MY FAVORITE ITALIAN-INSPIRED CHICKEN PICCATA RECIPES

By Meredith Folger Amon, Licensed in Alabama and Florida

Fresh lemon, white wine, capers, butter, and comforting coastal dinner ideas for home cooks who love a classic Italian-inspired plate.

These are some of my favorite Italian-inspired chicken piccata recipes to make when I want something elegant, bright, and comforting without making dinner feel too heavy. I love how lemon, capers, butter, and white wine come together in a way that feels both timeless and fresh.

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“Chicken piccata is one of those dishes that feels polished enough for company, but easy enough for an ordinary evening at home.”

Classic Chicken Piccata with Angel Hair

Bright, silky, and ideal for a simple but polished supper.

Ingredients

  • 2 large chicken breasts, sliced into 4 cutlets
  • Salt and black pepper
  • 1/2 cup all-purpose flour
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter, divided
  • 2 shallots, finely chopped
  • 3 garlic cloves, minced
  • 1/2 cup dry white wine
  • 3/4 cup chicken stock
  • 1/4 cup fresh lemon juice
  • 2 teaspoons lemon zest
  • 3 tablespoons capers, drained
  • 2 tablespoons chopped parsley
  • 8 ounces angel hair pasta

Instructions

  1. Pound the chicken lightly to an even thickness. Season with salt and pepper, then dredge in flour.
  2. Heat olive oil with 1 tablespoon butter in a large skillet over medium-high heat. Cook chicken 3 to 4 minutes per side until golden and just cooked through. Remove to a plate.
  3. Reduce heat to medium. Add shallots and garlic. Cook briefly until fragrant.
  4. Add white wine and scrape up the browned bits. Reduce by about half.
  5. Stir in chicken stock, lemon juice, lemon zest, and capers. Simmer 3 to 4 minutes.
  6. Whisk in remaining butter until glossy. Stir in parsley.
  7. Cook angel hair according to package directions. Drain and plate.
  8. Return chicken to the skillet just to warm through, then spoon the sauce over the chicken and pasta.

Serving Tip: Finish with a few thin lemon slices and extra parsley for a simple, beautiful presentation.

Chicken Piccata with Mushrooms

A slightly richer version with earthy mushrooms and a classic lemon-caper finish.

Ingredients

  • 2 large chicken breasts, sliced into cutlets
  • Salt and black pepper
  • 1/2 cup all-purpose flour
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter, divided
  • 8 ounces cremini mushrooms, sliced
  • 2 shallots, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine
  • 3/4 cup chicken stock
  • 1/4 cup fresh lemon juice
  • 3 tablespoons capers
  • 2 tablespoons chopped parsley

Instructions

  1. Season and dredge the chicken in flour.
  2. Sear in olive oil and 1 tablespoon butter until lightly golden. Remove and set aside.
  3. Add mushrooms to the skillet and cook until browned.
  4. Add shallots and garlic, then pour in the white wine and reduce slightly.
  5. Stir in chicken stock, lemon juice, and capers. Simmer until slightly reduced.
  6. Whisk in the remaining butter, stir in parsley, then return the chicken to the pan to warm through.

Serving Tip: This version is wonderful over angel hair, mashed potatoes, or even with a crusty loaf of bread.

Chicken Piccata with Roasted Potatoes and Green Beans

A heartier version that still keeps the fresh, lemony character of piccata.

Ingredients

  • 2 large chicken breasts, sliced into 4 cutlets
  • Salt and black pepper
  • 1/2 cup all-purpose flour
  • 3 tablespoons olive oil, divided
  • 3 tablespoons unsalted butter, divided
  • 1 1/2 pounds baby Yukon Gold potatoes, halved
  • 12 ounces green beans
  • 2 shallots, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine
  • 3/4 cup chicken stock
  • 1/4 cup lemon juice
  • 3 tablespoons capers
  • 1 tablespoon chopped parsley

Instructions

  1. Heat oven to 425°F. Toss potatoes with olive oil, salt, and pepper. Roast 30 to 35 minutes.
  2. Season and flour the chicken cutlets.
  3. Sauté chicken in olive oil and 1 tablespoon butter until golden. Remove from skillet.
  4. Cook shallots and garlic briefly, then add white wine and reduce.
  5. Add chicken stock, lemon juice, and capers. Simmer a few minutes, then whisk in the remaining butter.
  6. Blanch or sauté the green beans until tender-crisp.
  7. Return chicken to the skillet, then serve with roasted potatoes and green beans.

Serving Tip: Spoon the extra sauce over the potatoes too. It is too good to leave in the pan.

A Few Notes From My Kitchen

  • Use fresh lemon juice, not bottled, for the cleanest flavor.
  • Do not over-reduce the sauce. Piccata should be silky and spoonable.
  • Capers bring salt, so taste the sauce before adding extra seasoning.
  • A dry white wine such as Pinot Grigio or Sauvignon Blanc works beautifully.