Chicken Piccata
Chicken Piccata is a medium Italian recipe that serves 4. 550 calories per serving. Recipe by Binging with Babish on YouTube.
Prep: 46 min | Cook: 38 min | Total: 1 hr 39 min
Cost: $11.10 total, $2.78 per serving
Ingredients
- 2 pieces Chicken Breast (boneless, skinless; butterflied and pounded thin)
- 1 tsp Kosher Salt (for seasoning chicken and final sauce)
- 1/2 tsp Black Pepper (freshly ground)
- 1/4 tsp Dried Oregano (optional, mixed into flour coating)
- 1/2 cup All-Purpose Flour (lightly seasoned with salt, pepper, and oregano)
- 2 Tbsp Vegetable Oil (for searing chicken)
- 2 Tbsp Capers (rinsed, drained; divided for sauce and garnish)
- 1.5 cup Chicken Stock (low‑sodium; homemade preferred)
- 1 whole Lemon (juiced; zest optional for garnish)
- 4 Tbsp Unsalted Butter (cold, cubed)
- 12 oz Spaghetti (cooked al dente)
- 2 Tbsp Fresh Parsley (chopped; divided for sauce and garnish)
- 1 tsp Fresh Basil (chopped; optional)
- 1 tsp Fresh Oregano (chopped; optional)
- 1 small Shallot (finely chopped)
- 2 cloves Garlic (minced)
- 1/2 cup Dry White Wine (deglazing; optional, can replace with extra stock)
Instructions
Trim and Butterfly Chicken
Remove any excess fat or connective tissue, then cut each breast width‑wise to open like a book, creating two thin pieces per breast.
Time: PT5M
Pound and Season
Cover the butterflied breasts with plastic wrap and pound with a meat mallet until about 1/4‑inch thick. Sprinkle both sides with kosher salt, let rest at room temperature for 30 minutes.
Time: PT33M
Prepare Flour Dredge
In a shallow bowl combine the flour with a pinch of salt, pepper, and dried oregano. Mix well.
Time: PT3M
Dredge Chicken
Pat the chicken dry, then dip each piece into the seasoned flour, turning to coat both sides. Let rest 1–2 minutes for the coating to adhere.
Time: PT5M
Sear Chicken
Heat 2 Tbsp vegetable oil in a large skillet over medium‑high heat until shimmering. Add the chicken and sear 3–5 minutes per side, until golden brown and cooked through (internal temp 165°F).
Time: PT10M
Temperature: Medium‑high
Fry Capers (Optional)
Remove chicken and set aside. Add 1 Tbsp oil to the same skillet, then add 1 Tbsp capers. Fry 30 seconds until crisp, then transfer to paper towels.
Time: PT2M
Temperature: Medium
Sauté Aromatics
In the same skillet, add a splash more oil if needed. Sauté the chopped shallot until translucent (≈1 minute), then add minced garlic and cook 30 seconds until fragrant.
Time: PT2M
Temperature: Medium
Deglaze and Reduce Sauce
Pour in 1/2 cup white wine, scraping the fond. Add 1 cup chicken stock, 2 Tbsp capers, and the juice of the lemon (zest optional). Simmer until reduced by about half.
Time: PT5M
Temperature: Medium
Mount Butter
Turn heat off. Whisk in the cold cubed butter, one piece at a time, until the sauce becomes glossy and emulsified.
Time: PT2M
Re‑heat Chicken in Sauce
Return the seared chicken breasts to the skillet, spoon sauce over them, and let sit for 2 minutes to warm through and absorb flavor.
Time: PT2M
Cook Spaghetti
While sauce simmers, bring a large pot of salted water to a boil. Cook spaghetti al dente according to package directions, reserving 1/2 cup pasta cooking water before draining.
Time: PT10M
Temperature: Boiling
Finish Pasta in Sauce
Add the drained spaghetti directly to the skillet with the sauce. Toss, adding reserved pasta water as needed to loosen the sauce. Stir in an additional 2 Tbsp butter, season with salt and pepper, and cook 1–2 minutes until the pasta is glossy and fully coated.
Time: PT3M
Temperature: Medium
Plate and Garnish
Twirl a nest of pasta onto each plate, place a chicken breast on top, drizzle extra sauce, scatter fresh parsley, basil, oregano, lemon slices, and the fried capers.
Time: PT2M
Nutrition Facts
- Calories
- 550
- Protein
- 35 g
- Carbohydrates
- 55 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: Contains dairy, Contains gluten, High protein, Nut‑free, Soy‑free
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Chicken Breast: Turkey breast
- Instead of Kosher Salt: Sea salt
- Instead of Dried Oregano: Dried basil
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Vegetable Oil: Canola oil, Olive oil (light)
- Instead of Capers: Green olives (chopped)
- Instead of Chicken Stock: Store‑bought low‑sodium broth
- Instead of Lemon: Lime (for different flavor)
- Instead of Unsalted Butter: Margarine (less flavor)
- Instead of Spaghetti: Linguine, Gluten‑free pasta
- Instead of Fresh Parsley: Fresh cilantro
- Instead of Fresh Basil: Fresh oregano
- Instead of Fresh Oregano: Fresh thyme
- Instead of Shallot: Yellow onion (half amount)
- Instead of Dry White Wine: Chicken stock
Equipment Needed
- Cutting Board
- Chef's Knife
- Plastic Wrap
- Meat Mallet
- Mixing Bowl
- Large Skillet
- Tongs
- Whisk
- Pasta Pot
- Colander
- Ladle
- Paper Towels
Critical Steps — Do Not Skip
- Butterflying and pounding the chicken thin
- Seasoning and allowing the chicken to rest at room temperature
- Searing the chicken without burning the coating
- Deglazing the pan and reducing the sauce to the right consistency
- Mounting cold butter to emulsify the sauce
- Finishing the pasta in the sauce with reserved pasta water
Chef Tips from the Video
- Use cold, cubed butter and add it off the heat for a silky emulsified sauce.
