Carrabba’s Chicken Piccata Recipe is a zesty and elegant dish that brings restaurant-quality flavor straight to your kitchen.
Made with thinly sliced, lightly breaded chicken breasts simmered in a buttery lemon and caper sauce, this meal is bright, savory, and satisfying. It’s a great choice for busy weeknights or dinner guests, pairing beautifully with pasta, roasted vegetables, or a crisp green salad. If you love bold citrusy flavors with a touch of richness, this recipe is sure to become a favorite.
This is a classical Italian dish that is loaded with flavor and topped off with a lemon and caper sauce. Best of yet, it will take you hardly any time, from start to finish it will take you less than 30 minutes, less time than ordering take out.
Why You Will Love This Recipe!
- Bright, Bold Flavors – The lemon-caper sauce adds a zesty punch that perfectly complements the crispy chicken.
- Quick and Easy – Ready in under 30 minutes, it’s perfect for busy weeknights.
- Restaurant-Quality at Home – You’ll get the same great taste as Carrabba’s without leaving your kitchen.
- Air Fryer Friendly – Lightly breaded without deep-frying, it’s a healthier way to enjoy a classic.
- Family Favorite – Even picky eaters will love the crispy chicken with a buttery lemon twist.
Carrabba’s Chicken Piccata Ingredients
- Boneless skinless chicken breasts – Lean, tender protein base for the main dish.
- Salt and black pepper – Basic seasoning to enhance natural chicken flavor.
- All-purpose flour – Light coating for crispy and golden exterior.
- Olive oil – Used for searing and rich Mediterranean flavor.
- Unsalted butter – Adds silky texture to the lemon sauce.
- Garlic (minced) – Aromatic base that boosts flavor and depth.
- Chicken broth – Savory liquid to create rich, flavorful sauce.
- Fresh lemon juice – Bright citrus flavor balances the richness.
- Capers (drained) – Briny, tangy pops of bold Sicilian flavor.
- Fresh parsley (chopped) – Finishing herb for color and freshness.
How to Make Carrabba’s Chicken Piccata Recipe
Step 1: Cut each chicken breast in half lengthwise to create thin cutlets. Season both sides with salt and pepper, then dredge each piece in flour, shaking off excess.
Step 2: Turn your Instant Pot to Sauté mode. Add olive oil and 1 tablespoon of butter. Once hot, add the chicken cutlets in a single layer (work in batches if needed). Sear for about 2 minutes per side until lightly golden. Transfer to a plate.
Step 3: Add minced garlic and sauté for 30 seconds. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Add lemon juice, capers, and remaining butter. Stir to combine.
Step 4: Return the chicken to the pot. Lock the lid and set the Instant Pot to Manual (High Pressure) for 4 minutes. When cooking time is up, quick release the pressure. Open the lid carefully, then spoon some of the sauce over the chicken. Sprinkle with chopped parsley. Serve hot with mashed potatoes, pasta, or sautéed veggies.
Carrabba’s Chicken Piccata Recipe Tips
- Pound the chicken evenly — Use a meat mallet to flatten the chicken breasts to an even thickness. This ensures they cook evenly and stay tender.
- Don’t overcrowd the pan — Cook the chicken in batches if needed to get a nice golden crust without steaming.
- Use fresh lemon juice — Fresh lemon juice brightens the sauce and adds authentic tangy flavor.
- Simmer sauce gently — Keep the heat low when simmering the lemon-butter sauce to avoid curdling or separating.
- Add capers last — Stir in the capers just before serving so they maintain their texture and punch.
- Serve immediately — Chicken Piccata is best enjoyed right away while the sauce is warm and flavorful.
Storing, Freezing & Reheating Instructions
- Storing: Store leftover Carrabba’s Chicken Piccata in an airtight container in the refrigerator for up to 3 days. Make sure to cool it to room temperature before refrigerating.
- Freezing: You can freeze the chicken and sauce separately in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop over low heat to avoid drying out the chicken, stirring the sauce occasionally. Alternatively, warm in the microwave in short intervals, covering the dish to retain moisture.
Carrabba’s Chicken Piccata Recipe Faqs
Can I use frozen chicken breasts for this recipe? It’s best to use fresh or fully thawed chicken breasts to ensure even cooking and the best texture.
What can I substitute for capers if I don’t have any? You can use green olives or a splash of green olive brine for a similar tangy flavor.
How do I know when the chicken is cooked properly? The internal temperature should reach 165°F (74°C). Use a meat thermometer for accuracy.
Can I prepare the sauce ahead of time? Absolutely! The lemon-caper sauce can be made in advance and reheated gently before serving.
What side dishes go well with Chicken Piccata? Serve with pasta, rice, roasted vegetables, or a fresh green salad to complement the flavors.
Is this recipe gluten-free? Traditional flour is used for dredging the chicken, but you can substitute with gluten-free flour or cornstarch to make it gluten-free.
More Copycat Carrabba’s Recipes
Copycat Carrabba’s Chicken Bryan
Instant Pot Copycat Carrabba’s Sausage Lentil Soup
Carrabba’s Italian Grill Stuffed Mushrooms Parmigiana Recipe
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Carrabba’s Chicken Piccata Recipe
Description
Ingredients
- 2 boneless skinless chicken breasts, sliced in half lengthwise
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup all-purpose flour
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 2 cloves garlic, minced
- ½ cup chicken broth
- 3 tbsp fresh lemon juice
- 2 tbsp capers, drained
- 2 tbsp fresh parsley, chopped
Instructions
- Cut each chicken breast in half lengthwise to create thin cutlets. Season both sides with salt and pepper, then dredge each piece in flour, shaking off excess.
- Turn your Instant Pot to Sauté mode. Add olive oil and 1 tablespoon of butter. Once hot, add the chicken cutlets in a single layer (work in batches if needed). Sear for about 2 minutes per side until lightly golden. Transfer to a plate.
- Add minced garlic and sauté for 30 seconds. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Add lemon juice, capers, and remaining butter. Stir to combine.
- Return the chicken to the pot. Lock the lid and set the Instant Pot to Manual (High Pressure) for 4 minutes.
- When cooking time is up, quick release the pressure. Open the lid carefully, then spoon some of the sauce over the chicken.
- Sprinkle with chopped parsley. Serve hot with mashed potatoes, pasta, or sautéed veggies.
Equipment
- Instant Pot
- Tongs
Nutrition
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