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Chicken Piccata (or Veal Piccata) is one of those staple dinner recipes that I like to make for a dinner party. It’s simple and delicious. Surprisingly, it is a dish that most people think is difficult or complicated. Making a dinner like Chicken Piccata is actually so much easier than you think and I hope this recipe becomes one that is most useful to you, especially if you’re looking for the perfect entree for a small (or even large) dinner party.
In the recipe below and the video demonstrating how to make Chicken Piccata, I’ll show you that this dish is only a few steps and that you can make this for 4 or 40 people and they’ll all be amazed at how great you made it. Look for the full recipe details and cooking tips right below the video.
Ingredients:
- 4 skinless and boneless chicken breasts, butterflied, pounded thin and then cut in half
- Salt and freshly ground black pepper
- 1 cup all-purpose flour, for dredging
- 4 tablespoons unsalted butter
- 1/4 cup olive oil
- 2 lemons, 1 juiced, 1 sliced
- 1 cup dry white wine
- 1 cup chicken stock
- 1 bullion cube
- 2 tablespoons capers, drained
- 1/3 cup fresh parsley, chopped
Directions:
On a cutting board, fillet each chicken breast and trim off any fat. Place two pieces of chicken at a time between two pieces of parchment paper. Pound with a flat mallet, until the cutlets are about 1/4-inch thick. Set aside and repeat until all the chicken is pounded thin. I like to cut the breasts into two pieces to make them more manageable and they also make more reasonable serving sizes like this.
Put some flour in a shallow dish. First, season each side of the chicken cutlets with salt and pepper and then dredge each cutlet lightly on each side with flour.
Heat oil in a skillet over medium-high heat. When the oil is nice and hot, brown a few cutlets at a time for 3-5 minutes on each side until golden. Once the chicken is brown, place the pieces in a single layer on a cookie sheet with a rim, or a glass casserole dish. Continue until all the chicken is browned. You don’t need to cook the chicken now. Just brown it. You’ll finish cooking it in the oven.
Turn up the heat and pour the white wine in the pan and boil down for a minute so the alcohol cooks off. Then add the lemon juice, chicken stock, bouillon, butter and then, the capers. Allow the sauce to cook for a minute or two. Pour the sauce over the chicken, place the lemon slices on top, cover with foil and place in a 350-degree oven for about 20 minutes. Remove chicken and sprinkle with fresh parsley before serving.
Cook’s Tips:
If you are making this for just 3-4 people, you could both brown the chicken and then cook it in the same pan to avoid using the oven. In that case, you would brown the chicken, then cover the pan and simmer on low for about 15 minutes instead of using the oven.
I am thinking of making this for my Brother’s rehearsal dinner for about 35 people. How much chicken would you recommend for that number?
I filet the breast and usually figure one breast will serve two people. If you are making a few other dishes like a pasta and salad and stuff you can figure people will eat a little less chicken. Hope this helps. Enjoy!
Sugar, I can’t wait to make this recipe. I was wondering if I can leave the bullion ot. My husband is on a low sodium diet and bullion is very high in sodium.
Thanks.
Hi, sure you can leave it out. Enjoy!
Thanks for a good recipe and great video teaching tool. What do you think about adding artichokes to the pan with the chicken before adding the sauce? also…I plan to make it ahead as you have suggested. Can I take the cooked chicken and the separate sauce and assembly it all in the pan getting it ready to cook 5-6 hours before I actually cook it? I would put it back in the refrigerator and then take it out 30 40 minutes before ready to cook to bring to room temp., then slip it in the oven for the 30 minute final cooking. Do you think that would work and not spoil the delicious dish? Thanks for your help.
Becky,
Yes I think artichokes would be great with it. As for making it ahead of time that is exactly how I do it. Just make sure you fully cook the chicken. Enjoy and let me know how it goes.
XXOO
I was delighted to find this site, Sugar! The video was great and looking forward to seeing more of your demonstrations. I especially like the tips for making the dish ahead of time when cooking for a crowd. Thank you!
