What does piccata mean?

"Piccata" refers to an Italian way of preparing meat. It means "larded" or "pounded flat." This refers to the thin cutlets of meat that are often used in the dish.

What kind of wine is best for chicken piccata?

A dry white wine is best. Good choices include Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay.

Can I make chicken piccata ahead of time?

You can make the sauce ahead of time. You can also cook the chicken ahead of time. Store them separately in the refrigerator. Reheat gently on the stovetop just before serving.

Is chicken piccata gluten-free?

The traditional recipe is not gluten-free because of the flour used to dredge the chicken. But, you can easily make it gluten-free by using a gluten-free flour blend or cornstarch instead.

What's the difference between chicken piccata and chicken francese?

Both dishes are similar, but the order of the coating is different. In chicken piccata, the chicken is dredged in flour first, then cooked. In chicken francese, the chicken is dipped in egg first, then flour, and then cooked.

Why is my chicken piccata sauce runny?

This probably means you didn't let the sauce simmer long enough. Simmering helps to reduce the sauce and thicken it. If it's still too runny, you can whisk in a little bit of cornstarch mixed with cold water.

Can I use chicken thighs instead of breasts?

Yes, you can. Chicken thighs have more flavor than breasts. They also tend to be more forgiving if you accidentally overcook them a little. They will take a bit longer to cook than breasts.

Get the Best Ever Chicken Piccata Recipe Here!

Name: Classic Chicken Piccata with a Lemon-Herb Twist
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs total); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup all-purpose flour; 4 tablespoons unsalted butter; 2 tablespoons olive oil; 2 shallots, finely minced; 2 cloves garlic, minced; 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc); 1/3 cup fresh lemon juice (about 2 lemons); 1/4 cup chicken broth; 3 tablespoons capers, rinsed and drained; 2 tablespoons chopped fresh parsley; 1 teaspoon fresh thyme leaves; 1/2 teaspoon fresh oregano leaves

Description

This recipe delivers a truly classic Chicken Piccata. It features a vibrant lemon-butter sauce, enhanced with a touch of fresh herbs that elevate it to something exceptional. Get ready for tender, golden-brown chicken breasts bathed in a bright and flavorful sauce that’s perfect for a weeknight dinner or a special occasion. This version adds a hint of fresh thyme and oregano, giving it a subtly aromatic and unique twist that sets it apart from the traditional recipes.

Equipment:

Large skillet
Meat mallet or rolling pin
Shallow dish (for dredging)
Whisk
Measuring cups and spoons
Cutting board
Knife

Ingredients

Units Scale

4 boneless, skinless chicken breasts (about 1.5 lbs total)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup all-purpose flour
4 tablespoons unsalted butter
2 tablespoons olive oil
2 shallots, finely minced
2 cloves garlic, minced
1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
1/3 cup fresh lemon juice (about 2 lemons)
1/4 cup chicken broth
3 tablespoons capers, rinsed and drained
2 tablespoons chopped fresh parsley
1 teaspoon fresh thyme leaves
1/2 teaspoon fresh oregano leaves

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Instructions

Get the Chicken Ready: Place each chicken breast between two pieces of plastic wrap. Gently pound them with a meat mallet or rolling pin until they’re about 1/4 inch thick. This step ensures even cooking and a wonderfully tender result. Season both sides of the chicken with salt and pepper. Place the flour in a shallow dish. Dredge each chicken breast in the flour, shaking off any excess. A light coating is all you need.
Sear to Perfection: Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Once the butter is melted and shimmering, add the chicken breasts to the skillet. Be sure not to overcrowd the pan. You might need to work in batches. Cook for about 4-5 minutes per side, until they are a beautiful golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
Flavor Base: Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Toss in the minced shallots and cook for about 2-3 minutes, until they become softened and fragrant. Add the garlic and cook for another minute, just until you can smell its delicious aroma.
Create the Sauce: Now, pour in the white wine. Use a whisk to scrape up any browned bits from the bottom of the skillet. This is called deglazing, and it’s where a ton of flavor resides. Let the wine simmer for a few minutes, allowing it to reduce slightly. Stir in the lemon juice, chicken broth, capers, thyme, and oregano. Bring the sauce to a gentle simmer. Let it cook for about 5 minutes, or until it has thickened a bit.
Finish and Serve: Return the chicken breasts to the skillet. Spoon the luscious sauce over them. Let everything simmer together for a minute or two, just to heat the chicken through and allow the flavors to meld. Garnish with fresh parsley. Serve immediately. You’ll find that this dish is wonderful over pasta, rice, or mashed potatoes.

Notes

The Herb Twist: The addition of fresh thyme and oregano to the sauce is what makes this recipe unique. While not traditional, these herbs complement the lemon and capers beautifully, adding a layer of aromatic complexity that elevates the dish. It’s a subtle change, but it makes a delicious difference. These specific herbs were chosen because they’re commonly found in Italian and Mediterranean cooking and pair perfectly with lemon and chicken. This is a great starting point to developing variations of your own.
For a richer sauce, whisk in a tablespoon of cold butter right at the end.
If you don’t have fresh herbs, you can use about 1/4 teaspoon of dried thyme and a pinch of dried oregano. But if possible, fresh is always best.
A dry white wine works best in this recipe. Avoid anything sweet.
If you’re short on time you can use pre-sliced chicken cutlets. But, pounding your own creates a more consistent product.
To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
Don’t rinse your chicken before cooking. This is no longer considered safe practice.

Nutrition

Serving Size: 1 Serving
Calories: 450
Sugar: 2g
Sodium: 700mg
Fat: 25g
Saturated Fat: 12g
Carbohydrates: 15g
Fiber: 1g
Protein: 40g
Cholesterol: 120mg