Chicken Piccata and Rice

5 from 1 vote

Apr 19, 2017, Updated May 08, 2025

This post may contain affiliate links. Please read our disclosure policy.

In this Chicken Piccata and Rice recipe, everything cooks together in one pan! Juicy chicken, fluffy rice, and that bold, tangy sauce made with white wine, lemon, and briny capers all cook together to make this simple but fancy meal. Serve it for date night with a glass of wine, or keep it weeknight-friendly with steamed broccoli on the side.

A pan of Chicken Piccata and Rice next to a whole lemon and a spring of fresh parsley

5 Star Review

“Thanks! Just made it tonight!! Absolutely delicious! We all loved it! Good job.” – Canan

Easy Chicken Piccata Recipe

I’m no stranger to one-pan chicken dinners. I make some version of chicken and rice at least three times a month. This rich and tangy chicken piccata is one of my go-to favorites. It’s quick, made in one pot, and totally delicious. You’ve got tender chicken breast simmered in a lemony, white wine sauce with briny capers, and the rice soaks up all that goodness right alongside it.

Chicken Piccata is a classic for a reason. It’s simple, full of flavor, and made with ingredients you probably already have. In this version, cooking the rice with the chicken means fewer dishes and more flavor in every bite.

What Kind of Sauce is Used in Chicken Piccata?

The traditional Italian piccata sauce is made with lemon and butter, much like its French sibling Francaise sauce, but with the added tang of capers. The butter gives it a creamy richness, while the lemon and capers give it the punch of subtle yet complex flavor it’s famous for. In this recipe, we substitute oil and milk for the butter to make it lighter. These ingredients help the kick of citrus from the lemon and the slightly salty tang of the capers spread evenly over every bite.

Chicken Piccata and Rice set on a wooden table next to a dish towel

Ingredients For This Chicken Piccata And Rice

Olive Oil: Used to sear the chicken and sauté the aromatics. You can swap in avocado oil or butter if preferred.
Boneless, Skinless Chicken Breasts: Chicken thighs will work too for a juicier result.
Salt & Black Pepper: Simple seasoning that brings everything together.
Yellow Onion: You can use white or sweet onion if needed.
Garlic: Fresh is best, but garlic powder can work in a pinch.
Arborio Rice: This short-grain rice gives the dish a creamy texture without needing cream. You could try another short-grain rice, but arborio works best here.
White Wine: Adds brightness and depth. Use your favorite dry white wine, or sub with more broth if you’re avoiding alcohol.
Chicken Broth: Keeps the rice flavorful and moist. Low-sodium is ideal so you can control the salt.
Lemon Slices: If you want something milder, Meyer lemons are a great option.
Capers: These little guys are key to the piccata sauce because they add a salty, briny kick that works perfectly with the lemon.
Fresh Parsley: For garnish. You can use fresh basil or dill, too.

How to Make Chicken Piccata and Rice

This meal is so classic and elegant that its simplicity might surprise you. Follow these steps to get restaurant-quality results.

Lightly browned chicken breasts in the pan after being grilled in olive oil

The rice, lemon juice and capers being cooked together with the garlic and onions before the chicken breast is added back in

Prep Your Ingredients: Heat 1 tablespoon of olive oil over medium-high heat in a large nonstick skillet or wok. Season the chicken breasts with salt and pepper to taste.
Brown the Chicken: Place the chicken in the skillet and cook it for 3 minutes, or until browned. Then, flip the chicken and do the same on the other side. Remove the chicken from the pan and set it aside.
Cook the Garlic, Onions and Rice: Return the pan to medium heat and add the leftover olive oil. Toss in the onions and garlic and cook them for 2 minutes, or until the onions are tender. Stir in the rice and cook it for 1 minute before pouring in the wine and bringing the pan to a boil.
Add the Chicken, Lemons and Capers: Throw the chicken back into the pan, add the broth, lemon slices, and capers, and bring it all to a boil.
Simmer: Lower the heat on the stove until the sauce comes down to a simmer. Cover the pan with a lid and let it all come together for around 20 minutes, or until the liquid has mostly absorbed. Once that happens, take the pan off the heat.
Garnish and Serve: Plate each portion of chicken piccata, add the chopped parsley and serve.

Chicken Piccata and Rice in the pan with parsley and lemon slices

Katerina’s Recipe Tips

This slight twist on a classic Italian meal is sophisticated enough to impress guests and simple enough for the pickiest eaters. Here are a few quick tips to make it just right for you.

Lemon Variety Matters: Different varieties of lemon have different sugar and acid levels, so pick a lemon that suits your taste. If you don’t like the strong taste of lemon, use Meyer lemons, which tend to be sweeter and milder. If you want some extra acidity, try the Eureka or Lisbon varieties.
Go for Arborio: Use arborio rice for a more authentic Italian vibe. This variety of rice is creamy, firm and chewy, which makes it the perfect grain to absorb the tangy flavor of the piccata sauce.
Swap Out the Wine: The white wine adds flavor and helps bring the sauce together, but traditional piccata sauce doesn’t use it. If you only have reds on hand or would just rather go without, you can swap the wine out 1:1 with chicken broth.

Serving Suggestions

This chicken piccata and rice is the main course and a side dish all in one, but I like to serve it with a soup, like my slow cooker vegetable soup, as a starter, and make some tender grilled asparagus to serve on the side. A sip of Campari spritz beforehand should be a must.

One serving of Chicken Piccata and Rice on a plate garnished with lemon slices and parsley and a fork on the table beside it

Storage and Reheating

You can keep chicken piccata and rice in the fridge for 2-3 days in an airtight container. The leftovers are sometimes even more flavorful, since the chicken really gets time to soak in the lemon caper sauce. Reheat it in the microwave for 30 seconds at a time until it’s warmed through.

Does This Freeze Well?

Unfortunately, this dish isn’t really one you want to freeze. The lemon and caper sauce may curdle, and you’ll end up with a soggy and unappetizing mess. If there’s chicken left over, you can freeze that by itself and make everything fresh another time.

A close-up of a single slice of cooked chicken breast with rice and lemon caper sauce

Pin this now to find it later

Pin It

More One-Pan Dinner Ideas