Instant Pot Chicken Piccata

Chicken piccata is one of my most-loved chicken dinners, with all its savory, lemony flavors and creamy, juicy chicken pieces. In Italian, piccata means “pounded flat,” referring to how the chicken breasts are sliced or pounded to an even thickness before cooking. They’re then lightly coated in flour and sautéed in a buttery lemon piccata sauce with capers, garlic, and Italian herbs. My Instant Pot chicken piccata recipe skips the pounding step and uses olive oil instead of butter. Everything cooks right inside the pressure cooker. The results are just as delicious!

As it turns out, this chicken is so irresistible that even the kids couldn’t help but love it, too. Like my Instant Pot chicken thighs and salsa verde chicken, the chicken comes out of the Instant Pot pull-apart tender and full of flavor.

And if you don’t have a multicooker, I also include the option to make chicken piccata the old-fashioned way, on the stovetop. For another favorite one-skillet recipe, try my garlic Parmesan chicken.

Why This Chicken Piccata Recipe Is a Must-Try

• Extra flavorful and juicy. This might be the most delicious, succulent chicken piccata I’ve ever made. The chicken breast practically falls apart with just a fork. No other cooking method locks in flavor quite like the Instant Pot.
• No pounding. Original piccata recipes call for pounding the chicken flat. Because this recipe uses a pressure cooker, this step isn’t necessary. The chicken cooks perfectly without it!
• Rich and creamy. I love the creamy sauces in recipes like angel chicken pasta. To make the piccata sauce just that much richer for this Instant Pot chicken, I added a touch of sour cream.
• One pot. This easy chicken piccata takes under an hour and very little hands-on prep to come together, with only one pot to clean afterward. You make the whole dish inside the Instant Pot, sauce and all.

Ingredients You’ll Need

The ingredients for chicken piccata are simple, with a focus on quality and flavor. My version makes a few small tweaks to the traditional recipe. Scroll to the recipe card below the post for the complete list with amounts.

• Chicken – You’ll need about six boneless, skinless chicken breasts, trimmed.
• Flour – All-purpose flour for even coating.
• Chicken Broth – I like to use low-sodium broth in most of my recipes, since it gives more control over how much salt goes into the dish. You can use whichever kind of broth you prefer (even a vegetable broth), and taste as you go.
• Lemon Juice – I highly recommend using freshly squeezed lemon juice for this recipe. The flavor is much brighter than the bottled kind.
• Cooking Sherry – Sherry brings a sweet and nutty flavor to the dish. Dry vermouth is the next best substitute, or a dry white wine. If you prefer to cook without alcohol, add extra chicken stock with a little added lemon juice.
• Herbs – Basil and oregano, dried or fresh. I use dried. You’ll need about three times the amount if you’re using fresh. Another option is to substitute the individual dried herbs with Italian seasoning.
• Capers – For little bursts of salty goodness with the lemon. If you’d rather not use capers, substitute chopped olives or leave them out altogether.
• Sour Cream – I love the tang that comes from using sour cream in the sauce. Plain Greek yogurt is a good alternative, or even regular cooking cream if you’d prefer.
• Olive Oil – You could use butter instead for a richer sauce.
• Garlic – Freshly minced is best, but garlic powder works in a pinch. Substitute ¼ teaspoon of garlic powder per clove.

Chicken Breasts or Thighs?

Chicken breasts are the traditional choice for chicken piccata. However, you can make this Instant Pot chicken piccata with chicken breasts, chicken thighs, or even chicken cutlets. You’ll pound the chicken thin so it cooks evenly. The main thing to note is that different chicken cuts may cook at different rates. Chicken thighs are generally juicier and may take longer to cook.

How to Make Chicken Piccata in the Instant Pot

This chicken piccata recipe is easy with just a few steps. Whether I make it in the Instant Pot or in the skillet, it always turns out super tasty! I’ve included instructions for both methods, with full directions in the recipe card. Here’s how to make juicy Instant Pot chicken piccata:

• Coat and brown the chicken. First, coat your chicken breasts lightly in flour, and then brown the chicken using the sauté setting on your Instant Pot. Once browned, you’ll remove the chicken and saute the garlic.

• Combine the ingredients. Next, return the browned chicken to the Instant Pot and add in fresh lemon juice, chicken broth, sherry, basil, oregano, and capers.
• Cook. Cook the chicken on high pressure for about 10 minutes. Once the chicken is cooked, release the pressure, and set the chicken aside. Stir the sour cream into the leftover sauce. Let that thicken for a minute, and then pour it over the chicken to serve.

Stovetop Version

While the Instant Pot isn’t exactly faster than the stovetop, it does produce a very tender chicken breast. That being said, you can make your homemade chicken piccata in a skillet with equally satisfying results, even though it may not be quite as juicy. The steps are very similar to the Instant Pot:

1. Sauté the chicken. Brown the chicken in the skillet, then continue the steps with the garlic.
2. Combine. Add the liquid, and return the chicken to the skillet. 
3. Cook. Top with the capers, turn down the heat, and cover the skillet. Simmer until the chicken is cooked through, then finish the rest of the recipe as directed. Don’t overcook the chicken; for juicy results, it’s done when the internal temperature hits 165ºF on an instant-read thermometer.

Tips for the Best Chicken Piccata

• Flattening the chicken. If you’re cooking the chicken in the Instant Pot, you don’t need to flatten it first. If you’re using the skillet method, pounding the chicken flat before flouring helps it cook more evenly in the pan.
• Use the freshest ingredients possible. Skip the bottled lemon juice for this recipe. Fresh lemon juice has MUCH better flavor, and you can slice the lemon as a beautiful garnish when serving. If you can, use high-quality extra virgin olive oil and fresh garlic as well.
• Avoid overcooking. While it’s harder to overcook chicken in the Instant Pot, it’s not impossible. Depending on the size of chicken breasts you use and your brand of pressure cooker, cooking times may vary. The chicken breast is finished cooking when the juices run clear, and it reaches an internal temperature of 165ºF. Use a meat thermometer if you have one! Dry chicken is not our friend.

What to Serve With Chicken Piccata

I love to make a big plate of pasta with chicken piccata for an easy family dinner. The bright lemon flavors are perfect for summer and pair nicely with my buttery lemon spaghetti or classic fettuccine Alfredo. This Instant Pot recipe makes enough sauce for about eight ounces of pasta, depending on how “saucy” you like your noodles. You can also serve chicken piccata over rice, or as-is with easy sides:

• Fresh garden salad or Greek quinoa salad
• Air fryer green beans
• Roasted or grilled veggies
• Mashed potatoes
• Garlic pull-apart bread

Storage and Reheating

• Refrigerate. Store leftover chicken piccata airtight in the fridge for up to 3-4 days.
• Reheat. The chicken can be reheated with the creamy piccata sauce on the stovetop or in the microwave.
• Freeze. Freeze this chicken in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before reheating and serving.

More Weeknight Instant Pot Recipes

• Instant Pot Chicken and Rice
• Instant Pot Meatballs
• Instant Pot Pork Chops
• Instant Pot Chuck Roast