Quick Summary: Chicken pounded thin, sautéed in olive oil, and finished with a lemon-caper-butter sauce. No breading, no flour, ready in 25 minutes. Simple enough for weeknights, elegant enough for company. Prep: 10 min | Cook: 15 min | Serves: 4
Jump to: RECIPE | What is Chicken Piccata? | Do you Need Flour? | Substitutions | Good Sides for Piccata | Wine Pairing | Common Questions
Chicken piccata is one of those restaurant dishes that sounds fancy but is quite simple and comes together in about 25 minutes at home. This version skips the flour dredge entirely, adding a lemon-caper-butter sauce over the tender sautéed chicken pieces.
I developed it years ago when I was coaching clients on a slow carb diet and needed quick, flavorful dinners that fit the diet plan.
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What is Chicken Piccata?
Chicken piccata is a popular Italian chicken dish where the chicken is pounded thin and then usually dredged in flour, pan fried and finished with a sauce made of lemon and capers.
It is the epitome of simple elegance. It’s easy enough to make in your own kitchen at home, yet it feels opulent.
There are many variations of chicken piccata, from sauces that feature tomatoes to heavy cream sauces. The recipe I have chosen to work with is a low carb variation that includes chicken pounded thin and then sauteed in a butter, lemon and caper sauce with a little sherry.
What you get with the recipe below is the essence of traditional piccata flavors, but without the addition of any flour or breading.
The following photo shows you all the ingredients you will need for this recipe. For details on measurements, see the recipe below.
Do You Need Flour for Chicken Piccata?
No. Flour helps the chicken brown and thickens the sauce slightly, and you can get both results without it. Pat the chicken very dry, get the pan hot before the chicken goes in, and leave it alone until it releases on its own. For the sauce, reduce the broth by half and swirl in cold butter at the end.
Classic piccata is dredged in flour, not breaded with crumbs, so skipping the flour leaves you with plain sautéed chicken in the same lemon caper sauce. If you want a coating, I haven’t tested them in this recipe, but almond flour and finely grated Parmesan are the usual low carb choices.
Chicken Piccata Without Wine: What to Use Instead of Sherry
Replace the 1/4 cup of sherry with 1/4 cup more chicken broth. The lemon juice already gives the sauce its acidity, so you won’t miss the wine. If you want a little of the sharpness sherry adds, stir in a teaspoon of white wine vinegar or apple cider vinegar with the broth.
Dry white wine or dry vermouth also work in the same amount.
The more you substitute however, the further away you are moving from the traditional piccata flavors, so just be aware that your dish will still be wonderful, but slightly different.
What Are the Best Side Dishes for Chicken Piccata?
If you are not practicing a low carb lifestyle, pasta or smashed potatoes are always a good side dish for chicken piccata. Here are some other low carb ideas:
- Zucchini noodles or cauliflower mash
- Romano beans with smashed cherry tomatoes
- Italian roasted asparagus in Spring
- fresh tomato slices in Summer
- garlicky greens in Winter
- sauteed Korean spinach in Fall
What Wine Goes with Chicken Piccata?
I personally love either Pinot Blanc or Sauvignon Blanc, but if you make your piccata creamier a Chardonnay or Pinot Grigio will work also.
Sauvignon Blanc is a high-acid wine that matches the high acid levels found in chicken piccata and will draw out the lemon flavor. Sometimes a high-acid food dish will mute a low-acid wine and make it almost flavorless, so stick with a medium to high-acid wine.
Pinot Blanc, a medium acid white wine, is crisp and has some citrus notes that complement the lemony piccata sauce.
More Recipes with a Mediterranean Flair
A Mexican recipe that highlights similar Mediterranean flavors of capers and lemon is this Fish Veracruz.
A favorite Pesco Mediterranean recipe of mine that is also a quick weeknight dinner with a pan sauce is this Tuna and Balsamic Sauce with a White Bean Side Dish.
For specific Italian cooking, check out these recipes below:
- Side dish of Italian flat beans with cherry tomatoes
- Pepperonata with Romesco Sauce
- Fagioli al Fiasco
- Easy Tuscan Stew: white beans, cabbage & Italian sausage
- Sicilian braciole with pine nuts and tomato sauce
Frequently Asked Questions:
An Italian-American dish of chicken pounded thin, pan-fried, and finished with a lemon-caper-butter sauce. Traditional versions use flour; this one skips it.
Likely created by Italian immigrants in the U.S. in the 1930s, adapted from an Italian veal dish. “Piccata” refers to meat sliced thin, sautéed, and served in a lemon and butter sauce.
Yes. Without the flour dredge this recipe has about 2 grams of carbs per serving, which fits low carb, keto, and slow carb eating. Serve it with a green vegetable or white beans in place of pasta. Here is myslow carb food list.
Traditional piccata sauce is thin. If you want it thicker, reduce it a little longer and add another tablespoon of cold butter.
The dish comes together in 25 minutes, so I recommend making it fresh. You can pound and season the chicken ahead, but make the sauce fresh.
Apple cider vinegar (diluted with water for larger amounts), chicken stock, or white wine all work.
This version has about 320 calories per serving with no flour and no pasta.
Chicken Piccata with Lemon Caper Butter Sauce (No Flour)
Equipment
- mallet or something to pound chicken thin
Ingredients
- 1 ½ pounds chicken breasts (4 large) pounded thin
- 1 Teaspoon salt
- 2 Tablespoons olive oil
- ⅓ Cup finely chopped onions or shallots
- 2 cloves garlic minced
- 2 Tablespoons capers
- ¼ Cup sherry
- 1 Cup chicken broth
- 2 lemons juiced
- 1-2 Tablespoon butter cold
- 1 Tablespoon finely chopped parsley
- lemon wedges for garnish
Instructions
- With a mallet, pound the chicken breasts to about 1/2 inch thick. Season them with salt and pepper. In a skillet add olive oil and heat over med-high heat. When oil is hot, brown 3 to 4 minutes per side, until golden and 165°F inside.Remove chicken from pan and set aside.1 1/2 pounds chicken breasts (4 large), 1 Teaspoon salt, 2 Tablespoons olive oil
- In the same pan, sauté onions, garlic and capers over medium heat (about 5 min) When onions are tender, add sherry and bring to a low boil, then add the broth and reduce by half. Add lemon juice and finish the sauce with cold butter.1/3 Cup finely chopped onions or shallots, 2 cloves garlic, 2 Tablespoons capers, 1/4 Cup sherry, 1 Cup chicken broth, 2 lemons, 1-2 Tablespoon butter
- Return chicken to pan with the sauce and garnish with parsley and lemon wedges if desired.Serve with a green vegetable and a glass of Pinot Blanc or Sauvignon Blanc!1 Tablespoon finely chopped parsley, lemon wedges for garnish
Didn’t miss the flour at all. Delicious and easy to follow.
This was a very good recipe that my entire family enjoyed. It was very well written and easy to follow.
Hi Lucia, Thank you so much for commenting. It helps other people to find it! So happy your family liked it…mine does too!!