Chicken Piccata
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Whip up classic chicken piccata—crispy chicken cutlets drenched in a zesty lemon-butter and caper sauce. It’s the quick, easy supper guaranteed to bring smiles all around the table.
When it’s 5:30 PM and I’m staring blankly into the fridge at a package of boneless chicken breasts, this chicken piccata recipe often comes to the rescue. With crispy, golden chicken cutlets in a buttery, lemony caper sauce, it’s a quick weeknight dinner that makes everyone happy. For the picky eaters, you can serve the chicken plain, while those who love bold flavors can enjoy the zesty, lemony sauce.
Capers tend to be a love-’em-or-hate-’em ingredient, so feel free to leave them out if you’re not a fan. Chicken piccata pairs well with many easy sides, such as buttered angel hair pasta, roasted carrots, Parmesan smashed potatoes or polenta. In less than 30 minutes, you can go from “What’s for dinner?” to “Dinner’s ready!”
Table of Contents
“I have already made this recipe twice this week! A fast favorite in our household.”
What You’ll Need To Make Chicken Piccata
- All-Purpose Flour: The first step in the three-part breading process. Used to lightly coat the chicken, it prepares the surface for the next layers, ensuring the crust adheres well during cooking.
- Eggs: Step two in the breading process. The floured chicken is dipped in beaten eggs, creating a sticky base for the breadcrumbs to cling to.
- Seasoned Italian Bread Crumbs: The final step in the breading process. These crumbs stick to the egg-coated chicken, providing a flavorful, crispy coating once cooked.
- Extra-Virgin Olive Oil: Used for frying, it adds a subtle, fruity flavor to the dish while cooking the chicken to a golden perfection.
- Chicken Broth: Forms the base of the sauce, adding depth and richness.
- Lemon Juice: Adds a bright, acidic contrast to the rich sauce.
- Capers: Offer a burst of tangy, briny flavor that’s characteristic of piccata sauce.
- Butter: Swirled into the sauce for a silky finish, adding richness and gloss.
- Fresh Italian Parsley: Provides a fresh, herbal note, brightening up the whole dish.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Begin by prepping the chicken breasts. First slice each chicken breast in half horizontally.
Place the chicken breasts in a large sealable plastic bag and, using a meat mallet or rolling pin, pound them to an even 1/4-inch thickness. This ensures that they cook quickly and evenly. (I use a sealable plastic bag to pound the chicken because it can also be used in the next step to easily coat the chicken with flour.)
To the bag, add the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper; seal and shake to combine.
Add the chicken to the bag.
Then seal and shake to coat the chicken evenly.
Beat the eggs in a large, shallow bowl. In another large, shallow bowl, add the bread crumbs and 1/4 teaspoon salt. Stir to combine.
Using tongs (or your hands), dip each chicken breast first in the egg mixture, turning to coat evenly and letting any excess egg drip off, and then into the bread crumbs, turning to coat evenly. This 3-step breading method (flour + eggs + bread crumbs) ensures that the coating adheres.
Heat the oil in a large sauté pan over medium-high heat. Add the chicken to the pan and cook for until the first side is golden brown, 2 to 3 minutes.
Flip the chicken and cook until the second side is golden, about 2 minutes more.
Transfer the chicken to the prepared baking sheet and place in the oven while you make the sauce. (Note: the chicken should be almost fully cooked at this point. Don’t leave it in the oven for more than 5 minutes or it will overcook.)
Discard any excess oil from the pan. Add the stock, lemon juice, and capers and bring to a boil, scraping up any brown bits from the pan. Gently simmer for about two minutes, until slightly reduced.
Off the heat, swirl in the butter.
Add the parsley.
Taste and adjust seasoning with salt and pepper, if necessary.
Remove the chicken piccata from the oven and transfer to plates. Spoon the sauce over top and enjoy!
Frequently Asked Questions
Chicken Piccata can be partially made ahead to save time. You can bread the chicken and refrigerate it for up to 4 hours before cooking. However, for the best texture and flavor, I recommend cooking the chicken and preparing the sauce right before serving.
The breaded (uncooked) cutlets can be frozen for up to 3 months. Freeze the chicken on the baking sheet until firm, about 1 hour, then transfer to a resealable freezer bag or layer in an airtight container with sheets of parchment between the cutlets. Thaw overnight in the refrigerator before cooking.
Breading might fall off if the chicken isn’t properly prepped before coating or if the pan isn’t hot enough when you start cooking. Ensure the chicken is dry before coating in flour, dip thoroughly in the egg wash, and then press firmly into the breadcrumbs for a good coat. Also, make sure your pan with oil is hot enough so that the chicken sizzles upon contact—this helps the breading set quickly and stay attached.
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Chicken Piccata
Whip up classic chicken piccata—crispy chicken cutlets drenched in a zesty lemon-butter and caper sauce. It’s the quick, easy supper guaranteed to bring smiles all around the table.
Ingredients
For the Chicken
- 1½ lbs boneless skinless chicken breasts
- 3 tablespoons all-purpose flour
- Salt and freshly ground black pepper
- 2 eggs
- 1 cup seasoned Italian bread crumbs
- ¼ cup extra-virgin olive oil
For the Sauce
- 1 cup chicken stock
- 2 tablespoons fresh lemon juice, from 1 lemon
- 3 tablespoons brined capers, drained and rinsed
- 3 tablespoons unsalted butter
- Salt and pepper
- ¼ cup chopped fresh Italian parsley
Instructions
- Preheat the oven to 350°F. Line a baking sheet with aluminum foil.
