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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Before I make this, I just want to say that one of the things I love about the recipes you’ve shared here is the excellent preparation instruction. You’ve helped me to learn to be a better more efficient cook. I cannot wait to try this recipe! All the best to you and yours!
💗 Hope you enjoy the chicken!
Hi. Excited to try this! I know in your chicken Parmesan recipe you recommend using chicken tenderloins. Can you use tenderloins in this one too, or do you need to use breasts cut in half? Thank you! Rachel
You can get away with using tenderloins here. Hope you enjoy!
I used tenderloins this week because that was all my market had. They turned out great! This recipe is a can’t-miss. 🙂
Jenn your Piccata was the best we ever have made and we have tried many. Have not tried one breaded before and very pleasantly suprised. We were on the east coast several years ago and my wife ordered Piccata in a nice Italian restaurant they added fresh diced tomato and sliced mushrooms to the sauce was great I now do this and makes a great addition.
This recipe is a keeper. The simple ingredients along with your pictures and step by step instructions make this fancy dish easy even for a beginner cook. I could tell my husband loved it with every vocal bite. Thanks for making cooking fun!
Would the sauce be enhanced any with a splash of white wine? I normally include that in my Chicken Piccata but I love your recipes and want to try it!
Sure, feel free to use a splash — hope you enjoy!
Made this last night as written except for substituting dried parsley since I didn’t have fresh ones. Turned out great and fairly quick to put together! Chicken turned out moist and flavorful!
Jenn, do you have any advice on how to make homemade Italian breadcrumbs if you don’t have any available? Thank you
Hi Mim, with a few pretty simple ingredients, you can make your own. Although I haven’t used it myself, this recipe looks good and gets positive reviews.
So good! I didn’t have any capers or olives or pickles so I subbed the capers with thyme. I’ll get capers for next time because there will be more next times making this!!! Yum!
I often make chicken picatta dipped in flour then egg omitting the breadcumbs. Seeing all the great reviews I’ll have to try this recipe.
Our small neighborhood is now pitching together to share meals, delivered just to the front door, ready to eat. Your chicken piccata went to three families, and everyone sent texts back to me saying, “ fabulous” “ we ate like pigs!!!!” I made one and a half times the recipe, and paired it with your roasted carrots with fresh thyme, and small roasted potatoes….it was so appreciated, and made life an little easier for the cooks in each family….a very welcome break to be sure! since then, I have been gifted with pumpkin bread, chili, carrot cake….and chicken pot pie….
Your wonderful recipe has started a trend of sharing and caring in my little community, and sends the message that we truly are in this together! Thanks Jen!
I love that idea!! Glad to hear the chicken piccata was well-received. 🙂