Instant Pot Chicken Piccata with Lemon Caper Sauce

Instant Pot Chicken Piccata is a quick, bright, and flavorful chicken dinner you can make in under 30 minutes. Thin chicken cutlets are lightly seasoned, dredged in flour, seared until golden, pressure cooked, and finished in a buttery lemon caper sauce with white wine and chicken stock. The result is tender chicken coated in a tangy, savory piccata sauce that tastes special enough for guests but is easy enough for a busy weeknight.

This easy Instant Pot Chicken Piccata recipe is perfect when you want a satisfying chicken dinner with simple ingredients and a restaurant-style sauce. Serve it with buttered noodles, mashed potatoes, rice, roasted vegetables, or crusty bread to soak up every spoonful of the lemon butter sauce.

Healthy Chicken Piccata Instant Pot

You can easily adjust this Instant Pot Chicken Piccata to suit your preferences. For a lighter or gluten-free version, skip the flour dredging and simply season the chicken well before searing it. The chicken will still be flavorful, although the sauce will be slightly thinner because the flour coating helps add body.

If you prefer to cook without wine, replace the white wine with the same amount of chicken stock. The sauce will lose some of the crisp, bright flavor that wine adds, but it will still be delicious with lemon, capers, butter, and stock.

For a richer variation, stir a splash of heavy whipping cream into the sauce after pressure cooking. This turns the dish into a creamy chicken piccata while keeping the same lemony caper flavor.

Tips & Tricks

1. Pound the chicken: Boneless, skinless chicken breasts work very well for this recipe. Use thin breasts, about ¼ inch thick, and pound them lightly. This helps them cook evenly and prevents them from curling while searing.
2. Use capers generously: Capers are essential for classic piccata flavor. Crush a few with the back of a ladle while sautéing to release more flavor into the sauce.
3. Season before dredging: A simple dry rub of paprika, salt, and crushed black pepper adds flavor to the chicken before it is coated in flour.
4. Add lemon zest: A small pinch of lemon zest makes the sauce taste fresh and bright without overpowering it.
5. Use cold butter: Add cold butter after pressure cooking. Cut it into chunks and stir it into the hot sauce to create a glossy, buttery piccata sauce.
6. Make it gluten-free: Skip the flour or use a light coating of corn flour before searing.
7. Use chicken thighs if desired: Boneless, skinless chicken thighs can be used. Pressure cook them for 6 minutes, followed by 5 minutes of natural pressure release.

Best White Wines for Piccata Sauce

1. Chardonnay: A good choice because its buttery, citrusy notes pair nicely with lemon and capers.
2. Sauvignon Blanc: Bright herbal and citrus notes make this wine a great match for piccata sauce.
3. Pinot Grigio: A light option with a subtle citrus flavor.
4. Pinot Blanc: A mild wine that works well in this sauce.
5. Any drinkable white wine: Use a white wine you would enjoy drinking. Avoid cooking wine because it can leave an unpleasant taste.

Ingredients

The ingredient list below gives a helpful overview. Exact measurements are included in the recipe card.

• Chicken: Use thin boneless, skinless chicken breasts, about ¼ inch thick. Boneless, skinless chicken thighs may also be used.
• Flour: Used for dredging the chicken. It creates a light coating that helps keep the chicken tender and gives the sauce a little body.
• Capers: A key ingredient in piccata sauce. They add salty, tangy flavor and should not be skipped.
• Seasonings: Paprika, crushed black pepper, garlic powder, and salt.
• Lemon: Use both lemon juice and a little lemon zest for a fresh citrus flavor.
• White wine: Choose a drinkable white wine. If you prefer not to use wine, replace it with chicken stock.
• Chicken stock: Adds savory depth to the sauce.
• Cold butter: Stirred in at the end to make the sauce rich and glossy.
• Olive oil: Used with butter to sear the chicken cutlets.

Note: White wine can be replaced with an equal amount of chicken stock. The flavor will be slightly less sharp, but the sauce will still be very good.

