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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Better than any fancy restaurant’s chicken piccata. I was out of capers and used artichokes instead- total hit! My MIL loves this recipe and will ask me to make this dish when she’s in town!
This was a quick, easy and delicious meal. I did leave out the capers, used butter cracker crumbs and doubled the sauce and it was still amazing.
A big hit and so easy! I served the chicken over linguine. Next time I make the sauce I’m going to add a little fresh garlic. It’s a hit!
This was a delicious, quick and easy dish. The chicken was flavorful and tender. The sauce was not too lemony or briny. I paired it with Parmesan mashed potatoes and honey glazed carrots. I doubled the recipe so we’d have leftovers tomorrow. This is one for my weekday dinner file.
Hi Jenn, LOVE your recipes! Can I do this with fish like sole or tilapia or cod?
Hi Kymberly, So glad you like the recipes! I think it will work; just handle it carefully as the fish will be a bit more delicate than chicken. Please LMK how it turns out if you try it!
so delicious! I usually make schnitzel and it’s a hit but tonight I made this and it was so good I had kids going up for seconds, empty plates and compliments! Thank you for sharing. I substituted earths balance for butter.
can you do this recipe without the butter? would you substitute it with something or just leave out?
Hi Emily, I’ve never tried it this way, but I think you could get away with substituting olive oil for the butter. Please LMK how it turns out if you try it!
Excellent!
Jenn, I made your Chicken Piccata paired with Parmesan Smashed Potatoes and you did it again! Another wonderful, beautiful and highly pleasing dinner! I love how delicate the chicken cutlets came out so tender, moist, crunchy and delicious!!! The bag trick saves sooo much time as does filleting the chicken. My cookbook collection is getting dusty the last two years (and maybe a little jealous) since I check to see if you have a recipe for what I’m craving before I open them. I really appreciate your time, talent and generosity. I made four of your recipes last week and your Lemon Poppy Seed cake is on the menu for tomorrow. I can’t wait!!! Peace and Joy to you and yours. Sarah
❤️
This is a wonderful recipe. I am not the cook in our family, my husband is and he loves it. I feel very comfortble making this also for friends and relatives.
I made this today and it was absolutely delicious. I’m a beginner and felt that this was so well explained. Seriously, the recipies from this site never disappoint.