Use What You Have
Quick Chicken Piccata Recipe
Original Yield: 4 servings
Ingredients
- 4 skinless, boneless chicken breast halves
- Cayenne pepper to taste
- Salt and ground black pepper to taste
- All-purpose flour for dredging
- 2 tablespoons olive oil
- 1 tablespoon capers, drained
- 1/2 cup white wine
- 1/4 cup fresh lemon juice
- 1/4 cup water
- 3 tablespoons cold unsalted butter, cut in 1/4-inch slices
- 2 tablespoons chopped fresh Italian parsley
Directions
Step 1: Place chicken breasts between two sheets of heavy plastic on a solid, flat surface. Use the smooth side of a meat mallet to pound the chicken to a 1/2-inch thickness. This will ensure even cooking.
Step 2: Season both sides of the chicken breasts with cayenne pepper, salt, and black pepper. Dredge each piece lightly in flour, shaking off any excess.
Step 3: Heat the olive oil in a skillet over medium-high heat. Once hot, add the chicken breasts to the pan. Lower the heat to medium and cook the chicken for about 5 minutes on each side, until browned and cooked through. Transfer the chicken to a plate and set aside.
Step 4: In the same skillet, add the capers. Lightly smash them with the back of a spoon to release their brine. Cook for about 30 seconds until warmed through.
Step 5: Pour the white wine into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the wine to a boil and cook until the liquid reduces by half, about 2 minutes.
Step 6: Stir in the lemon juice, water, and butter into the reduced wine mixture. Keep stirring continuously until the sauce thickens, which should take around 2 minutes.
Step 7: Lower the heat to low and stir in the chopped parsley. Return the chicken breasts to the skillet and cook for an additional 1 to 2 minutes, allowing them to heat through and absorb the sauce.
Step 8: Serve the chicken with the sauce spooned over the top. Enjoy your delicious Chicken Piccata!
Nutrition Facts (Per Serving)
- Calories: 321
- Total Fat: 18g (23% DV)
- Saturated Fat: 7g (36% DV)
- Cholesterol: 88mg (29% DV)
- Sodium: 224mg (10% DV)
- Total Carbohydrate: 8g (3% DV)
- Dietary Fiber: 0g (1% DV)
- Protein: 25g (49% DV)
- Vitamin C: 10mg (11% DV)
- Calcium: 23mg (2% DV)
- Iron: 1mg (8% DV)
- Potassium: 259mg (6% DV)
Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Quick Chicken Piccata recipe, a dish packed with rich flavors, has its origins in the heart of Italy. Known for its zesty lemon, savory capers, and buttery sauce, this dish captures the essence of Mediterranean cooking. While its roots are firmly planted in Italian cuisine, it has transcended borders, becoming a beloved recipe in homes worldwide. Let's explore the history, regional variations, and unique features of this exquisite dish.
History of Chicken Piccata
Chicken Piccata traces its origins back to Italy, though it's often associated with the countrys southern regions, where lemons and capers are abundant. The word "piccata" itself comes from the Italian term "piccare," meaning "to sting" or "to prick," referring to the sharp and tangy flavor profile of the dish, often achieved through the addition of lemon and capers. The dish became popular in the United States after Italian immigrants brought their culinary traditions to the country, where it was adapted to local tastes, using chicken instead of the traditional veal or fish.
Regional Variations
While the classic Chicken Piccata is a beloved staple across Italy and the U.S., its ingredients and preparation can vary depending on the region. In Italy, the dish is often made with veal or fish, particularly in coastal regions where seafood is more prevalent. Some variations also incorporate white wine or chicken broth, and the amount of capers can range from a light sprinkle to a more prominent presence, depending on personal preference.
In the United States, Chicken Piccata is frequently served with pasta, such as linguine or angel hair, making it a hearty, comforting meal. The use of capers and lemon remains consistent, but you'll often find the sauce enriched with extra butter or even white wine to enhance the depth of flavor.