How to make Instant Pot Chicken Piccata?

Follow these simple steps to make tender chicken cutlets in a buttery lemon caper sauce using the Instant Pot.

Step #1 Prep chicken cutlets

• Pound the chicken breasts lightly so they stay flat and cook evenly.
• Season the chicken on both sides with paprika, crushed black pepper, and salt.
• Dredge the cutlets in flour and shake off the excess. Set them aside on a clean plate.

Step #2 Sear chicken cutlets

• Set the Instant Pot to SAUTE on HIGH heat.
• Add oil and butter, then sear the chicken cutlets on both sides until golden brown.
• Remove the chicken and keep it aside while you prepare the sauce base.

Step #3 Pressure cook chicken cutlets

• Add the capers to the pot and sauté for about 30 seconds. Crush a few capers to release extra flavor.
• Add the liquids: Pour in the white wine and chicken stock. Add garlic powder and lemon zest.
• Deglaze the pot very well, scraping the bottom and sides to loosen browned bits. This helps prevent a BURN warning.
• Pressure cook: Return the seared chicken cutlets to the pot in a single layer. Cancel SAUTE, secure the lid, seal the valve, and pressure cook on HIGH for 4 minutes. Allow a short natural pressure release, then manually release the remaining pressure.

Step #4 Prepare Piccata sauce

• Remove the cooked chicken from the pot and set it aside.
• Finish the sauce: Set the Instant Pot to SAUTE on NORMAL heat. Add chunks of cold butter and stir until fully melted and incorporated. Simmer for about 1 minute.
• Serve: Return the chicken to the pot and coat it with the piccata sauce. Serve immediately, garnished with fresh parsley if desired.

What is Piccata Sauce made of?

Piccata sauce is usually made with butter, lemon juice, and capers. In this Instant Pot version, white wine and chicken stock are also used to create a savory sauce with a bright lemon flavor and a buttery finish.

What to serve with Chicken Piccata?

Chicken Piccata pairs well with simple sides that can soak up the sauce. Try it with:

• Buttered noodles.
• Mashed potatoes.
• Roasted baby potatoes.
• Brown rice.
• Steamed broccoli.
• Steamed carrots.
• Green beans.
• Crusty bread for mopping up the buttery piccata sauce.

Storing Tips

Fridge: Store Chicken Piccata in airtight containers in the refrigerator for up to 4 days.

Freezer: Chicken Piccata can be frozen for up to 2 months. For best texture, freeze the chicken cutlets and sauce separately. Place the cutlets on a baking tray, freeze until firm, then transfer them to freezer-safe bags. Store the sauce in a separate freezer-safe container. This helps prevent the chicken from becoming too soggy.

How to re-heat Instant Pot Chicken Piccata?

From the fridge: Reheat in the microwave with a few splashes of chicken stock or water until warm. Serve immediately.

From the freezer: Add the frozen chicken cutlets and piccata sauce to the Instant Pot insert. Secure the lid, seal the valve, and pressure cook on HIGH for 1 minute. If the sauce seems too thick, add a few splashes of chicken stock or water after reheating.

Stove Top Instructions

If you do not have an Instant Pot, you can make this easy Chicken Piccata on the stove top.

1. Sear the chicken: Place a cast iron or non-stick skillet over high heat. Add butter and oil. Sear the flour-dredged chicken on both sides until lightly browned, then set it aside.
2. Prepare the sauce: Reduce the heat to medium. Add capers and sauté for 30 seconds. Deglaze the skillet with white wine, scraping the bottom with a spatula. Add chicken stock, garlic powder, and lemon zest. Mix well and simmer briefly. Add cold butter and stir until melted. Simmer for 1 to 2 minutes, then turn off the heat and add lemon juice.
3. Serve: Return the chicken to the skillet and coat it with the sauce, or plate the chicken first and spoon the piccata sauce over the top.

More easy Instant Pot Dinners