Chicken Piccata
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Whip up classic chicken piccata—crispy chicken cutlets drenched in a zesty lemon-butter and caper sauce. It’s the quick, easy supper guaranteed to bring smiles all around the table.
When it’s 5:30 PM and I’m staring blankly into the fridge at a package of boneless chicken breasts, wondering what to make for dinner, chicken piccata often comes to the rescue. A dish of crispy chicken cutlets bathed in a lemony butter and caper sauce, chicken piccata is one of those quick and easy Italian suppers that makes everyone at the table happy. You can serve the crispy chicken plain for the pickier eaters or lavish them with the zesty sauce for those who love a burst of lemony, briny flavors.
Capers can be polarizing, falling squarely in 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 carrots, Parmesan smashed potatoes or couscous. That means you can go from “What’s for dinner?” to “Dinner’s on the table!” in less than 30 minutes.
Table of Contents
“I have already made this recipe twice this week! A fast favorite in our household.”
What You’ll Need To Make Chicken Piccata
- All-purpose flour: The first step in the three-part breading process. Used to lightly coat the chicken, it prepares the surface for the next layers, ensuring the crust adheres well during cooking.
- Eggs: Step two in the breading process. The floured chicken is dipped in beaten eggs, creating a sticky base for the breadcrumbs to cling to.
- Seasoned Italian bread crumbs: The final step in the breading process. These crumbs stick to the egg-coated chicken, providing a flavorful, crispy coating once cooked.
- Extra-virgin olive oil: Used for frying, it adds a subtle, fruity flavor to the dish while cooking the chicken to a golden perfection.
- Chicken stock: Forms the base of the sauce, adding depth and richness.
- Lemon juice: Adds a bright, acidic contrast to the rich sauce.
- Capers: Offer a burst of tangy, briny flavor that’s characteristic of piccata sauce.
- Butter: Swirled into the sauce for a silky finish, adding richness and gloss.
- Fresh Italian parsley: Provides a fresh, herbal note as, brightening up the whole dish.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Begin by prepping the chicken breasts. First slice each chicken breast 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.)
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.
Then seal and shake to coat the chicken evenly.
Beat the eggs in a large, shallow bowl. In another large, shallow bowl, mix the bread crumbs 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 bread crumbs, turning to coat evenly. This 3-step breading method (flour + eggs + bread crumbs) ensures that the coating adheres.
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.
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.)
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.
Add the parsley.
Taste and adjust seasoning with salt and pepper, if necessary.
Remove the chicken piccata from the oven and transfer to plates. Spoon the sauce over top and enjoy!
Frequently Asked Questions
Chicken Piccata can be partially made ahead to save time. You can bread the chicken and refrigerate it for up to 4 hours before cooking. However, for the best texture and flavor, I recommend cooking the chicken and preparing the sauce right before serving.
The breaded (uncooked) 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. Thaw overnight in the refrigerator before cooking.
Breading might fall off if the chicken isn’t properly prepped before coating or if the pan isn’t hot enough when you start cooking. Ensure the chicken is dry before coating in flour, dip thoroughly in the egg wash, and then press firmly into the breadcrumbs for a good coat. Also, make sure your pan with oil is hot enough so that the chicken sizzles upon contact—this helps the breading set quickly and stay attached.
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Chicken Piccata
Whip up classic chicken piccata—crispy chicken cutlets drenched in a zesty lemon-butter and caper sauce. It’s the quick, easy supper guaranteed to bring smiles all around the table.
Ingredients
For the Chicken
- 1½ lbs boneless skinless chicken breasts
- 3 tablespoons all-purpose flour
- Salt and freshly ground black pepper
- 2 eggs
- 1 cup seasoned Italian bread crumbs
- ¼ 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
- ¼ cup chopped fresh Italian parsley
Instructions
- Preheat the oven to 350°F. Line a baking sheet with aluminum foil.
- 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 ¼-inch thickness. (If your chicken breasts are very small, you can skip the step of cutting them in half horizontally. I use two ¾-lb breasts to make 4 portions.) Save the bag.
- To the bag, add the flour, ¾ teaspoon salt, and ¼ 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 bread crumbs with ¼ 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 bread crumbs, turning to coat evenly.
- 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.)
- 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.
- Make Ahead: The chicken can be breaded and refrigerated up to four hours ahead of time.
- 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
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- 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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This recipe is delicious! I followed the directions exactly – thanks for making them so easy and thorough! I will be making this again in a double batch to put in freezer for super quick midweek meal.
The majority of my rotating recipe list comes from your recipes. I have yet to make a meal that I did not love. This is by far one of my favourite dinners. Fast, easy weeknight dinner and delicious! I add about a teaspoon of the brine from the capers to make the butter sauce a bit more briny. I love pairing this with mashed potatoes. The butter sauce is delicious on top!
This is by far the best chicken piccata I’ve ever had, even from a restaurant. My husband said he will never order this dish when we go out again because it could never be as good as this recipe. Thank you so much for sharing. As an aside, all of your recipes are fantastic! I’ve made several and all of them have turned out perfectly and tasted delicious. I am so glad I found your website. Thank you for all your wonderful recipes, tips and ideas!!
