Chicken Piccata Recipe

A Simple Chicken Piccata Is An Italian Delight

A bottle of red, a bottle of white - It all depends upon your appetite
I'll meet you any time you want - In our Italian Restaurant. - Billy Joel

Chicken piccata is a classic dish with bold flavors. It’s quick to make, but it feels fancy. Perfect for weeknight dinners or small dinner parties. The secret? A light, lemony sauce that’s both tangy and savory. The capers add a salty punch, while the butter brings it all together.

This recipe starts with thin chicken cutlets. If you don’t have them, no worries—pound regular chicken breasts until they’re flat. A little flour helps create a golden crust, giving the dish its signature texture. After a quick pan-fry, the chicken stays juicy, never dry.

But the real star? The sauce. Fresh lemon juice, white wine, and chicken stock create a bright, zesty base. Capers add briny pops of flavor. A pat of butter at the end makes the sauce silky and rich.

Chicken piccata isn’t complicated. It’s about simple ingredients working together perfectly. Serve it over pasta, rice, or even vegetables. This dish always delivers a satisfying meal. Ready to bring some Italian-inspired flair to your table? Let’s get cooking!

About Chicken Piccata

Chicken piccata is a delicious and savory dish that has captured the hearts and palates of food lovers worldwide. This classic Italian recipe features tender chicken breasts cooked in a flavorful lemon and caper sauce, resulting in a bright and tangy dish.

The star of the show in chicken piccata is the chicken itself. Thinly pounded chicken breasts are lightly coated in flour, which gives them a delicate and crispy texture when cooked. The chicken is then sautéed in a hot pan with butter or olive oil until golden brown. This step adds beautiful color to the chicken and enhances its flavor.

What truly sets chicken piccata apart is the sauce. Fresh lemon juice, white wine, and chicken broth are mixed with capers, garlic, and sometimes even a touch of butter. This results in a sauce that is zesty, tangy, and brimming with aromatic flavors. The acidity of the lemon juice adds a refreshing contrast to the richness of the chicken, while the capers provide a burst of briny goodness.

Chicken piccata is often served with pasta, such as angel hair or linguine, which absorbs the delectable sauce and complements the chicken perfectly. The dish can also be accompanied by steamed vegetables or a crisp salad, adding freshness and balance to the meal.

This versatile dish can be enjoyed year-round as a comforting dinner on a chilly evening or a light and refreshing summer meal. Its vibrant flavors and textures make it a crowd-pleaser that will impress families and guests alike.

What other proteins can you serve with Piccata sauce?

While chicken is the most common protein used in piccata sauce, several other proteins can be served with this flavorful sauce to create delicious and varied dishes. Here are some options:

1. Veal Piccata: Like chicken piccata, veal piccata features tender veal cutlets pounded thin and cooked in lemon and caper sauce. It offers a more delicate and luxurious twist on the classic dish.
2. Fish Piccata: White fish fillets such as sole, flounder, or tilapia can be coated in flour and pan-fried, then topped with the tangy piccata sauce. The lightness of the fish pairs well with the bright flavors of the sauce.
3. Pork Piccata: Thinly sliced pork tenderloin or pork chops can be cooked like chicken piccata. The pork adds a slightly richer flavor to the dish while complementing the zesty sauce.
4. Turkey Piccata: Turkey cutlets, pounded thin and sautéed, provide a lean and flavorful alternative to chicken. The piccata sauce adds a burst of freshness to the turkey, making it a delightful option.
5. Tofu Piccata: Tofu can be used as a protein source for a vegetarian or vegan twist. Firm or extra-firm tofu is sliced and pan-fried until golden brown, then served with the piccata sauce. The tofu absorbs the flavors of the sauce and creates a satisfying meatless option.

These alternative protein options provide a range of flavors and textures to enjoy with the vibrant piccata sauce. So whether you prefer the classic chicken or want to explore different culinary possibilities, there are plenty of choices to suit your taste and dietary preferences.

Who invented chicken piccata and what is its history?

The exact origin of chicken piccata is unclear, but it is believed to be an Italian-American dish that originated in the United States. The term "piccata" comes from the Italian word "piccato," which means "larded" or "embellished." Traditional Italian cooking techniques and flavors likely inspired the dish.

Chicken piccata likely emerged in Italian immigrant communities in the United States, particularly in regions with a strong Italian influence, such as New York and the Northeast. It is thought to have been developed to adapt traditional Italian flavors to the ingredients and tastes available in the new environment.

Over time, chicken piccata gained popularity and became a staple in Italian-American cuisine. Its appeal lies in the simplicity of the ingredients and the bright, tangy flavors of the lemon and caper sauce. In addition, its versatility and ability to pair well with pasta, vegetables, or salad have contributed to its enduring popularity.

While the exact inventor of chicken piccata remains unknown, it has become a beloved and iconic dish in Italian-American cuisine. Today, it is enjoyed in restaurants and households worldwide, delighting diners with its combination of tender chicken and zesty, aromatic sauce.

Do they make chicken piccata in Italy?

