This post may contain affiliate links. Please read our disclosure policy.
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?
Hello gorgeous…
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!
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
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.
I rarely comment on recipes that I have tried but this one was exceptional. I did use vermouth instead of wine since I had that already. And only 1/8 cup. That was the only change I made. I did make a double batch so I that could have leftovers and I am glad I did. It is delicious! Thanks
At 63, and having created classic recipes for half a century, I am embarrassed to admit that I’ve yet to prepare Chicken Piccata. And I’m the guy who makes Puff pastry from scratch! I was spurred on from a recipe that emanated from Bon Appetit magazine, to have my way with Chicken Piccata. Yet, I felt that I could do better. So began my ridiculous searching all over the internet. I obsess way too much. When I saw Karina’s recipe, I truly took a deep breath, and knew in my gut (and 3rd. eye) that this would be the ultimate version. It was all that, and more. Thank you Karina. You do such a wonderful service for everyone, as you cultivate such amazing dishes….and SHARING!
Great recipe, the entire family loved it! We served it with low carb angel hair pasta and zucchini noodles. ❤️?
Everyone says how absolutely delicious this chicken picatta is. Guess what? It truly is!!! I made it in an electric skillet for my husband and son and doubled the recipe. It was 5 star restaurant quality! Had to share pictures with my family to make them jealous! Served with spaghetti noodles and sautéed spinach. Thank you for sharing! It was the perfect quarantine meal of comfort!
So I am new to cooking and I have been trying out different ways to make my chicken breast to keep them juicy and tasty. I follow you on IG so that’s how I was able to find this recipe and it was Delicious. Mixing the oil and butter together was Genius. All the flavors complimented each other very well. Thanks for sharing this recipe.
Great Fiorme though Karina, I would add two large garlic cloves. I love garlic. Only problem I had was I was tasting more garlic than that beautiful sauce. I felt the garlic was over taking the dish. But, I would recommend this recipe. I will make this recipe again, for sure. In fact, your recipes are wonderful. I have made many. Thank you.
This was delicious. I used glute free all purpose flour blend instead of the regular flour. It came out great and even my picky 2 year old liked it.
I made it tonight for valentines day for my boyfriend for the first time! He loved it! He completely inhaled it and we had enough for delicious leftovers! Great recipe!
This dish was absolutely amazing and pretty easy to cook! Ive ordered chicken piccata in some very nice restaurants and this recipe was right up there with them. Thank you for sharing. Also, I love the song you attached to the video. Can I get some info on it? 🙂
Great recipe, I live the parm added to the dredge. I like to replace the white wine with vermouth, yum!
I made this tonight and my husband and I LOVED it! We omitted the wine, used jarred minced garlic (the horror, I know), and did everything else as it said. At the end, I threw in the “noodles” from half of a roasted spaghetti squash into the sauce and it. Was. So. Good. I WILL say that it fed my husband and I entirely with no leftovers (just the chicken and spaghetti squash), so I’m sure it COULD feed 4 ppl if you had salads and/or bread or more sides. We are 2 average sized adults, and we were perfectly stuffed on this amount.
All in all, this recipe alone will have me looking further into the recipes on this site! Thanks!
Amazing recipe! Made it last weekend and my 5 year old loved it so much, he asked for it again this week. Love the addition of the parmagiana to the flour. This is a keeper!