Maggi,
Thank you so much for the sweet feedback.
I would love to make chicken piccata for a party of twelve. I understand that I can brown and cook the chicken cutlets all the way through and put them in the refrigerator, and make the sauce and store that in the refrigerator too (separate from the chicken). My question is how do I heat it up the next day for a buffet dinner without it getting overcooked and tough. I didn’t know if I should heat the sauce to real hot and just mix in the cold chicken, put the chicken in a baking dish, pour the sauce over it and warm in a 200 degree oven, or warm it gently in a covered pan on the stove. Don’t want to mess it up. Thanks. P.S. Love your personality and love everything about your website.
Melissa,
Hi,
Do what you said about cooking in advance. Then the day you are ready to cook and serve, remove chicken and sauce from refrigerator about 1 hour before you are going to start baking it. Place sauce over chicken in baking dish or rimmed baking pan. Cover and bake until heated through. Will take about 30 minutes or more at 350F. Enjoy and thanks for the sweet feedback. XXOO
One more picatta sauce question.
Can you freeze it? Ifso, what is the best way to do it?
If you have leftovers you can just freeze it. If you are making it ahead of time to serve for another night. Cook the chicken completely when you cook it in the pan. Then cook the sauce. Once both have cooled freeze separately. When you are going to cook it let it defrost over night in the refrigerator then add the sauce before you bake it.
Enjoy
For the chicken piccata, can you use the thin chicken breasts, or is it better to filet them yourself? I wasn’t sure if the already packaged thin chick breasts would be too dry or tough. Thank you so much!!
You can by then thin cut but I still like to pound them a little bit to make them tender. You can also have the butcher do it for you if you don’t want to filet the chicken. Just tell him what you are making and he will know what to do. The pounding makes the meat tender so I do prefer to do it myself. If you want to save time do that whole process a day or two in advance and store chicken filets in a plastic baggie in the refrigerator until you are ready to cook.
Enjoy!
tutti italiano e saboroso
Grazie
Hi Sugar
A few more questions about cooking ahead of time and reheating…
Do you completely cover the chicken with sauce?
After heated through what temp is best to have it sit in oven if necessary ? And
Would a marinara sauce on the pasta work? Iis in the picture on the site.
Any other side dish suggestions instead of pasta? Thanks in advance..your site is the best!
Hi,
I don’t cover it in sauce because you don’t want it swimming. Just some on the bottom and over the top a little. I wouldn’t leave it sitting in the oven. If you want it to sit before serving it just keep it covered when it comes out of the oven. This will keep it warm for a while without drying it out. Yes you can use the sauce for the pasta. You can serve it with salad and or a vegetable like asparagus it nice too. Enjoy!
Looked so good that I am making this for a dinner party tonight for 10 people, but I am not sure how to adjust the recipe you have given. How many guests would that serve? Is yours for four? Would love an answer as soon as possible. Thank you, Roz. I am not sure this went through to you, sugar because a note came up and said my note was a duplicate.
Hi, This will feed about 6 people but to be safe double the recipe and if you have leftovers they can be enjoyed over the weekend.
Let me know how it turns out.
Looked so good that I am making this for a dinner party tonight for 10 people, but I am not sure how to adjust the recipe you have given. How many guests would that serve? Is yours for four? Would love an answer as soon as possible. Thank you, roz
I discovered your website when I googled “Can you cook chicken piccata ahead of time?” I used your recipe browning the chicken and making the sauce that morning, then refrigerating them separately. Before my guests arrived I put them together and baked. Turned out wonderful. My husband said it was the best chicken I had ever cooked. I look forward to trying more of your recipes. We are trying not to eat processed foods so I’m cooking more.
Oh I am so happy to hear that. Thanks for the great feedback.
Thank you so much Sugar for being kind enough to share your recipes with the world. I just made my first “Sugar” recipe and it was a huge hit with the family.
