Easy Chicken Piccata

Last updated on May 18th, 2026 at 02:50 pm

This Easy Chicken Piccata recipe only takes 30 minutes to make! Super easy and the best Chicken Piccata I’ve ever had. We have this meal on repeat and it’s a family favorite. You’ll love how easy it is to make and it’s good enough for an elegant dinner party. Serve with your favorite pasta or mashed potatoes!

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You will need:

4 thin sliced boneless, skinless chicken cutlets

1/3 cup all-purpose flour

½ tsp garlic powder

½ tsp onion powder

Salt & pepper

¾  cup chicken broth

¾ cup white wine (I used a Pinot Gris but a Sauvignon Blanc works well too)

2-3 TB fresh lemon juice

1 TB brined capers, rinsed and drained

1 TB olive oil

2 TB butter

¼ cup heavy cream

1 – 2 TB corn starch

Frying Pan

Meat Thermometer

Directions for Super Easy Chicken Piccata:

First season both sides of the chicken with salt, pepper, garlic and onion powder.

Next, combine the flour, garlic powder and onion powder in a shallow dish

Now coat both sides of the chicken with the flour mixture.

Heat a large fry pan on medium with olive oil and butter.

Fry the chicken about 5 minutes on each side (depending on the thickness of the cut) while spooning the hot butter on top.

Check the temperature of the chicken with a meat thermometer to make sure it reaches 165 degrees F

Remove chicken to a plate and cover with foil

Add the chicken broth, lemon juice and wine and stir to make sure you get all of the good bits on the bottom of the pan mixed in and bring to a boil. 

Add the heavy cream and make a corn starch slurry with 1 – 2 TB of corn starch mixed well with equal parts water. Pour into the pan and stir.

Stir and bring to a simmer until thickened, sprinkle capers on top.

Yield: 4

Easy Chicken Piccata

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Super easy Chicken Piccata recipe ready in 30 minutes! Great for an easy family dinner or for a dinner party!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 4 thin sliced boneless, skinless chicken cutlets
• 1/3 cup all-purpose flour
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt & pepper
• ¾ cup chicken broth
• ¾ cup white wine (I used a Pinot Gris but a Sauvignon Blanc works well too)
• 2-3 TB fresh lemon juice
• 1 TB brined capers, rinsed and drained
• 1 TB olive oil
• 2 TB butter
• ¼ cup heavy cream
• 1 – 2 TB corn starch

Instructions

1. First season both sides of the chicken with salt, pepper, garlic and onion powder.
2. Next, combine the flour, garlic powder and onion powder in a shallow dish
3. Now coat both sides of the chicken with the flour mixture.
4. Heat a large fry pan on medium with olive oil and butter.
5. Fry the chicken about 5 minutes on each side (depending on the thickness of the cut) while spooning the hot butter on top.
6. Check the temperature of the chicken with a meat thermometer to make sure it reaches 165 degrees F
   Remove chicken to a plate and cover with foil
7. Add the chicken broth, lemon juice and wine and stir to make sure you get all of the good bits on the bottom of the pan mixed in and bring to a boil.
8. Add the heavy cream and make a corn starch slurry with 1 – 2 TB of corn starch mixed well with equal parts water. Pour into the pan and stir.
9. Stir and bring to a simmer until thickened, sprinkle capers on top.