It’s a bold and savory Italian sauce made with tomatoes, anchovies, capers, garlic, and olives, perfect for enhancing pasta dishes.
The capers, olives, and anchovies make this sauce irresistibly delicious.
This sauce packs a punch of umami flavor.
Pasta Puttanesca smells and tastes like it’s been simmering for hours but takes less than 30 minutes on the stove.
Ingredients for Puttanesca Sauce
Tomatoes: Choose quality tomatoes like San Marzanos for the best flavor. Squeeze the whole tomatoes in Step 2 to get a rustic texture of smaller and larger pieces.
Capers: Rinse capers before using them to remove unnecessary salt.
Anchovies: Anchovies add the signature briny flavor to a classic puttanesca recipe. Anchovies are preferred, but you can replace them with a bit of miso paste, fish sauce, or even seaweed flakes if needed.
Olives: I prefer black olives but kalamata olives or Castelvetrano are salty, sweet, and meaty.
Pasta: Puttanesca pairs well with almost any kind of pasta. I love spaghetti, bucatini, or penne—thicker kinds of pasta that pasta sauce can cling to.
Variations
I like to toss in a few red pepper flakes for a subtle spicy kick to the sauce.
In addition to garlic and red pepper flakes, a little dried oregano, fresh parsley, or fresh basil will add a bright and herb-y flavor to the pasta puttanesca recipe.
How to Make Puttanesca Sauce
Cook garlic and red pepper flakes in oil. Add capers and anchovies and cook.
Squeeze whole tomatoes into the pan (discard the juices).
Add crushed tomatoes and olives and simmer (recipe below).
Season with salt and pepper and serve as desired.
Storing Puttanesca
Keep leftover puttanesca sauce in a covered container in the refrigerator for up to 5 days or freeze portions in zippered bags for up to one month.
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Puttanesca
Puttanesca is a savory Italian sauce made with tomatoes, anchovies, capers, garlic, and olives, perfect for pairing with pasta.
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
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Heat a large skillet over medium heat. Add the oil, garlic, and red pepper flakes and cook until the garlic is tender. Add the capers and anchovy and cook for 2 minutes more.
Remove the whole tomatoes from the can one by one and squeeze the tomatoes into the pan to break them up, discard the juices (or reserve to add to soup). Add the crushed tomatoes and olives. Simmer uncovered for about 6 to 8 minutes or until thickened.
Taste and season with salt and black pepper.
Toss with cooked pasta and garnish with parmesan cheese if desired.
This sauce will dress 1 lb of spaghetti or pasta. Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days. Nutritional information is for sauce only.
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This Easy Chicken Piccata recipe is not only incredibly delicious but also a lifesaver on busy weeknights! This classic Italian dish is creamy, citrusy, and full of yummy flavors. Plus, it’s ready in just 30 minutes, making it the perfect meal for those hectic evenings when you need something quick and satisfying.
Family Favorite: Creamy Chicken Piccata in 30 Minutes!
This Chicken Piccata recipe is a winner! It’s packed with flavor and perfect for the whole family. It’s great for busy weeknights when you need something delicious and stress-free.
The combination of buttery, lemony sauce with tender chicken breasts is absolutely divine. Plus, this recipe won’t need any fancy or hard-to-find ingredients. It uses everyday pantry staples that you likely already have on hand.
This versatile dish pairs perfectly with pasta or mashed potatoes, making it a complete and satisfying meal that will surely become a family favorite!
What Is Chicken Piccata?
Chicken piccata is a classic Italian dish featuring tender chicken breasts dredged in flour, sautéed until golden brown, and then simmered in a flavorful sauce made with lemon juice, capers, butter, and white wine or chicken broth. The word “piccata” refers to the preparation method, where the meat is sliced thin, lightly coated in flour, and sautéed. This technique results in tender, juicy chicken with a crispy exterior.
What To Love About This Recipe
It’s Quick and Easy: This Chicken Piccata recipe has your back! It’s ready in just 30 minutes, meaning you can have a delicious, homemade meal on the table in no time.
Simple Ingredients: With just everyday staples like chicken, butter, garlic, and lemon, you can create a dish that’s bursting with flavor.