During a time in my life when my self worth/esteem was in question , I found it very uplifting to see all the faces looking at me in awe as they tasted their chicken piccata. We all have those times in our lives when we may not be feeling our best but I just wanted to let you know that your recipes and videos sure helped bring my spirits up. Thank you for helping to bring my confidence and my smile back. I am very grateful.
Katie,
I was so happy to see your post today. You made my day! I put so much love and time into my recipes in hopes that it will make it easy to follow and inspire people to try them. Cooking is an art and a passion of mine that I want to share with everyone for the exact reason you mentioned. It is a great feeling when you can feed your family something they all enjoy. I think there is nothing better than seeing smiling faces oohing over dinner.
I have been a stay at home mom most of my life, working from home at times too but mostly caring for my family all day. It can be a thankless job most times but trust me when I tell you it’s the best job out there. I get how you are feeling and I have been there many times. I’m happy to hear that cooking made you feel better. Enjoy it and do be sure to try some of my other recipes. I know they will work for you. Thanks again for the kind words because some days I wonder why the heck I take so much time doing this website and then I get a message like yours.
I am checking to see about making ahead of time and freezing, do I keep the sauce seperate?
Yes keep the sauce seperate and read some of my posts below about making ahead. Enjoy!
My birthday dinner party was last night. Everyone loved the chicken Piccata. I used all of your suggestions. I prepared the chicken and the sauce ahead of time. I doubled the sauce recipe so that I could put a little on the pasta to keep it from sticking together. I put the extra sauce in a grave boat. (My guests loved being able to add a little extra sauce to their pasta. Not one drop of the sauce was left over.) The only change that I made is that I used 1/2 of the lemon in my sauce. Thank you so much for all your help.
Oh you made my day! So happy to hear it went well. Happy Birthday XXOO
Sugar,
Thanks for the amazing recipe. I made it for my husband and his family and they all loved it, and it was so easy to make..l thanks for sharing your amazing recipes with us… They have saved me on many occasions…
– alysson
Oh how sweet of you to take the time and leave me such great feedback. You made my day. It takes me a lot of time and love to put my recipes up on the site so when people make them and enjoy them I feel like it’s worth it. Do be sure and share my site with your family and friends so we can keep spreading kitchen love. XXOO
I want to server this at a dinner party with 8 guests. I will be cooking angel hair pasta as a side dish. I plan on putting the pasta in a bowl on the table and letting everyone serve themselves. How do I keep the pasta from sticking together and becoming a large lump in the bowl? How do you server the chicken and pasta to your dinner party?
Judy,
The best thing to do is have your chicken ready to go before your guests arrive.
When I’m having a dinner party I make the chicken ahead of time and double or triple the sauce recipe, earlier in that day or the day before. I cook the chicken completely and refrigerate the chicken and the sauce separately. Once I’m ready to cook it for that evening, I take it out of the refrigerator about 30 minutes before I plan on baking it so it won’t be ice cold when I put it in the oven. I then add some of the sauce to the chicken and heat the rest in a small saucepan to add to the pasta once it’s cooked. I put a large pot of heavily salted water on the stove and get it up to a boil while the chicken is baking. Once chicken is done I toss in my pasta because angle hair cooks in about 3 minutes you can let the chicken sit out of the oven covered with foil so it stays warm. Be sure to give the pasta a stir with a rake type pasta spoon as it cooks so it won’t stick together.
Get a large bowl and set it aside, add a few tablespoons of olive oil or butter to the bowl along with some of the reserved sauce. Once the pasta is cooked and you want it to be a little firm when you take it out because it will continue to cook after you drain it so do not over cook the angle hair. Add it to the bowl and quickly use the pasta rake to gently move the pasta around to coat it with the sauce. Add the rest of the sauce to the pasta along with some grated parm cheese and a sprinkle of basil or fresh parsley and you are ready to go. If for some reason you don’t have enough sauce, you can add some extra butter or olive oil to the pasta. Serve family style with cheese on the side along with a salad and some crusty bread. Everyone will love it. Enjoy and be sure to let me know how it goes.
Thanks. This is my favorite food and I just know my friends will love it too.
