Impress your family with this Easy Chicken Piccata! Not only is it easy to make it’s healthy and delicious!
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Making a dinner this delicious must be a lot of work right? Nope! This chicken piccata recipe couldn’t be easier and you may even have all the ingredients in your pantry already!
My favorite CHICKEN RECIPES with a hint of lemon!
I love chicken recipes with a little lemon added in them like my Chicken Scallopini with Lemon and Lemon & Rosemary Roasted Chicken Thighs. When the warmer temperatures roll in I always find myself craving lemon. That bright fresh flavor just seems to go hand and hand with warm sunshine!
Chicken Piccata is one of my favorite dishes to order when I’m out too. In fact the Cheesecake Factory makes one killer Creamy Chicken Piccata and it’s what I always order when I go there.
It’s a bit higher on the calorie count than this lighter recipe though. The recipe that I’m sharing today is lower calorie and quite healthy so you can feel good about making it for your family.
It’s an impressive looking dish too so whoever you make it for is gonna think you’re a rockstar in the kitchen! One bite and they’ll know you’re a rockstar!
Make extra Piccata Sauce!
The chicken piccata sauce is so tasty on it’s own you may even want to double the recipe so you have extra to pour over your pasta! I know we’re always fighting over that tasty sauce in our home. You can never have enough!
Easy Chicken Piccata
Ingredients
- 2 Pounds Boneless skinless chicken breast ,cut into 4 thin filets
- 1/2 Cup All-purpose flour ,divided
- 1/2 teaspoon Salt
- 1/4 teaspoon Freshly ground black pepper
- 4 Tablespoons Olive oil ,divided
- 3 Shallots ,finely chopped
- 4 cloves Garlic ,minced
- 1/2 Cup Dry white wine
- 3/4 Cup Low sodium chicken broth ,divided
- Juice from one lemon
- 1/4 Cup Capers ,drained
- 3 Tablespoons Coarsely chopped fresh flat-leaf parsley ,for garnishing
Instructions
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl and set aside. Place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.
- Heat 2 tablespoons of oil in a large skillet over medium high heat and swirl to coat. Add chicken to pan and sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.
- Heat remaining 2 tablespoon oil in pan and swirl to coat. Add shallots to pan and sauté for 3 minutes, stirring frequently. Add garlic and sauté for 1 minute, stirring constantly. Add wine and bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup of broth to reserved 1 teaspoon flour and stir until smooth. Add remaining 1/2 cup broth to the pan and bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture and cook 1 minute or until slightly thickened, stirring frequently. Remove from heat and stir in lemon juice and capers. Return chicken to the skillet and use a spoon to pour sauce over each piece. Sprinkle with parsley and serve.
Notes
Nutrition
An Easy Chicken Recipe that’s fancy enough to serve at a weekend dinner party!
Easy Chicken Piccata….Easy enough for a weeknight meal….Fancy enough to serve at a weekend dinner party! The best part is you’ll have time to spend with your family or guests instead of working the kitchen!
Here are more Easy Weeknight Meals for you to try!
my mouth is salivating just looking at the photo!
My mouth is salivating just looking at the photo !
It list shallots in the directions but not in the recipe. I’m not sure what amount I should use. Any suggestions?
Hi Judith. It’s the 6th item down in the ingredients. 3 Shallots, finely chopped. Shallots are my favorite in the this recipe but I’ve also used onions in a pinch if I don’t have any shallots. Anywhere from 1/4 C to 1/2 C should be a good amount. Enjoy!
This came out beautifully.. My family throughly enjoyed it. The chicken was very tasty ????
I’m so glad everyone enjoyed it! It’s one of our favorites too.
Awful !!!!! and I followed all of the instructions
So sorry you didn’t like it Natalya.
Great recipe! I added a bit more capers!
I LOOOVE Chicken Piccata! This looks dreamy.
Thanks Heather! One of my favorites too!
I followed your recipe exactly as written and it was delicious. I’ve made chicken piccata before, but this was the best and the only recipe I’ll ever need. Thank you.
So glad you liked it Ilene! It’s one of my favorite meals!
This was super easy and super delicious! I will definitely be making this again!!!!
So glad you liked it Ann!
Can it be made a day ahead, refrigerated, and reheated in microwave or oven?
Hi Laura, We always reheat leftovers in the microwave the next day and it’s still delicious so I don’t see why not. I’ve never reheated in the oven. My only concern with doing so is that it may dry it out a bit. Let me know how it works if you do try it. Thank you.