Family-Friendly and Egg-Free: Do you have picky eaters at home? No problem (I do too)! This Chicken Piccata is a winner with the whole family, and it’s egg-free, making it a great option for those with allergies or dietary restrictions.
Yummy Flavors: Creamy, Citrusy, and Oh-So-Yummy! Imagine tender chicken breasts coated in a creamy, lemony sauce with just the right amount of tanginess from the capers. Sounds mouthwatering, right? Trust me, it tastes even better than it sounds!
Perfect for Busy Weeknights: We all have those days when cooking dinner feels like an impossible task. That’s where this recipe shines! It’s your secret weapon for those crazy weeknights when you need something quick, easy, and delicious.
Serve with Your Favorites: The best part? You can serve this Chicken Piccata with your favorite pasta or creamy mashed potatoes for a complete and satisfying meal. It’s comfort food at its finest!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Chicken breast: Boneless and skinless, this is the star of our dish. It’s important to use thin chicken breasts or pound them to an even thickness for quick and even cooking.
Salt and black pepper: For seasoning the chicken and sauce.
All-purpose flour: Coats the chicken and helps thicken the sauce.
Butter: Adds richness and flavor to the sauce.
Olive oil: Used for sautéing the chicken and garlic.
Garlic: Aromatic and flavorful, garlic adds depth to the sauce.
Chicken stock: Provides a savory base for the sauce.
White wine: It adds acidity and depth of flavor to the sauce. If you prefer not to use alcohol, you can substitute it with additional chicken stock.
Heavy cream: Creates a luscious, creamy sauce. Don’t use half-and-half or milk; it can cause the sauce to curdle and not thicken.
Parmesan cheese: Adds a salty, nutty flavor to the sauce. Freshly grated is best!
Cream cheese: Optional but highly recommended for extra creaminess and richness.
Capers: These little flavor bombs add a tangy punch to the sauce.
Lemon juice: Fresh lemon juice brightens up the dish with its citrusy flavor.
Fresh parsley and lemon slices: For garnish, if desired.
Process Overview: How To Make Easy Chicken Picatta Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Season, Coat and Cook The Chicken
Season the chicken breast with salt and pepper. Dredge chicken breast in the flour; shake off excess and set aside. Heat oil and butter in a large skillet. Fry the chicken until golden on each side, cooked through, and no longer pink. Transfer the chicken to a plate and loosely cover it with foil to keep it warm.
Step 2 – Prepare The Sauce
Add the garlic to the oil in the pan and sauté until fragrant. Add the wine and cook for 3- 4 minutes to reduce. Then add broth and heavy cream. Bring the sauce to a boil; season with salt and pepper to your taste. Add the 2 remaining tablespoons of butter, parmesan cheese, cream cheese, and capers, and allow the sauce to simmer for about 2 minutes until thicker. Pour in the lemon juice and stir to combine; allow to simmer for 1 more minute.
Step 3 – Add The Cooked Chicken To The Sauce
Add the cooked chicken back into the pan. Garnish with extra capers, chopped parsley, and lemon slices, if desired. Serve.
Recipe Tips
Thinly slice chicken breasts: For even cooking and quick preparation, slice the chicken breasts horizontally or pound them to an even thickness, resulting in thin cutlets.
Don’t overcrowd the pan: Cook the chicken in batches if necessary to avoid overcrowding the pan, which can result in uneven cooking.
Adjust seasoning: Taste the sauce before serving and adjust the seasoning if needed. Add more salt, pepper, or lemon juice to suit your taste.
Adjust sauce consistency: If the sauce is too runny for your taste, mix 1 teaspoon of cornstarch with 1 tablespoon of water. Add the mixture to the sauce, mixing quickly to combine.
Food Allergy Swaps
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of butter, heavy cream, parmesan and cream cheese, use vegan or dairy-free alternatives. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks and Violife Just Like Cream Cheese Original. I like soy milk since it has a neutral taste. And your favorite dairy-free Parmesan style cheese, I like Follow Your Heart Cheese Parmesan. Check out my favorite dairy-free substitutes here.
Variations & Additions
Vegetarian option: Substitute chicken with sliced mushrooms or tofu for a vegetarian version of this dish.
