Quick meals don’t get any tastier than Chicken Piccata. The bright flavor of the buttery lemon-white wine sauce tastes like something you can only enjoy when dining out. Due to the fact it’s one of my favorite dishes to order when dining out, I knew I had to make it myself at home. After mastering it, I was hooked. It’s very simple to prepare and such a treat to serve restaurant quality dishes in your own kitchen.
Easy Chicken Piccata Recipe is a Restaurant Favorite
For years chicken piccata was one of my favorite dishes to order when we ate at our favorite local Italian eatery. I knew I had to make it myself at home, so I did. After mastering it, I was hooked. It’s very simple to prepare and such a treat to serve restaurant quality dishes in your own kitchen. It’s a simple yet beautiful dish to serve any day of the week.
How to Make the Best Chicken Piccata Recipe
- Ingredients you’ll need to make homemade Chicken Piccata: Four 6 ounce boneless skinless chicken breasts, lemon juice, capers, all purpose flour, panko breadcrumbs, garlic salt and black pepper, dry Italian seasoning, olive oil, chicken broth or stock, white wine, chopped fresh parsley.
- Kitchen tools you’ll need: A large skillet, sharp knife and cutting board, whisk, large spoon, citrus juicer and measuring cups and spoons.
- Capers give the sauce its classic flavor and in this instance you should use them.
- What’s the best way to serve Chicken Piccata? Preferably with a side of al dente pasta to soak up every drop of the amazing lemon sauce. You could also serve it with risotto or even rice in a pinch. Anything that will soak up the sauce is perfection.
- Although it’s not a traditional ingredient in the classic breading, I like to add panko breadcrumbs to the flour mixture to give the exterior that little extra crunch that makes it so irresistible.
- Store cooked Chicken Piccata chilled in the refrigerator for up to 3 days. Reheat gently in the microwave in single servings or in an air fryer. Store the lemon butter sauce separately and drizzle on top just before serving.
More Easy Chicken Recipes to Make
Lemon always comes to mind for dessert but, it’s equally delicious in savory dishes to add an acidic note. Other recipes to try:
- This recipe for Bundt Pan Lemon Thyme Chicken and Red Potatoes is a complete meal.
- Chicken Cakes and Remoulade Sauce turns canned chicken into a feast.
- Lemon Butter Chicken with fresh tarragon.
- Smothered Asiago Chicken is topped with spinach and mushrooms.
- Air Fryer Chicken Thighs marinated in yogurt and seasoned with lemon and dill.
- Serve this Garlic Brown Sugar Chicken over rice to enjoy the delicious sauce.
- Flavorful Chicken Satay from Skinnytaste.
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- 4 6 oz chicken breasts
- garlic salt and black pepper
- 1/2 cup all-purpose flour plus 2 Tbsp divided
- 1/4 cup Panko breadcrumbs
- 1 tsp dry Italian seasoning
- 4 Tbsp butter divided
- olive oil
- 3/4 cup chicken broth plus additional as needed
- 1/3 cup white wine [see Cook's note]
- 1 medium lemon juice and zest
- 2 Tbsp capers drained
- 2 Tbsp chopped Italian parsley
- Place the chicken breasts between two pieces of plastic wrap and pound to an even thickness. Season the chicken on both sides with garlic salt and freshly ground black pepper.
- Mix together 1/2 cup all-purpose flour ,1/4 cup panko bread crumbs and dry Italian seasoning. Dredge the chicken lightly on all sides.
- Over medium- high in a large skillet heat a few drizzles of olive oil with 2 Tbsp butter. Brown the chicken cooking for approximately 2-3 minutes on each side or until cooked through and the juices run clear. If the chicken is thicker, cook longer if thinner, cook for slightly less time. Add additional oil if needed when turning the chicken. Remove to a platter and keep warm.
- Mix the remaining 2 Tbsp butter with 2 Tbsp all-purpose flour to form a paste.
- Over medium-high heat add the chicken broth, white wine, lemon juice and zest to the same pan scraping the brown bits from the bottom of the pan.
- Whisk in the butter-flour paste and cook until the sauce begins to thicken. Lower the heat and simmer for around 2-3 minutes to cook the flour and allow the lemon juice and wine to mellow. Taste and adjust the seasonings adding more garlic salt and black pepper to your taste. If you like the sauce thinner, add additional chicken broth at this point.
- Add the capers and chopped parsley.
- Serve the sauce drizzled over the chicken pieces. Garnish with lemon slices and additional parsley, if desired.