Chicken piccata is made with boneless skinless chicken breasts, a delicious white wine lemon sauce, and capers. We love serving this chicken piccata recipe next to angel hair pasta for a complete meal.
Chicken Piccata for Dinner
If you have never had chicken piccata, today is your lucky day! This chicken piccata recipe is one of our new favorite chicken dishes. You just can’t go wrong making this meal any night of the week.
What is chicken piccata? Chicken piccata is an Italian dish that is made with pounded chicken breast (originally made with veal) that is dredged in a flour mixture, fried, and then doused in a white wine and caper sauce.
You are going to love this version of the chicken piccata. Not only is it rich and flavorful, but it is ready in 30 minutes.
Chicken Piccata Ingredients
Not only does this chicken piccata have a short cook time, but it has a short ingredient list, too! Here is everything you need for this flavorful chicken piccata recipe.
- Chicken breast
- White whole wheat flour
- Granulated garlic
- Ground pepper
- Italian seasoning
- Olive oil
- Dry white wine
- Chicken broth
- Lemon juice
How to Make Chicken Piccata
- Slice the chicken in half.
- Pound the chicken until all the chicken is the same thickness.
- Dredge the chicken through the spice mixture.
- Fry the chicken.
- Make the white wine sauce.
- Pour the wine sauce over the chicken.
- Serve alone or on top of our favorite pasta.
Prepare the Chicken
One of the most important parts of making chicken piccata is making sure that the chicken is thin and all of the chicken pieces end up close to the same thickness.
The first thing you want to do when preparing the chicken for chicken piccata is cut each chicken breast in half lengthwise. This creates double the amount of chicken and you end up with thin chicken pieces that make for perfect piccata.
After the chicken is cut in half, it’s time to pound the chicken, both to get the chicken to the same thickness and to tenderize the meat. To pound the meat, place the chicken on a cutting board and cover it with plastic wrap.
From there, pound the chicken with a meat cleaver until all of the chicken pieces reach the same thickness.
Chicken Seasoning for Chicken Piccata
The seasoning for the chicken piccata is a mixture of simple spices and flour (yes, flour!).
Why do you need to dredge the chicken in flour? You do this to form a coating on the chicken that will create the most golden brown crust on the chicken that soaks up the delicious white wine sauce.
After you have pounded the chicken, you run the chicken in water and then drudge (or cover) the chicken in the flour mixture until the chicken is fully covered.
Cook the Chicken
After the chicken has beed drudged through the flour, it’s time to brown the chicken. To do this, heat oil in a skillet and then cook the chicken on each side for 3-4 minutes or until the chicken is golden brown or until the internal temperature of the chicken reaches 165ºF.
It’s All About the Sauce
When you ask people what they love about chicken piccata, usually they say that the white wine sauce is their favorite part. Why? Because it is so rich and delicious.
The sauce may seem like a complicated thing to make, but it is a beautiful combination of little bits of chicken, chicken seasoning, and all of the delicious sauce ingredients.
What is chicken piccata sauce made of?
The chicken piccata sauce is made with white wine, flour, chicken broth, fresh lemon juice, and capers. You simmer the sauce until it thickens and then pour it over the perfectly cooked chicken.
Chicken Piccata Tips + Tricks
What to serve with chicken piccata?
Chicken piccata is delicious on it’s own but it is commonly served on top of angel hair pasta. However, you could serve it on top of any pasta!
Chicken piccata would also be delicious with salads or side dishes. Here are some of our favorites.
Can I meal prep chicken piccata?
Yes, you can meal prep chicken piccata. We suggest keeping the chicken separate from the sauce until you are ready to prepare the chicken throughout the week.
How do you store chicken piccata?
To store chicken piccata, you want to let the chicken cool completely before placing it in an air tight container. You also want to store the sauce in a separate air tight container.
- 1-lb. Boneless, skinless chicken breasts (2 large chicken breasts)
- ⅓ cup white whole wheat flour
- 2 teaspoons granulated garlic (or garlic powder)
- ⅛ teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon Italian seasoning
- 2–3 tablespoons olive oil
- ½ cup dry white wine (we used Sauvignon blanc)
- 1 tablespoon flour mixture (from above)
- 1/2 cup chicken broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers (including juice)
- Begin by slicing the chicken breasts lengthwise in half to create 4 cutlets.
- Then, place the chicken cutlets on a cutting board and cover them with plastic wrap. Using a meat cleaver, pound the chicken to a ½-inch thickness. Set aside.
- Mix chicken breading together in a medium-sized bowl by combining whole wheat flour, granulated garlic, salt and pepper, and italian seasoning. Reserve 1 tablespoon for later.
- Dredge the chicken by first rinsing each chicken breast with water and then dredging the chicken through the flour mixture. Make sure the chicken breast is completely covered in the flour mixture.
- Next, heat a large skillet over medium/high heat. Add olive oil.
- When olive oil is fragrant, add the chicken cutlets to the pan.
- Saute each cutlet for 4-5 minutes per side on medium heat, or until golden brown and fully cooked.
- When the chicken is golden brown on both sides, remove chicken cutlets from the pan. Set aside.
- Deglaze the pan by pouring the white wine into the skillet. Use a spatula to scrape the little brown bits from the pan.
- Next, add 1 tablespoon of the remaining flour mixture to the pan and whisk together with wine until it thickens
- Add broth, lemon juice, and capers to the pan and whisk together.
- Remove from heat and pour the piccata sauce over the chicken.
- Serve over pasta of choice, or on its own.
Serving Size: 1/4 Calories: 240 Sugar: 0 Fat: 10 Carbohydrates: 7 Fiber: 1 Protein: 28
Author: Lee FunkeCategory: DinnerMethod: Stove TopCuisine: Italian
Photography: photos taken in this post are by Erin from The Wooden Skillet.
Linley is a 5′ nothing spitball of positive energy who joined Team Fit Foodie in the Spring of 2014. Linley has worked on the digital side of small businesses and nonprofits since 2011, where she specialized in social media community management. Lin has a passion for food and an incredible palate. She is FFF’s chief recipe developer, so you can thank her for these incredible recipes!