Chicken Piccata

Tested & Perfected Recipes

The whole family will love this chicken piccata — and the dish comes together in a flash.

Chicken Piccata

When it’s 5:30 PM and I’m staring blankly into the fridge at a package of boneless chicken breasts — wondering what the heck am I going to make for dinner? — it’s often chicken piccata to the rescue.

Crispy chicken cutlets in a lemony butter and caper sauce, chicken piccata is one of those quick and easy suppers that makes everyone at the table happy. My kids like the chicken plain (hold the sauce), while Michael and I love the lemony, briny notes in the butter sauce. Capers definitely fall into the love-’em-or-hate-’em category, so feel free to leave them out if you’re not a fan.

Chicken piccata pairs well with many easy sides, such as buttered angel hair pasta, roasted vegetables, mashed potatoes or couscous. That means you can go from “what’s for dinner?”  to “dinner’s on the table!” in less than 30 minutes.

How To Make Chicken Piccata

ingredients for chicken piccata

Begin by prepping the chicken breasts. First slice each chicken breast in half horizontally.

slicing the chicken breasts in half horizontally

Place the chicken breasts in a large sealable plastic bag and, using a meat mallet or rolling pin, pound them to an even 1/4-inch thickness. This ensures that they cook quickly and evenly. (I use a sealable plastic bag to pound the chicken because it can also be used in the next step to easily coat the chicken with flour.)

pounding the chicken breasts

To the bag, add the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper; seal and shake to combine.

flour and seasonings in plastic bag

Add the chicken to the bag.

adding chicken to the bag

Then seal and shake to coat the chicken evenly.

chicken coated with flour in the bag

Beat the eggs in a large, shallow bowl. In another large, shallow bowl, mix the breadcrumbs with 1/4 teaspoon salt.

dipping the chicken in eggs

Using tongs (or your hands), dip each chicken breast first in the egg mixture, turning to coat evenly and letting any excess egg drip off, and then into the breadcrumbs, turning to coat evenly. This 3-step breading method (flour + eggs + breadcrumbs) ensures that the coating adheres.

dredging the chicken in the bread crumbs

Heat the oil in a large sauté pan over medium-high heat. Add the chicken to the pan and cook for until the first side is golden brown, 2 to 3 minutes.

pan-frying the chicken piccata

Flip the chicken and cook until the second side is golden, about 2 minutes more.

pan-frying the chicken piccata (golden color)

Transfer the chicken to the prepared baking sheet and place in the oven while you make the sauce. (Note: the chicken should be almost fully cooked at this point. Don’t leave it in the oven for more than 5 minutes or it will overcook.)

chicken piccata arranged on baking sheet

Discard any excess oil from the pan. Add the stock, lemon juice, and capers and bring to a boil, scraping up any brown bits from the pan. Gently boil for about two minutes, until slightly reduced.

making chicken piccata sauce

Off the heat, swirl in the butter.

swirling butter into the chicken piccata sauce

Add the parsley.

finishing chicken piccata sauce with parsley

Taste and adjust seasoning with salt and pepper, if necessary.

finished chicken piccata sauce

Remove the chicken piccata from the oven and transfer to plates. Spoon the sauce over top and enjoy!

Chicken Piccata

Photo by Our Salty Kitchen

More Italian recipes You Might Like

Chicken Picatta

The whole family will love this chicken piccata — and the dish comes together in a flash.

Servings: 4
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes

Ingredients

For the Chicken

  • 1.5 lb boneless skinless chicken breasts
  • 3 tablespoons all-purpose flour
  • Salt and freshly ground black pepper
  • 2 eggs
  • 1 cup seasoned Italian bread crumbs
  • 1/4 cup extra-virgin olive oil

For the Sauce

  • 1 cup chicken stock
  • 2 tablespoons fresh lemon juice, from 1 lemon
  • 3 tablespoons brined capers, drained and rinsed
  • 3 tablespoons unsalted butter
  • Salt and pepper
  • 1/4 cup chopped fresh Italian parsley

