Name: German-Style Chicken Piccata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: German
Ingredients: 2 large chicken breasts, halved 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 cloves garlic, 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; Cooked spaetzle, buttered potatoes, or egg noodles (for serving)

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Tender chicken cutlets pan-fried until golden, then finished in a tangy lemon-butter sauce with capers—this German-Style Chicken Piccata is hearty and comforting when I pair it with spaetzle, buttered potatoes, or egg noodles.

Ingredients

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

2 large chicken breasts, halved and pounded thin

½ cup all-purpose flour

½ teaspoon salt

½ teaspoon black pepper

3 tablespoon butter, divided

2 tablespoon olive oil

3 cloves garlic, 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

Cooked spaetzle, buttered potatoes, or egg noodles (for serving)

Directions

I combine the flour, salt, and pepper in a shallow dish, then dredge the chicken lightly, shaking off excess.

I heat 2 tablespoon butter with olive oil in a skillet over medium-high heat, cooking the chicken for 3–4 minutes per side until golden and cooked through. I remove it and keep it warm.

In the same skillet, I sauté garlic for about 1 minute, then deglaze with wine (or broth), scraping up browned bits.

I stir in lemon juice, capers, and remaining broth, letting it simmer for 3–4 minutes until slightly thickened.

I return the chicken to the pan, spoon the sauce over, and finish with the last tablespoon of butter.

Finally, I garnish with parsley and serve the chicken over spaetzle or potatoes.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: about 410 kcal per serving

Variations

I sometimes swap chicken breasts for chicken thighs for extra juiciness.

When I want a creamier sauce, I stir in a splash of heavy cream at the end.

If I don’t have spaetzle, I like to use buttered noodles or mashed potatoes.

For a brighter flavor, I add lemon zest along with the juice.

I can also make this with pork cutlets instead of chicken for a heartier German feel.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I gently warm the chicken and sauce in a skillet over low heat so the chicken doesn’t dry out. If the sauce thickens too much, I add a splash of chicken broth to loosen it. Freezing isn’t ideal since the sauce may separate, but refrigeration works perfectly for short-term storage.

FAQs

Can I make this chicken piccata without wine?

Yes, I often use chicken broth instead of wine, and the sauce still tastes delicious and bright.

What can I serve with this besides spaetzle or potatoes?

I like pairing it with rice, roasted vegetables, or even a fresh green salad for balance.

Can I make this dish ahead of time?

Yes, I cook the chicken and sauce, then store them separately. When ready, I reheat gently and combine before serving.

How do I keep the chicken cutlets tender?

I make sure not to overcook them—just 3–4 minutes per side is enough since they’re thin. Pounding them evenly helps, too.

Is this recipe gluten-free?

Not as written, but I replace the flour with a gluten-free blend or cornstarch when I want to make it gluten-free.

Conclusion

I love how this German-style chicken piccata combines the freshness of lemon and capers with the heartiness of spaetzle or potatoes. It’s quick enough for a weeknight but elegant enough to serve for guests. Every bite feels like comfort food with a bright, zesty twist.

Recipe:

German-Style Chicken Piccata

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

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Description

This German-style Chicken Piccata is a comforting twist on the Italian classic, featuring tender pan-fried chicken cutlets in a tangy lemon-butter sauce with capers. Served over spaetzle, buttered potatoes, or egg noodles, it’s hearty and full of rustic flavor.

Instructions

In a shallow dish, combine flour, salt, and pepper. Dredge the chicken cutlets lightly, shaking off any excess.
Heat 2 tablespoons of butter with olive oil in a large skillet over medium-high heat. Cook chicken for 3–4 minutes per side until golden and cooked through. Remove and keep warm.
In the same skillet, sauté minced garlic for about 1 minute.
Deglaze the skillet with white wine or chicken broth, scraping up any browned bits.
Stir in lemon juice, capers, and remaining chicken broth. Let simmer for 3–4 minutes until slightly thickened.
Return the chicken to the pan, spoon the sauce over, and finish with the remaining tablespoon of butter.
Garnish with chopped parsley and serve over spaetzle, buttered potatoes, or egg noodles.