Chicken Piccata is a timeless Italian‑American favorite of thin chicken cutlets tossed in a bright lemon, white wine and butter sauce with salty capers. This straightforward recipe is quick enough for weeknights and full of flavour.
Chicken Piccata is perfect for an easy, satisfying dinner.
Each chicken breast is cut into thin cutlets, dredged in flour for a light coating and pan‑fried until golden. The pan sauce is made with dry white wine, low‑sodium chicken stock, butter, fresh lemon juice and capers for a lively balance of acidity and richness.
In the U.S. this dish is often served with pasta, but a lighter approach—like an arugula salad and roasted or grilled vegetables—works beautifully and keeps the meal balanced.
Ingredients – what you need
Chicken Piccata uses simple pantry ingredients. Below is a concise rundown and a few tips to ensure success.
- Chicken – 4 chicken breasts, halved lengthwise into thin cutlets (about 2 cutlets per person). If breasts are very large, 2 may suffice.
- White wine – ½ cup (120 ml) dry white wine or white vermouth; use a dry Italian-style wine if possible.
- Chicken stock – 1 cup (240 ml) low‑sodium stock so you can control seasoning.
- Butter – 2 tbsp (divided). Adds creaminess and glossy finish to the sauce.
- Capers – 2 tbsp capers in brine (drained); rinse only if they are packed in salt.
- Lemon – 1 tbsp fresh lemon juice (or more to taste for additional brightness).
- Flour – to dredge the cutlets; shake off excess for an even crust.
- Olive oil, salt and pepper – for frying and seasoning.
Prepare the cutlets by halving each breast lengthwise, placing them between plastic wrap and gently pounding with a meat mallet or rolling pin to about ¼ inch (1 cm) thickness.
Season the cutlets with salt and pepper, then dredge in flour and shake off any excess.
Heat 1 tbsp olive oil in a large skillet over medium‑high heat. Fry the cutlets in batches for 4 minutes per side, until golden and cooked through. Transfer to a clean plate and tent with foil to keep warm.
Lower the heat, add 1 tbsp butter and melt. Pour in the wine and stock, then raise the heat and whisk the sauce until it reduces and thickens slightly, about 5–6 minutes.
Add the remaining 1 tbsp butter, the drained capers and the lemon juice. Stir until the butter melts and the sauce becomes glossy. Return the chicken to the pan to warm through and coat with sauce. If your skillet is small, arrange the chicken on a serving plate and spoon the sauce over before serving.
Recipe tips and FAQs
- Cooking the chicken – Fry over fairly high heat so the cutlets develop a golden crust. Expect about 4–5 minutes per side. Work in batches to avoid crowding the pan.
- Keeping warm – Tent cooked cutlets with foil while you make the sauce to retain heat.
- Adjusting sauce thickness – The sauce should be pourable and slightly reduced. To thicken further, whisk 2 tsp cornstarch with 4 tsp water and simmer briefly until the desired consistency is reached.
Yes — for a creamier version add 1/4 cup (60 ml) heavy cream to the sauce when you add the stock.
To make this alcohol‑free, simply replace the wine with an equal amount of chicken stock.
More Italian recipes you might like
- Veal Marsala (Scaloppine al Marsala)
- Veal Saltimbocca with sage and prosciutto
- Chicken Cacciatore
- Italian Chicken Cutlets with pesto and spinach
- Creamy Tuscan Chicken
If you try this Chicken Piccata, please rate the recipe and leave a comment to share how it turned out. I love hearing from readers and welcome your feedback.
Step By Step Photos Above
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Chicken Piccata with Lemon and Capers
By Emily
Ingredients
- 4 chicken breasts
- ¾ cup flour (100g)
- ½ cup dry white wine (120 ml)
- 1 cup low‑sodium chicken stock (240 ml)
- 2 tbsp capers in brine, drained
- 1 tbsp fresh lemon juice
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper
Instructions
- Cut each chicken breast in half lengthwise to make thin cutlets. Cover with plastic wrap and gently pound to about ¼ inch (1 cm) thickness.
- Season with salt and pepper. Dredge each cutlet in flour (about ¾ cup), shaking off excess.
- Heat 1 tbsp olive oil in a large skillet over medium‑high heat. Fry cutlets in batches for 4 minutes per side until golden and cooked through. Transfer to a plate and tent with foil.
- Reduce heat, add 1 tbsp butter. When melted, add ½ cup white wine and 1 cup stock. Increase heat and whisk until the sauce reduces slightly, about 5–6 minutes.
- Stir in the remaining 1 tbsp butter, 2 tbsp capers and 1 tbsp lemon juice. Return chicken to the pan to warm and coat in sauce, then serve.
Notes
- Pan temperature: Cook cutlets over medium‑high heat for a crisp, golden exterior.
- Holding: Keep cooked chicken covered with foil while finishing the sauce.
- Thickening: To thicken the sauce, stir 2 tsp cornstarch into 4 tsp water and simmer until it reaches the desired consistency.
- Storage: Leftovers refrigerate well for 2–3 days or can be frozen; thaw completely before reheating.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless stated otherwise.
- Vegetable sizes are considered medium unless otherwise noted.
- Recipes are tested using a fan (convection) oven when applicable.
Nutrition
Carbohydrates: 8 g |
Protein: 50 g |
Fat: 16 g
Nutrition information is an approximation.
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