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Garlic Chicken Piccata is a simple yet elegant twist on the classic Italian favorite—perfect for busy weeknights or a cozy family dinner. This easy chicken piccata recipe features golden, pan-fried chicken breasts, lightly coated in flour and parmesan, then simmered in a bright, buttery lemon garlic sauce with capers and a splash of white wine broth.
Each bite of this chicken piccata recipe is crisp on the outside, juicy inside, and bursting with garlicky citrus flavor. If you love bold, comforting meals that come together in under 30 minutes, this garlic chicken piccata is sure to earn a permanent spot on your table.
What Makes This Chicken Piccata Work
What makes this Garlic Chicken Piccata truly shine is the perfect balance of bright, buttery, and savory flavors; all brought together in one skillet. The light parmesan crust on the chicken adds a crispy, golden bite, while the lemon garlic sauce delivers just the right amount of zing to cut through the richness.
Capers give this chicken piccata recipe its signature briny kick, and a splash of white wine or stock deepens the flavor without complicating the process. It’s everything you love about a traditional piccata, but with a garlicky twist that makes it even more irresistible. This easy chicken piccata is quick enough for a weeknight, yet special enough for guests.
What Goes Into This Chicken Piccata
What makes this Garlic Chicken Piccata is made with simple ingredients you likely already have on hand. Each component plays a role in building a bold, buttery, and citrusy flavors that make this dish such a standout.
- Chicken Breasts: Halved horizontally for quicker cooking and tender results, they’re the base of this crispy, golden classic.
- Parmesan Cheese: Mixed into the flour coating for a subtle nutty flavor and perfectly browned crust.
- Garlic: Fresh cloves bring a bold, aromatic twist that sets this version apart from traditional chicken piccata.
- Capers: These briny gems cut through the richness of the sauce and give the dish its signature sharp pop.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Chicken Piccata
- Prepare the Coating In a shallow bowl, mix the flour and parmesan cheese. Season the chicken breasts with salt and pepper, then dredge each piece in the flour mixture. Shake off any excess and set aside.
- Sear the First Batch Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear two pieces of chicken until golden and cooked through, about 3 to 4 minutes per side. Transfer to a warm plate.
- Cook the Second Batch Add another tablespoon of butter and the remaining tablespoon of oil. Fry the remaining chicken until golden and fully cooked. Transfer to the plate with the first batch.
- Sauté the Garlic Melt 1 tablespoon of butter in the same pan. Add the minced garlic and cook for about 30 seconds until fragrant. Pour in the wine and bring to a boil, scraping up the browned bits from the pan.
- Deglaze and Reduce Let the wine simmer and reduce until almost evaporated, stirring occasionally to deepen the flavor. This step builds the base of your lemon garlic sauce.
- Add Broth and Capers Pour in the chicken stock, lemon juice, and capers. Bring to a boil and let the mixture reduce slightly, about 6 minutes. Taste and adjust with salt and pepper if needed.
- Finish with Butter and Chicken Stir in the remaining tablespoon of butter. Return the chicken and its resting juices to the pan. Simmer for 5 minutes to heat through and soak up the sauce.
- Garnish and Serve Sprinkle with fresh parsley and an optional pinch of parmesan cheese. Serve immediately with your favorite sides or over pasta, rice, or mashed potatoes.
Garlic Chicken Piccata pairs beautifully with a mix of comforting and refreshing sides. For something rich and creamy, try it with a side Parmesan Scalloped Potatoes, the buttery sauce soaks right into those tender layers or keep it light and fresh with Grilled Asparagus..For a cozy yet vibrant pairing, serve it alongside a bowl of Creamy Roasted Tomato Basil Soup. And if you’re going for an all-out Italian-style meal, finish with Easy Cheesy Garlic Bread to round things out.
Recipe FAQ’s
Capers give classic chicken piccata its signature flavor, but if you’re not a fan, try chopped green olives or simply leave them out.
If you prefer not to use wine, simply substitute with an equal amount of low-sodium chicken broth or stock. The flavor will still be delicious.
No, it’s not spicy—just tangy, buttery, and garlicky. If you’d like a bit of heat, you can add a pinch of red pepper flakes.
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Garlic Chicken Piccata
Ingredients
- 2 boneless skinless chicken breasts large, halved horizontally to make 4
- 2 tablespoons flour all purpose or plain
- 2 tablespoons parmesan cheese fresh, finely grated
- 1 teaspoon salt
- 1/4 teaspoon cracked pepper
- 4 tablespoons unsalted butter divided
- 2 tablespoons olive oil divided
- 4 cloves garlic large, minced
- 1/4 cup dry white wine can be omitted
- 3/4 cup chicken stock
- 2 tablespoons lemon juice freshly squeezed
- 1/4 cup brined capers rinsed
- 1/4 cup fresh parsley chopped
- 1 pinch parmesan cheese to serve
Instructions
- 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.
- 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.
- 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.
- 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.
- Pour in the stock, lemon juice and capers and allow to boil until reduced slightly (about 6 minutes). Adjust salt and pepper if needed.
- 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.
- Garnish with parsley and serve immediately with parmesan cheese, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you! This came out sooo yummy. I made homemade chicken stock a couple of days ago, and it was a perfect use of it. The parmesan coating is everything. The crust gets so good. I could also be very gently when frying the chicken, so it stayed very moist and tender. We don’t have salmonella in Norwegian chicken (free ranged of course). We had lightly steamed broccoli with sea salt and a little butter as a side. I must also give you credits for those amazing images. The best I’ve seen on a blog. Again, thank you Karina. Love from Bergen/Norway.
can you leave out the parmesan in the breading? my family does not like parmesan.. replace with anything else?
The Parmesan helps coat it. If you would like to leave it out that would be okay just would alter and change the way it cooks and tastes. Let me know how it turns out! XO
If you don’t use the wine should you replace that liquid with stock. I look forward to trying this. I LOVE Chicken Piccata!!!!
You can or just leave it out. Either way is great! Thanks for choosing one of my recipes! XO
Very easy and delicious!
Can I use almond flour for the flour mixture?
Yes, of course! You are welcome to make the recipes your own. Let me know how it turns out! XO
This such a good recipe and my family loves it. In fact, every recipe I have tried from your site has been a hit. Thank you!
This was amazing!! I have tried a few versions of Chicken Piccata and I must say this is now my favorite.
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.
Yes, that sounds great! You can prepare most of it the night before! Enjoy!
I will be making this for dinner tomorrow. Thank you for sharing this amazing looking dish. Yum!
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.