Instructions

  1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil.
  2. Using a very sharp knife, slice each chicken breast in half horizontally. One at a time, place the chicken breasts in a large sealable plastic bag and, using a meat mallet or rolling pin, pound them to an even 1/4-inch thickness. (If your chicken breasts are very small, you can skip the step of cutting them in half horizontally. I use two 3/4-lb breasts to make 4 portions.) Save the bag.
  3. To the bag, add the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper; seal and shake to combine. Add the chicken to the bag; seal and shake to coat the chicken evenly. Beat the eggs in a large, shallow bowl. In another large, shallow bowl, mix the breadcrumbs with 1/4 teaspoon salt. Using tongs (or your hands), dip each chicken breast first in the egg mixture, turning to coat evenly and letting any excess egg drip off, and then into the breadcrumbs, turning to coat evenly.
  4. Heat the oil in a large sauté pan over medium-high heat. When the oil is hot and shimmering, add the chicken to the pan and cook for until the first side is golden brown, 2 to 3 minutes. Flip the chicken and cook until the second side is golden, about 2 minutes more. Transfer the chicken to the prepared baking sheet and place in the oven while you make the sauce. (Note: the chicken should be almost fully cooked at this point. Don't leave it in the oven for more than 5 minutes or it will overcook.)   
  5. Discard any excess oil from the pan. Add the stock, lemon juice, and capers and bring to a boil, scraping up any brown bits from the pan. Gently boil for about two minutes, until slightly reduced. Off the heat, swirl in the butter, followed by the parsley. Taste and adjust seasoning with salt and pepper, if necessary. Remove the chicken from the oven and transfer to plates. Spoon the sauce over top.
  6. Make Ahead: The chicken can be breaded and refrigerated up to four hours ahead of time.
  7. Freezer-Friendly Instructions: The breaded cutlets can be frozen for up to 3 months. Freeze the chicken on the baking sheet until firm, about 1 hour, then transfer to a resealable freezer bag or layer in an airtight container with sheets of parchment between the cutlets. Defrost in the refrigerator before cooking.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 585
  • Fat: 31 g
  • Saturated fat: 10 g
  • Carbohydrates: 27 g
  • Sugar: 3 g
  • Fiber: 2 g
  • Protein: 47 g
  • Sodium: 758 mg
  • Cholesterol: 229 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • Jenn, do you have any advice on how to make homemade Italian breadcrumbs if you don’t have any available? Thank you

    • — Mim on May 25, 2020
    • Reply
    • Hi Mim, with a few pretty simple ingredients, you can make your own. Although I haven’t used it myself, this recipe looks good and gets positive reviews.

      • — Jenn on May 26, 2020
      • Reply
  • So good! I didn’t have any capers or olives or pickles so I subbed the capers with thyme. I’ll get capers for next time because there will be more next times making this!!! Yum!

    • — BRIGITTE Couture on May 18, 2020
    • Reply
  • I often make chicken picatta dipped in flour then egg omitting the breadcumbs. Seeing all the great reviews I’ll have to try this recipe.

    • — Rosie on May 2, 2020
    • Reply
  • Our small neighborhood is now pitching together to share meals, delivered just to the front door, ready to eat. Your chicken piccata went to three families, and everyone sent texts back to me saying, “ fabulous” “ we ate like pigs!!!!” I made one and a half times the recipe, and paired it with your roasted carrots with fresh thyme, and small roasted potatoes….it was so appreciated, and made life an little easier for the cooks in each family….a very welcome break to be sure! since then, I have been gifted with pumpkin bread, chili, carrot cake….and chicken pot pie….
    Your wonderful recipe has started a trend of sharing and caring in my little community, and sends the message that we truly are in this together! Thanks Jen!

    • — Gayann on April 23, 2020
    • Reply
    • I love that idea!! Glad to hear the chicken piccata was well-received. 🙂

      • — Jenn on April 23, 2020
      • Reply
  • I have trysted recipes from Jenn for years, she makes me look like a great cook! This dish is delicious. Recently, my daughter and I have vowed to cook recipes we have collected to try someday. Well, this is the week for Chicken Piccata. It was quick and easy to put together. My husband and daughter both loved it. We served it with a cheesy herbed ponta and steamed green beans. Perfect! Great amount sauce, leftovers were delicious too!!

    • — Nancy Peckham on April 23, 2020
    • Reply
  • Please forgive me if this question has already been answered. If I don’t have Italian style bread crumbs, can I substitute Panko crumbs and add some additional seasonings? I’ve made this before and it is delicious!

    • — Glinda on April 19, 2020
    • Reply
    • Sure, Glinda – that’s fine. Enjoy!

      • — Jenn on April 19, 2020
      • Reply
  • Another 5 star recipe!! My whole family loved this one. I am feeling like a pro because of your blog!!

