By Becky Hardin
Published Jun 7, 2022
This easy Chicken Piccata is a firm favorite in our house! Tender chicken breasts, dredged in flour, in a deliciously zesty and savory sauce – so good!
Why We Love This Chicken Piccata Recipe
Crispy-edged, juicy chicken smothered in a light sauce that is packed with flavor, this easy chicken piccata recipe is the perfect one-pan dinner that you and your family will love. It’s a simple and classic Italian dish that is utterly delicious – give it a whirl!
- Easy. This really is one of the easiest and most delicious chicken recipes! Made mainly with kitchen staples and all rustled up in one pan.
- Juicy. The chicken breasts are dredged in flour for a crispy edge, they come out super juicy too.
- Flavorful. Made with chicken broth, white wine, lemon, capers, and garlic – this savory and zesty sauce is pure joy!
Variations on Lemon Chicken Piccata
To make this recipe gluten-free, use 1:1 gluten-free flour (like Cup4Cup) in place of the all-purpose flour and use your favorite gluten-free pasta. If you’re not a wine drinker, you can swap the white wine for an equal amount of chicken broth or lemon juice.
How to Store and Reheat
Store leftover chicken piccata in an airtight container in the refrigerator for up to 3 days. Reheat in a pan set over medium-low heat until warmed through.
Serving Suggestions
You can go classic with some pasta , or make the meal even heartier by serving it over mashed potatoes or garlic mashed cauliflower . Add a side of lemon Parmesan roasted broccoli for a complete meal.
More Italian Chicken Recipes To Try
- Tuscan Chicken
- Chicken Fettuccini Alfredo
- Chicken Parmesan
- Lemon Pepper Chicken
- Baked Italian Chicken
- Skillet Lemon Chicken
Notes from the Test Kitchen
- A cast iron skillet is a great choice for homemade chicken piccata. If you don’t have a cast iron skillet, a high-walled sauté pan or frying pan also works well.
- If you don’t have a meat tenderizer to flatten the chicken you can use a sturdy cup or rolling pin, in a pinch.
- Use juice from a real lemon, it tastes so much better than from the bottle.
Ingredients1x2x3x
- ▢ 1 cup all-purpose flour
- ▢ 2 boneless, skinless chicken breasts
- ▢ Kosher salt and freshly ground black pepper to taste
- ▢ 6 tablespoons unsalted butter divided (¾ stick)
- ▢ 5 tablespoons olive oil divided
- ▢ ¼ cup diced onion
- ▢ 4 cloves garlic minced
- ▢ ¼ cup white wine
- ▢ ¾ cup low sodium chicken broth
- ▢ 1 lemon juiced and zested
- ▢ 3 tablespoons capers rinsed
- ▢ Chopped fresh parsley for garnish
- ▢ 8 ounces cooked pasta (½ box)
Video
Instructions
- Line a plate with paper towels. Set aside.
- Place flour in a shallow bowl or pie plate. Set aside. 1 cup all-purpose flour
- Cut each chicken breast in half horizontally, for a total of 4 pieces of chicken. Use a meat mallet to pound each breast to an even ½-inch thickness. Season the chicken with salt and pepper.
- Dredge each chicken breast in the flour, coat all sides, and shake off any excess. 2 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
- Melt 2 tablespoons of butter with 3 tablespoons of olive oil in a large skillet set over medium-high heat. Once sizzling, add 2 chicken breasts and cook for 3 minutes per side, until browned. Transfer to the prepared plate and repeat with remaining 2 chicken breasts. 6 tablespoons unsalted butter, 5 tablespoons olive oil
- To the empty skillet, add the onion and garlic and sauté until fragrant, about 1-2 minutes. ¼ cup diced onion, 4 cloves garlic
- Stir in the wine to deglaze the skillet. Allow the wine to reduce for 1 minute, then add the chicken broth, lemon juice and zest, and capers. ¼ cup white wine, ¾ cup low sodium chicken broth, 1 lemon, 3 tablespoons capers
- Bring the mixture to a low boil. Add the remaining butter and whisk vigorously until melted.
