20-Minute Chicken Piccata

This 20-Minute Chicken Piccata is a quick, flavorful dish with tender chicken, a zesty lemon-caper sauce, and fresh herbs. I love how it comes together in such little time, yet feels elegant enough to serve for guests or a special dinner.

Why You’ll Love This Recipe

I like this recipe because it’s fast, light, and packed with flavor. The lemon juice and capers brighten up the dish, while the wine adds depth to the sauce. I also enjoy how well it pairs with pasta, making it a complete meal without much effort.

Ingredients

4 boneless, skinless chicken breasts, pounded to ½ inch thickness (see notes)
¼ cup all-purpose flour
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
½ cup dry white wine (see notes)
¼ cup fresh lemon juice
2 tablespoons capers
2 teaspoons minced fresh garlic
¼ teaspoon kosher salt
¼ teaspoon black pepper

For serving:
Hot cooked spaghetti (thin or regular)
2 tablespoons chopped flat-leaf parsley

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I coat the chicken breasts lightly in flour, shaking off any excess.
2. In a large skillet, I heat butter and olive oil over medium-high heat. I cook the chicken until golden brown on both sides and cooked through, about 3–4 minutes per side. I remove the chicken and set it aside.
3. In the same skillet, I add garlic and cook briefly until fragrant. I pour in the white wine and lemon juice, scraping up any browned bits from the pan.
4. I stir in the capers, salt, and pepper, letting the sauce simmer for 2–3 minutes until slightly reduced.
5. I return the chicken to the pan, spoon the sauce over it, and let it heat through.
6. I serve the chicken over hot spaghetti and sprinkle with chopped parsley.

Servings and Timing

This recipe makes about 4 servings. It takes around 5 minutes of prep time and 15 minutes of cooking time, making it ready in about 20 minutes total.

Variations

I’ve also added a splash of cream for a richer sauce. If I want extra vegetables, I toss in spinach or artichokes before serving.

Storage/Reheating

I keep leftovers in the fridge for up to 3 days. To reheat, I warm the chicken gently in a skillet with a splash of chicken broth or water to keep it moist. I don’t recommend freezing since the sauce loses its fresh flavor after thawing.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I use boneless, skinless thighs sometimes, but I cook them a little longer.

What can I use instead of wine?

I substitute chicken broth or vegetable broth if I want to skip the wine.

Can I make this gluten-free?

Yes, I replace the flour with a gluten-free blend or cornstarch.

Do I need to pound the chicken?

Yes, I do so the chicken cooks evenly and quickly.

Can I serve this with something other than spaghetti?

Yes, I’ve served it with rice, mashed potatoes, or roasted vegetables.

Can I double the recipe?

Yes, I cook the chicken in batches, then make extra sauce.

How do I keep the chicken from drying out?

I cook it just until golden and no longer pink—pounding it thin helps prevent dryness.

Can I add cream to the sauce?

Yes, I sometimes add a splash of heavy cream for a richer version.

What type of wine works best?

I usually use a dry white like Sauvignon Blanc or Pinot Grigio.

Can I make it ahead of time?

I prefer it fresh, but I sometimes cook the chicken and sauce separately, then reheat and combine just before serving.

Conclusion

I enjoy making this 20-Minute Chicken Piccata because it’s quick, flavorful, and always a crowd-pleaser. The bright lemon sauce with capers adds freshness, while the tender chicken makes it satisfying. It’s one of my go-to recipes when I need something fast but still impressive.

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