Chicken Piccata
Make Chicken Piccata with pan-seared chicken, lemon butter sauce, capers, and white wine or broth. An easy dinner for all pasta lovers.
Today’s Chicken Piccata recipe comes from The Food Nanny Rescues Dinner by Liz Edmunds, a cookbook my sister Lindsey gifted me nine years ago, and one I have raved about here on my blog. It taught me so much about menu planning, and I’m excited to share this pasta recipe with you. In just 40 minutes, you can have a fresh, flavorful, and homemade chicken piccata on the table. It’s elegant enough for entertaining, yet simple enough for busy weeknights. Whether you’re craving a light spring pasta or planning a romantic date night dinner, this is a recipe I come back to again and again.
CHICKEN PICCATA
This easy chicken piccata recipe is both fresh and comforting, combining tangy lemon, savory broth, and a buttery richness with pops of briny capers. The lightly floured chicken is pounded thin, then pan-seared until golden, creating a delicate crust while keeping the inside tender. The same skillet is used to build the sauce by deglazing with white wine, then adding chicken broth, lemon juice, and butter for a smooth finish. The chicken simmers in the sauce to soak up all the flavor, and capers are added at the end for their signature salty bite, resulting in a simple and satisfying weeknight pasta everyone will enjoy. Serve it with pasta, rice, roasted vegetables, rice, or potatoes. The sauce pairs beautifully with anything that can soak it up.
Find my expert tips on how to make homemade chicken piccata below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Easy Lemon Chicken Piccata Recipe:
- Quick & Simple: Ready in under 30 minutes with minimal prep.
- Tender & Juicy Chicken: Thin, perfectly cooked chicken breasts every time.
- Zesty Lemon Flavor: Bright, fresh lemon juice adds a tangy kick.
- Versatile Chicken Dinner: Looks and tastes gourmet, no fancy techniques required.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 Tablespoons olive oil
- 1 cup white wine OR chicken broth
- 3/4 cup chicken broth
- Juice of 1 lemon
- 1 Tablespoon butter
- 1/4 cup capers, drained
Instructions
Pound the chicken breasts to a thin consistency and slightly flatten them. Mix the flour, salt, pepper, and garlic powder in a large ziplock bag. Shake each piece of chicken in the mixture until it is coated.
In a large skillet over medium-high heat, heat the oil. Brown chicken on both sides until light brown. About 4 minutes per side. Remove chicken to a platter and cover to keep warm.
Leave the juices in the skillet and add wine. Stir and bring to a boil. Then immediately add chicken broth, lemon juice, and 1 Tablespoon butter.
Place the chicken back into the skillet and cover. Simmer 10 to 15 minutes. Remove the lid and add the capers. Replace the lid and cook another 2 minutes. Serve each piece of chicken with warm sauce and cooked pasta, if desired. Enjoy!
Note
You can thicken the sauce by adding a 1/2 Tablespoon of cornstarch or flour. Whisk until thickened.
Servings
Serves 4.
Storage and Reheating
Store leftover chicken piccata in an airtight container in the refrigerator for up to 3-4 days. Keep the chicken and sauce together to help retain moisture and flavor during storage. To reheat, warm gently on the stovetop over medium-low heat or in the microwave. To freeze, place it in a freezer-safe container or bag for up to 2-3 months, though the sauce may slightly change in texture due to the butter and lemon.
Holly’s Tips for The Best Chicken Piccata:
- Pound Chicken Evenly: Flatten chicken breasts to ensure they cook quickly and evenly, keeping them juicy and tender.
- Use Fresh Lemon Juice: Freshly squeezed lemon juice gives your sauce a tangy flavor that bottled juice can’t match.
- Avoid Overcrowding The Pan: Brown chicken in batches if necessary to get a golden crust without steaming.
- Deglaze: Pour wine or chicken broth into the hot skillet to lift flavorful browned bits from the bottom; this adds depth to the sauce.
- Don’t Forget The Capers: Drain the capers well before adding; they provide that signature briny punch that balances lemon and butter.
Frequently Asked Questions:
Yes, you can substitute white wine with extra chicken broth for a flavorful, alcohol-free sauce.
Yes, just whisk in 1/2 Tablespoon of cornstarch or flour at the end of cooking until the sauce reaches your desired consistency.
To make Chicken Piccata vegan, replace the chicken with firm tofu, seitan, or plant-based chicken alternatives. Use olive oil instead of butter and vegetable broth instead of chicken broth, and ensure the coating is gluten-free or regular flour or chickpea flour. Sauté the protein until golden, then simmer it in a tangy lemon-caper sauce for the same bright, savory flavor of classic Chicken Piccata, completely plant-based.
To make Chicken Piccata gluten-free, swap the all-purpose flour with a gluten-free alternative, such as almond flour, rice flour, or a gluten-free all-purpose blend. Ensure that your chicken broth and any other packaged ingredients are labeled gluten-free. Cook as directed.
Similar Recipes
Craving something similar? Bite into my Ranch Chicken next.
Looking for more chicken dinner recipes? Try these highly-rated recipes: Chicken Pillows, Crispy Onion Chicken, Cajun Chicken Pasta, and Bruschetta Chicken.
Have you made this Chicken Piccata recipe? 🍋
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChickenPiccata #LifeInTheLofthouse
Chicken Piccata
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 Tablespoons olive oil
- 1 cup white wine OR chicken broth
- 3/4 cup chicken broth
- Juice of 1 lemon
- 1 Tablespoon butter
- 1/4 cup capers drained
Instructions
- Pound chicken breasts to thin and flatten a little. Mix the flour, salt, pepper and garlic powder in a large ziplock bag. Shake each piece of chicken in mixture until coated.
- In a large skillet over medium-high heat, heat the oil. Brown chicken on both sides until light brown. About 4 minutes per side. Remove chicken to a platter and cover to keep warm.
- Leave the juices in the skillet and add wine. Stir and bring to a boil. Then immediately add chicken broth, lemon juice and 1 Tablespoon butter.
- Place the chicken back into the skillet and cover. Simmer 10 to 15 minutes. Remove lid and add the capers. Replace lid and cook another 2 minutes. Serve each piece of chicken with warm sauce and cooked pasta, if desired. Enjoy!
Notes
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