It’s elegant enough for guests and simple enough for busy weeknights.
Ingredients for Chicken Piccata
This chicken piccata recipe uses common pantry staples. Keep the ingredients simple and fresh for the best flavor.
- Chicken breasts — Boneless, skinless. Slice each breast in half lengthwise to create thin cutlets.
- White whole wheat flour — For dredging and forming a golden crust that helps the sauce cling to the chicken.
- Seasonings — Salt, ground black pepper, granulated garlic (or garlic powder), and Italian seasoning.
- Olive oil — Used for searing. You can substitute a little butter or a mix of butter and oil for extra richness.
- Dry white wine — The sauce base; Sauvignon Blanc or Pinot Grigio are great choices.
- Chicken broth — Adds body and depth to the sauce.
- Lemon juice — Freshly squeezed for bright, clean acidity.
- Capers — Add a tangy, salty pop that defines piccata.
How to Make Chicken Piccata
Prepare the Chicken
Trim and slice each chicken breast in half lengthwise to create four thin cutlets. Place the cutlets between plastic wrap and gently pound with a meat mallet or the flat side of a heavy pan until they are an even 1/2-inch thickness. Even thickness ensures uniform cooking and tender results.
Seasoning and Dredging
Combine flour with granulated garlic, salt, pepper, and Italian seasoning. Lightly rinse each cutlet and shake off excess water, then dredge completely in the seasoned flour so each piece is coated. That flour coating browns in the pan and helps thicken the sauce.
Pan-Sear the Chicken
Heat 2–3 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot and fragrant, add the chicken cutlets and cook until golden brown, about 4–5 minutes per side, or until the internal temperature reaches 165°F. Remove the chicken to a plate and set aside while you make the sauce.
Make the Lemon White Wine Sauce
The sauce is the highlight of piccata — bright, silky, and slightly tangy. Deglaze the skillet with dry white wine, scraping up the flavorful brown bits. Whisk in a tablespoon of the reserved flour mixture to help thicken the sauce, then add chicken broth, fresh lemon juice, and capers. Simmer briefly until the sauce is slightly reduced and cohesive. Remove from heat and spoon the sauce over the seared chicken cutlets.
What does piccata sauce taste like?
Expect a bright lemon-forward sauce with garlic and wine undertones and a salty, tangy edge from the capers. It’s rich without being heavy and pairs especially well with simple pasta or potatoes that soak up the sauce.
Best Wine for the Sauce
Use a dry white wine such as Sauvignon Blanc for citrus notes or Pinot Grigio for a fruitier profile. Choose a wine you enjoy drinking, but avoid anything overly sweet.
Tips & Tricks for Perfect Piccata
- Tenderize for even cooking: Pound breasts to uniform thickness so they cook evenly and stay tender.
- Reserve a bit of the flour: Keep a tablespoon of the dredging mix to whisk into the wine for quick thickening.
- Separate sauce for meal prep: If meal prepping, store chicken and sauce separately and combine when reheating to preserve texture.
- Substitute proteins: Try the same technique with boneless skinless thighs or pan-seared salmon for salmon piccata.
- Storage: Cool completely before refrigerating. Store chicken and sauce in separate airtight containers for up to 3–4 days.
Serving Suggestions
Chicken piccata is traditionally served over angel hair or thin spaghetti so the sauce clings to the pasta. It’s also excellent over mashed potatoes, roasted vegetables, or alongside a simple salad. Garnish with chopped parsley and a grating of Parmesan if desired.
Salad pairings
- Farro salad
- Arugula salad
- Mixed green salads
Side Dish ideas
- Oven-roasted asparagus
- Roasted Brussels sprouts
- Grilled carrots
Chicken Piccata Recipe (Summary)
Prep: 15 mins • Cook: 15 mins • Total: 30 mins • Servings: 4
Ingredients
- 1 lb boneless, skinless chicken breasts (about 2 large)
- ⅓ cup white whole wheat flour
- 2 tsp granulated garlic (or garlic powder)
- ⅛ tsp salt
- ½ tsp ground black pepper
- ½ tsp Italian seasoning
- 2–3 tbsp olive oil
- ½ cup dry white wine (Sauvignon Blanc recommended)
- 1 tbsp of the reserved flour mixture (for sauce)
- ½ cup chicken broth
- 2 tbsp fresh lemon juice
- 2 tbsp capers, including some of the juice
Instructions
- Slice each chicken breast in half lengthwise to make four cutlets. Cover with plastic wrap and pound to ½-inch thickness.
- In a shallow bowl, mix flour, granulated garlic, salt, pepper, and Italian seasoning. Reserve 1 tablespoon for the sauce.
- Rinse each cutlet briefly, shake off excess water, then dredge in the flour mixture until fully coated.
- Heat a large skillet over medium-high heat and add olive oil. When shimmering, add the cutlets and cook 4–5 minutes per side until golden and cooked through. Transfer to a plate.
- Deglaze the skillet with the white wine, scraping up browned bits. Whisk in the reserved tablespoon of flour mixture until the wine begins to thicken.
- Add chicken broth, lemon juice, and capers; whisk and simmer briefly until the sauce thickens slightly.
- Remove from heat and spoon sauce over the cooked chicken. Serve over pasta, potatoes, or a bed of greens.
Nutrition (per serving, approximate)
Calories: 240 kcal • Carbohydrates: 7 g • Protein: 28 g • Fat: 10 g • Fiber: 1 g • Sugar: 0 g
Photography credit: The Wooden Skillet