What does piccata mean?

Piquant or sharp, for the lemon and capers in the sauce.

What should I serve with chicken piccata?

Angel hair or linguine, rice, or roasted asparagus.

Chicken Piccata

Thin chicken cutlets dredged in flour and sautéed golden, then finished in a bright pan sauce of lemon, capers, white wine and butter. Ready in 30 minutes; serves 4.

Gluten-free with swaps Vegetarian with swaps Low-carb High-proteinNo added sugar

Contains: milk, wheat. Based on the ingredients as written; check package labels, which can change.

Prep 15 min
Cook 15 min
Total 30 min
Yield 4 servings
Level Easy

Updated November 4, 2026

Chicken piccata cutlets in lemon butter sauce with capers, lemon slices and parsley in a skillet

Piccata is the Italian way of saying sharp or piquant, and the sauce lives up to it: fresh lemon juice and briny capers balanced with a swirl of butter. Originally made with veal, it is now most often made with chicken.

Thin cutlets cook in just a few minutes, so dinner is on the table in half an hour. Serve with pasta, rice or crusty bread for the sauce.

Ingredients

2 large boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
4 tablespoons unsalted butter, divided
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup chicken broth
3 tablespoons fresh lemon juice
2 tablespoons capers, drained
2 tablespoons chopped fresh parsley
Lemon slices, for garnish

To make it gluten-free

For the flour, use a gluten-free all-purpose flour blend (for thickening, cornstarch works too).

Also check the labels on the broth, which can contain wheat. See all our gluten-free recipes.

To make it vegetarian

For the chicken, use extra-firm tofu, pressed and cut the same way, or plant-based chicken-style pieces.
For the broth, use vegetable or mushroom broth.

Meat substitutes change the flavor, texture and cooking time: cook plant-based meats to the package directions, and tofu and mushrooms only need to brown and heat through. The nutrition on this page is for the original recipe. See all our vegetarian recipes.

Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.

Shop King Arthur flour Gluten-free flour

We may earn a commission if you buy through the links on this page, at no extra cost to you.

What you’ll need

meat mallet
large skillet
shallow dish for flour

Instructions

Make cutlets. Slice each breast in half horizontally and pound to 1/4 inch thick. Season with salt and pepper and dredge in flour.
Saute. Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the cutlets for 2 to 3 minutes per side, until golden and cooked through (165°F). Move to a plate.
Make the sauce. Add the garlic and cook 30 seconds. Pour in the wine and simmer, scraping up the browned bits, until reduced by half. Add the broth, lemon juice and capers and simmer 2 minutes.
Finish. Turn off the heat and swirl in the remaining 3 tablespoons butter until the sauce is glossy. Return the chicken to the pan to warm, spooning sauce over it.
Serve. Sprinkle with parsley and garnish with lemon slices.

Nutrition per serving (estimated)

460Calories

14 gCarbohydrates

<1 gFiber

14 gNet carbs

41 gProtein

23 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Low-carb High-protein Budget-friendly Gluten-free with swaps Vegetarian with swapsNo added sugar

Tips

Swirl in the butter off the heat so the sauce stays smooth instead of separating.
Veal scaloppine works the same way and cooks even faster.

Having trouble? See why chicken turns out dry in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Refrigerate up to 3 days. Reheat gently in a covered skillet with a splash of broth; high heat separates the butter sauce.

Questions about this recipe

What does piccata mean?: Piquant or sharp, for the lemon and capers in the sauce.
What should I serve with chicken piccata?: Angel hair or linguine, rice, or roasted asparagus.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Pinot Grigio or an unoaked Chardonnay. Wine pairing guide

More Italian recipes

All Italian recipes | All recipes | Cooking guide and safe temperatures