Name: Chicken Piccata German Style
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 2 large chicken breasts (sliced in half and pounded thin); 1/2 cup all-purpose flour; 1/2 tsp salt; 1/2 tsp black pepper; 3 tbsp butter, divided; 2 tbsp olive oil; 3 garlic cloves, minced; 1/2 cup dry white wine (or chicken broth); 1/3 cup fresh lemon juice; 1/4 cup capers, drained; 1/2 cup chicken broth; 2 tbsp fresh parsley, chopped; Spaetzle, buttered potatoes, or German egg noodles (for serving)

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This Chicken Piccata German Style is a comforting take on the Italian classic, swapping out the usual pasta for hearty German sides like buttery spaetzle or boiled potatoes. The crispy chicken cutlets are coated in a bright lemon-butter caper sauce that balances richness with zesty freshness. It’s elegant enough for guests but simple enough for a weeknight dinner.

Chicken Piccata German Style

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 large chicken breasts (sliced in half and pounded thin)

½ cup all-purpose flour

½ teaspoon salt

½ teaspoon black pepper

3 tablespoon butter, divided

2 tablespoon olive oil

3 garlic cloves, minced

½ cup dry white wine (or chicken broth)

⅓ cup fresh lemon juice

¼ cup capers, drained

½ cup chicken broth

2 tablespoon fresh parsley, chopped

Spaetzle, buttered potatoes, or German egg noodles (for serving)

Directions

I start by mixing the flour, salt, and pepper in a shallow dish, then dredge the chicken lightly and shake off any excess.

In a skillet over medium-high heat, I heat 2 tablespoons of butter and olive oil, then cook the chicken for about 3–4 minutes per side until golden and cooked through. I remove the chicken and keep it warm.

I add the minced garlic to the same pan and sauté for a minute until fragrant.

Then, I deglaze the pan with the white wine (or chicken broth), scraping up all those flavorful browned bits.

I stir in the lemon juice, capers, and chicken broth and let the sauce simmer for 3–4 minutes to thicken slightly.

I return the chicken to the pan, spoon some sauce over it, and finish it with the last tablespoon of butter for extra richness.

Finally, I garnish with fresh parsley and serve it hot with spaetzle or buttery potatoes.

Servings and timing

This recipe makes 4 servings.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: ~410 kcal per serving

Variations

Make it gluten-free: I use a gluten-free all-purpose flour blend to dredge the chicken.

Swap the wine: I’ve made this with just chicken broth instead of wine, and it’s still delicious.

Add mushrooms: Sometimes I sauté sliced mushrooms along with the garlic for an earthier version.

Try other herbs: Dill or thyme gives the sauce a different but equally flavorful twist.

Use thighs: Boneless chicken thighs work great if I want something juicier and more tender.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat, I do it gently in a covered skillet over low heat, adding a splash of broth or water to loosen the sauce. I don’t recommend freezing because the lemon sauce can break and change texture.

FAQs

How thin should I pound the chicken?

I like to pound the chicken to about ½-inch thickness. This helps it cook evenly and quickly while staying juicy inside and crispy outside.

Can I make this dish ahead of time?

I can prep the chicken and even make the sauce a day ahead. I just keep them separate and reheat everything gently before serving to keep the texture fresh.

What’s the best side dish for this?

Spaetzle is my go-to for authenticity, but buttery boiled potatoes or German egg noodles also pair beautifully with the sauce.

Can I make it without capers?

Yes, I’ve skipped the capers when I didn’t have them on hand. It still tastes great, but the briny flavor they add is part of what makes this dish pop.

Is this dish kid-friendly?

If my kids don’t mind lemony flavors, then yes! I sometimes reduce the lemon juice just a bit and skip the capers for a milder version they’ll enjoy.

Conclusion

This Chicken Piccata German Style brings together the best of two culinary worlds—zesty Italian brightness and hearty German comfort. Whether I’m serving it up for a casual family dinner or a cozy dinner party, it always hits the spot. I love how quick it is to make and how adaptable it can be depending on what I have in the kitchen.

Recipe:

Chicken Piccata German Style

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Low Lactose

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Description

This Chicken Piccata German Style combines the bright, lemony flavors of Italian piccata with hearty German sides like buttery spaetzle or boiled potatoes. Crispy chicken cutlets are coated in a silky lemon-butter caper sauce, creating a dish that’s both elegant and comforting.

Instructions

Mix flour, salt, and pepper in a shallow dish. Dredge chicken pieces lightly and shake off excess.
Heat 2 tablespoon butter and olive oil in a skillet over medium-high heat. Cook chicken for 3–4 minutes per side until golden and cooked through. Remove and keep warm.
Add minced garlic to the same skillet and sauté for 1 minute until fragrant.
Deglaze the pan with white wine (or chicken broth), scraping up browned bits.
Stir in lemon juice, capers, and chicken broth. Simmer for 3–4 minutes to slightly thicken the sauce.
Return chicken to the skillet and spoon sauce over it. Add remaining 1 tablespoon butter to finish the sauce.
Garnish with chopped parsley and serve hot with spaetzle or buttery potatoes.