- Crisp the capers in hot oil for an extra pop of texture.
- Add a pinch of lemon zest at the end for bright aroma.
- Reserve pasta cooking water; the starch helps bind the sauce.
Troubleshooting
Sauce separates or looks oily.
Return the pan to low heat and whisk in additional cold butter, a splash of stock, or a few drops of water to bring it back together.
Chicken turns out dry.
Do not over‑cook; sear until golden and finish in the sauce just to re‑heat. Resting the chicken before cooking also helps retain moisture.
Pasta is mushy.
Cook pasta al dente and finish it in the sauce for only 1–2 minutes; avoid over‑cooking in the boiling water.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Chicken and sauce freeze well for up to 2 months; reheat gently and add a splash of stock.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the lemon‑caper sauce up to the mounting butter step; refrigerate and reheat gently later.
- Chicken can be butterflied, seasoned, and stored uncovered in the fridge for up to 12 hours.
- Cook pasta al dente, rinse briefly, and toss with a little oil; reheat in the sauce when ready to serve.
Frequently Asked Questions
What is the cultural significance and history of Chicken Piccata in Italian-American cuisine?
Chicken Piccata originated in the Italian diaspora, adapting the traditional veal piccata to the more readily available chicken in America. It became a staple in Italian‑American restaurants, prized for its bright lemon‑caper sauce that balances richness with acidity.
What are the traditional regional variations of Chicken Piccata in Italian cuisine?
In Italy, piccata is most commonly made with veal (vitello) and served with a simple lemon‑caper butter sauce. Some northern regions add white wine, while southern versions may include olives or fresh herbs like parsley and oregano.
How is Chicken Piccata traditionally served in Italian‑American restaurants?
It is usually presented over a bed of pasta—often linguine or spaghetti—drizzled with the lemon‑caper sauce, garnished with fresh parsley, lemon slices, and sometimes a sprinkle of grated Parmesan.
What occasions or celebrations is Chicken Piccata traditionally associated with in Italian‑American culture?
Chicken Piccata is a popular choice for family dinners, holiday gatherings, and casual dinner parties because it is quick to prepare yet feels elegant enough for special occasions.
What makes Chicken Piccata special or unique in Italian‑American cuisine?
The dish’s hallmark is the bright, buttery lemon‑caper sauce that cuts through the richness of the chicken and butter, creating a balance of tangy, salty, and buttery flavors that is instantly recognizable.
What are the most common mistakes to avoid when making Chicken Piccata at home?
Common errors include over‑cooking the chicken, using too much flour which can make the sauce gritty, and adding butter while the pan is still too hot, which can cause the sauce to break.
Why does this Chicken Piccata recipe use cold butter added off the heat instead of melting it in the pan?
Adding cold butter off the heat creates an emulsion that gives the sauce a glossy, velvety texture. Hot butter would separate, resulting in a greasy sauce.
Can I make Chicken Piccata ahead of time and how should I store it?
Yes. Prepare the sauce up to the butter‑mounting stage, cool, and refrigerate in an airtight container for up to 3 days. Reheat gently and finish with butter before serving. Cooked chicken can also be stored separately and reheated in the sauce.
What texture and appearance should I look for when making the lemon‑caper sauce for Chicken Piccata?
The sauce should be smooth, glossy, and slightly thickened—enough to coat the back of a spoon. Tiny flecks of capers and a pale yellow hue indicate proper reduction and butter emulsification.
How do I know when the Chicken Piccata is done cooking?
The chicken is done when it reaches an internal temperature of 165°F (74°C) and the surface is golden brown. The sauce should have reduced by about half and be glossy after the butter is mounted.
What does the YouTube channel Binging with Babish specialize in?
The YouTube channel Binging with Babish specializes in recreating iconic dishes from movies, TV shows, and pop culture while also teaching classic cooking techniques in an accessible, entertaining format.
How does the YouTube channel Binging with Babish's approach to Italian cooking differ from other Italian cooking channels?
Binging with Babish blends cinematic storytelling with step‑by‑step instruction, often adding personal twists and detailed explanations of why each technique matters, whereas many traditional Italian channels focus solely on authentic recipes without the pop‑culture context.
What other Italian recipes is the YouTube channel Binging with Babish known for?
Binging with Babish is known for his takes on classic Italian dishes such as Spaghetti Carbonara, Chicken Marsala, and Homemade Pizza, each presented with clear visuals and practical home‑cook tips.
Last updated: September 2, 2026
