Tangy Chicken Piccata with Spinach

Here is my favorite chicken piccata recipe, with tender cutlets coated in rice flour for extra crispiness, pan-fried until golden, and served in a bright lemon-butter sauce with capers, garlic, and fresh spinach.

This chicken piccata is one of those weeknight dinners that feels fancy but comes together in about 30 minutes. The tangy sauce with the peppery spinach makes it feel like restaurant-quality food, but it’s totally doable on a Tuesday night.

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What Kind of Chicken Should I Use?

For this recipe, you’ll want to grab boneless, skinless chicken breasts from your grocery store – they’re perfect for getting those thin, quick-cooking cutlets that piccata is known for. If your chicken breasts are on the thicker side (which they often are these days), you’ll need to slice them in half horizontally to create thinner pieces, or pound them to an even thickness of about ½ inch. Some stores actually sell chicken cutlets already sliced thin, which can save you a step and make prep even easier. Whether you choose organic, free-range, or conventional chicken is totally up to your preference and budget – they’ll all work great in this recipe.

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Options for Substitutions

This recipe is pretty adaptable, so here are some swaps you can make if needed:

• Chicken breasts: Chicken thighs work great here too – they’re a bit more forgiving and won’t dry out as easily. You can also use turkey cutlets or even pork tenderloin sliced thin.
• White rice flour: Regular all-purpose flour works just fine if you’re not avoiding gluten. You can also use regular gluten-free flour blend – just avoid anything too heavy like chickpea flour.
• Plant-based butter: Regular butter is totally fine if you’re not dairy-free. The flavor will be just as good, maybe even a touch richer.
• Fresh lemon juice: Fresh is really best for this recipe since lemon is the star flavor, but in a pinch you can use bottled lemon juice. Just know the taste won’t be quite as bright.
• Capers: Capers add that signature tangy, briny flavor to piccata, so I’d recommend keeping them in. If you really can’t find them, chopped green olives can work as a substitute, though the flavor will be different.
• Baby spinach: Regular spinach, kale, or arugula all work well. If using kale, add it a minute or two earlier so it has time to soften.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chicken piccata is pounding or slicing the chicken unevenly, which leads to some pieces overcooking while others stay undercooked – aim for an even thickness of about 1/2 inch throughout each piece.

Don’t skip the step of patting your chicken completely dry before dredging in flour, as any moisture will prevent the coating from getting golden and crispy in the pan.

When deglazing the pan with the lemon juice and stock mixture, make sure to scrape up all those brown bits stuck to the bottom – they’re packed with flavor and will make your sauce taste much better.

Finally, resist the urge to cook the sauce on high heat once you add the butter back in, as a gentle simmer allows it to thicken properly without breaking or becoming greasy.

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What to Serve With Chicken Piccata?

Chicken piccata is all about that tangy, buttery sauce, so you’ll want something that can soak it all up. I love serving it over a bed of angel hair pasta, linguine, or even creamy mashed potatoes – they’re perfect for catching every bit of that lemony goodness. If you’re keeping things on the lighter side, try it with some roasted asparagus or green beans on the side, or even a simple arugula salad dressed with olive oil and a squeeze of lemon. For a heartier meal, garlic bread or crusty Italian bread works great for mopping up the extra sauce from your plate.

Storage Instructions

Store: Keep your chicken piccata in an airtight container in the fridge for up to 3 days. The lemon sauce might thicken up a bit as it sits, but that’s totally normal. I like to store the chicken and sauce together so the flavors keep mingling.

Freeze: This dish freezes pretty well for up to 2 months. Let it cool completely first, then portion it into freezer-safe containers. Just know that the spinach might get a little softer after freezing, but the chicken and that tangy lemon sauce will still taste great.

