When dining at an Italian restaurant, many people gravitate toward a classic chicken entrée—often Chicken Parmesan, Marsala, or Piccata. After perfecting an Instant Pot Chicken Marsala, I wanted to create a Piccata version: similar to Chicken Francese but without the egg coating and with capers for that bright, briny finish.
This recipe yields a rich, lemony, buttery sauce with Parmesan that clings to tender chicken cutlets. It’s fast, easy in the Instant Pot, and likely to become a regular weeknight or weekend favorite.
How I Prepared It
Start with boneless, skinless chicken breasts cut into thin cutlets—about 1/4″ thick. If your supermarket offers thicker pieces, ask the butcher to slice them thinner, halve them, or pound them gently with a mallet.
Prepare a seasoned flour mixture for dredging. I mix all-purpose flour with garlic powder, grated Parmesan, black pepper, and kosher salt for extra flavor.
Coat each cutlet in the flour mixture, then set them aside on a plate while you heat the Instant Pot.
Set the Instant Pot to Sauté (on the higher setting). Add extra-virgin olive oil and a portion of butter, allowing them to heat and combine. This fat mix gives the chicken a great flavor and helps brown the exterior quickly.
Brown the chicken in batches—about 1–2 minutes per side—just to develop some color. You’re not cooking it through yet; simply create a light crust and some fond for the sauce.
Transfer the lightly browned pieces to a plate and repeat until all cutlets are done.
Using the remaining oil and butter, add crushed garlic to the pot and sauté briefly—just until fragrant. Then pour in a mixture of freshly squeezed lemon juice and chicken broth, scraping the bottom of the pot to remove any browned bits.
Return the chicken to the Instant Pot, layering the cutlets so they sit comfortably. Secure the lid and cook on High Pressure for 10 minutes, then perform a quick release.
Remove the chicken and place it in a serving dish, leaving the cooking liquid in the pot. Switch the Instant Pot back to Sauté on the higher setting.
To finish the sauce, add half & half (or heavy cream), grated Parmesan, the remaining butter, and a cornstarch slurry to the pot. Whisk continuously so the dairy and starch combine smoothly and the sauce thickens without clumping.
Once the sauce bubbles and reaches a silky, slightly thickened consistency, pour it over the chicken in the serving dish. Scatter capers over the top for briny contrast and finish with a sprinkle of parsley and optional thin lemon slices for garnish.
The dish is ready to serve—fantastic over angel hair pasta, rice, or a bed of vegetables. The extra sauce is perfect tossed with pasta for a second helping.
This Instant Pot Chicken Piccata delivers bright lemon, creamy Parmesan, and a buttery finish with minimal effort. Double or triple the recipe for larger gatherings—add about 2 minutes of pressure time per additional batch—and enjoy the impressed faces at your table.
Instant Pot Chicken Piccata
This lemony, buttery, cheesy sauce draped over tender chicken cutlets and topped with capers is an Italian lover’s delight. Serve it over angel hair or rice.
5 minutes
16 minutes
21 minutes
Ingredients
- 1.5 – 2 pounds boneless/skinless chicken breasts, sliced about 1/4″ thick
- 1/2 cup all-purpose flour mixed with garlic powder, grated Parmesan, black pepper and kosher salt, for dredging
- 1/4 cup extra virgin olive oil
- 3 tbsp butter, divided
- 1 tbsp crushed garlic
- Juice of 2 fresh lemons
- 1 1/4 cups chicken broth
- 1/2 cup half & half or heavy cream
- 1/3 cup grated Parmesan cheese
- 1 1/2 tbsp cornstarch + 1 1/2 tbsp water (slurry)
- Dried parsley flakes
- Capers
Instructions
- Coat chicken in the seasoned flour and set aside.
- Set Instant Pot to Sauté on the higher setting and wait until it reads “Hot.” Add olive oil and 1 tbsp butter and let heat for about a minute.
- Brown chicken in batches for 1–2 minutes per side. Remove and set aside.
- Add garlic and sauté about 30 seconds until fragrant. Pour in chicken broth and lemon juice, scraping the bottom to deglaze.
- Return chicken to the pot, layering pieces as needed.
- Secure the lid and Pressure Cook on High for 10 minutes. Quick release when finished.
- Remove the chicken to a serving dish and leave the cooking liquid in the pot. Switch to Sauté (“More”).
- Add half & half, 2 tbsp butter, Parmesan, and the cornstarch slurry. Whisk thoroughly and cook 2–3 minutes until the sauce bubbles and thickens, then turn off the pot.
- Pour the sauce over the chicken, add capers and a sprinkle of parsley, and garnish with thin lemon slices if desired. Serve over pasta, rice, or vegetables.
- Enjoy!
Jeffrey’s Tips
This recipe makes extra sauce, which is excellent tossed with pasta—Cavatelli works especially well. For larger groups, multiply the recipe and add about 2 minutes of pressure time per additional batch. If you enjoy mushrooms and Marsala, consider trying a Chicken Marsala variation as well.