Few dishes capture the elegance of Italian cooking quite like chicken piccata. Thinly pounded chicken is quickly seared until golden, then finished in a bright sauce of lemon, garlic, and capers. Using our Heritage Blend Extra Virgin Olive Oil and Lemon Sea Salt brings even greater vibrancy to the dish, the olive oil lending a soft floral richness that carries the citrus beautifully. Cooked in a single skillet and finished with fresh herbs, it is simple enough for a weeknight yet bright and satisfying enough for a Sunday table.

Like many beloved Italian American dishes, chicken piccata also tells the story of tradition adapting to a new home. In Italy, piccata al limone was typically made with thin slices of veal sautéed in butter and finished with lemon and capers. When Italian immigrants arrived in the United States in the late 1800s and early 1900s, they brought these cooking techniques with them, but the ingredients began to change. Veal was costly and less common in everyday kitchens, while chicken was plentiful and affordable.

Italian American cooks began preparing the same lively lemon caper sauce with thin chicken cutlets instead. Over time, chicken piccata became a restaurant staple across the United States, beloved for its balance of bright citrus, briny capers, and tender golden chicken. Today it stands as a perfect expression of Italian American cooking. A dish rooted in tradition, shaped by new ingredients, and made unforgettable through simple technique and vibrant flavor.

CLASSIC LEMON CHICKEN PICCATA WITH OLIVE OIL AND CAPERS

Serves 4

INGREDIENTS

▢ 4 boneless, skinless chicken breasts, lightly pounded
▢  1/2 cup all purpose flour
▢ 1 tsp Bona Furtuna Organic Lemon Sea Salt
▢ 1/2 tsp freshly cracked black pepper
▢ 3 tbsp Bona Furtuna Organic Heritage Blend Extra Virgin Olive Oil
▢ 3 cloves garlic, finely minced
▢ 2 tbsp unsalted butter
▢ 1/2 cup dry white wine
▢ 1/3 cup fresh lemon juice (about 2 lemons)
▢ 1 tsp lemon zest
▢ 3 tbsp capers, drained
▢ 1 tsp thyme leaves, minced
▢ 2 tbsp chopped fresh parsley
▢ Thin lemon slices, for finishing

DIRECTIONS

1. Place the chicken breasts between parchment paper or plastic wrap and gently pound to an even 1/4 inch thickness so they cook quickly and evenly.
2. In a shallow bowl combine flour, lemon sea salt, and black pepper. Lightly dredge the chicken, shaking off any excess flour.
3. Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium high heat.
4. Add the chicken in a single layer, working in batches if needed so the pan is not overcrowded. Cook about 3 to 4 minutes per side until golden and lightly crisp. Transfer to a plate.
5. Reduce heat slightly. Add the remaining olive oil and minced garlic to the skillet. Cook about 30 seconds, just until fragrant.
6. Pour in the white wine and scrape up any caramelized bits from the bottom of the pan. Let simmer for 1 to 2 minutes.
7. Stir in the lemon juice, lemon zest, thyme, and capers and allow the sauce to simmer until slightly reduced.
8. Return the chicken to the skillet and spoon the sauce over the top. Let simmer gently for 2 to 3 minutes until the chicken is warmed through and coated in the lemon caper sauce.
9. Finish with chopped parsley and thin lemon slices. Drizzle lightly with olive oil just before serving.
10. Mangiamo.

FAQs

What is chicken piccata?

Chicken piccata is an Italian American dish made with thin chicken cutlets that are lightly dredged in flour, sautéed until golden, and finished in a bright lemon sauce with capers. The sauce is traditionally made with butter or olive oil and finished with fresh herbs.

What does piccata mean?

The word piccata comes from the Italian cooking technique of slicing meat thin, sautéing it quickly, and serving it in a lemon based pan sauce. In Italy the dish is often made with veal, while in the United States chicken became the most popular version.

Can chicken piccata be made with olive oil instead of butter?

Yes. Olive oil works beautifully in chicken piccata and creates a lighter Mediterranean style sauce. Extra virgin olive oil adds richness and depth while allowing the bright flavors of lemon and capers to shine.

What should you serve with chicken piccata?

Chicken piccata pairs well with simple sides that soak up the lemon caper sauce. Popular options include pasta, roasted potatoes, sautéed spinach, or crusty bread.

What is the best olive oil for chicken piccata?

Use a high quality extra virgin olive oil with balanced fruitiness and gentle peppery notes. A Sicilian olive oil like our Heritage Blend enhances the lemon and capers while creating a silky, flavorful pan sauce.