Loved the shallots but the flour was way too much .. advice is to reduce the flour to 1/4 cup divided.
I’m making this for a potluck tomorrow! Thanks for the recipe!
This was a very easy and flavorful recipe; I served it with roasted asparagus and pasta with some of the pan sauce. I will make this again, and I’m going to try it with veal cutlets, as my husband and I like veal.
Thanks Patti, So glad you liked it.
This is an easy recipe to follow, made it for the first time and it was delish. It’s definitely a keeper , thanks so much for sharing.
Thanks Tammy! So glad you liked it.
Not sure if i did something wrong, but mine kinda tasted like mustard….
I’m not sure Ashley. I’ve never gotten that flavor before. Perhaps one of the ingredients you added was expired?
I’ve made your recipe a couple of times. My husband and 2 boys really enjoy it. It is tough to please the entire crew but this recipe does! Thank you!
I know the feeling Kristin! So glad you found a new whole family favorite!
I just made this it turned out great.
Wow!i made this for my family tonight and it was delicious! I’ll definitely make it again.
I’m a vegetarian and switched the chicken for tofu. I followed the recipe and it was delicious and very easy to follow.
This will be my go to recipe, thank you Nicole for sharing your recipe.
That’s Awesome Myriam! I never thought to make it with tofu. Thanks for sharing!
This was really good and quite simple. I excluded the white wine and added a bit more broth at the end and it was still great.
This recipe turned out restaurant quality, husband commented we should serve for our next dinner party.
I’m so happy to hear that Cathie! It’s always a great dish for dinner parties. I like to be able to spend time with my guests not slaving over the stove. This recipe is a great way to accomplish that.
Absolutely perfect! Next time I make it, I may double the sauce. That’s my favorite park. I also added a couple this of butter at the end. All cooks know the secret to life is butter. Thank you for sharing.
This was delicious, quick to make and nice and zingy. I served this with a tomato salad with fresh herbs and it went together beautifully.
This was super fast and easy, and very delicious. My husband and I are eating it right now, and I’ve already sent the recipe to a friend to try. Thank you!
Thanks Casey! So glad it was a success…and thanks for sharing!
Looks yummy but you mentioned Cheesecake Factory and I also always order this dish. When I go with friends we all order it. Any ideas on fixing it that way? I would love to make it at home for my group of friends? We’d all love you!!! Thanks,
Pam
Lol…I love theirs as well. I don’t have their secret recipe however if you add a touch of heavy cream…a little at a time at the end of cooking the sauce you can usually get pretty close to theirs.
Love Love Love the recipe! I tripled the pan sauce and tossed it with Angel hair pasta. So yummy!
I threw this together for the first time tonight and it was very easy! My husband commented how great the flavors were! Definitely going into the dinner rotation, thank you!
Glad it was a hit with your family!
I’ve made this numerous times, always delicious! thank you for a GREAT recipe.
Thanks you Amy! So glad it has been a go to recipe for you! We love it too!
This hands down is the best recipe for piccata! Perfect every time! I make as written (with maybe a hint more garlic) but really awesome recipe!
This, works beautifully with Salmon; too! FYI 😊 And; then, each fillet being wrapped in foil—shiny-side-in—and chilled in a cooler—on, ice—to, eat—cold—later —with a fork—on the boat! 😁 Awe!
Thanks, for the recipe! What, a, treat!
(The skin of the Salmon fillet sticks to the shiny-side-in-foil—no need to de-skin!)
Thanks for the tip Mary Jan!
I’ve made this recipe multiple times. It really is easy and soooooo good. I have to make it gluten free, so I coat the chicken in corn starch instead of flour… delicious! I just add all chicken broth together, no need to thicken… Great Recipe!
This is delicious! Chicken piccata is my favorite recipe right now. A few steps to it but easy. Love the flavors. Served it with mashed potatoes and sliced fresh tomatoes. Yummm.
Absolutely delicious and so easy. I even had to substitute the rose I had on hand for the white wine. Still great! This will be in my rotation now:>)
Glad you enjoyed it Lisa. Thanks for the tip on your substitution!
This is easy and delish! I used 1/4cup of finely chopped onion instead of shallot. Also, I was out of chicken broth, so I used a heaping tablespoon of cream of chicken soup. Just cook sauce over low-medium heat. So you
have time to prepare a salad or pasta or another side with it. Yummmm…
This is a recipe I have returned to multiple times, including tonight. My husband and I love it. A suggestion for flouring the chicken is t.o use a sifter to dust the flour onto the chicken. I find it’s a lot easier and less messy