Chicken Piccata is an easy family favourite recipe adding a garlic twist to an authentic Piccata!
Golden, crispy chicken breasts lightly dredged in flour and parmesan cheese, pan fried until a soft golden crust forms and finished off in a buttery, silky, lemon garlic sauce with capers and white wine or stock! It doesn’t get any better than this easy chicken piccata for dinner!
Chicken Piccata is such a popular American chicken dinner! Who doesn’t love soft, golden, juicy chicken swimming in a rich simple sauce?
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How To Make Chicken Piccata
Chicken Piccata is normally dredged in plain flour, but like this Sheet Pan Lemon Parmesan Chicken recipe, I love dredging our chicken in a mixture of flour and parmesan cheese. Adding parmesan cheese to the flour adds an incredible flavour to the crust.
The chicken then gets fried in a butter/oil mixture. If you’ve never done this and only fried your chicken in oil, you don’t know what you’ve been missing! It creates the most beautiful, golden soft crust all over your chicken, you’ll be frying your chicken in butter/oil from now on! Guaranteed! The oil stops the butter from browning to quickly, while the butter prevents the oil from burning. It’s a win-win, really.
How To Make A Piccata Sauce
The sauce is so easy! All you need is:
- Garlic
- Lemon juice (freshly squeezed please)
- A good quality dry white wine (I normally cook with Pinot Grigio) — optional
- Chicken stock
- Butter
- Capers (also optional)
Once you’ve thrown all of those ingredients together in your pan, allow it all to boil for 6-8 minutes until it starts to reduce down. It WILL reduce down. If you’re anything like me and have the patience level of zero, you’ll be tempted to thicken the sauce with flour or cornstarch…but put down your flour! It will reduce and thicken slightly. Give it time. This step needs to happen to fuse all of those amazing flavours together.
The Best Chicken Piccata!
I have tried some recipes in the past and found them to be way too tart with too much lemon juice added in, or not enough sauce to drizzle over pasta. This recipe is one I’ve adjusted over time to make plenty of sauce to mop up with your pasta OR crusty garlic bread!
Serving Suggestions:
- Pasta
- Plain rice
- Mashed Potatoes!
Wine Suggestions:
- Pinot Grigio
- Reisling
- Rose
- Sav Blanc
Chicken Piccata Recipe Video!
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Garlic Chicken Piccata is an easy family favourite recipe adding a garlic twist to an authentic Piccata! Chicken lightly dusted with flour and parmesan cheese, lightly fried until a soft golden crust forms and finished off in a buttery, silky, lemon garlic sauce with capers and white wine or stock!
- 2 large boneless and skinless chicken breasts halved horizontally to make 4
- 2 tablespoons flour (all purpose or plain)
- 2 tablespoons fresh Parmesan cheese finely grated
- 1 teaspoon salt
- 1/4 teaspoon black cracked pepper
- 4 tablespoons unsalted butter divided
- 2 tablespoons olive oil divided
- 4 large cloves garlic minced
- 1/4 cup dry white wine (can be omitted)
- 3/4 cup chicken stock
- 2 tablespoons fresh lemon juice
- 1/4 cup brined capers rinsed
- 1/4 cup fresh parsley chopped
- Parmesan Cheese to serve
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In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
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In a large pan or skillet heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat. When hot, fry 2 pieces of chicken first until golden on each side and cooked through (about 3-4 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate.
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Melt 1 tablespoon of butter and another tablespoon of olive oil. When hot, fry the remaining chicken until browned on both sides. Transfer to plate.
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In the same pan, melt one more tablespoon of butter. Fry the garlic for 30 seconds until fragrant. Add the wine and bring to a boil, scraping up any brown bits from the bottom of the pan for extra flavour. Cook until wine almost evaporates, stirring occasionally.
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Pour in the stock, lemon juice and capers and allow to boil until reduced slightly (about 6 minutes). Adjust salt and pepper if needed.
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Add remaining butter to the pan, allow to melt, then add chicken back into the pan along with all of the juices from the plate and simmer for 5 minutes to heat through.
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Garnish with parsley and serve immediately with parmesan cheese, if desired.