Reheat: Warm it up gently on the stovetop over medium-low heat with a splash of chicken stock to loosen the sauce. You can also microwave it, but I’d do it in short bursts on medium power so the chicken doesn’t get rubbery.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 100-120 g
• Fat: 45-55 g
• Carbohydrates: 60-75 g

Ingredients

For the chicken:

• 1.5 lb chicken breasts (sliced into 1/2-inch thick cutlets)
• 1/2 teaspoon salt
• 1/2 cup rice flour (I prefer Bob’s Red Mill for a crispier coating)
• 2 tablespoons olive oil
• 1.5 tablespoons butter

For the sauce and vegetables:

• 4 tablespoons butter (I like Kerrygold unsalted butter for this)
• 1/3 cup lemon juice
• 2 1/4 cups chicken stock (I use Swanson unsalted for better salt control)
• 1/4 cup capers (drained and rinsed to remove excess brine)
• 1 lemon (thinly sliced)
• 6 oz spinach
• 1/3 cup parsley (chopped)
• 2 cloves garlic (thinly sliced)
• 1 pinch red pepper flakes

Step 1: Prepare Mise en Place and Season the Chicken

• 1.5 lb chicken breasts
• 1/2 teaspoon salt
• 1/2 cup rice flour
• 1 lemon
• 2 cloves garlic
• 1/4 cup capers
• 1/3 cup parsley

Pat the chicken breast cutlets dry with paper towels, then season both sides generously with salt.

Measure out the rice flour into a shallow dish and set nearby for coating.

Slice the lemon into thin rounds, mince the garlic, chop the parsley, and drain the capers thoroughly by rinsing them under cold water—this removes excess brine that can oversalt the dish.

Have all ingredients prepped and within arm’s reach before you start cooking, as the actual cooking happens quickly.

Step 2: Coat and Pan-Sear the Chicken

• chicken cutlets from Step 1
• 1/2 cup rice flour
• 2 tablespoons olive oil
• 1.5 tablespoons butter

Working with one cutlet at a time, coat both sides evenly in the rice flour, shaking off any excess.

Heat 2 tablespoons olive oil and 1.5 tablespoons butter in a large skillet over medium-high heat until the butter foams and just begins to brown—this takes about 1-2 minutes.

Once the pan is hot, sear each chicken cutlet for about 3 minutes on the first side until golden and crispy, then flip and cook for 2 minutes on the second side.

Transfer each cooked cutlet to a plate.

I like to use rice flour instead of all-purpose because it creates a crispier, more delicate crust that doesn’t get heavy.

Step 3: Infuse the Pan with Aromatics and Build Flavor

• 2 cloves garlic
• 1 pinch red pepper flakes
• 1 lemon from Step 1
• 6 oz spinach

In the same skillet, reduce heat to medium and add the sliced garlic along with a pinch of red pepper flakes.

Sauté for about 1 minute until fragrant but not browned.

Add the lemon slices to the pan and cook for 2 minutes to soften slightly and release their flavor, then remove them to a plate.

Next, add the fresh spinach to the same pan and cook for about 2 minutes, stirring occasionally, until just wilted, then remove to a separate plate.

These quick-cooking elements are done first so they stay fresh and don’t overcook.

Step 4: Build and Reduce the Piccata Sauce

• 2 1/4 cups chicken stock
• 1/3 cup lemon juice
• 1/4 cup capers from Step 1

In the same pan over medium-high heat, add the chicken stock and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon—these flavorful bits are essential to the sauce.

Bring the liquid to a gentle boil and let it reduce for 2-3 minutes to concentrate the flavors.

The sauce should reduce by about a quarter.

Add the drained capers to the pan and stir to combine.

Step 5: Finish the Sauce and Bring Everything Together

• seared chicken cutlets from Step 2
• 4 tablespoons butter
• sauce from Step 4

Remove the pan from heat briefly and whisk in 4 tablespoons of cold butter (cut into small pieces), which will create a silky, luxurious sauce—this technique is called mounting the sauce.

Return the seared chicken cutlets from Step 2 to the pan, nestling them into the sauce, then return to medium heat and simmer gently for 3-5 minutes until the sauce thickens slightly and coats the back of a spoon.

