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Chicken Piccata Recipe – How to Make it in 8 Simple Steps

This is a serving of chicken piccata with orange slices.

Piccata is an Italian word that means “pounded flat.” However, this word is also a culinary term for a dish that consists of meat that is dredged in flour, sautéed, and then served in a tasty sauce. Piccata sauce contains lemon juice, butter, and capers. Many people are familiar with the dish called chicken piccata, but in traditional Italian fare, veal piccata is a more familiar dish.

One unfamiliar ingredient in our recipe for Chicken Piccata is capers. Capers are usually found in the condiment aisle, near the pickles. They add a briny, tangy, pickled flavor to the food to which they are added. Capers are the immature flower buds of a caper bush. They are typically preserved in vinegary brine with salt and sometimes the flavor of the wine. 

Chicken Piccata Recipe

April Freeman
Every cook needs a recipe that tastes amazing but is not very complicated to make. This recipe is one of those dishes that you will turn to again and again. Our recipe for Chicken Piccata features sautéed chicken breasts smothered in a delicate, tangy sauce that cooks up quickly and easily.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Cuisine Italian
Servings 6 Servings


  • Rolling Pin or Meat Mallet
  • Large-Sized Skillet
  • Plate
  • Spatula


  • 4 pcs Large Chicken Breasts
  • ½ teaspoon Onion Powder
  • 10 pcs Sun-Dried Tomatoes cut into strips
  • 1 tbsp Minced Garlic
  • cups Chicken Broth
  • 2 tbsp Lemon Juice
  • 2 tbsp Capers drained
  • 3 tbsp Butter
  • cup Heavy Cream
  • Salt and Pepper to Taste
  • 4 tbsp Cooking Oil


  • Place a chicken breast on a large piece of plastic wrap or waxed paper. Fold this over the chicken and use a rolling pin or a meat mallet to pound the chicken to a thickness of about ½ to ¼ inch. Repeat with the other chicken breasts. If you like, you can cut the chicken pieces into halves if they are very large. 
  • Salt and pepper the chicken pieces.
  • In a large-sized skillet over medium-high heat, heat the cooking oil until it sizzles. Add the chicken breasts and cook them, turning as needed, until they are lightly browned and cooked completely. This should take about five minutes per side.
    The chicken pieces are fried in a skillet.
  • Remove the chicken to a clean plate and set it aside. 
  • Add the garlic to the pan and cook it with the tomatoes for about 60 seconds until the garlic is golden brown. Add the chicken broth, lemon juice, and the capers, scraping the pan to get the browned bits off of the bottom of the pan. This will add to the complexity of flavors in the sauce.
    The garlic and sun-dried tomatoes are cooked and fried in the skillet.
  • Let the sauce simmer for 10 to 15 minutes, turning the heat to medium-low, to reduce in volume by approximately half. When the sauce is thick, remove it from the heat and add the butter, cut into small pieces. Stir the sauce until the butter is melted. Add the cream and return the sauce to the heat. Warm it until it is lightly steaming.
    The piccata sauce is boiling in the skillet.
  • Take the sauce from the heat and add the chicken breasts back to the pan. Turn the chicken pieces to coat them in the sauce. 
    The fried pieces of chicken breast are added back into the sauce.
  • Serve the chicken over rice or pasta, spooning the sauce over the chicken breasts and the pasta. 


Capers are frequently added to sauces or used as a tasty garnish. It is common for capers to be included in dishes that contain lemon because the two flavors complement one another so well. 
Our recipe for chicken piccata is absolutely wonderful. In fact, it tastes so good that it has to be complicated to make, right? Actually, no, this recipe is fairly easy to create in your own kitchen. It uses basic cooking techniques like sautéing, and the sauce is just measuring a few ingredients and allowing the simple flavors of tomatoes, capers, lemon, and garlic to simmer together.
Patiently allow the sauce to reduce over medium heat. The flavors will blend and intensify. However, do not add any of the dairy products until you have cooked down the sauce. Dairy products scorch easily when simmered, so waiting will preserve the delicate flavors and creaminess that butter and heavy cream add to the recipe.
This recipe would be a delicious choice for a dinner prepared for company. The sauce tastes like you spent hours in the kitchen, and you don’t have to tell how simple it was to create unless you want to. 
One reason that this recipe cooks up so quickly is that the chicken is pounded thin before sauteing. Placing the chicken between two sheets of waxed paper or plastic wrap and pounding them thin means that they’ll cook fast, and you won’t have to worry about whether your chicken is fully cooked. 
In the United States, chicken piccata is served with something to help soak up the sauce. Usually, this is rice or pasta. You can lay down a bed of rice or pasta on each plate, top it with the chicken breasts and then spoon the delicious sauce over top of the chicken and rice.
Add a cooked vegetable or a salad along with some sort of bread, and you will have a dinner that will impress anyone. 
Keyword Chicken Piccata, Dinner, Recipe

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