    • — Alexia Neubauer on April 15, 2020
    • Reply
    • 🙂

      • — Jenn on April 16, 2020
      • Reply
  • We loved this, quick to prepare and absolutely delicious!

    • — Charlotte on April 9, 2020
    • Reply
  • Made this for the family with steamed broccoli and orzo pasta (in the rice cooker) WINNER! 👍🏻

    • — Wendy on April 4, 2020
    • Reply
    • i have a ton of cilantro growing. can i use instead of parsely? i love your recipes!

      • — susan rogers on July 24, 2020
      • Reply
      • Sure — it will lend a slightly different flavor, but it will definitely work. Enjoy!

        • — Jenn on July 24, 2020
        • Reply
  • Just looking at all our dinner options for the next couple days, as is every family cook I’m sure, and I wonder if instead of using parsley in the pan sauce, if cilantro would work? That’s just what we have on hand… but I wonder if it would overpower the briny capers taste? Thanks for having these wonderful recipes on here Jenn! It’s making these hard times a little better!

    • — Celeste on April 2, 2020
    • Reply
    • Hi Celeste, while cilantro will certainly work here, it will add a different flavor – not bad, just different! You could also just skip the herbs; it will still be delish. Please LMK how it turns out if you try it. 🙂

      • — Jenn on April 2, 2020
      • Reply
  • i made this early and doubled the recipe.
    can i combine the sauce and chicken and reheat all together to serve?

    • — Michele on March 30, 2020
    • Reply
    • Hi Michele, I’d actually reheat the chicken in the oven and the sauce on the stove.

      • — Jenn on March 31, 2020
      • Reply
  • The chicken was very easy to make and most importantly my kids both said out loud, wow mom this chicken is really good. Paired with the kale salad with walnuts and they ate that too! Thank you for your great recipes!

    • — Jennifer on March 5, 2020
    • Reply
  • I prepared the chicken piccata over the weekend and it tuned out delicious. My husband said and he enjoyed and I should make the dish again. Tip: Don’t cheat, make sure you flatten the chicken breast to 1/4-inches – it really makes a difference and taste and texture. The dish came together quickly once the prep work was completed. So have the side dishes prepared and ready to serve. Cheers

    • — S C Washington on February 27, 2020
    • Reply
  • Do you have a favorite Italian bread crumb brand? I was reading the label on mine (which is yummy) but yikes! so much salt! Or, if you started with plain bread crumbs instead, what spices would you add? Thank you!

    • — Susan on February 10, 2020
    • Reply
    • Hi Susan, I like Progresso brand but if you wanted to start with plain bread crumbs and add your own seasonings, here’s some guidance.

      • — Jenn on February 11, 2020
      • Reply
      • Thanks!

        • — Susan on March 13, 2020
        • Reply
  • I am hosting a dinner party for 12 people next Saturday and would like to try your chicken piccata recipe and would like to make ahead. I would like to prepare and cook the chicken ahead of time and wonder if I could also make the sauce ahead of time. I wonder if you have any suggestions on how to best handle. I want to be able to enjoy my guests vs cooking in front of them. Thanks for taking the time to read my question and respond.
    Gail R

    • — Gail Russell on February 8, 2020
    • Reply
    • Hi Gail, While I really do think this dish is best when served right after it’s prepared, I suppose you could get away with cooking it ahead. The chicken won’t be quite as crispy as when it’s just cooked, but you can reheat it in the oven before serving (and reheat the sauce on the stove). Please LMK how it turns out if you prepare it ahead!

      • — Jenn on February 10, 2020
      • Reply
  • Best chicken piccata ever! This recipe has it all… it’s made with ingredients that are easy to find (and might even be in your pantry), it’s easy to make and is DELICIOUS! I’ve made this a few times and get rave reviews every time I make it. “Restaurant quality”, “best ever”, “can I have another serving” can often be heard when I make this recipe. You’ll never make another piccata recipe after this one!!!

    • — Julie F on January 30, 2020
    • Reply
  • Hi Jenn – my friend introduced me to you & your recipes over the weekend and I have been scouring your website and already bought your cookbook! I made your chicken piccata tonight and it was fabulous!! My husband & kids loved it. I have a lineup of recipes to try this week. Looking forward to it! Thx for the delicious recipe!

