Chicken Piccata is an Italian dish that feels fancy but is easy to make. It uses simple flavors like lemon, butter, and capers to turn basic chicken breast into something bright and tasty. If you love meals that taste like they came from a restaurant, but want to cook at home without stress, this is a perfect choice.
Many people in the USA and UK enjoy recipes that are quick but still have that wow factor. This Piccata recipe takes about 25 minutes from start to finish. You get juicy chicken, sharp lemon juice, salty capers, and buttery sauce all in one pan. It works well for weeknight dinners or when guests come.
You do not need fancy tools. Just chicken breasts, a skillet (pan), a meat mallet or something flat to pound chicken, and basic pantry spices. Serving it with pasta, rice, or steamed vegetables makes it a full meal.
Ingredients
Here are the things you need for 4 servings:
- Four skinless, boneless chicken breast halves
- A pinch of cayenne pepper (optional if you like a little heat)
- Salt and ground black pepper
- All-purpose flour for dredging the chicken
- Two tablespoons olive oil
- One tablespoon capers, drained
- Half cup white wine (dry wine works best)
- One quarter cup fresh lemon juice
- One quarter cup water
- Three tablespoons cold unsalted butter, cut into small pats
- Two tablespoons fresh Italian parsley, chopped
How to Make Quick Chicken Piccata
- First make each chicken breast even thickness by putting it between two sheets of plastic wrap and gently pounding with a meat mallet (or heavy pan) until about half an inch thick.
- Season both sides of chicken with cayenne, salt, and black pepper. Lightly coat each piece with flour and shake off extra flour so coating is thin.
- Heat olive oil in a skillet over medium-high heat. When hot, cook chicken until browned and cooked through, about 5 minutes per side. Then move chicken to a plate and keep warm.
- In the same pan, use the leftover oil and chicken bits. Add capers and warm them gently, pressing slightly so they release flavour. Then pour in the white wine. Bring it to boil and scrape browned bits from bottom of pan. Let wine reduce by half, about 2 minutes.
- Add lemon juice, water, and the cold butter pieces. Stir continuously until butter melts and mixture becomes a smooth sauce, about 2 minutes. Turn heat to low. Stir in parsley.
- Return chicken to the sauce in the pan and cook for another 1-2 minutes so chicken is heated through and covered with sauce.
- Serve chicken on plates, spoon sauce and capers over top.
Nutrition Information (Approx per Serving)
- Calories   ~ 321 kcal
- Protein   ~ 25 grams
- Fat   ~ 18 grams
- Carbohydrates   ~ 8 grams
Tips & Variations
Use good quality chicken breasts. If very thick you may need to cook slightly longer.
White wine adds great flavor. If you do not want alcohol use low-sodium chicken broth.
Butter makes the sauce rich-smooth. Cold butter helps creaminess when stirred in at end.
Capers are salty and tangy. If your taste prefers less salt reduce amount.
Parsley adds freshness. You can use basil or cilantro if you like.
Serve with pasta, mashed potatoes, or steamed vegetables. Sauce works great spooned over anything mild.
Frequently Asked Questions
Can I skip the wine?
Yes. Use chicken broth instead. The flavour will change but still be good.
How can I make it dairy free?
Butter is dairy. You can use dairy free butter or a little oil instead, but sauce will be less rich.
Can I prepare ahead?
You can make sauce ahead, but cook chicken just before serving so it stays juicy.
What side dishes go well?
Pasta (like linguine), rice, mashed potatoes, green beans, or a fresh salad go well.
How to reheat without drying chicken?
Warm gently in a pan over low heat with a bit of sauce or water so chicken does not dry out.
Is chicken piccata healthy?
It is relatively healthy. Chicken is lean protein. Sauce has butter so portion control helps. Using less butter or olive oil and serving with vegetables makes it better.