HI SUGAR,
I just want to say THANK YOU SO VERY MUCH! I recently found you on youTube and I absolutely LOVE your recipes you make it seem so so simple, especially since I’m new to cooking. I’m very nervous to attempt to cook, but thanks to you I’m more confident. I made this recipe and my family LOVED IT! THANK YOU FOR ALL THE ADVISE AND INSPIRATION
Oh you are so sweet. You made my day honey. I will be doing some new videos for the new year. Please be sure and share my site with family and friends so we can keep spreading kitchen love. XXOO
I’ve been eating this dish in restaurants for years . now I know I’m going to cook up this recipe at home. by the way where can I get a dish like your husband.
Sandy,
I’m so glad you are going to try this at home. My hubby is one in a million so I don’t think you can find one like him anywhere. LOL!!
Enjoy!
Hi dear. Just want to know something, can we make the chicken piccata without the white wine?
Yes you can just use the chicken stock.
Enjoy!
I saw this video a while ago and bought a jar of capers knowing I would make it some day, yesterday was that day! It was delicious, I’ll definitely be making this again. I used just chicken stock instead of the wine (since i already had all of the other ingredients), and left the butter out. I saved some sauce on the side, put in some butter and tossed the pasta in it before serving. Everyone loved it and I’m sure it’ll be often requested.
I love all of your recipes, I think the mini cannolis are my favorite. Thanks
Matt,
I’m so happy to hear this. Thanks for your feedback. You made my day.
Sugar
Just found you and am falling in love with your videos….(I subscribed)…loved your South Beach adventure….how do you stay so skinny?
Looking ahead to trying many of your recipes…don’t think you can’t teach an “old dog” new tricks…..I think you are going to teach me a lot.
Hi, Thanks so much for the sweet feedback. Check out my Skinny Chicken Soup. It’s one of my secrets.
http://www.cookingwithsugar.com/skinny-chicken-vegetable-soup-a-recipe-for-weight-loss-and-fitness/
Enjoy!
Cooked this for my guest tonight and they raved about it…..a wonderful addition to my cooking repertoire! I must say the demo was very helpful and I will be checking in for other recipes!
So glad they liked it. Thanks for the feedback.
Hi sugar,
I made your chicken marsala last week and its was wonderful! However my chicken piccata did not turn out so well, the sauce was really thin and it was just well, bland!! As im from England I was wondering if id made a mistake converting the measurements (although as I said the marsala turned out great) Is the the sauce supposed to be thin?? And how much taste do the capers bring to the dish??
I am a bit of a novice cook and somehow ive got roped into doing a dinner party next weekend and I want to make a few different italian dishes, am I quite mad!!!
Any advice would be much appreciated!
Jen, the ham has a lot of salt so it gives the Marsala lots of flavor and salt. My guess is that you didn’t season enough with salt and pepper for the Piccata. New cooks tend to be afraid to over season so they most often under season. I try to be exact with my measurements but cooks need to season to taste and allow for some minor adjustments when cooking. Baking needs to be exact but cooking can be a little more creative. Next time use some more seasoning.
I am making this for 20 people. I keep kosher and need this to be pareve. If I use margarine will it allow the sauce to reduce like butter does? When I heat in oven does the chicken need to be single layer? Thanks for you wonderful recipes!
I’m not sure how the margarine will work because I never cook with it. It is best to have the chicken in a single layer.
Enjoy!
Hi Sugar,
Can this be made the day before for a dinner party for 10 people? How many breasts would you use? We are also having a pasta dish.
Thank you!
Yes you can make it ahead of time. Cook the chicken completely and refrigerate the chicken and the sauce separately. Once you are ready to cook it take it out of the refrigerator about 30 minutes before you plan on baking it so it won’t be ice cold when you put it in the oven. For 10 people I would use about 8 breasts. I like to use at least on whole breast per person. Because you filet them you get at least two pieces from one breast. I do like leftovers too because it freezes well so make a little extra and save yourself some time cooking one night. Enjoy!
