Short on time? This classic Italian-American recipe comes together in under an hour and is great for feeding a crowd on short notice. With no specialty ingredients, this accessible dish delivers big on flavour with staple items you likely already have in the fridge or pantry.
What is chicken piccata?
A North American take on scaloppine, an Italian dish made up of thinly sliced meat that is floured, fried and then sautéed in a sauce.
What is chicken piccata best served with?
Rice, a classic pasta, or mashed potatoes would all be great options. Bonus points for a delicious side Caesar salad.
Does chicken piccata reheat well?
Cutlets can be kept in an airtight container in the refrigerator for 2-3 days, while the sauce will keep between 4-5 days. To reheat, simply preheat the oven to 350°F (175°C). Put the chicken cutlets on a parchment-lined baking sheet and heat for 15–20 minutes, until warmed through.
What wine pairs best with chicken piccata?
Chicken piccata pairs well with wines that have good acidity and complement the dish’s citrusy and briny flavours, such as chardonnay, sauvignon blanc or a dry rosé.

Easy Chicken Piccata
Equipment
- cutting board
- chef's knife
- meat mallet
- large skillet
Ingredients
- 2 boneless, skinless chicken breasts or 450 g chicken cutlets
- ¾ tsp + pinch kosher salt divided
- ½ tsp freshly ground black pepper
- ½ cup all-purpose flour
- 5 tbsp unsalted butter divided
- ¼ cup extra-virgin olive oil divided
- 1 shallot or ½ small onion finely chopped
- 2 cloves garlic minced
- 1 cup unsalted chicken broth
- 2 tbsp lemon juice
- 1½ tbsp drained capers
- pinch kosher salt
- ½ lemon thinly sliced
- 1 tbsp chopped parsley optional
Instructions
- Place chicken breasts on cutting board and, using chef’s knife, cut each horizontally into 3 thin cutlets. Place any thicker pieces between two sheets of plastic wrap and pound with a mallet or the bottom of small saucepan. Season chicken on both sides with ¾ tsp of the salt and pepper.
- Place flour in shallow bowl and dredge chicken, shaking off excess.
- In large skillet, heat 1 tbsp of the butter and 2 tbsp of the oil over medium-high heat. Cook the chicken in batches, flipping as needed, until golden brown. About 4 minutes. Add 1 tbsp butter and the remaining 2 tbsp oil for the second batch. Remove to a plate.
- Reduce heat to medium. In same pan, add shallot and cook, stirring, until softened, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in chicken broth and simmer until liquid is reduced by half, 3 to 5 minutes.
- Reduce heat to low, stir in remaining 3 tbsp butter, lemon juice, capers and salt and cook until thick and velvety. Return the chicken to pan to warm through. Stir in lemon slices and sprinkle with parsley (if using).