I like using Kerrygold butter here because its rich, slightly cultured flavor elevates the finished dish.

Step 6: Plate and Garnish

• cooked spinach from Step 3
• cooked lemon slices from Step 3
• completed dish from Step 5
• 1/3 cup parsley from Step 1

Return the cooked spinach and lemon slices from Step 3 to the pan and gently fold them in to warm them through, about 1 minute.

Divide the chicken among serving plates, spoon the piccata sauce generously over each piece, and arrange the spinach and lemon slices around the chicken.

Finish with a scatter of fresh chopped parsley for color and brightness.

Tangy Chicken Piccata with Spinach

Delicious Tangy Chicken Piccata with Spinach recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Calories 1200 kcal

Ingredients

  

For the chicken:

• 1.5 lb chicken breasts (sliced into 1/2-inch thick cutlets)
• 1/2 teaspoon salt
• 1/2 cup rice flour (I prefer Bob's Red Mill for a crispier coating)
• 2 tablespoons olive oil
• 1.5 tablespoons butter

For the sauce and vegetables:

• 4 tablespoons butter (I like Kerrygold unsalted butter for this)
• 1/3 cup lemon juice
• 2 1/4 cups chicken stock (I use Swanson unsalted for better salt control)
• 1/4 cup capers (drained and rinsed to remove excess brine)
• 1 lemon (thinly sliced)
• 6 oz spinach
• 1/3 cup parsley (chopped)
• 2 cloves garlic (thinly sliced)
• 1 pinch red pepper flakes

Instructions

 

• Pat the chicken breast cutlets dry with paper towels, then season both sides generously with salt. Measure out the rice flour into a shallow dish and set nearby for coating. Slice the lemon into thin rounds, mince the garlic, chop the parsley, and drain the capers thoroughly by rinsing them under cold water—this removes excess brine that can oversalt the dish. Have all ingredients prepped and within arm's reach before you start cooking, as the actual cooking happens quickly.
• Working with one cutlet at a time, coat both sides evenly in the rice flour, shaking off any excess. Heat 2 tablespoons olive oil and 1.5 tablespoons butter in a large skillet over medium-high heat until the butter foams and just begins to brown—this takes about 1-2 minutes. Once the pan is hot, sear each chicken cutlet for about 3 minutes on the first side until golden and crispy, then flip and cook for 2 minutes on the second side. Transfer each cooked cutlet to a plate. I like to use rice flour instead of all-purpose because it creates a crispier, more delicate crust that doesn't get heavy.
• In the same skillet, reduce heat to medium and add the sliced garlic along with a pinch of red pepper flakes. Sauté for about 1 minute until fragrant but not browned. Add the lemon slices to the pan and cook for 2 minutes to soften slightly and release their flavor, then remove them to a plate. Next, add the fresh spinach to the same pan and cook for about 2 minutes, stirring occasionally, until just wilted, then remove to a separate plate. These quick-cooking elements are done first so they stay fresh and don't overcook.
• In the same pan over medium-high heat, add the chicken stock and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon—these flavorful bits are essential to the sauce. Bring the liquid to a gentle boil and let it reduce for 2-3 minutes to concentrate the flavors. The sauce should reduce by about a quarter. Add the drained capers to the pan and stir to combine.
• Remove the pan from heat briefly and whisk in 4 tablespoons of cold butter (cut into small pieces), which will create a silky, luxurious sauce—this technique is called mounting the sauce. Return the seared chicken cutlets from Step 2 to the pan, nestling them into the sauce, then return to medium heat and simmer gently for 3-5 minutes until the sauce thickens slightly and coats the back of a spoon. I like using Kerrygold butter here because its rich, slightly cultured flavor elevates the finished dish.
• Return the cooked spinach and lemon slices from Step 3 to the pan and gently fold them in to warm them through, about 1 minute. Divide the chicken among serving plates, spoon the piccata sauce generously over each piece, and arrange the spinach and lemon slices around the chicken. Finish with a scatter of fresh chopped parsley for color and brightness.