    • — Jenn Kratsa on December 15, 2019
    • Reply
    • Hi Jenna, so glad your friend introduced you to the blog and thanks for purchasing the cookbook! Hope you enjoy any other recipes you try. 💓

      • — Jenn on December 16, 2019
      • Reply
  • This is by far the best chicken piccata recipe I’ve ever tried! I’ve pretty much learned to first try to see if Jenn has a recipe for something I want to make before I go anywhere else. Her recipes are so perfect! The only tiny tweak I made was to use clarified butter instead of olive oil for the browning of the chicken – just to add even more butter flavor. Thank you, Jenn for making our meals so special!

    • — Melissa Rose on November 12, 2019
    • Reply
  • I have made this several times, all you gotta do is follow the recipe and it will turn out perfectly.
    slicing them in half longways is a must, if you dont they will be too big when you pound them out. david [email protected]

    • — david on November 7, 2019
    • Reply
  • My family LOVED this… They started grabbing the chicken and eating it before I could serve it. I struggle to find new weeknight meals, and this hit the mark for us!

    • — Michelle on September 30, 2019
    • Reply
  • Does 1 serving here mean 1 chicken breast or the whole dish with all 4 chickens pieces etc?

    • — Damian on September 18, 2019
    • Reply
    • Hi Damian, Each serving is one piece of the chicken. Hope that clarifies. 🙂

      • — Jenn on September 18, 2019
      • Reply
  • Hi Jenn, this was delicious- a big hit. Curious how it might taste if bread crumbs were skipped? Meaning dip in egg and flour and everything else stays the same?

    • — Lydia on September 9, 2019
    • Reply
    • Hi Lydia, Yes, you can skip the bread crumbs and just use flour although the breading won’t be quite as crunchy. Also, because the bread crumbs are seasoned, you’ll need to add some additional salt and Italian herbs. Hope that helps!

      • — Jenn on September 12, 2019
      • Reply
  • This was sooo delicious! My kids and husband all ate it up! I’m definitely adding this to my list of easy, crowd-pleasing dishes for my family. Thank you!!!!

    What kind of pan do you recommend for this? I need to buy new pans and I’m wondering what recommendations you have. I have a ceramic skillet and it worked ok, but browning doesn’t happen so easily. My older metal pan just stuck to every food.

    • — Lara on September 5, 2019
    • Reply
    • Hi Lara, so glad you enjoyed this! The pan you see in that picture is a 12-inch All-Clad stainless pan. I have a mix of things from All-Clad’s collections and love them all but I really like this line, as the outside of the pans are easy to clean. Hope that helps!

      • — Jenn on September 5, 2019
      • Reply
      • LOVE this recipe! It was absolutely delicious and easy to make. It’s better than some I’ve ordered in restaurants. I would definitely make it again and would make it for company. I served it with Angel Hair Pasta and the roasted carrot recipe at the bottom of the chicken recipe. That was delicious too. Thank you Jenn!

        • — K Howard on February 29, 2020
        • Reply
  • Made this and it got the thumbs up in our house. Easy to make and brightens up often dull chicken. Will be made again.

    • — Caroline on August 30, 2019
    • Reply
  • Absolutely delicious! The sauce is perfect! Another recipe from you that makes me look like I know what I’m doing in the kitchen!

    • — Hilary on August 9, 2019
    • Reply
  • I made this tonight at my husband’s request. Holy smokes, amazing!!! The first of many of your recipes I’ll make. So easy to follow and absolutely delicious!!! Thank you!!!

    • — KRK on July 13, 2019
    • Reply
  • Chef Jennifer is right. Quick and easy. It is exquisite too. It actually makes my mouth water now at just the thought of it. I plan to make this regularly. Where I live capers used to be out of my price range and now thanks to internet order if I buy a large enough jar of them they are actually inexpensive compared to the pricey and tiny sized jars that were the only size available, back in the day, that I was able to find.
    And as you probably know when whole chickens are for sale for .99 cents a pound all you have to do is slice the raw chicken breast out of the whole bird for your piccata then cook the remainder of the chicken for chicken salad, etc…

    • — Sarah on June 12, 2019
    • Reply
    • Hi, love all your recipes! I make a similar dish using chicken tenderloins. So easy and quick, a little pounding, bread them , fry for two minutes a side! I just add wine and capers! Done!

