This Chicken Piccata Recipe is a creamy and lemony recipe, which is made with dry white wine and capers. It’s a restaurant-quality dish, ready in about 45 minutes.
Jump to RecipeChicken Piccata Recipe Ingredients
- 12 oz angel hair pasta
- 4 boneless chicken breast halves (about 6 oz each)
- ½ cup all-purpose flour
- 1¼ tsp salt, divided
- ¾ tsp black pepper, divided
- 2 tbsp olive oil, divided
- 4 tbsp butter, divided
- ¾ lb mushrooms, sliced
- 1 cup dry white wine or chicken broth
- 2 tbsp lemon juice
- ½ cup heavy cream
- 4 tsp capers, drained
- 1 tbsp chopped parsley
- Optional: lemon slices, grated parmesan
How To Make Chicken Piccata Recipe
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the angel hair pasta according to package directions (usually 2-3 minutes). Drain and set aside, tossing with a little olive oil if desired to prevent sticking.
- Prepare the Chicken: While the water boils, prepare the chicken. Slice the 4 breast halves horizontally to create 8 thinner cutlets. Place between plastic wrap and pound to a 1/4-inch even thickness.
- Dredge the Chicken: In a shallow bowl or plate, combine the all-purpose flour, 1 tsp of the salt, and 1/2 tsp of the black pepper. Press each chicken cutlet into the flour mixture, coating both sides. Shake off any excess.
- Sear the Chicken: In a large skillet, heat 1 tbsp of olive oil and 1 tbsp of butter over medium-high heat. Add half of the chicken cutlets in a single layer (do not overcrowd) and cook for 3-4 minutes per side, until golden brown and cooked through. Transfer to a plate. Repeat with another 1 tbsp olive oil and 1 tbsp butter, and the remaining chicken.
- Sauté the Mushrooms: In the same skillet, melt the remaining 2 tbsp of butter. Add the sliced mushrooms and cook, undisturbed, for 5 minutes. Stir and continue cooking for 3-5 more minutes until the mushrooms are deeply browned and their moisture has evaporated.
- Make the Sauce: Add the white wine (or broth) to the pan, scraping up any browned bits from the bottom. Let it bubble and reduce by about half, which should take 3-4 minutes.
- Finish the Cream Sauce: Reduce the heat to low. Stir in the lemon juice, heavy cream, and drained capers. Let it simmer gently for 2 minutes. Taste the sauce and season with the remaining 1/4 tsp salt and 1/4 tsp pepper, or more to your liking.
- Combine and Serve: Return the seared chicken cutlets to the pan, nestling them into the sauce. Let them heat through for 1-2 minutes. Stir in the fresh parsley. Serve the chicken and sauce immediately over the cooked angel hair pasta, garnished with lemon slices and grated Parmesan if desired.
Recipe Tips
- Why is my chicken tough? There are two common reasons. First, you didn’t pound it thin enough. Pounding to an even 1/4-inch thickness is key. Second, you overcooked it. Thin cutlets cook very quickly, so 3-4 minutes per side is all you need.
- How do I prevent the flour coating from getting gummy? Dredge the chicken right before you put it in the pan. If you let the floured chicken sit for too long, the flour will absorb moisture from the chicken and get gummy instead of creating a light, golden crust.
- What’s the best substitute for white wine? As listed in the ingredients, the best substitute is an equal amount of low-sodium chicken broth. It will provide the necessary liquid and savory flavor.
- Should I rinse the capers? Yes, it’s a good idea to drain and rinse the capers. They are packed in brine and can be very salty, which can easily overpower the sauce if you don’t rinse them first.
- Can I make this without mushrooms? Absolutely. While this recipe includes them, a traditional, classic Chicken Piccata does not. Simply skip step 5 (sautéing mushrooms) and move directly to making the sauce in the pan after the chicken is seared.
What To Serve With Chicken Piccata
This dish is already served with pasta, making it a nearly complete meal. The best additions are simple and help with the rich sauce.
- Crusty French Bread (for soaking up the extra sauce)
- Steamed Asparagus with a little lemon zest
- A simple Arugula Salad with a light vinaigrette
- Sautéed Spinach with garlic
How To Store Chicken Piccata
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. If possible, store the pasta separately from the chicken and sauce to prevent the pasta from becoming mushy. Freeze: Freezing is not recommended for this recipe. The cream-based sauce is likely to separate and become grainy when thawed and reheated.
Chicken Piccata Recipe Nutrition Facts
(Per serving, estimated, for 1/4 of the recipe including pasta)
- Calories: 850 kcal
- Total Fat: 38g
- Saturated Fat: 19g
- Cholesterol: 195mg
- Sodium: 980mg
- Potassium: 900mg
- Total Carbohydrate: 68g
- Dietary Fiber: 4g
- Sugars: 4g
- Protein: 52g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
“Piccata” is an Italian culinary term that refers to a dish where the meat (usually veal or chicken) is sliced, pounded thin, coated in flour, and sautéed in a sauce made with lemon, butter, and capers.
No, they are similar but have one key difference. In Chicken Piccata, the chicken is dredged in flour only. In Chicken Francese (or Francaise), the chicken is first dredged in flour and then dipped in an egg batter before being sautéed.
Yes, you can use boneless, skinless chicken thighs. They will be juicier and harder to overcook. You can either pound them thin like the breasts or buy thin-cut thighs and skip the pounding.
Chicken Piccata Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy850
servings15
minutes30
minutes850
kcalA classic restaurant-style dish of thin chicken cutlets and mushrooms in a creamy, tangy lemon-caper and white wine sauce.
Ingredients
12 oz angel hair pasta
4 boneless chicken breast halves (pounded to 1/4-inch)
½ cup all-purpose flour
1¼ tsp salt, divided
¾ tsp black pepper, divided
2 tbsp olive oil, divided
4 tbsp butter, divided
¾ lb mushrooms, sliced
1 cup dry white wine or chicken broth
2 tbsp lemon juice
½ cup heavy cream
4 tsp capers, drained
1 tbsp chopped parsley
Directions
- Cook angel hair pasta according to package directions; drain.
- Pound chicken breasts to 1/4-inch thick. Dredge in flour seasoned with 1 tsp salt and 1/2 tsp pepper.
- Sear chicken in 1 tbsp oil/1 tbsp butter per batch, 3-4 min per side. Remove from pan.
- Melt remaining 2 tbsp butter. Sauté mushrooms until deeply browned (5-7 min).
- Deglaze with white wine, scraping the pan. Let it reduce by half.
- Stir in lemon juice, heavy cream, and capers. Simmer for 2 minutes. Season with remaining salt/pepper.
- Return chicken to the pan to heat through. Stir in fresh parsley.
- Serve chicken and sauce over the cooked angel hair pasta.
Notes
- Pounding the chicken to an even 1/4-inch thickness is essential for tender, evenly-cooked results.
- Do not overcook the chicken cutlets; they cook in just a few minutes per side.
- You can substitute chicken broth for the white wine if preferred.
- Rinse the capers before adding them to the sauce to control the saltiness.