Hi Sugar,
Your recipe for chicken piccata does not mention the number of servings . Can you tell me what the average servings ?
Thanks ,
Diane
Diane,
I usually make one breast for two people. If you have so this recipe will feed 6-8 people depending on if they are big eaters or not. It also depends on what you serve it with. Hope this helps. I do like to have leftovers so I make extra whenever I make this because it freezes well.
Sugar
Hi there! I’m going to make this for a dinner party tonight. It looks so simple and easy, love make in advance dishes. One question I have, I know you said you PRE-cook the chicken 3-5 mins per side. But if you were to cook in advance (keeping the sauce seperate) how long do you cook the chicken per side? 5-7 mins? Then reheat at 350 for 20 minutes?
Thanks!
Laurie,
Sorry I didn’t get to this sooner. I had a hysterectomy so I have been recovering for the past few days. I hope it turned out well for you. Yes I cook it around 5 min or so, until it’s cooked through if I’m making it in advance. When you heat everything in the oven it’s about 20-30 minutes until it’s all heated through.
I am having a party for 30 people. I will be making ziti…salad…..and would love to try your chicken piccata. Any suggestions on the amount of ingredients? Thanx. Jan
Hi Janet. This will be perfect for a big party. I like to use one whole breast for every 2 people, because I filet them in half and then into smaller pieces it is usually a good portion size. I always make extra for the big eaters too so for 30 people I would use about 18 whole breasts fileted and about 3-4 pounds of pasta. You will probably have leftovers but they are better the next day anyway. Enjoy!
This recipe was such a success at my Grandmother’s party tonight!!! Thank u so much for inspiring me to cook the whole event myself
Everyone wants this recipe!
OH Tara that is so great. You made my day.
Thanks for the feedback.
Sugar
I prepared chicken piccata to some friends. Your receipe had a huge success in Marrakesh, Morocco. I don’t know how many fans you have in Morocco, but you surely have my wife, our guests of yesterday and I.
Thank you so much
Wow that is just amazing. I don’t know if I have many fans in Morocco but I know I have one now. Thank you so much for the kind feedback and please do share my site with your family and friends. It’s nice to spread love from the kitchen around the world.
Just to cllarify, if I’m making it ahead of time I am obviously cooking chicken completely done? and then follow rest: keep sauce separate, etc
Yes when you brown the chicken cook it completly.
Enjoy!
This was the first recipe I tried from your recommendations and we nearly fell off our chairs on how great it turned out…. Sugar, you are turning me into a good cook, thank you!
So awesome! Thanks for the feedback.
I used your recipe for 60 people for a baby shower. It is so easy…I like to add parmesan cheese to the flour and then sprinkle some parmasan cheese on the finished dish. I added a bit of mini penne pasta to the dish and served with a ceasars salad and crusty bread. I received rave reviews on how tender the chicken was.
So, I had some sauce left over…having family visit tomorrow and making the same dish, but only for 12 people. After making it for 60, tomorrow should be a breeze. We are celebrating the birth of our granddaughter!
So, for the baby shower, I prepared the chicken ahead of time. I placed the medallions on a pc of wax paper and warpped and froze them after hammering them down. I also made the sauce ahead of time.
Thank you so much. It is a very classic and elegant dish.
Jeanne,
I’m so glad it worked out for you. WOW that is a big crowd but you see how easy it can be with some planning. You make my day honey. Thanks for sharing and God Bless that new baby.
HUgs,
Sugar
Hi Kristin,
Loved the video, quick and straight to the point. I’ve made picatta several times before, but never for a large group. I have about 20 guest. I am I able to prepare the chicken in the a.m.? If so should I put keep it in the fridge or out, and covered. I don’t want it to dry out. Also for the sauce can I prepare in the earlier part of the day as well?
Sherry,
Refrigerate it. Cover it and keep the sauce on the side in the fridge. You can then take it out about 30 minutes before you want to bake it add the sauce right before baking and bake as directed in the recipe. I do it all the time and it works out great.
