Pollo Piccata is a quick stovetop dish made with thin chicken cutlets lightly coated in seasoned flour, pan-fried until golden, and finished in a bright lemon, white wine, and caper sauce.
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This Pollo Piccata recipe combines butter and olive oil to brown the chicken, then builds the sauce in the same skillet with garlic, fresh lemon juice, white wine, chicken stock, capers, and thin lemon slices. A final addition of butter gives the sauce a rich, silky finish.
Pollo piccata is an Italian-American adaptation of veal piccata, traditionally prepared with thin cutlets that are lightly coated, sautéed, and served with a lemon-based sauce.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Chicken breasts: Butterfly, divide, and gently pound the chicken to about ⅛ inch thick so the pieces cook quickly and evenly.
- Seasoned flour: All-purpose flour mixed with salt, black pepper, and garlic powder creates the lightly crisp coating.
- Butter and olive oil: This combination browns the chicken and forms the rich base of the pan sauce.
- Lemon: Fresh lemon juice adds acidity, while thin lemon slices enhance the sauce's citrus flavor.
- White wine and chicken stock: These loosen the browned bits from the skillet and form the sauce's liquid base.
- Garlic and capers: Garlic adds savory flavor, while rinsed brined capers provide the Pollo Piccata characteristic salty, tangy bite.
- Parsley: Chopped fresh parsley adds color and freshness just before serving.
How to Make Pollo Piccata
Note: The full instructions are provided in the recipe card below.
- Prepare the chicken: Season the chicken, coat it lightly in the seasoned flour, and shake off any excess.
- Brown the chicken: Cook the chicken in batches with butter and olive oil until both sides are golden, then keep it warm while you prepare the sauce.
- Build the sauce: Sauté the garlic, then add the lemon juice, lemon slices, chicken stock, white wine, and capers. Simmer while scraping up the browned bits from the skillet for extra flavor.
- Finish the dish: Return the chicken to the skillet and simmer briefly so it absorbs the sauce. Whisk in the remaining butter until the sauce is smooth and lightly glossy.
- Serve: Spoon the sauce over the chicken and garnish with fresh parsley and lemon slices, if desired.
Storage, Make Ahead, and Freezing
Storage: Refrigerate leftover Pollo Piccata with the sauce in an airtight container within 2 hours of cooking. It will keep for 3 to 4 days. The flour coating will soften as it sits in the sauce, but the chicken will remain flavorful.
Make Ahead: Pound the chicken and measure the sauce ingredients up to 1 day ahead, storing them separately in the refrigerator. Coat and cook the chicken just before serving for the best texture.
Freezing: Freezing is not recommended because the coating can become soggy and the lemon-butter sauce may separate after thawing.
Reheating: Warm the chicken and sauce gently in a covered skillet over low heat, adding a splash of chicken stock or water if needed. Reheat until the chicken reaches 165°F (74°C).
Camila's Tips & Variations
- The pan is getting too dark: Lower the heat slightly between batches. The browned bits should be deep golden, not burned, or they can make the sauce taste bitter.
- The sauce is too thin: Let it simmer for another minute or two before adding the final butter so it reduces slightly and coats the Pollo Piccata better.
- The chicken is overcooking: Thin cutlets cook quickly. Remove them from the skillet as soon as they're golden and return them only briefly when finishing the sauce.
- Use prepared chicken cutlets: Thin chicken cutlets can save preparation time and eliminate the need to butterfly the chicken breasts.
- Try veal: Thin veal cutlets can be used instead of chicken. Watch them closely because they may cook more quickly depending on their thickness
- Adjust the lemon: Add a little more lemon juice for a brighter sauce, or slightly less for a milder citrus flavor.
Frequently Asked Questions
Can I make Pollo Piccata without white wine?
Yes. Replace the wine with an equal amount of chicken stock. The sauce will have less depth, but the lemon, garlic, and capers will still provide plenty of flavor.
Can I use chicken thighs instead of chicken breasts?
Yes. Use boneless, skinless thighs and pound them to an even thickness. They may require additional cooking time, so cook them until they reach 165°F (74°C).
Can I make this recipe gluten-free?
A gluten-free all-purpose flour blend should work in place of regular flour, although I have not tested this substitution in this recipe.
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Recipe
Pollo Piccata
Ingredients
- 2 skinless and boneless chicken breasts , butterflied and then cut in half;flattened gently with a meat mallet ( about ⅛ inch)
- 1 cup All-purpose flour , mix with 1 teaspoon kosher salt, 2 teaspoons black pepper, and ½ garlic powder. *(Mix to fully combined)
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- ⅓ cup fresh lemon juice
- 2 garlic cloves , minced
- ½ Cup of white wine ( I recommend using a semi-sweet wine)
- ½ cup chicken stock ( I recommend Goya Chicken flavor bouillon)
- ¼ cup brined capers , rinsed
- ⅓ cup fresh parsley , chopped
- ½ lemon , with rind, cut in thin rounds
- Kosher salt and ground black pepper (to taste)
Instructions
- Preheat your oven to 200°F.
- Season the chicken with kosher salt and pepper. Dredge the pieces in seasoned flour, shaking off any excess.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter with 3 tablespoons of olive oil. Once the butter and oil are sizzling, add 2 pieces of chicken and cook for approximately 3 minutes.
- Once browned, flip the chicken and cook for another 3 minutes. Remove and transfer to a plate. Melt an additional 2 tablespoons of butter and add 2 more tablespoons of olive oil to the skillet.
- When the butter and oil sizzle, add the remaining 2 pieces of chicken and brown both sides as before. Transfer to a baking sheet and keep warm in the oven.
- In the same skillet, cook the garlic for one minute, then stir in the lemon juice, lemon rounds, stock, wine, and capers.
- Return the skillet to the stove and bring to a boil, scraping the bottom of the pan to incorporate the browned bits for flavor. Taste and adjust seasoning with salt and pepper as needed.
- Return the chicken to the pan and simmer for 5 minutes. Transfer the chicken to a platter. Whisk the remaining 2 tablespoons of butter into the sauce until well combined.
- Pour the sauce over the chicken.
- Garnish with fresh lemon slices and chopped parsley. Serve with a side of pasta and a glass of Pinot Grigio.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