      • — Pat on September 6, 2019
      • Reply
  • I made this last night. It was so delicious, and a big hit!! My family is already asking me to make it again. Love the crunchiness of the chicken, and the sauce is soooo good! I would love to see a Chicken Francese recipe where the chicken breading stays in tact as this does. Anytime I make that, it seems all of the breading seems to fall off. Awesome recipe, thanks so much Jen!!!!

    • — Fran on June 11, 2019
    • Reply
  • Loved this – like every recipe of yours that I’ve tried! Any suggestions for how to make it without using a plastic bag? – Really trying to reduce my use of disposable plastics but it’s tough because they are so convenient for food prep and storage.

    • — CalifGirl on June 6, 2019
    • Reply
    • Hi, This won’t reduce your use of plastic, unfortunately, you can avoid using a plastic bag for this by putting a layer or two of plastic wrap over the chicken before pounding it. (If you pound the chicken directly, it will shred.) When it comes to tossing the chicken with the seasonings, you can do all of that in a bowl. Hope that helps and that you enjoy the dish if you make it!

      • — Jenn on June 6, 2019
      • Reply
    • I save a few of my empty bags from breakfast cereal to use for this purpose. They are very sturdy and have never torn when I am pounding chicken or other meat. Of course they don’t have zipper closures, but I fold/roll the top when I am shaking chicken in crumbs or flour and have never had a spill. I also use these bags for marinating (propped in a bowl so that the unsealed top can’t spill). The best part is the good feeling from recycling and not using more plastic bags!

      • — Judy on February 14, 2020
      • Reply
  • OMG!! I love this recipe! I’ve tried many chicken piccata recipes and never loved them. None seemed to match the strength of flavor that I found in the best restaurant versions of this dish, but this recipe is amazing and I will be using it again and again. When I don’t want to fry the chicken, I pound, flour, and bread the chicken and then bake it in the oven (rather than frying it), while making the sauce in a small saucepan. It’s still terrific…and there’s a little less hands-on time. Thank you for a new favorite.

    • — Pam on May 26, 2019
    • Reply
  • Fabulous dish, esp, with angel hair pasta. But I think all the prep + cooking is more like 45 mins. even for a very experienced cook. Also, the sauce doesn’t really “thicken” even with boiling double the stated time and adding more butter, because there’s no thickening agent in it. But it’s still amazing! I completely agree with the comment saying not to sauce all the cutlets if some will go in the frig to eat the next day. Reheat in a pan with a bit of butter or oil (to re-crisp) and then sauce … mmmm!

    • — Laurie on April 30, 2019
    • Reply
  • Made this again for dinner. So great every time!

    • — Garland Picard on April 28, 2019
    • Reply
  • Absolutely lovely, yummy and perfect. Love Jenn’s clarity in recipe presentation — keeps preparation easy. Thanks!

    • — Therese on April 27, 2019
    • Reply
  • Very tasty and tender chicken with easy to follow directions. Simple and timeless.

    • — Lucy S. on April 25, 2019
    • Reply
  • Better than any fancy restaurant’s chicken piccata. I was out of capers and used artichokes instead- total hit! My MIL loves this recipe and will ask me to make this dish when she’s in town!

    • — Monica on April 11, 2019
    • Reply
  • This was a quick, easy and delicious meal. I did leave out the capers, used butter cracker crumbs and doubled the sauce and it was still amazing.

    • — Cristina on April 11, 2019
    • Reply
    • A big hit and so easy! I served the chicken over linguine. Next time I make the sauce I’m going to add a little fresh garlic. It’s a hit!

      • — Diane K LeGette on September 17, 2019
      • Reply
  • This was a delicious, quick and easy dish. The chicken was flavorful and tender. The sauce was not too lemony or briny. I paired it with Parmesan mashed potatoes and honey glazed carrots. I doubled the recipe so we’d have leftovers tomorrow. This is one for my weekday dinner file.

    • — Kimberly on February 19, 2019
    • Reply
  • Hi Jenn, LOVE your recipes! Can I do this with fish like sole or tilapia or cod?

    • — Kymberly on February 2, 2019
    • Reply
    • Hi Kymberly, So glad you like the recipes! I think it will work; just handle it carefully as the fish will be a bit more delicate than chicken. Please LMK how it turns out if you try it!

      • — Jenn on February 3, 2019
      • Reply
  • so delicious! I usually make schnitzel and it’s a hit but tonight I made this and it was so good I had kids going up for seconds, empty plates and compliments! Thank you for sharing. I substituted earths balance for butter.