How It Differs from Similar Dishes
Chicken Piccata stands apart from similar dishes like Chicken Marsala and Chicken Francese due to its distinctive sauce. Unlike Chicken Marsala, which uses sweet Marsala wine as a base, Piccata relies on the tartness of lemon juice and the briny punch of capers. The butter in the Piccata sauce adds richness, while the capers introduce a unique sharpness. On the other hand, Chicken Francese typically features a batter-dipped chicken cooked in a lemony sauce, but it lacks the bold caper presence that defines Piccata.
Additionally, while Chicken Marsala is often paired with mushrooms, Chicken Piccata focuses on the contrast between the bright lemon and the briny capers, offering a more tangy, refreshing taste profile.
Where Is It Typically Served?
Chicken Piccata is a versatile dish that can be found in Italian restaurants worldwide, especially in the U.S., where it's considered a classic. It is commonly served as a main course, paired with pasta or vegetables. Some variations also serve it with mashed potatoes, rice, or even a light salad to balance out the richness of the sauce. In Italy, it is often enjoyed as part of a multi-course meal, especially during festive occasions, or as a quick weeknight dinner for busy families.
Interesting Facts About Chicken Piccata
- Chicken Piccata is part of a larger family of "piccata" dishes, which can be made with veal, fish, or even pork, all using the same tangy, buttery sauce.
- Though chicken is the most common protein in the U.S. version of the dish, some creative chefs use turkey or even shrimp to give the dish a unique twist.
- The combination of lemon and capers in Piccata is not only flavorful but also packed with health benefits, including vitamin C and antioxidants.
- The popularity of Chicken Piccata surged in the mid-20th century, particularly during the rise of Italian-American cuisine in the U.S., when Italian-style dishes became household staples.
Whether you're cooking it for a weeknight meal or serving it to guests, Chicken Piccata is sure to impress with its bright, tangy flavors and simple yet sophisticated ingredients. Try the Quick Chicken Piccata recipe for a delicious taste of Italy at home!
You can listen to this recipe in AI audio format. Simply click the play button below to listen to the content in a format that suits you best. It’s a great way to absorb information on the go!
FAQ about Quick Chicken Piccata Recipe
Comments
Lorsonline
10/06/2025 01:52:54 PM
I used Wondra to dredge the chicken instead of a-p flour (it's finer and less clumpy), then followed all the ingredients but changed the proportions because I used a lot more chicken than this (when I cook I cook big). It's forgiving-but careful about too many capers and and barely salt the chicken because the capers make everything super salty. I added extra olive oil and butter to the saucepan and added ground garlic and a few flakes of red pepper to simmer awhile. Didn't have fresh parsley so I used dried. I served this over penne since I didn't have linquine or spaghetti. While the pasta drained, I added about 1/3 cup of olive oil to the pasta pot, a half a stick of butter, more garlic granules and about a cup of chicken broth--heated to boiling and tossed the cooked pasta back into it. Put in serving dish, then placed the chicken and all the sauce from the pan over the pasta and topped the pasta and chicken with some grated parmesan cheese. I have never made a piccata I liked as much as this one and my husband and I inhaled it. YUM.
Jenny Wolpert
11/27/2023 03:04:02 AM
Have made several times and it's always very good! Only change I make is substituting chicken broth for the water.
ftknoxfox53
04/27/2023 03:45:15 PM
I made this following the directions except I put the flour (about 1/3 cup), salt, cayenne, black pepper, and a couple of shakes (I know not a very exact measurement) of garlic powder into a heavy plastic bag. I shook the chicken in the bag until well coated. I then let the chicken air dry for about 10 minutes on a rack to make sure the coating would stay. I also used low-sodium chicken stock instead of water in the sauce. Served over angel-hair pasta.
Brenda
05/02/2024 05:43:26 PM
I was making Piccata from another recipe on this site and it was pretty good. This one was over the top good! I use thin sliced breasts so no pounding. I add the cayenne to the flower so it’s dispersed a little finer. I don’t add capers because we don’t care for them but I follow the recipe after that. I also serve it with Orzo and it’s Wonderful!
