Chicken Piccata Recipe: A Perfect Blend of Lemon and White Wine
Make this classic Chicken Piccata recipe at home for a restaurant-quality dish that’s easy, flavourful, and sure to impress.
What is Chicken Piccata?
Chicken Piccata is a classic Italian-American dish featuring tender chicken breasts in a tangy, buttery sauce made with white wine, lemon, and capers.
This homemade recipe balances flavours beautifully, resulting in a creamy sauce that’s neither too tangy nor too rich. Paired with pasta or potatoes, it’s a versatile and easy-to-follow recipe.
Ingredients for Chicken Piccata
For the Chicken:
- 2 large boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup plain flour
- ¼ cup finely grated Parmesan cheese
- 1 teaspoon garlic powder
- 3 tablespoons olive oil
- 1 tablespoon salted butter
For the Sauce:
- ½ cup dry white wine (Chardonnay or Pinot Grigio)
- 4 cloves garlic, thinly sliced
- 2 tablespoons capers, drained
- 1 cup chicken broth
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons cold salted butter
- ¼ cup fresh parsley, chopped
How to Make Chicken Piccata
1. Preparing the Chicken
- Slice the Chicken: Cut each chicken breast into 2–3 thin slices to reduce cooking time.
- Pound the Chicken: Place each slice between sheets of cling film, then use a meat mallet to pound them to ¼ inch thickness.
- Dredge in Seasoned Flour: On a large plate, combine flour, Parmesan, garlic powder, salt, and pepper. Dredge each chicken piece in the mixture, tapping off excess.
2. Cooking the Chicken
- Sear the Chicken: In a skillet, heat olive oil and butter over medium-high heat. Cook the chicken in batches, 3–4 minutes per side, until golden brown. Set aside on a plate.
3. Preparing the Sauce
- De-glaze the Pan: Wipe the skillet, leaving a small amount of browned bits. Add wine and garlic, allowing it to simmer until it reduces by half.
- Add Remaining Ingredients: Stir in capers, chicken broth, and lemon juice. This blend creates the base of the tangy sauce.
4. Final Steps
- Return Chicken to Pan: Place the chicken back into the skillet, spooning sauce over each piece. Partially cover and let it simmer for 4–5 minutes.
- Finish with Cold Butter: Reduce the heat to low, add cold butter, and swirl until melted. This step creates a smooth, velvety sauce.
Pro Tips for the Best Chicken Piccata
- Pound Thinly: Chicken tends to plump as it cooks, so ensure you pound it to ¼ inch to keep it tender and ensure even cooking.
- Fresh Ingredients: Freshly squeezed lemon juice and garlic cloves enhance the sauce’s flavour.
- Quality Butter: High-quality butter enhances richness, balancing out the acidity of the lemon.
What to Serve with Chicken Piccata
- Pasta: Creamy Herb Pasta or Garlic Parmesan Pasta pairs wonderfully.
- Potatoes: Serve alongside mashed potatoes or cheesy scalloped potatoes.
- Vegetables: Roasted carrots, green beans, or broccoli are ideal for a balanced meal.
- Bread: Garlic bread or buttermilk biscuits are delicious accompaniments.
Storing and Freezing Chicken Piccata
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze in a sealed container for up to 3 months.
Frequently Asked Questions
What wine is best for Chicken Piccata?
A dry white wine, like Chardonnay or Pinot Grigio, enhances the sauce without overpowering the lemon.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well, though they may require a bit more cooking time.
What if I don’t have capers?
Olives or artichoke hearts can provide a similar salty bite, though capers are traditional.
How do I make the sauce thicker?
Reduce it slightly longer before adding butter. Alternatively, add a small cornstarch slurry if needed.
Is Chicken Piccata gluten-free?
This recipe uses flour, but gluten-free flour works as a substitute.