    • — daphna on January 9, 2019
    • Reply
  • can you do this recipe without the butter? would you substitute it with something or just leave out?

    • — Emily on January 7, 2019
    • Reply
    • Hi Emily, I’ve never tried it this way, but I think you could get away with substituting olive oil for the butter. Please LMK how it turns out if you try it!

      • — Jenn on January 7, 2019
      • Reply
  • Excellent!

    • — Allison on December 30, 2018
    • Reply
  • Jenn, I made your Chicken Piccata paired with Parmesan Smashed Potatoes and you did it again! Another wonderful, beautiful and highly pleasing dinner! I love how delicate the chicken cutlets came out so tender, moist, crunchy and delicious!!! The bag trick saves sooo much time as does filleting the chicken. My cookbook collection is getting dusty the last two years (and maybe a little jealous) since I check to see if you have a recipe for what I’m craving before I open them. I really appreciate your time, talent and generosity. I made four of your recipes last week and your Lemon Poppy Seed cake is on the menu for tomorrow. I can’t wait!!! Peace and Joy to you and yours. Sarah

    • — Sarah on December 23, 2018
    • Reply
    • ❤️

      • — Jenn on December 23, 2018
      • Reply
  • This is a wonderful recipe. I am not the cook in our family, my husband is and he loves it. I feel very comfortble making this also for friends and relatives.

    • — Diane Cochran on December 20, 2018
    • Reply
  • I made this today and it was absolutely delicious. I’m a beginner and felt that this was so well explained. Seriously, the recipies from this site never disappoint.

    • — Diana on December 4, 2018
    • Reply
  • Made this for supper tonight. All my family loved it. I didn’t have the Italian parsley, but I don’t think it was missed. I added a couple of tsp. of dried parsley. I will certainly make it again.

    • — Joy on October 3, 2018
    • Reply
  • I made this and it was amazing! My only suggestion is don’t spoon the sauce over all the chicken if you think you may have leftovers as they were soggy the next day. Next time I will keep the sauce separate to heat it up!!

  • Made this recipe last night for dinner and I was surprised at how delicious it was! So simple to make and the sauce is so so tasty on the chicken cutlets. My boyfriend doesn’t like capers so he just drizzled the sauce minus capers and he was still impressed at how great it was. This is a restaurant quality meal. Thank you for the recipe!

  • This recipe has become an intercontinental favorite My Italian grandson is a finicky eater, and when he and my daughter and son-in-law visit each summer, I make Chicken Piccata for our first meal together. Franceaco eats his portion sans the piccata, and loves the crunchiness of the breading. We all enjoy every bite of this tasty chicken. This year I served it it with summer sweet corn, and a romaine strawberry and almond salad dressed with a chmapagne vinagrette. It was a wonderful welcome home feast. Thank you for this quick and delicious recipe.

  • can you freeze, defrost and reheat?

    • — Barbara Donatelli
    • Reply
    • This is probably best right after being cooked, but yes, I think it could be frozen and reheated.

  • Great recipe! Light yet filling. Thank you

  • As delicious as it was easy. Sides of Orzo with pesto and a small salad, it hit the spot!!!

  • Hi Jenn,
    Thank you for this delicious recipe, it’s another triumph! Your cookbook arrived yesterday and it’s Brilliant! The illustrations and recipes are set out so well and are very clear to understand like all your recipes! I Opened it up and cooked the first recipe I came to, Curried roasted carrots and you’re right they’re just like vegetable candy Yum! I’m buying all my friends a copy for birthdays this year! It has pride of place on my kitchen shelf in front of Delia & Nigella 😉
    Please come to the UK when the book is a bestseller, which it will be.We’ll put the kettle on! Thanks so much! x

    • Maddi, thanks so much for the nice words about the cookbook – so glad you like what you see so far! (And I’m incredibly flattered that I’m on your bookshelf next to Nigella!) I appreciate you taking the time to let me know! 💕

  • I’ve tried many of your recipes and they are easy to follow and turn out delicious. Looking forward to getting your cookbook when it comes out. Can this chicken picatta recipe work in a nonstick pan? Thanks!

    • Yep, a nonstick pan will work. And so glad you’re enjoying the recipes!

  • This was delicious. Served with spaghetti and French green beans because that is all we had. It took me longer than the stated time and fortunately I had my husband to sous chef but we had our wine and made a date of it. Agree with the reviewer that said that this was another restaurant quality meal at home. In fact these recipes are better than restaurants. Thanks again!