- Using a very sharp knife, slice each chicken breast in half horizontally. One at a time, place the chicken breasts in a large sealable plastic bag and, using a meat mallet or rolling pin, pound them to an even ¼-inch thickness. (If your chicken breasts are very small, you can skip the step of cutting them in half horizontally. I use two ¾-lb breasts to make 4 portions.) Save the bag.
- To the bag, add the flour, ¾ teaspoon salt, and ¼ teaspoon pepper; seal and shake to combine. Add the chicken to the bag; seal and shake to coat the chicken evenly. Beat the eggs in a large, shallow bowl. In another large, shallow bowl, mix the bread crumbs with ¼ teaspoon salt. Using tongs (or your hands), dip each chicken breast first in the egg mixture, turning to coat evenly and letting any excess egg drip off, and then into the bread crumbs, turning to coat evenly.
- Heat the oil in a large sauté pan over medium-high heat. When the oil is hot and shimmering, add the chicken to the pan and cook for until the first side is golden brown, 2 to 3 minutes. Flip the chicken and cook until the second side is golden, about 2 minutes more. Transfer the chicken to the prepared baking sheet and place in the oven while you make the sauce. (Note: the chicken should be almost fully cooked at this point. Don't leave it in the oven for more than 5 minutes or it will overcook.)
- Discard any excess oil from the pan. Add the stock, lemon juice, and capers and bring to a boil, scraping up any brown bits from the pan. Gently boil for about two minutes, until slightly reduced. Off the heat, swirl in the butter, followed by the parsley. Taste and adjust seasoning with salt and pepper, if necessary. Remove the chicken from the oven and transfer to plates. Spoon the sauce over top.
- Make Ahead: The chicken can be breaded and refrigerated up to four hours ahead of time.
- Freezer-Friendly Instructions: The breaded cutlets can be frozen for up to 3 months. Freeze the chicken on the baking sheet until firm, about 1 hour, then transfer to a resealable freezer bag or layer in an airtight container with sheets of parchment between the cutlets. Defrost in the refrigerator before cooking.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 585
- Fat: 31 g
- Saturated fat: 10 g
- Carbohydrates: 27 g
- Sugar: 3 g
- Fiber: 2 g
- Protein: 47 g
- Sodium: 758 mg
- Cholesterol: 229 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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My husband and I love this recipe.
How much oil would you suggest I use for two cutlets? I used an 1/8th of a cup and the second side came out dry looking.
Should I use 1/4th cup?
Hi Ellen, I’d start with 1 more tablespoon oil then use your judgment — if you feel like it needs it add 1 more (which would make 1/4 cup).
This was delicious. The chicken came
Out crispy and the sauce was tangy and so tasty. I wish it would’ve been a little thicker, maybe I didn’t simmer it down long enough? But either way my husband and our friends all loved it. Thanks so much for another great recipe!
Yes the sauce was thin for me too. Next time will thicken with cornstarch and cool chicken stock. Mix these two together before adding to sauce.
I love this recipe so much! How would you make a nice side of angel hair that was deliciously saucy?
Hi Mimi, this would be nice with angel hair tossed with either butter or olive oil, a little salt, pepper, fresh parsley, and a squeeze of lemon juice.
I loved your suggestion and it was so delicious with a bit of the wonderful piccata sauce! You absolute nailed it! Thank you!
So glad you enjoyed it — thanks for letting me know!
I have already made this recipe twice this week! A fast favorite in our household. I need to cook the chicken in 2 batches, but find the second batch burns chicken quickly and the pan! Do I use a new pan for the second batch or what could be causing issue I am having with the ban burning quickly?
Hi Candy, so glad you’ve enjoyed this enough to make it twice this week! No need to use a new pan; it’s not unusual for the second batch of something to cook faster as the pan has heated up more while on the stove. I’d just turn the heat down a touch (and let it cook for a tiny bit longer if necessary).
Hi Jenn,
I cannot tell you how many times I have made this recipe! My family loves it and always requests it when we visit. I like to prepare meals ahead of time so I can enjoy my 5 grandchildren instead of cooking in the kitchen. Making this on Wednesday to have on Friday. We travel 5 hours to get to our kids and grandkids.Should I freeze for that short of a time or refrigerate?
You and Ina are my go to for every recipe I look for. Thank you so much!
Hi Maureen, so glad this is a family favorite! I think you can get away with refrigerating it.
Thank you!
I managed to whip this up in maybe half an hour. It’s just as delicious as restaurant style and I would just use half as much breadcrumbs next time to avoid waste.
This looks amazing
Simple elegance
Making this recipe for 16 tomorrow
Any suggestions on how to handle the chicken when quadrupling the recipe?
I can only brown 4 at a time & recipe suggests to not leave in oven more than 5 minutes – how shall I handle the chicken as each batch finishes ?
Hi Sherri, I’d suggest putting each batch of sauteed chicken in a single layer on a baking sheet. Keep it covered with foil to retain the heat as you cook the other batches. Once you’ve finished with the last batch, pop them in the oven for 5 minutes while you work on the sauce. Hope that helps, and that everyone enjoys!
Hello Jen!
Can I use veal cutlets instead of the chicken as some of my guests really love veal.
Do I just need to substitute the sauteing time on the stove top and what would that be?
Anything else I would need to change?
Thanks so much for any suggestions!
Kathie
Hi Kathie, you can use veal here – the cook time should be about the same and no other modifications are necessary. Hope everyone enjoys!
Would Italian Panko Bread Crumbs work or no?
Sure, they will work – enjoy!
I’ve made this dish before using other recipes and this is, hands down, the best recipe ever!! Love, Love, Love!
I was getting so bored with my usual dinners at home. This was my first time trying chicken picatta… holy smokes! It is incredibly tasty and easy to make. Highly recommend!