Classic Chicken Piccata

Why I Recommend This Recipe

• It goes from pan to plate in about 30 minutes.
• It’ll impress you with its bold flavor, not with fussy technique.
• Good for both weeknight dinners and special occasions.

Ingredient Notes

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• Chicken Breasts — You’ll need boneless, skinless chicken breasts for the recipe. Smaller breasts are better if you can find them.
• Breadcrumbs — For breading the outside of the chicken. I prefer plain, non-seasoned breadcrumbs for this.
• Lemon — I like to use both fresh lemon juice and zest to enhance the bold lemon flavor.
• White Wine — You’ll want a dry white wine like pinot grigio or cabernet for the sauce. It adds a lovely flavor, but if you’d prefer not to use alcohol you can substitute a little chicken broth instead.
• Butter — Butter makes a velvety textured sauce and adds loads of flavor.
• Capers — I love capers, don’t you!? They’re salty and briny and add a punch of flavor to any piccata recipe.

How I Make Chicken Piccata

1. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

2. Place each chicken breast between 2 sheets of parchment paper or plastic wrap. Use a rolling pin or heavy skillet to pound each out to about 1/4-inch thick.
3. Sprinkle both sides with salt and pepper.

4. Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water. Place the bread crumbs on a third plate.

5. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

6. Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat.
7. Add the chicken breasts and cook for 2 minutes on each side or until browned.
8. Place the chicken breasts on the sheet pan and bake for 5 to 10 minutes while you make the sauce.

9. For the sauce, wipe out the pan with a dry paper towel. Over medium heat, melt 1 tablespoon of butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes.
10. Off the heat, add the remaining 2 tablespoons of butter and the capers. Swirl to combine.
11. Discard the lemon halves and serve one chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley if using.

Variations and Substitutions

Want to switch things up, or don’t have all the ingredients on hand? Try one of these options.

• Substitute the chicken with veal. You’ll often find both chicken piccata and veal piccata on Italian restaurant menus.
• Turkey cutlets work great as a leaner alternative.
• Use gluten-free flour and breadcrumbs.
• Substitute the butter with olive oil or a plant-based butter alternative if needed.
• Use chicken broth with a splash of white wine vinegar instead of dry white wine.
• Not a fan of capers? You can leave them out or try using finely chopped green olives instead.

Storing and Reheating Leftovers

Any leftovers may be stored in the refrigerator in a covered container for 2 to 3 days. Reheat gently in a skillet over medium-low heat. You may need to add a splash of chicken broth or water to revive the sauce. Keep in mind that the coating will become soft during storage and won’t return to its crisp, fresh cooked state.

Suggested Menus Featuring Chicken Piccata

These menus are meant to be kid-friendly while still offering flavors that adults will enjoy. Feel free to adjust any items based on your family’s preferences!

1. Kid-Approved Italian Night

• Starter: Veggie Sticks with Ranch Dip
• Main Course: Chicken Piccata (with less lemon and capers on kids’ portions if desired)
• Side Dish: Buttered Spaghetti (simply prepare some spaghetti or angel hair pasta, drain, and add butter, salt, and pepper)
• Vegetable: Steamed Broccoli “Trees” with a sprinkle of Parmesan
• Dessert: Vanilla Ice Cream (purchased) with Fresh Berries (from your grocer’s produce aisle)

2. Comfort Food Family Dinner

• Appetizer: Garlic Bread Sticks
• Main Course: Chicken Piccata
• Side Dish: Creamy Mashed Potatoes
• Vegetable: Honey-Glazed Baby Carrots
• Dessert: No-Bake Cheesecake Cups

3. Sunday Family Feast

• Starter: Mini Caprese Skewers
• Main Course: Chicken Piccata
• Side Dish: Cheesy Rice Pilaf
• Vegetable: Roasted Green Beans
• Salad: Fresh Salad Greens with Classic Vinaigrette
• Dessert: Build-Your-Own Ice Cream Sundae Bar

More Recipes You’ll Like

Dutch Oven Chicken Cacciatore

Paprika Chicken

Lemon Olive Chicken

Baked Parmesan Chicken

If you like this recipe, then you’ll definitely want to have a look at my Chicken Cacciatore, Paprika Chicken, Lemon Olive Chicken, Chicken Wild Rice Casserole, and Baked Parmesan Chicken recipes!

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Chicken Piccata

For an easy dinner idea, try my Classic Chicken Piccata recipe – crispy chicken in a tangy lemon-butter-caper sauce that’s sure to impress.

5 from 4 votes

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Course: Main Dishes

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 2 servings

Calories: 655kcal

Author: Lana Stuart

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 2 boneless, skinless chicken breasts
• ▢ Salt and freshly ground black pepper
• ▢ ½ cup all-purpose flour
• ▢ 1 egg
• ▢ ½ tablespoon water
• ▢ ¾ cup seasoned dry bread crumbs
• ▢ Olive oil
• ▢ 3 tablespoons butter
• ▢ ⅓ cup freshly squeezed lemon juice (about 2 lemons), lemon halves reserved
• ▢ ½ cup dry white wine
• ▢ 2 tablespoons brined capers drained
• ▢ Sliced lemon for serving
• ▢ Chopped fresh parsley for serving

Instructions

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• Place each chicken breast between 2 sheets of parchment paper or plastic wrap. Use a rolling pin or heavy skillet to pound each out to about 1/4-inch thick.
• Sprinkle both sides with salt and pepper.
• Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water. Place the bread crumbs on a third plate.
• Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
• Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat.
• Add the chicken breasts and cook for 2 minutes on each side or until browned.
• Place the chicken breasts on the sheet pan and bake for 5 to 10 minutes while you make the sauce.
• For the sauce, wipe out the pan with a dry paper towel. Over medium heat, melt 1 tablespoon of butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes.
• Off the heat, add the remaining 2 tablespoons of butter and the capers. Swirl to combine.
• Discard the lemon halves and serve one chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley if using.

Notes

• Leftovers may be stored in the refrigerator in a covered container for 2 to 3 days. Reheat in a skillet over medium-low heat with a splash of chicken broth or water. Keep in mind that the coating will become soft during storage and won’t return to its crisp, fresh cooked state.

Nutrition Information

Serving 1 | Calories 655kcal | Carbohydrates 59g | Protein 37g | Fat 25g | Saturated Fat 13g | Polyunsaturated Fat 3g | Monounsaturated Fat 7g | Trans Fat 1g | Cholesterol 200mg | Sodium 903mg | Potassium 675mg | Fiber 3g | Sugar 4g | Vitamin A 767IU | Vitamin C 18mg | Calcium 118mg | Iron 5mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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