  • This Chicken Picaata is delicious. The chicken breast were so tender and moist. I was holding my breath on that because my husband prefers the dark meat. He loved it too. It’s a keeper with or without the sauce! I served it with the thyme carrots which is also a keeper and the Mac and cheese! I look forward to my cookbooks coming. I ordered one for my daughter and my daughter in law. I do hope you have a book signing close enough to me! Hope to see you there! Congrats…Beth

  • I made this tonight and followed everything except I didn’t need to stick in the oven. I just lined my pan with foil and then covered them with more foil. They stayed warm and nice and juicy! Sauce was delicious as well. I made roasted carrots with honey and a little soy sauce as well as mashed potatoes. Husband loved it!!! Thank you for sharing your talents…please keep them coming!!

  • This recipe is delicious. The only added ingredient I used was I dipped the chicken breast into a bowl of grated Parmesan cheese after I dipped it into breadcrumbs. The Parmesan cheese just adds a little extra flavor.
    Give it a try. I served the chicken over rice. Delicious!
    Thank you for all these wonderful dinner ideas!
    Nancy

    • Ditto Nancy. Parmesan really adds something to it! I just mix parm right in with my flour spice mixture.

      • — Alison A Spinney on September 23, 2018
      • Reply
  • Easy and delicious! A fast weeknight dinner. Served with angel hair pasta and a green salad.
    Thanks!

  • I made this for my family and everyone, including my little ones, loved it. It was very easy to make and I loved how the chicken finishes cooking in the oven because my chicken usually burns before it’s done on the stove. Thanks again for another keeper!

  • I made this recipe as written and the only thing I’d do differently is to thicken up the sauce. I used lemon slices as garnish and made the suggested pairings of parmesan mashed potatoes and roasted carrots with thyme. Made for a great presentation.

  • This was downright delicious. While friends of ours have discovered the thing where you put chicken in a ziplock in hot water and over the course of hours to days cook it to perfect tenderness, this is just as tender in just a few minutes. We did make lots of extra sauce (double everything) to pour over the rice we served the chicken with.

  • This was a simple, quick and fantastic tasting recipe. My son had requested chicken piccata for dinner and the next morning you had this in my email box! It was meant to be. The chicken was flavorful and moist. I wouldn’t change anything about the recipe. I accompanied it with roasted vegetables and a garden salad. My family loved it.

  • I’ll be honest, I was a little disappointed with this recipe, and I usually never am from this site. The chicken was good on its own. Sauce was ok. I served it with angel hair pasta. I thought it was a bit time consuming and messy for a weeknight meal.

  • I became a chef with this recipe! Easy and so delicious! Another fav to add to my Once Upon a Chef list!!!

  • Quick & easy, a definite must do again. I served with Parmesan Potatoes and steamed asparagus.

  • Loved this recipe! Found prepared chicken cutlets at my grocery store, so no need for slicing (even faster!). I will say, I tried to double it but my second set of chicken cutlets burned on the outside despite adding more cooking oil. First set was perfect though.

  • Made this for my son and myself the other night and it was super. Just a few items I did differently was I had the butcher hand slice the breasts for me when I picked them up and I used panko instead of bread crumbs.
    Served with steamed broccoli and Rosemary blend Quinoa and Rice. The ice cream came later 🙂 Will be making again soon.

  • Not a huge fan of chicken breast but the photo got me. Made this dish without any changes. The chicken came out moist and tender and we served with mushroom risotto and a Cesar salad. This Chicken Piccata is Absolutely Delicious!!!

  • I made this for my family this week and everyone loved it! I doubled the batch for leftovers but no luck ;). We are gluten and dairy free so I decided to skip the dredging and frying. I put the chicken on a sheet pan, sprinkled with lemon pepper and roasted it while I made the sauce. I subbed olive oil for the butter and added a little honey to the sauce. I also roasted brussel sprouts on the rack below the chicken. It was easy, fast and healthy. Thanks Jenn!

  • We made this last night for dinner. I love when I can make one dish that pleases the whole family – and this Chicken Piccata did not disappoint. We served this with angel hair pasta. The sauce, angel hair pasta and chicken together were delicious. This recipe is a keeper.

