Recipe Overview
Why you’ll love it: This chicken piccata has all the flavor of the original, but it cooks in less than 30 minutes using your Instant Pot pressure cooker.
How long it takes: 25 minutes cooking, plus 10 minutes prep and 10 minutes to come to pressure
Equipment you’ll need: Instant Pot
Servings: 4
Restaurant-Style Chicken Piccata
When I first bought my Instant Pot, I used it almost exclusively for making boiled eggs and cooking shredded chicken for meal prep. Eventually, I branched out to dishes like Instant Pot mac and cheese and spaghetti squash, but you know what? Cooking chicken is still one of my favorite uses for it! And this Instant Pot chicken piccata is one of my go-to recipes.
What makes it special:
Pantry-friendly: Most ingredients are likely already in your kitchen.
Tender, juicy chicken. The boneless skinless chicken breasts in this recipe are perfectly tender thanks to the pressure cooker, which helps lock in moisture. Every bite is juicy and succulent!
Big, bold flavor. Chicken piccata is nothing if not flavorful, and this Instant Pot version is no exception. The chicken gets a nice sear, and bright lemon juice, Italian herbs, and briny capers really make it shine.
One-pot convenience: Brown and cook everything in the Instant Pot – minimal dishes.
How to Make Instant Pot Chicken Piccata
Prepare the chicken. Using a very sharp knife, slice the breasts in half horizontally to make them into thin cutlets. Dredge the cutlets in the seasoned flour, making sure they’re well-coated.
Brown the chicken. Using your Instant Pot’s sauté function, heat the oil, then cook the chicken cutlets two at a time in a single layer. To get that nice golden brown crust, let the chicken pieces cook for a full 3 minutes on each side without disturbing them. They should release fairly easily from the pan. Transfer the cooked cutlets to a plate and repeat with the remaining chicken.
Make the sauce. Add the garlic to the Instant Pot and cook until it’s fragrant (but not browned), stirring constantly. It will take less than a minute. Pour in the broth and lemon juice, then add the dried herbs. Scrape up any browned bits from the bottom of the pot. This will keep you from getting a burn notice and the browned bits add lots of extra flavor to the sauce.
Pressure cook. Nestle the chicken cutlets into the sauce and sprinkle the capers over the top. Cover, seal, and pressure cook for 4 minutes (remember that it will take about 10 minutes to come to full pressure!). Then, quick release the pressure, remove the lid, and make sure the temperature of the chicken is at least 165ºF.
Thicken the sauce. Remove the chicken from the Instant Pot and select the Sauté setting. In a small bowl, whisk the cornstarch into the broth, then stir the slurry into the sauce in the Instant Pot. Continue to stir until the sauce is thickened. If you’d like, stir in a pat of butter until it’s melted, then serve.
Easy Recipe Variations
- Buy cutlets instead of cutting them yourself. This will streamline your process a bit! Buy four cutlets or thin-cut pieces of chicken.
- Swap in shallot for the garlic. Shallot has a milder allium flavor than garlic, along with a subtle sweetness. Cook it in the oil until it softens.
- Add parsley. If you’d like, you can garnish your Instant Pot chicken piccata with coarsely chopped flat-leaf parsley.
What to Serve With Chicken Piccata
- Pasta, rice, potatoes, or polenta. You’ll want to enjoy every last drop of that delicious sauce! I love using angel hair pasta but spaghetti or fettuccini are perfect, too. Often chicken piccata is served with rice. Try Instant Pot brown rice or basmati rice. Polenta is another great choice, as are creamy mashed potatoes.
- Vegetables. We always serve vegetables with Instant Pot chicken piccata. Sautéed asparagus and green beans (try these Parmesan roasted green beans!) are my favorites. A crisp green salad goes well, too. Try my classic house salad recipe which is dressed with a tangy balsamic vinaigrette.
- Dessert. I like to serve a lemon-flavored dessert as a grand finale to this lemony chicken dinner. One of my favorites is a lemon lime tart (you’ll love the shortbread crust!). Lemon sugar cookies are always a hit, and this lemon bread is popular too! Everyone loves no-bake lemon berry cheesecakes (and you’ll love them because they’re easy to make!)