Add vegetables: To add nutrition and flavor, sauté vegetables such as spinach, artichokes, or cherry tomatoes with the garlic.
What To Serve With Chicken Piccata
Serve Easy Chicken Piccata over cooked pasta, spaghetti, fettuccine, or mashed potatoes. If you are low-carb, cauliflower rice or zucchini noodles are a cream option too! Don’t forget to spoon extra sauce over the chicken and garnish with fresh parsley and lemon slices for a beautiful presentation.
Storing and Freezing Instructions
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this recipe because the creamy sauce will break after thaw.
Frequently Asked Questions
What is chicken piccata?
Chicken piccata is a classic Italian dish featuring tender chicken breasts dredged in flour, sautéed until golden brown, and then simmered in a flavorful sauce made with lemon juice, capers, butter, and white wine or chicken broth. The word u0022piccatau0022 refers to the preparation method, where the meat is sliced thin, lightly coated in flour, and sautéed. This technique results in tender, juicy chicken with a crispy exterior.
Can I omit the wine?
Yes, you can omit the white wine and substitute it with additional chicken stock. The wine adds flavor, but the dish will still taste delicious without it.
Is there a substitute for heavy cream?
Some might consider using half-and-half or milk as a lighter alternative, but I advise against it. These substitutes have a lower fat content than heavy cream, which can cause the sauce to curdle and not thicken. It’s best to stick to the classic recipe for the most delicious and consistent results.
This Easy Chicken Piccata recipe is not only incrediblydelicious but also a lifesaver on busy weeknights! This classic Italian dish iscreamy, citrusy, and full of yummy flavors. Plus, it’s ready in just 30minutes, making it the perfect meal for those hectic evenings when you need something quick and satisfying.
Prep Time 5 minutesmins
Cook Time 20 minutesmins
Total Time 25 minutesmins
Servings 6servings
Instructions
Season the chicken breast with salt and pepper. Note: If the chicken breast are too thick, slice them horizontally or pound them to an even thickness, resulting in thin cutlets.
Place flour on a shallow plate. Dredge chicken breast in the flour; shake off excess and set aside. Heat oil and 2 tablespoons butter in a large skillet over medium heat until the butter has melted and the pan is hot. Fry the chicken until golden on each side, cooked through, and no longer pink, about 3-4 minutes (the time will depend on the thickness of your chicken). Transfer the chicken to a plate and loosely cover it with foil to keep it warm. You can also place the breasts on a rack over a roasting pan and keep them warm in a 225° F oven while you prepare the sauce.
Add the garlic to the oil in the pan and sauté until fragrant, about 1 minute. Add wine and let it simmer rapidly until it reduces by half, about 2 -3 minutes. Reduce the heat to low-medium and add the broth and heavy cream. Bring the sauce to a boil; season with salt and pepper to your taste. Add the 2 remaining tablespoons of butter, parmesan cheese, cream cheese, and capers, and allow the sauce to simmer for about 2 minutes until thicker. If the sauce is too runny, see notes.
Pour in the lemon juice and stir to combine; allow to simmer for 1 more minute. Add the cooked chicken back into the pan. Garnish with extra capers, chopped parsley, and lemon slices, if desired. Serve.
Store: Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this recipe because the creamy sauce will break after thaw.Thicker Sauce: If the sauce is too runny for your taste, mix 1 teaspoon of cornstarch + 1 tablespoon of water and add the mixture to the sauce. Mix through fast to combine.Chicken: You can also use tenderloin (no need to cut) or thighs (skinless, boneless, cut in half, then pound).Wine: Any good quality white wine will work great here. I like to use Chardonnay. Substitute for low sodium chicken stock/broth for a nonalcoholic version.Food Allergy Swaps:Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of butter, heavy cream, parmesan, and cream cheese, use vegan or dairy-free alternatives. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks and Violife Just Like Cream Cheese Original. I like soy milk since it has a neutral taste. And your favorite dairy-free Parmesan style cheese, I like Follow Your Heart Cheese Parmesan. Check out my favorite dairy-free substitutes here.Recipe Tips:
Thinly slice chicken breasts: For even cooking and quick preparation, slice the chicken breasts horizontally or pound them to an even thickness, resulting in thin cutlets.
