Chicken Piccata
Updated Mar 06, 2026
This post may contain affiliate links. Please read our disclosure policy.
Chicken Piccata is a classic Italian-American dish made with thin chicken cutlets that are pan-fried and finished in a bright lemon butter sauce with capers and white wine. This version is intentionally extra saucy, making it perfect for serving over pappardelle or other long pasta.
If you love lemon-forward dinners, you may also enjoy my Orzo al Limone with Crispy Parmesan Chicken, Lemon Pasta with Sardines and Breadcrumbs, or Lemon Cacio e Pepe.
🐝 Quick Look: Chicken Piccata
- ⏱ Prep Time: 15 minutes
- 🔥 Cook Time: 25 minutes
- ⏳ Total Time: 40 minutes
- 🍽 Serves: 4
- 🍳 Cook Method: Pan-seared chicken with stovetop lemon butter sauce
- 🧂 Main Ingredients: Chicken, Parmesan, white wine, lemon, capers, butter
- 😋 Flavor Profile: Bright, buttery, briny, lightly savory
- ⭐ Difficulty: Easy
SUMMARIZE & SAVE THIS CONTENT ON
Why You’ll Love This Recipe
- Bright, buttery lemon sauce: If you love citrus-forward dinners like my Orzo al Limone, this one delivers.
- Extra saucy version: Perfect over pappardelle, mashed potatoes, or crusty bread. For another saucy option, try my Chicken Thighs with Mushroom Cream Pan Sauce.
- Pan-fried chicken:Lightly dredged in flour and Parmesan for golden edges. If you love crispy cutlets, you’ll also enjoy my Crispy Chicken Milanese or Crispy Chicken Parmesan.
- Restaurant-worthy at home: A classic Italian-American favorite made weeknight friendly.
Table of Contents
Key Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
A handful of simple ingredients creates this bright, buttery lemon chicken. Here are the key ones that matter most.
- Boneless Skinless Chicken Breast: Thin cut breasts work especially well for chicken piccata because they cook quickly and evenly. If you can’t find thin cut, simply slice whole breasts in half horizontally and pound to about ¼ inch thick.
- Capers in Brine: I recommend non-pareil capers in brine for their delicate texture and balanced flavor. Avoid salt-packed capers unless you plan to rinse and soak them first.
- Lemon: Freshly squeezed makes a noticeable difference. This recipe will require 1 to 2 lemons depending on how juicy they are.
Tips and Substitutions
- Even thickness matters: Pound chicken to about ¼ inch thick so it cooks quickly and stays tender.
- Wine substitute: A dry white wine like Sauvignon Blanc works best. Chicken broth can be used if preferred.
- Capers: Use capers in brine for balanced flavor. If using salt-packed capers, rinse and soak before adding.
- Lemons: Use fresh lemon juice for the best flavor.
- Serving with pasta: This recipe is intentionally extra saucy and pairs especially well with long pasta like pappardelle, linguine, or spaghetti.
How to Make Chicken Piccata
See the recipe card below for full instructions and exact amounts.
- Combine flour, Parmesan, salt, and pepper in a shallow bowl.
- Slice boneless skinless chicken breast if needed, then pound to about ¼ inch thick.
- Drizzle lightly with olive oil. Lightly coat in the flour mixture, pressing pressing to help the coating adhere and shaking off any excess.
- Sear chicken until golden. Cook 3 to 4 minutes on the first side, then flip and cook 1 to 2 minutes more.
- Transfer the chicken to a rack or plate while you make the sauce.
- Deglaze with wine, add lemon juice, butter, capers, and parsley.
- Optionally serve with pasta. Add cooked pasta and additional butter to the sauce and toss to coat.
- Nestle chicken into the pasta (if using) and spoon sauce over the top.
Chicken Piccata FAQ’s
Chicken piccata is made with thin chicken cutlets that are lightly dredged in flour, pan-seared, and finished in a lemon butter sauce with white wine and capers. The sauce is bright, buttery, and slightly briny from the capers.
The key is pounding the chicken evenly so it cooks quickly and stays tender. Using fresh lemon juice and reducing the white wine properly also ensures the sauce tastes bright and balanced, not flat or watery.