- Return the chicken to the skillet and simmer until warmed through, about 5 minutes. Serve chicken and sauce over pasta and garnish with parsley. Chopped fresh parsley, 8 ounces cooked pasta
Equipment
- Cast Iron Skillet
Becky’s Tips
- A cast iron skillet is a great choice for homemade chicken piccata. If you don’t have a cast iron skillet, a high-walled sauté pan or frying pan also work well.
- If you don’t have a meat tenderizer to flatten the chicken you can use a sturdy cup or rolling pin, in a pinch.
- Use juice from a real lemon, it tastes so much better than from the bottle.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Chicken Piccata Step by Step
Prep: Line a plate with paper towels. Set aside.
Dredge the Chicken: Place 1 cup of all-purpose flour in a shallow bowl or pie plate. Set aside. Cut 2 boneless, skinless chicken breasts in half horizontally, for a total of 4 pieces of chicken. Use a meat mallet to pound each breast to an even ½-inch thickness. Season the chicken with salt and pepper. Dredge each chicken breast in the flour, coat all sides, and shake off any excess.
Cook the Chicken: Melt 2 tablespoons of unsalted butter with 3 tablespoons of olive oil in a large skillet set over medium-high heat. Once sizzling, add 2 chicken breasts and cook for 3 minutes per side, until browned. Transfer to the prepared plate and repeat with the remaining 2 chicken breasts.
Sauté the Onions: To the empty skillet, add ¼ cup of diced onion and 4 cloves of minced garlic and sauté until fragrant, about 1-2 minutes.
Make the Sauce: Stir in ¼ cup of white wine to deglaze the skillet. Allow the wine to reduce for 1 minute, then add ¾ cup of low-sodium chicken broth, the juice and zest of 1 lemon, and 3 tablespoons of capers. Bring the mixture to a low boil. Add the remaining 4 tablespoons of unsalted butter and whisk vigorously until melted.
Warm and Serve: Return the chicken to the skillet and simmer until warmed through, about 5 minutes. Serve chicken and sauce over 8 ounces of cooked pasta and garnish with chopped fresh parsley.
Chicken Piccata Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 1 cup all-purpose flour
- 2 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper to taste
- 6 tablespoons unsalted butter divided (¾ stick)
- 5 tablespoons olive oil divided
- ¼ cup diced onion
- 4 cloves garlic minced
- ¼ cup white wine
- ¾ cup low sodium chicken broth
- 1 lemon juiced and zested
- 3 tablespoons capers rinsed
- Chopped fresh parsley for garnish
- 8 ounces cooked pasta (½ box)
Instructions
- Line a plate with paper towels. Set aside.
- Place flour in a shallow bowl or pie plate. Set aside. 1 cup all-purpose flour
- Cut each chicken breast in half horizontally, for a total of 4 pieces of chicken. Use a meat mallet to pound each breast to an even ½-inch thickness. Season the chicken with salt and pepper.
- Dredge each chicken breast in the flour, coat all sides, and shake off any excess. 2 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
- Melt 2 tablespoons of butter with 3 tablespoons of olive oil in a large skillet set over medium-high heat. Once sizzling, add 2 chicken breasts and cook for 3 minutes per side, until browned. Transfer to the prepared plate and repeat with remaining 2 chicken breasts. 6 tablespoons unsalted butter, 5 tablespoons olive oil
- To the empty skillet, add the onion and garlic and sauté until fragrant, about 1-2 minutes. ¼ cup diced onion, 4 cloves garlic
- Stir in the wine to deglaze the skillet. Allow the wine to reduce for 1 minute, then add the chicken broth, lemon juice and zest, and capers. ¼ cup white wine, ¾ cup low sodium chicken broth, 1 lemon, 3 tablespoons capers
- Bring the mixture to a low boil. Add the remaining butter and whisk vigorously until melted.
- Return the chicken to the skillet and simmer until warmed through, about 5 minutes. Serve chicken and sauce over pasta and garnish with parsley. Chopped fresh parsley, 8 ounces cooked pasta
Video
Notes
- A cast iron skillet is a great choice for homemade chicken piccata. If you don’t have a cast iron skillet, a high-walled sauté pan or frying pan also work well.
- If you don’t have a meat tenderizer to flatten the chicken you can use a sturdy cup or rolling pin, in a pinch.
- Use juice from a real lemon, it tastes so much better than from the bottle.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
