Some dinners are built for comfort, others for elegance—but this chicken piccata balances both beautifully. Lightly breaded chicken cutlets seared until golden, bathed in a tangy, buttery lemon-caper sauce, and finished with a sprinkle of parsley—this dish transforms pantry staples into something far greater than the sum of its parts. It’s quick enough for a weeknight, but impressive enough to serve guests. And the best part? It all comes together in one pan.

Chicken piccata is traditionally Italian-American, often found on restaurant menus, but there’s no reason it can’t become a weeknight favorite at home. This version honors the original while keeping things simple, fresh, and a little lighter without sacrificing flavor.

Before You Begin: Prepping for Success

A few tips before diving in:

Choose thin, even chicken cutlets to ensure quick, uniform cooking. If starting with thick breasts, slice horizontally and gently pound to even thickness.
Use a nonstick or stainless steel skillet with a wide base to avoid overcrowding and ensure a crisp sear.
Prep everything before you start cooking—this dish moves quickly once you begin.

If you’re low on time, buy pre-sliced cutlets or ask your butcher to prep them. Want to lighten things further? You can skip the flour dredge and pan-sear the chicken directly, though the flour does help the sauce cling better.

Ingredients Spotlight

This dish uses a handful of familiar ingredients, each playing an essential role in building layers of flavor:

Chicken Cutlets: Thin-sliced and tender, they cook fast and soak up the sauce beautifully. Boneless thighs can also work if you prefer dark meat.
Flour: Just a light dusting to give the chicken a golden crust and help thicken the sauce slightly.
Olive Oil & Butter: The duo adds richness and flavor; olive oil raises the smoke point for searing, while butter rounds out the sauce.
Garlic: Sliced thin, it infuses the oil and sauce with savory depth without overpowering.
Capers: These briny bursts cut through the richness and bring the signature piccata tang.
Chicken Stock & lemon juice: Combined, they form the base of the sauce. The lemon juice adds brightness while the stock deepens the savoriness.
Lemon: Both sliced and juiced, lemon delivers freshness and acidity—essential in balancing the dish.
Parsley: A final sprinkle of chopped parsley brings color and a hint of herbal sharpness.

Ingredient Swaps:

Dairy-free? Use plant-based butter or omit it entirely—the sauce will still shine.
Gluten-free? Substitute with rice flour or a gluten-free blend for dredging.

How to Make Chicken Piccata – Step-by-Step

Step 1: Season & Dredge

Season the chicken generously with salt and pepper. Dredge lightly in flour, tapping off the excess. This step creates a delicate crust that soaks up the sauce later without becoming heavy.

Step 2: Sear the Chicken

In a wide skillet over medium heat, warm olive oil with a small cube of butter. Once the butter melts and begins to foam, add chicken in a single layer. Sear 3–4 minutes per side until golden and just cooked through. Work in batches, adding more oil and butter as needed. Transfer cooked chicken to a plate and tent loosely with foil.

Step 3: Build the Sauce Base

Lower the heat and add a touch more oil if needed. Toss in the sliced garlic and sauté until fragrant and golden—about a minute. Stir in capers and let them bloom in the oil for another minute.

Step 4: Deglaze & Simmer

Pour in lemon juice and chicken stock, then turn the heat to high. Scrape up any browned bits from the pan—those hold serious flavor. Boil the liquid for a minute or two to concentrate it slightly.

Add lemon slices, reduce the heat, and let it simmer gently for another couple of minutes to soften the lemons and meld flavors.

Step 5: Enrich the Sauce

Here’s the trick for a velvety finish: lightly dredge butter cubes in leftover flour, shaking off any extra. One by one, stir them into the sauce. As they melt, they’ll thicken and emulsify the sauce without making it heavy.

Taste and adjust—need more brightness? A squeeze of lemon. A pinch of salt? Go for it.

Step 6: Return Chicken to Pan

Nestle the chicken back into the sauce and sprinkle in half the parsley. Let everything warm through together, about 2–3 minutes. Finish with the rest of the parsley and serve with lemon wedges on the side.

Ingredient Variations

Add artichoke hearts or wilted spinach for a bit more complexity.
Swap chicken for veal or turkey cutlets for a twist on the classic.
Make it creamy: Stir in a splash of cream at the end for a richer sauce.
Add a pinch of red pepper flakes with the garlic for subtle heat.

What to Serve with Chicken Piccata

This dish pairs well with mild, buttery carbs or fresh greens:

Garlic mashed potatoes or a simple risotto
Angel hair pasta tossed with olive oil and lemon zest
Steamed green beans or roasted asparagus
A crisp arugula salad with shaved Parmesan

Storage & Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or stock to loosen the sauce.

Want to repurpose leftovers? Slice the chicken and serve it over a salad or tuck it into a sandwich with arugula and lemon mayo.