Yes, chicken piccata is indeed a dish that is made in Italy. However, while it may have gained popularity in Italian-American cuisine, it also has roots in Italian culinary traditions. In Italy, piccata typically refers to a cooking method in which thinly sliced meat, such as veal or chicken, is sautéed and served with a sauce that often includes lemon juice and capers.

In Italian cuisine, chicken piccata is known as "pollo alla piccata" or "cotoletta alla piccata" depending on the specific preparation. The chicken breast is typically pounded thin, coated in flour, and then quickly cooked in a hot skillet with butter or olive oil until golden brown. The sauce is made by deglazing the pan with white wine and adding lemon juice, capers, and sometimes butter or broth to create a flavorful sauce.

Italian variations of chicken piccata may include regional differences in the specific ingredients or seasonings used. However, the basic concept remains the same: thin slices of chicken cooked in a tangy and aromatic sauce.

It's important to note that Italian cuisine is diverse and varies across regions, so specific recipes and preparations can differ. Nonetheless, chicken piccata is a recognized and enjoyed dish in Italian culinary culture, showcasing the country's love for simple yet flavorful combinations of ingredients.

📖 Recipe

Print Recipe

Chicken Piccata Recipe

A step-by-step recipe for classic chicken piccata.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: chicken, piccata

Servings: 4 people

Equipment

• cutting board for pounding and prepping the chicken.
• Meat mallet to pound the chicken cutlets to an even thickness.
• Chef's knife for slicing lemons and chopping parsley.
• large skillet to sear the chicken and make the sauce.
• measuring cups for the wine, chicken stock, and lemon juice.
• wooden spoon to stir the sauce and scrape up browned bits from the pan.

Ingredients

• 4 chicken breasts boneless & skinless
• ½ cup all-purpose flour
• salt & pepper to taste
• 3 tablespoons olive oil
• 3 tablespoons unsalted butter divided
• ½ cup dry white wine
• ¼ cup lemon juice freshly squeezed
• ½ cup chicken stock
• 2 tablespoons capers drained
• 2 tablespoons fresh parsley chopped

Instructions

Prepare the Chicken

• Pound the chicken breasts to ¼-inch thickness if they aren’t already thin cutlets. Season both sides with salt and pepper.
• Dredge the chicken in flour, shaking off the excess.

Sear the Chicken

• Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
• Once the butter melts and the oil shimmers, add the chicken. Cook for 3-4 minutes per side until golden brown and cooked through.
• Transfer the chicken to a plate and cover to keep warm.

Make the Sauce

• In the same skillet, add the white wine. Scrape the bottom of the pan to release the browned bits.
• Let the wine reduce by half, about 2 minutes.
• Add the lemon juice, chicken stock, and capers. Simmer for another 2 minutes.

Finish the Sauce

• Reduce the heat to low. Stir in the remaining 2 tablespoons of butter. Swirl the pan until the sauce thickens slightly.
• Taste the sauce and adjust the seasoning with salt and pepper if needed.

Return the Chicken to the Pan

• Place the chicken back into the skillet. Spoon the sauce over the chicken to coat it. Let it simmer for 1-2 minutes to warm through.

Serve

• Garnish with fresh parsley, if desired.
• Serve the chicken piccata over pasta, rice, or vegetables. Don't forget to drizzle extra sauce over the top!

Notes

Tips:

• For a richer sauce, add a splash of cream at the end.
• Use gluten-free flour for a gluten-free version.

Supreme Macaroni

When I lived in New York City, I loved a little restaurant in Hell’s Kitchen. It sat on the corner of 39th and 9th Avenue, right across from the Port Authority. It was called Guido’s Restaurant, but the sign said Supreme Macaroni. The front looked like a store. Shelves lined with pasta greeted you as you walked in. To reach the dining area, you walked straight through the store.

In my memory, the place felt larger than it probably was. I’ve read online that Guido’s only had about ten tables, each covered with checkered tablecloths. It must have been cozy, but to me, it felt grand.

I’ve searched for photos of the restaurant. So far, I’ve only found images of the storefront. The only interior shot I’ve seen is the famous one from Billy Joel’s The Stranger album, taken right inside Guido’s.

One thing I clearly remember? They served wine in carafes and gave you juice glasses to drink from. The food? Incredible.

My favorites were Veal Francaise and Chicken Piccata. I probably can’t recreate the dining experience there, but I can share a great chicken piccata recipe.

Supreme Macaroni wasn’t just a restaurant. It was a family-owned business with deep roots. Founded in 1917 by Italian immigrant Alfonso Umberto Federico, it started as a wholesale pasta company. Eventually, they opened a retail shop in Hell’s Kitchen.

The shop became a go-to spot for pasta lovers. They made fresh pasta daily—spaghetti, fettuccine, ravioli. They also sold Italian sauces, cheeses, and specialty items. Everything was made with care. Customers loved their commitment to quality and tradition.

For Manhattan’s pasta enthusiasts, Supreme Macaroni was a gem. And for me, Guido’s was unforgettable.

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