What is the best chicken piccata recipe?

The best chicken piccata recipe is one that delivers bold flavor with minimal fuss. Look for recipes that use thinly sliced chicken breast, fresh lemon juice, real butter, and capers. Adding a splash of white wine or cream elevates the flavor even more. Whether you're sticking with the traditional version or going creamy, it’s all about a well-balanced sauce that coats the chicken beautifully.

Can you make chicken piccata recipe with pasta?

Absolutely. In fact, pairing chicken piccata with pasta is one of the most popular ways to enjoy it. Angel hair, linguine, and fettuccine are great choices. The sauce clings to the pasta and makes every bite bright and satisfying. Just be sure to cook the pasta al dente and toss it with the sauce before serving for the best result.

What kind of wine is best for chicken piccata?

For a chicken piccata recipe white wine version, choose a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay. These wines enhance the acidity and add depth to the lemon-butter sauce. Avoid sweet wines, which can throw off the balance of flavors.

Is creamy chicken piccata authentic?

Creamy chicken piccata isn’t traditional, but it’s become a popular and delicious variation. Authentic Italian chicken piccata is typically made without cream, focusing on lemon, butter, and capers. The creamy version softens the tartness and makes the dish feel more indulgent—especially when paired with pasta or mashed potatoes.

Chicken Piccata Recipe – The Best 1-Pan Dinner You’ll Ever Make

Description

Chicken Piccata is a classic Italian-American dish featuring tender chicken cutlets pan-fried to golden perfection and simmered in a zesty lemon butter sauce with briny capers. It’s a quick and elegant dinner ready in under 30 minutes!

Ingredients

Scale

2 large boneless, skinless chicken breasts (cut in half horizontally to make 4 cutlets)
Salt and black pepper to taste
1/2 cup all-purpose flour (for dredging)
2 tablespoons olive oil
2 tablespoons unsalted butter (divided)
1/2 cup dry white wine (or chicken broth)
1/2 cup chicken broth
1/4 cup fresh lemon juice (about 1–2 lemons)
2 tablespoons capers, drained
2 tablespoons chopped fresh parsley (for garnish)
Lemon slices (optional, for garnish)

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Instructions

Season chicken cutlets with salt and pepper. Dredge in flour, shaking off any excess.
In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat.
Add chicken and cook for 3–4 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
In the same skillet, add white wine and scrape up any browned bits. Simmer for 2 minutes.
Add chicken broth, lemon juice, and capers. Simmer for another 3–4 minutes until slightly reduced.
Stir in remaining 1 tablespoon of butter to finish the sauce.
Return chicken to the skillet and spoon sauce over the top. Simmer 1–2 minutes to warm through.
Garnish with parsley and lemon slices. Serve immediately over pasta, rice, or with vegetables.

Notes

Swap white wine with more chicken broth for an alcohol-free version.
Use thin-sliced chicken breast or pound cutlets for even cooking.
Great with angel hair pasta or mashed potatoes.
Capers add a salty tang — rinse them first if you prefer a milder taste.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan-Seared
Cuisine: Italian-American

Nutrition

Serving Size: 1 chicken cutlet with sauce
Calories: 340
Sugar: 1g
Sodium: 580mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 30g
Cholesterol: 95mg