  • Another restaurant quality dish, made at home. We made this dish and paired it as recommended with the Parmesan mashed potatoes and roasted romanesco from our garden (instead of the carrots) and wish that we had made enough for leftovers. Even my picky eater (an almost 7-year old) loved it. It will be on the standard menu rotation for sure!

  • I made this tonight and like all your recipes, it was a big hit! Simple to make and very tasty. I reduced my sauce but it didn’t seem to thicken up. How thick should it get? Mine was basically the same consistency as chicken broth. Thanks!

    • The sauce really doesn’t thicken up for this, so sounds like you did everything right – glad you enjoyed it!

    • If you like a bit thicker sauce as I do, I save a small amount of chicken broth and add corn starch to slightly thicken the sauce.

      • — Jan on January 9, 2019
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  • Love your recipes and your recommendations for kitchen tools. Can you give me a recommendation for a good set of knives, like the ones you use? I plan to try this recipe!

    • Glad you like the recipes, Sharon! I really like Wüsthof knives. With a set like this, you’re getting everything you need. Hope that helps!

  • Thank you so much for developing this recipe! Chicken Piccata is one of my favorite meals to order at an Italian restaurant, but my attempts to find a comparable recipe have not been as good. This is amazing, and so simple to prepare. I served with some mushroom risotto. The earthiness of the mushrooms worked well with the lemony chicken.

  • Made tonight, came out perfectly. chicken was moist and delicious! I did double the sauce as we made pasta for a side. Thanks!

  • Hey Jenn, I love your site & recipes. My family is gluten free & I struggle with recipes that call for flour. Is there another flour I can use or is it okay to skip it here. I’m not sure what the purpose of the flour is in this recipe. Could you give GF options for flour ingredients? Tks.

    • Hi Debbie, The 3-step breading method (flour+eggs+breadcrumbs) ensures that the coating adheres. I think you could definitely use gluten free flour and gluten free breadcrumbs here. Hope that helps and so happy you’re enjoying the recipes!

  • Would this recipe work substituting veal for chicken? If so, what, if any, adjustments would need to be made? Eagerly awaiting your cookbook!

    • Hi Harriet, You can definitely use veal here – no changes necessary. Enjoy!

  • Legitimate comfort food! Pounded the chicken breasts with a little splash of water in the bag (because my mother does). Served with roasted broccoli. Absolutely delicious. Jenn, I’m such a fan of your recipes. I can’t wait for the cookbook!

    • 😊 Thanks, Julie! Hope you find lots of new favorites in the book, too!

  • I always buy thighs rather than breasts, both because they’re cheaper but also because they’re more moist. Any strong reason why this recipe wouldn’t work with boneless-skinless chicken thighs?

    • Hi Brian, Since the breasts are pounded, breaded, and fried, there’s very little risk of them drying out — and I think a leaner cut is best given the coating and butter sauce. That said, thighs will work too. I’d love to know how it turns out if you try it. 🙂

  • Hi Jen! I was so happy to see that you posted this recipe. Chicken piccata is my son’s favorite restaurant dish and I have not been able to find a really good recipe until today…. this recipe is amazing! Just made it, followed your directions as written, and both my son (he is a tough critic) and I give it an A++. Thank you. Can’t wait for your cookbook : )
    Megan

    • — Megan Marchlinski
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  • Yes, you finally added this recipe! I’m so glad you did! I had this for lunch at one of the culinary schools in my area and it was so good I’ve been looking for a recipe. I have tried many of your other recipes and they do not disappoint. I can’t wait to try this out!

  • Hi there! Love your website and recipes! Have you tried making this dish with dry white wine _ broth, plus lemon juice?

    • Hi Anastasia, I haven’t tried this dish with wine but it should work. I just wouldn’t add too much since it could make the sauce a bit too acidic.

  • Hi, this looks amazing but we don’t have Italian breadcrumbs here …

    Should I use soft ones or Panko ones?

    Thanks!

    • Hi Kat, I’d use panko but you’ll need to add some dried herbs and a bit more salt to mimic Italian-seasoned breadcrumbs.

  • Jenn, can I use skinless, boneless thighs and how would this affect the cooking time/temperature?

    • Hi Carol, I definitely prefer this dish with chicken breasts but the thighs should work. I’d just keep them in the oven a bit longer – maybe 15 minutes to be safe. Hope that helps!

      • Can I substitute chicken tenders? If so how is cooking time/temp affected?
        Love your cookbook Jen!

        • — janet on April 24, 2019
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