Don’t overcrowd the pan: Cook the chicken in batches if necessary to avoid overcrowding the pan, which can result in uneven cooking.
Adjust seasoning: Taste the sauce before serving and adjust the seasoning if needed. Add more salt, pepper, or lemon juice to suit your taste.
Adjust sauce consistency: If the sauce is too runny for your taste, mix 1 teaspoon of cornstarch with 1 tablespoon of water. Add the mixture to the sauce, mixing quickly to combine.
Variations & Additions
Vegetarian option: Substitute chicken with sliced mushrooms or tofu for a vegetarian version of this dish.
Add vegetables: To add nutrition and flavor, sauté vegetables such as spinach, artichokes, or cherry tomatoes with the garlic.
★ Did you make this recipe? Don’t forget to give it a star rating below!Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
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Course Main Course
Cuisine Italian
Calories 316
Keyword chicken dinner easy piccata
Originally posted in October 2017, photos were replaced in April 2024, and post content was edited to add more helpful information, with no change to the recipe.
One-pan fried tilapia produces filets that are tender, flaky, and full of flavor!
Lightly fried tilapia fillets are topped with a savory lemon caper sauce made from leftover butter. Easy peasy!
Fried Tilapia Is an Easy Meal
This fried tilapia recipe needs just a handful of ingredients and cooks in about 10 minutes.
It’s a one pan recipe, making it great for busy weeknights with quick cleanup.
Tilapia has a mild taste that pairs well with simple flavors.
Pair these tacos with a side of steamed broccoli and white rice.
Ingredients for Fried Tilapia
Tilapia – This recipe uses fresh or frozen tilapia fillets. If frozen, be sure to thaw in the refrigerator. Replace tilapia with cod or other thin whitefish, adjusting the cooking time as needed.
Seasoning – I keep the seasonings simple with salt & pepper but feel free to add garlic powder, onion powder, paprika, or a sprinkle of old bay seasoning.
Sauce –This flavorful sauce is made with a little garlic, lemon juice, and capers cooked in the same skillet. It’s easy and delicious! Fresh lemon juice has the best flavor.
How to Make Pan Fried Tilapia
One pan-fried tilapia produces filets that are tender, flaky, and full of flavor!
Season tilapia fillets and pan fry until it forms a light brown crust on one side. Repeat on the second side.
Add butter to the pan and cook garlic until fragrant. Stir in lemon juice and capers as directed in the recipe below.
Return the fish to the pan and cook until the fish is flaky, about another minute or two.
PRO TIP: Fish is cooked through when it’s no longer translucent, and you can gently flake off a piece. When in doubt, use a meat thermometer in the thickest part of the fish. It should read 140°F to 145°F.
Storing Leftover Tilapia
Keep leftover fried tilapia in an airtight container in the refrigerator for up to 2 days.
Reheat in the microwave in a bowl with a little water, cover with plastic wrap so the fish steams evenly, or in the air fryer.
Stretch the leftovers a little further by turning them into tacos.
Portions can be frozen but will lose their firm texture once thawed. They’re still great to add to a creamy seafood chowder!
More Favorite Fish Recipes
Did you make this Pan-Fried Tilapia? Leave us a rating and a comment below!
5 from 1 vote↑ Click stars to rate now! Or to leave a comment, click here!
Pan Fried Tilapia
Tilapia is pan-fried in butter and olive oil, then topped with flavorful pan juices of capers, lemon juice, and garlic!
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Dab the filets dry with a paper towel and season with salt and pepper.
In a large skillet, heat 1 tablespoon of butter and the olive oil over medium high heat. Add the filets and cook for 2 to 3 minutes per side or until browned.
Remove the fish from the skillet and transfer to a plate.
Reduce the heat to medium, add the remaining tablespoon of butter and the garlic. Stir just until fragrant. Whisk in the lemon juice and capers. Add the fish to the skillet and cook for 1 to 2 minutes more or until cooked through and flaky.
Cook until the fish flakes easily. If desired, garnish with fresh parsley and serve with lemon wedges.
Course Sauce
Cuisine American, Italian