Peggy D
01/16/2022 06:40:12 PM
Simple and tasty! Like some others, I subbed chicken stock for the water. I also double the sauce ingredients because hubby likes lots of sauce. Easy to make gluten free by using gluten free flour in place of regular or skipping the flouring all together. Add sliced rounds of lemon to the sauce while it cooks down and place them on the chicken pieces when serving for garnish.
Stone Soup
10/30/2022 12:43:15 AM
Fun and easy recipe. This is the second time I've made it and my husband said, "better than a restaurant"! I used gluten free flour and upped the wine to 3/4 c since we didn't feel there was enough sauce last time. It turned out great, it's definitely a keeper.
KarenW
04/06/2023 04:30:02 PM
It was great, full of flavor. I used paprika instead of cayenne pepper, doubled the sauce and thickened it just a bit with Wondra. It reheats well too. It's going into our rotation!
Chuck Batherson
01/08/2023 02:07:10 AM
Way too much Lemon juice for us. We will try again with no more than half of what the recipe says
FairRum9915
08/07/2023 06:57:43 PM
Love this recipe but I do change it up...I hate cooking with wine so I use chicken broth instead and I throw broccoli in it at the end and serve it over fettuccine pasta.
MPerry
08/12/2023 10:11:35 PM
This is an easy, fast, delicious recipe that I have made several times. Instead of pounding out the chicken breasts, I buy the thinly sliced cutlets to make this simple recipe even simpler. I also add onion and garlic powder to the seasoning to give it more flavor, but that's more of a personal preference than a recipe flaw. Definitely give this recipe a try, and check out Chef John's other recipes as well. He has never steered us wrong!
lrizzi
06/12/2023 01:43:14 AM
I used this recioe with 6 1/4" chicken cutlets. I would recommend very minimal cayenne (or none if you don't like spicy/heat) & 1/8 cup of lemon juice. The recipe timing on cutlets was perfect. Chicken browned well & remained moist. If you
Matt Stephens
09/09/2025 04:10:06 PM
Excellent recipe. It turned out great. Only problem was it needed more sauce and quite a bit more oil. Probably could've used some chicken broth a bit more butter for the sauce. I served this with spaghetti tossed in olive oil.
Jennifer
08/27/2025 02:14:46 AM
The lemon flavor was too strong for me and my husband both. The first bite especially really hit strong, I thought by the face my husband made that he wasn't going to eat the rest. But after a few bites we got adjusted to the flavor and it was okay, we ate it all but not a keeper recipe. Our roommate on the other hand, who loves lemon, really liked it. If I was going to make it again I would consider reducing lemon by half and maybe add a touch of honey to balance the acidity to match our preferences
Chris
08/06/2025 10:49:48 PM
Recipe is excellent!
Paula
07/16/2025 08:13:15 PM
I’ve made several chicken piccata dishes from this site and they’ve all been delicious, this one included. This one doesn’t call for chicken broth as most others do, and frankly, I didn’t miss it. I always add more capers because I love them.
Allene Hutcheson
06/28/2025 04:44:41 AM
I also added a little white wine to make more 'gravey'. Serve with garlic smashed potatoes, and green beans on side with a nice lettuce.
PuffySquid1994
06/17/2025 06:10:26 PM
Followed other’s suggestions of replacing water with chicken stock. Served with linguine also cooked with chicken stock and garlic. Topped with fresh parsley from the garden. In the rotation for sure.
AquaOrzo2340
06/12/2025 01:20:26 AM
Too citrus but everything else are good
Dennis Lopez
05/08/2025 02:38:50 AM
I’ll be making this all the time.
bdimond
05/01/2025 10:30:16 PM
Added pasta and roasted butternut squash. Great meal!
audio version
CookGuide is your culinary guide to discovering new flavors and cooking with confidence. Find trusted recipes, practical tips, and inspiration for both home and professional kitchens.
Any copying, distribution, or use of the materials from this service without authorization is strictly prohibited. Violations will be prosecuted under applicable law and may result in both civil and criminal liability.
© Cook Guide Studio 2025 | Cookies | Terms and conditionsFind the perfect recipe with AI. Just enter your ingredients and let CookGuide do the magic.