Your step by step pictorial made this so easy to follow! Delish!
In preparing for my husband’s BIG birthday, I needed a recipe that was special yet could be made with readily available ingredients. This fit the menu perfectly! It was delicious, easy to prepare, and felt special (although all of your recipes make my family feel special). Thanks for making my life easy!
I hate to say this , but I don’t like capers . Do you think it’s good enough without adding them ??
Sure, Ingrid — it will still be good — enjoy!
Made this and it was easy and delish. I had so many capers in my fridge and needed to use them up. Also this recipe worked well with earth balance butter for those that are non dairy. Thank you did the pics they sure help guide the recipe
This is a keeper! Thanks for another good recipe. Enjoyed it – however next time I’ll need to pound my chicken breasts thinner – had them a wee bit thicker than I wanted.
Thank you!
I don’t understand why chicken piccata is always recommended as a weeknight dish. It’s always more work than you anticipate, with way too many dishes in the end to wash. This takes much longer than 30 mins to prep/cook.
I made this delicious Chicken Piccatta , I did not have any eggs, nor did I have any breadcrumbs , this dish was still amazing! I will definitely make this dish with all of the ingredients again. The sauce has delivers perfect balance! Easy, delicious, and visually pretty meets all of the requirements for a guest worthy presentation! Make it! you will not regret it! Actually! Jen! you nailed it!
This chicken piccata recipe is in the Top 3 of my family’s favorites! I often have a hard time cooking chicken breasts, but these always, always, come out perfectly juicy. I love finding recipes like this one that are instant “keepers.” Thank you Jenn for another fantastic dish! xo
Before I make this, I just want to say that one of the things I love about the recipes you’ve shared here is the excellent preparation instruction. You’ve helped me to learn to be a better more efficient cook. I cannot wait to try this recipe! All the best to you and yours!
💗 Hope you enjoy the chicken!
Hi. Excited to try this! I know in your chicken Parmesan recipe you recommend using chicken tenderloins. Can you use tenderloins in this one too, or do you need to use breasts cut in half? Thank you! Rachel
You can get away with using tenderloins here. Hope you enjoy!
I used tenderloins this week because that was all my market had. They turned out great! This recipe is a can’t-miss. 🙂
Jenn your Piccata was the best we ever have made and we have tried many. Have not tried one breaded before and very pleasantly suprised. We were on the east coast several years ago and my wife ordered Piccata in a nice Italian restaurant they added fresh diced tomato and sliced mushrooms to the sauce was great I now do this and makes a great addition.
This recipe is a keeper. The simple ingredients along with your pictures and step by step instructions make this fancy dish easy even for a beginner cook. I could tell my husband loved it with every vocal bite. Thanks for making cooking fun!
Would the sauce be enhanced any with a splash of white wine? I normally include that in my Chicken Piccata but I love your recipes and want to try it!
Sure, feel free to use a splash — hope you enjoy!
Made this last night as written except for substituting dried parsley since I didn’t have fresh ones. Turned out great and fairly quick to put together! Chicken turned out moist and flavorful!
Jenn, do you have any advice on how to make homemade Italian breadcrumbs if you don’t have any available? Thank you
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.
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!
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.
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!
I love that idea!! Glad to hear the chicken piccata was well-received. 🙂
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!!
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!
Sure, Glinda – that’s fine. Enjoy!
Another 5 star recipe!! My whole family loved this one. I am feeling like a pro because of your blog!!
🙂
We loved this, quick to prepare and absolutely delicious!
Made this for the family with steamed broccoli and orzo pasta (in the rice cooker) WINNER! 👍🏻
i have a ton of cilantro growing. can i use instead of parsely? i love your recipes!
Sure — it will lend a slightly different flavor, but it will definitely work. Enjoy!
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!
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. 🙂
i made this early and doubled the recipe.
can i combine the sauce and chicken and reheat all together to serve?
Hi Michele, I’d actually reheat the chicken in the oven and the sauce on the stove.
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!
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
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!
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.
Thanks!
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
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!
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!!!
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!
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. 💓
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!
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 execchef1959@gmail.com
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!
Does 1 serving here mean 1 chicken breast or the whole dish with all 4 chickens pieces etc?
Hi Damian, Each serving is one piece of the chicken. Hope that clarifies. 🙂
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?
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!
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.
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!
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!
Made this and it got the thumbs up in our house. Easy to make and brightens up often dull chicken. Will be made again.
Absolutely delicious! The sauce is perfect! Another recipe from you that makes me look like I know what I’m doing in the kitchen!
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!!!
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…
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!
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!!!!
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.
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!
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!
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.
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!
Made this again for dinner. So great every time!
Absolutely lovely, yummy and perfect. Love Jenn’s clarity in recipe presentation — keeps preparation easy. Thanks!
Very tasty and tender chicken with easy to follow directions. Simple and timeless.