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Ingredients
- 2 large boneless skinless chicken breasts (1 ½ to 2 pounds total)
- 3 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 1 tablespoon olive oil (another type of cooking oil can be used)
- 1 clove garlic, minced
- ¾ cup reduced-sodium chicken broth (see note)
- ¼ cup fresh lemon juice (from 1 lemon)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ cup capers, drained
- 1 tablespoon cornstarch
- 1 tablespoon chicken broth or water
- 1 tablespoon butter, optional
Instructions
- Slice each chicken breast in half as though you were going to butterfly it (opening it like a book), but cut all the way through to make two thin flat pieces (4 total).2 large boneless skinless chicken breasts
- Mix the flour, salt, and pepper on a plate. Dredge both sides of each piece of chicken in the flour mixture until well-coated. Reserve plate.3 tablespoons all-purpose flour, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Heat Instant Pot to Sauté. When it’s hot, add oil. Add two pieces of chicken to the pan, brown for 3 minutes without disturbing, flip it over, and brown the other side for 3 minutes more. Chicken won’t be completely cooked through. Transfer to reserved plate, and brown the remaining 2 pieces of chicken, adding more oil if needed. When chicken is browned, remove it from the Instant Pot and set aside.1 tablespoon olive oil
- After you've browned the chicken, add minced garlic to the Instant Pot, and cook, stirring constantly for about 1 minute or until fragrant.1 clove garlic, minced
- Add broth, lemon juice, oregano, and basil to the Instant Pot, and scrape any brown bits off the bottom. Return chicken to Instant Pot, and sprinkle the capers on top.¾ cup reduced-sodium chicken broth, ¼ cup fresh lemon juice, 1 teaspoon dried oregano, 1 teaspoon dried basil, ¼ cup capers, drained
- Put cover on, making sure valve is sealed. Set Instant Pot to Pressure Cook (or Manual, High Pressure depending on your model) for 4 minutes.
- When timer goes off, quick release the pressure. Carefully remove lid. Using an instant read thermometer, check the internal temperature of the chicken (it should be at least 165°F).
- Remove chicken from the pan. Turn Instant Pot to Sauté. In a small bowl, stir together 1 tablespoon cornstarch and 1 tablespoon additional broth or water. Slowly stir the cornstarch mixture into the sauce in the pan, cooking and stirring constantly until sauce is thickened, 1 to 2 minutes. For a richer flavor, stir in butter, if desired.1 tablespoon cornstarch, 1 tablespoon chicken broth or water, 1 tablespoon butter, optional
- Serve chicken on pasta, if desired, spooning sauce over the chicken and pasta.
Notes
- Chicken: Instead of butterflying your chicken, you could buy four chicken cutlets (sometimes labeled thin cut). I usually cut my own because it’s less expensive and not difficult to do.
- Chicken broth: I use reduced-sodium broth. Homemade broth is excellent too if you happen to have it on hand! If you don’t use reduced-sodium, you may want to decrease the salt in the recipe.
- Storage: Store the chicken piccata with the sauce in an airtight container in the refrigerator for 3 to 4 days.
- Freeze: If you need to freeze this recipe, store the chicken cutlets with the sauce in an airtight container or freezer bag. Leftovers will keep for up to 3 months; thaw in the refrigerator before reheating.
- Reheat: Warm up the leftovers in a skillet set over medium heat or heat them in the microwave. Try not to overheat the chicken.
- Recipe Changes: This recipe was retested and revised 7/2025. The original recipe didn’t have cornstarch to thicken the sauce, but the sauce is very thin without it. The original recipe also included more capers. The amount of capers you add is really up to you. I think you’ll love this new and improved recipe!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Thank you for this recipe. It was delicious! I added some lemon zest, artichokes, and cornstarch slurry.
You’re so welcome! Funny you say that – we just retested this recipe, and although we haven’t updated it yet, we plan to add a cornstarch slurry to thicken the sauce!
I made this last night and it was delicious! I zested one lemon to add a little more lemon flavor.
So glad you liked it! Thank you for leaving a review!
I feel like the lemon juice cooked off in the pressure cooker so I’m trying it for the second time and I’m going to put the lemon juice on at the end. It is a super yummy and simple recipe. I love it. Thank you for sharing.
Thanks for the review!
Very good and super easy! Thank you. I doubled the ingredients and it was wonderful.
So glad you liked it! Thank you for leaving a review!
It was delicious! I used chicken thighs.
I’ll make it again !
So glad you liked it! Thanks for leaving a review!
Had 4 chicken breasts, 2 zucchini, and a loaf of garlic bread. Needed a quick, easy, relatively healthy meal. Found this recipe and had everything else I needed to make it. Toss the garlic bread in the oven and sautéed the zucchini on the stove top, and viola. Supper. It was a hit here. Thanks!
I’m so glad to hear it! Thank you for taking the time to leave a review!
This was delicious. The recipe was easy to understand and to be honest I have never used the sauté function on my instapot until now.
So glad you liked it! Thanks for leaving a review!
I increased the broth by 1/2 cup and added a 14 oz. jar of artichokes at the same time as the capers. Pulled the chicken out once cooked, set the IP to sauté and then added a corn starch slurry to thicken the liquid and make a sauce. Shredded the chicken and added it back to the sauce, serving the whole shebang over white rice. It was heavenly. Thank you for the inspiration!
Artichokes are a great addition! Glad you liked the recipe!
My husband and I loved it.
So happy to hear it! Thanks for taking the time to leave a comment!
I made this recipe last night. The chicken was extremely rubbery. Ten minutes of pressure cooking is too long. I would suggest limiting it to only two minutes of cook time.
It definitely depends on the size of your chicken breasts. Did you have thinner cuts?