A dry white wine like Sauvignon Blanc or Pinot Grigio works best. Avoid sweet wines, which can make the sauce overly sweet. If you prefer not to use wine, chicken broth can be substituted.
Yes. This recipe is intentionally extra saucy and pairs especially well with long pasta like pappardelle or linguine. Toss the pasta directly in the lemon butter sauce so it absorbs the flavor. Rice, mashed potatoes, or crusty bread are also good options for serving.
More Chicken Recipes
Chicken Piccata
Equipment
Ingredients
Chicken
- 1 ½ pounds Boneless Skinless Chicken Breasts
- ½ cup All Purpose Flour
- ¼ cup Parmesan Cheese, freshly grated
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 3 tablespoons Olive Oil, divided (plus more as needed)
- 1 tablespoon Unsalted Butter
Lemon Sauce
- 1 cup Dry White Wine
- 4 tablespoons Lemon Juice
- 4 tablespoons Unsalted Butter, cubed
- ¼ cup Capers, in brine, drained
- 3 tablespoons Fresh Parsley, finely chopped
For Serving (optional)
- 8 ounces Pappardelle, or other long pasta
- 1 tablespoon Unsalted Butter
Instructions
Chicken
- Prep the chicken: If using whole chicken breasts, slice each breast in half horizontally to create thinner cutlets.. If the pieces are very large, cut them in half crosswise so they’re easier to handle. If using thin cut breasts, you may not need to slice. Place chicken between parchment or plastic wrap and pound to about ¼ inch thick so all pieces are even.
- Season and coat: Lightly drizzle the chicken with 1 tablespoon olive oil. In a shallow bowl, whisk together flour, Parmesan, salt, and pepper. Dredge each piece in the mixture, pressing to help the coating adhere and shaking off any excess.
- Cook: Heat remaining 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium high heat. Cook chicken for 3 to 4 minutes on the first side until deeply golden. Flip and cook 1 to 2 minutes more, depending on thickness, until cooked through. Work in batches if needed, adding a little more oil if the pan becomes dry. Transfer to a plate.
Lemon Sauce
- Make the sauce: Reduce heat slightly. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer for 2 to 3 minutes until reduced by half, then stir in the lemon juice and simmer 1 minute more.
- Finish and serve: Lower the heat. Add the cubed butter and stir until melted and glossy. Stir in the capers and parsley. Return the chicken to the pan and spoon the sauce over the top. Serve immediately.
Optional: Serving with Pasta
- Cook the pasta: Cook 8 ounces pappardelle or another long pasta such as linguine or spaghetti to al dente according to package instructions. Reserve ½ cup pasta water.
- Toss with sauce: Before returning the chicken to the pan, remove about ¼ of the sauce and set aside for drizzling. Add the cooked pasta directly to the remaining sauce and stir in 1 tablespoon butter. Toss to coat, adding a splash of pasta water as needed to loosen.
- Finish: Nestle the chicken into the pasta and spoon the reserved sauce over the top before serving.
Notes
- Even thickness is key: Chicken should be about ¼ inch thick so it cooks quickly and stays tender. Thicker pieces will require slightly longer cook time.
- Thin cut breasts vary: Thin cut breasts vary: Some thin cut chicken is still uneven in thickness.
- Capers: Use capers in brine, drained. If using salt-packed capers, rinse well before using.
- Wine substitution: A dry white wine such as Sauvignon Blanc or Pinot Grigio works best. Substitute chicken broth if preferred.
- Use fresh lemon juice: Freshly squeezed lemon juice gives the brightest flavor.
- Pasta pairing: This recipe is intentionally extra saucy and pairs especially well with pappardelle or other long pasta, which helps hold the lemon butter sauce.
- Nutrition note: Nutrition information does not include optional pasta.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love making this version. Much “saucier” than a typical chicken picatta and so the way it SHOULD be. My go to for sure!!
This may be my favorite chicken dish of all time! It’s buttery, lemony, briny, and ALWAYS hits the spot. Serve with pasta for an extra delicious dinner.