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Lemony, buttery, and brimming with briny caper goodness, Chicken Picatta is the kind of dish that feels fancy but is actually incredibly easy to make. If you’re looking for a quick, restaurant-quality meal that delivers bold flavors with minimal effort, this one’s a game-changer. With tender, golden pan-fried chicken and a rich, tangy lemon-butter sauce, it’s the ultimate weeknight dinner win!
Why You’ll Love Picatta
- Quick & Easy – Ready in just 40 minutes, making it perfect for busy nights.
- Restaurant-Worthy Flavor – Buttery, lemony, and packed with umami goodness from the capers.
- Versatile & Elegant – Great for a casual dinner or a special occasion.
- One-Pan Wonder – Less cleanup, more flavor!
Ingredients Picatta
This Chicken Piccata Recipe comes together with just a handful of simple, flavor-packed ingredients.
For the Chicken:
- Chicken breasts – Butterflied to create thinner cutlets for even cooking.
- Salt & black pepper – Enhances flavor and seasons the chicken perfectly.
- Flour – Helps create a lightly crispy coating.
- Butter & olive oil – The perfect duo for a rich, golden crust.
For the Sauce:
- Shallots & garlic – Adds a sweet, aromatic base to the sauce.
- Chicken stock – Deepens the flavor while keeping the sauce light.
- Lemon zest & juice – The star ingredient that gives the dish its signature tangy brightness.
- Capers – Tiny bursts of briny, salty goodness.
- Fresh parsley (optional) – For a pop of color and freshness.Want to learn more about the components of this iconic sauce? Check out👉👉 What Is Piccata Sauce Made Of?… for a detailed breakdown!
How to Make Chicken Picatta
Step 1: Prepare the Chicken
- Butterfly the chicken breasts to create thinner pieces.
- Season both sides with salt and black pepper.
- Dredge the chicken in flour, shaking off any excess.
Step 2: Pan-Fry the Chicken
- Heat butter and olive oil in a large skillet over medium-high heat.
- Cook the chicken until golden brown and cooked through, about 2-3 minutes per side.
- Transfer to a plate and set aside.
Step 3: Make the Piccata Sauce
- In the same skillet, sauté the shallots until soft, then add the garlic.
- Pour in the chicken stock, scraping up the flavorful brown bits from the pan.
- Simmer until the sauce reduces by half.
- Stir in butter, lemon zest, lemon juice, capers, and a pinch of salt.
Step 4: Combine & Serve Picatta
- Pour the luscious lemon-butter sauce over the chicken.
- Garnish with fresh parsley, if desired.
- Serve warm and enjoy!
Pro Tips for Making Chicken Piccata
- Thin Cutlets Cook Faster – If your chicken breasts are thick, slice them in half for even cooking.
- Don’t Skip the Flour – It helps create a slight crust that soaks up all that delicious sauce.
- Use Fresh Lemon Juice – Bottled lemon juice just doesn’t compare!
- Balance the Salt – Capers are naturally salty, so taste before adding extra salt to the sauce.
How to Serve Picatta
Chicken Piccata pairs beautifully with:
- Pasta – Serve over angel hair or fettuccine to soak up the sauce.
- Mashed Potatoes – Buttery and creamy, a perfect match for the tangy sauce.
- Steamed Veggies – Broccoli, asparagus, or green beans complement the dish well.
- Crusty Bread – Because you won’t want to waste a drop of that sauce!
Make Ahead and Storage Picatta
Storing Leftovers
- Store in an airtight container in the fridge for up to 3 days.
Freezing
- Freeze the cooked chicken (without the sauce) for up to 3 months.
- Thaw overnight in the fridge before reheating.
Reheating
- Reheat gently in a skillet over low heat, adding a splash of chicken stock to loosen the sauce.
Piccata Variations to Try!
Love the bright, buttery flavors of Chicken Picatta? Try switching things up with these delicious variations! Swap the chicken for thinly sliced veal to make a classic Veal Piccata, or go for a lighter, seafood twist with Salmon Piccata—the rich, flaky fish pairs beautifully with the tangy lemon-caper sauce. If you’re looking for a vegetarian option, try Cauliflower Piccata or Mushroom Piccata, where pan-seared cauliflower steaks or meaty portobello mushrooms soak up all that buttery, briny goodness. No matter which protein (or veggie!) you choose, that signature lemon-butter caper sauce is always a winner! 🍋✨
FAQs about Picatta
What is Chicken Piccata?
What is Chicken Piccata? Chicken Piccata is a classic Italian-American dish featuring thinly sliced, pan-fried chicken cutlets in a lemon-butter caper sauce. While the name “piccata” is Italian, the dish itself is likely an Italian-American creation inspired by traditional scaloppine recipes. Curious about the real meaning of ‘piccata’ in Italian? Check out👉👉 What Does Piccata Mean in Italian?… to dive deeper into its origins!
Can I make this gluten-free?
Yes! Simply swap the flour for gluten-free all-purpose flour or almond flour for a low-carb version.
What can I substitute for capers?
If you don’t have capers, try chopped green olives for a similar briny flavor. Or, just leave them out for a milder taste!
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra juiciness—just adjust the cooking time slightly since they take longer to cook through.
Chicken Piccata is one of those fail-proof, flavor-packed recipes that never disappoints. With its golden pan-fried chicken and bright, buttery lemon sauce, this dish is guaranteed to become a weeknight staple in your kitchen. Give it a try and let me know what you think!
Enjoy! 😊🍋🐓
Picatta: A Complete Guide to This Classic Dish
Ingredients
For the Chicken:
- Chicken breasts butterflied into thin cutlets
- Salt & black pepper
- Flour for dredging
- Unsalted butter
- Olive oil
For the Sauce:
- Shallots finely chopped
- Garlic minced
- Chicken stock
- Lemon zest & fresh lemon juice
- Capers drained
- Fresh parsley optional, for garnish
Instructions
1️⃣ Prepare the Chicken:
- Slice chicken breasts into thin cutlets and season with salt and pepper.
- Dredge each cutlet in flour, shaking off excess.
2️⃣ Pan-Fry the Chicken:
- Heat butter and olive oil in a skillet over medium-high heat.
- Cook chicken 2-3 minutes per side until golden and cooked through. Set aside.
3️⃣ Make the Piccata Sauce:
- Sauté shallots until soft, then add garlic.
- Pour in chicken stock, scraping up the browned bits.
- Simmer until reduced, then stir in butter, lemon zest, lemon juice, capers, and salt.
4️⃣ Combine & Serve:
- Pour the lemon-butter sauce over the chicken.
- Garnish with fresh parsley and serve warm!
Notes
- For Extra Crispiness – Lightly pat the chicken dry before dredging in flour.
- Adjust the Tanginess – Add extra lemon juice for a more pronounced citrus flavor.
- Capers Too Salty? – Rinse them under water before adding to the sauce.
- Storage Tip – Keep leftovers refrigerated for up to 3 days or freeze for up to 3 months.