Enjoy!
Hi! When you brown the chicken, does this have to be right before you put it in the oven, or could you do it earlier? I didn’t know if it would dry out by doing it earlier?
Thanks it sounds delicious I think I will try it this weekend!
Linda,
Yes I make the chicken earlier all the time and just keep the sauce separately. I keep the chicken covered then add the sauce right before I put it in the oven and it comes out great.
Enjoy!
Sugar
Thanks! I made it tonight. It was SO delicious.
Linda,
I’m so glad it turned out well. Thanks for the feedback.
Sugar
This is one of my all time favorites for dinner parties. I always cook it up in the pan on the stove. I am going to use your method of finishing in the oven next time. It looks like it would work out better.
What is the piano music in the background?
Fred
Hey Fred,
Thanks so much for the feedback. I like to do it in the oven like this when I make it for a dinner party. I even make the chicken and the sauce ahead of time. Set my chicken in the baking pan and my sauce in a seperate container. Then about 40 minutes before I want to serve dinner than I add the sauce cover and bake.
Happy Cooking.
Sugar
Hi,
I made this dish the other night for dinner, it was so easy to make and so good!!! Everyone loved it! I am Sandy’s form Omaha, she is always telling us what an amazing cook you are! Thanks so much for sharing all of your delicous recipes with us! I heard you had a great recipe for Chicken Parmesan! Would love for you to share it!
Thanks so much!
Suzanne
Suzanne,
I’m so glad you liked this recipe. Yes Sandy is here all the time for some good home cooking. LOL!! I love her like a sister.
She told me you have been making some of my recipes and I’m so thrilled about that. Yes I do make an amazing chicken parm and I will be sure to do that recipe and video right after Christmas. I’m just too busy right now with cookies and other holiday recipes but that will be one for the new year.
Thanks so much for the feedback and stay in touch.
Happy Cooking. Oh and be sure to share my site with your friends.
Sugar
This is one of my favorite entree. I usually add mushrooms to the recipe. I also use pheasant instead of chicken.
Yum Jane that sounds amazing.
Sugar
Hi sugar…just saw the recipe for chicken piccata. Looks delicious…I am gonna give it a try. What exactly are capers? Just wondering I have some picky eaters that may not like them. Any substitutions? Thanks. Your videos are amazing and soooo funn at the end! Love them and all your recipies.
Sandy,
This recipe is so easy and yummy so do try it. You can use the capers in the sauce but don’t serve them on the kids chicken. you can pour just the sauce over the pieces they eat but don’t serve them the capers in their plate. My kids don’t eat them they are really just for the flavor they give to the sauce. They are a flower but that is pickled so it gives a salty taste to the sauce that is very yummy.
I say make the dish like I show and on the kid’s pieces just don’t top them with the capers. Give them an extra sprinkle of Parmesan cheese when you serve it and I think they will love it. Thank you so much for the sweet feedback on my videos. I try to make them fun and show how easy it is to cook and entertain. Keep me posted on how it goes and be sure to share my site with family and friends so you can help it grow.
I want to spread as much love from my kitchen as I can.
Enjoy!
Sugar
OMG I’ve made chicken piccata before and it was delicious but was a lot hard than your recipe looks. I can’t wait to make your recipe, it looks so good and so easy. I’m wondering how do you know what kind of white wine do I use, does it matter?
Kristin
Kristin I just use any decent white drinking wine. I think that was Sauvignon Blanc. I’m not a wine snob like some people. LOL!!
This is a very easy recipe and if you make it for a party you can make the chicken and the sauce ahead of time. Keep the chicken covered and abut 30 minutes before you plan to serve it. Cover with the sauce, cover the tray and pop in the oven.
Enjoy!
Sugar
Love chicken piccata! I always thought it was so difficult to make, but you make it look so easy!! Thank you Sugar!!
Maria,
It is so easy. Cooking is very easy if you break it down into steps. Give this a try and I am sure you will love it. If you need any help just email me.
Sugar