*If your sauce doesn't thicken for some reason or you’re pressed for time, mix together 1 teaspoon of cornstarch with 1 tablespoon of water until smooth and lump free, then pour it into the centre of the pan while sauce is boiling (before adding your chicken back into the pan -- at Step 5). Whisk it in quickly to blend it right into the sauce. Once your sauce has thickened, add your chicken and continue recipe from Step 6.
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Karina says
Yes, that sounds great! You can prepare most of it the night before! Enjoy!
Renee says
This was amazing!! I have tried a few versions of Chicken Piccata and I must say this is now my favorite.
margaret says
Hi, sounds interesting. I have a dinner party coming up soon. May I use cornstarch instead of flour please as a couple of guests are gluten free. May I prepare a day ahead? Thank you.
Ivory says
I will be making this for dinner tomorrow. Thank you for sharing this amazing looking dish. Yum!
ElizaW says
I made this today. The chicken was spot on delicious! Love the flour & parmesan coating and frying it in both the butter and olive oil really gave it a wonderful crunch.
The reason for four stars is the sauce was a total bust for me. Far too much lemon and I didn’t use the full amount. It overpowered all other flavors. I tried adjusting by adding other things, herbs to be specific but, it just doesn’t par well with the chicken. Guess it’s just a matter of taste. I love lemon but it just didn’t work for me. I’ll use the chicken coating and frying method in the future.
Nicole Serrano says
This was absolutely delicious! Even my picky kids liked it. Only thing I didn’t do was add the capers, but I will next time! Wish I could add a picture of my finished product to show everyone. 🙂 Thank you for sharing the recipe!
Lorraine Sanchez says
Really good but I did change a few things. For the chicken I dipped it in flour then egg then in a tempura bread crumb mixed with parmesan. For the sauce we made it thicker by adding bechamel in place of the stock and instead of garlic, we used very thinly Sliced shallots and let it cook down.
Caitlen says
Absolutely amazing! The flavours complimented each other beautifully. Will definitely be making this again
Karina says
Yes, of course! You are welcome to try any of my recipes and make them your own. I hope that helps and that your father loves the chicken with a little spice!
Spencer Yebra says
Have not tried it yet but what is the best way to spice up this recipe. I cook for my father who does like spicier food. He very much liked the Napa Valley Chicken recipe I last made for him which had these ingredients in it: *
5 tablespoons oil divided
* 1 large sweet onion minced
* 4 cloves garlic minced
* 1 1/2 cups chicken broth
* 1 15 ounce can crushed tomatoes
* 1/2 cup white wine*
* 1/4 cup brown sugar
* 3/4 teaspoon salt
* 8 4 ounce boneless-skinless chicken breasts
* 1/3 cup flour
* Salt and pepper to taste.
I believe it was the wine and brown sugar that gave it all of its flavor that my dad enjoyed. Is there a way to add that spice to this recipe without ruining it?
Crissy says
This was delicious, a definite make again! We loved it with angel hair, broccoli, and ciabatta bread.
Karina says
You are such a doll! Thank you so much for following along with me! I am so grateful for all my followers. Thank you for your sweet compliments! I hope you can find lots of recipes that fit your liking!
Karina says
Yes, of course! You are always welcome to try or add new ingredients to make them your own recipes. Let me know how it turns out and what you did! That sounds great! Thanks so much for sharing!
Karina says
Yes, of course! Thanks so much for following along with me!
Karina says
That sounds great! Great idea! I hope you enjoy it:)!!
James Clarke says
I am becoming a fan of your recipe. I love your idea and presentation of every recipe , photo and video section
Robin from TN says
I LOVE Chicken Picatta and your recipe sounds amazing! Like you, I add lots of garlic and I also sauté some fresh sliced mushrooms cause we love them! I really want to try adding heavy cream to the sauce this time! Plus I want to double it cause we love the sauce and serve it over angle hair pasta with the chicken. Do you think this would work with this recipe if I add cream at the end? And how much cream should I add? Thanks!
Pamela says
I love the recipes on the website, they are soooo DELICIOUS!!! Thank you so very much
Olga says
Hi Karina! Can skinless, boneless chicken thighs be substituted for the breasts? Thanks, Olga
Michelle says
How would this be with bone/skin on chicken thighs?