cooper’s hawk chicken piccata recipe

Written ByEmma Smyth Updated on
cooper's hawk chicken piccata recipe
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The Best cooper’s hawk chicken piccata recipe

I first tried Cooper’s Hawk Chicken Piccata after a friend raved about how easy and flavorful it was, and I’m so glad I listened. This recipe has become a staple in our house because it checks all the boxes—quick to make, packed with bright lemony flavor, and light enough to feel like a treat without being heavy. My kids love it because it’s not too spicy or complicated, just tender chicken with that tangy, buttery sauce that makes everything taste special. It’s one of those dishes that feels fancy enough for a weekend dinner with friends but simple enough for a busy weeknight when you need something on the table fast. What I appreciate most about this recipe is how balanced it is. The chicken is lean protein, and the sauce gets its richness from a little butter and white wine, but it’s not drowning in oil or cream. The capers add a nice briny kick without overpowering, and the lemon keeps it fresh. Plus, it pairs perfectly with roasted veggies or a simple salad, so you can round out the meal without much extra effort. My husband always asks for seconds, and I don’t blame him—it’s one of those dishes that just hits the spot every time.
Cooper's Hawk Chicken Piccata

Cooper’s Hawk Chicken Piccata

4.8 from 685 votes

A classic Italian-inspired dish featuring tender chicken breasts in a bright lemon-caper butter sauce. This restaurant-style recipe delivers a perfect balance of tangy and savory flavors with minimal effort.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ cup all-purpose flour
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
For the Piccata Sauce
  • ½ cup dry white wine (such as Pinot Grigio)
  • ½ cup low-sodium chicken broth
  • ¼ cup fresh lemon juice (about 2 lemons)
  • 2 tbsp capers, drained
  • 3 tbsp unsalted butter, cold and cubed
  • 2 tbsp fresh parsley, chopped
  • 1 tsp lemon zest
For Serving (Optional)
  • 8 oz angel hair pasta or roasted potatoes
  • Lemon wedges
  • Fresh parsley for garnish

👨‍🍳Directions

  1. 1 Prepare the chicken: Pat the chicken breasts dry with paper towels and season both sides with salt and pepper. Dredge each breast in flour, shaking off any excess.
  2. 2 Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Transfer the chicken to a plate and cover to keep warm.
  3. 3 Make the sauce: In the same skillet, reduce heat to medium and add the white wine. Scrape up any browned bits from the bottom of the pan and let the wine simmer for 2 minutes. Add the chicken broth, lemon juice, and capers. Simmer for 3-4 minutes until slightly reduced.
  4. 4 Finish the sauce: Remove the skillet from heat and whisk in the cold cubed butter, one piece at a time, until the sauce is smooth and glossy. Stir in the parsley and lemon zest.
  5. 5 Serve: Return the chicken to the skillet and spoon the sauce over the top. Garnish with additional parsley and lemon wedges. Serve immediately with pasta or potatoes if desired.

🔧Equipment

  • Large skillet (12-inch)
  • Tongs
  • Measuring cups and spoons
  • Whisk
  • Cutting board
  • Chef’s knife
  • Plate for dredging
  • Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 125mg🧂Sodium: 750mg🌾Total Carbs: 8g🥦Dietary Fiber: 0.5g🍬Sugars: 1g🥩Protein: 36g

📝Notes

Tips: For extra flavor, add 1 minced garlic clove to the sauce while simmering. If you prefer a thicker sauce, mix 1 tsp cornstarch with 1 tbsp water and stir into the sauce. To make this dish gluten-free, substitute the flour with a gluten-free all-purpose blend.

Watch Video Of How Cooper’s Hawk Chicken Piccata Works

This Cooper’s Hawk Chicken Piccata recipe is one of those foolproof dishes that always delivers—simple enough for a weeknight but elegant enough for company. The bright lemon and caper sauce pairs perfectly with the tender chicken, making it a crowd-pleaser whether you’re feeding your family or hosting a dinner party. I keep it in my regular rotation because it’s quick, flavorful, and never fails to impress.

❓ Frequently Asked Questions About Cooper’s Hawk Chicken Piccata

1. What is Cooper’s Hawk Chicken Piccata, and how does it differ from traditional chicken piccata?

Cooper’s Hawk Chicken Piccata is a signature dish from the Cooper’s Hawk Winery & Restaurants, featuring tender chicken breasts lightly breaded and pan-seared, then topped with a tangy lemon-caper butter sauce. Unlike traditional chicken piccata, which often uses flour-dredged chicken and a simpler sauce, Cooper’s Hawk version includes a light breading (sometimes with panko) for extra crunch and a richer, more complex sauce with white wine, shallots, and fresh herbs. The dish is also typically served with a side of pasta or seasonal vegetables.

2. Can I make this recipe without wine? What’s a good substitute?

Yes! If you prefer not to use wine, you can substitute it with an equal amount of chicken broth mixed with a splash of white wine vinegar or lemon juice (about 1–2 teaspoons per ¼ cup of broth) to mimic the acidity. For a non-alcoholic alternative, try using additional chicken broth with a pinch of sugar to balance the flavors. Just be sure to reduce the liquid slightly longer to concentrate the flavors.

3. What’s the best way to keep the chicken crispy when making this dish?

To maintain crispiness, avoid overcrowding the pan when searing the chicken—cook in batches if needed. Use medium-high heat and a light coating of oil (or clarified butter) to ensure a golden-brown crust. After searing, transfer the chicken to a wire rack set over a baking sheet in a warm oven (around 200°F) while you prepare the sauce. This prevents the breading from getting soggy. Also, pat the chicken dry before breading to remove excess moisture.

4. Can I use chicken thighs instead of breasts for this recipe?

Absolutely! Chicken thighs work well in this dish and can add even more flavor due to their higher fat content. Keep in mind that thighs may take slightly longer to cook (about 6–8 minutes per side) and should reach an internal temperature of 175°F. The breading might not stay as crispy, but the sauce will still pair beautifully with the tender, juicy meat. For extra crispiness, consider removing the skin before breading.

5. How do I store and reheat leftovers without drying out the chicken?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium-low heat with a splash of chicken broth or water to help steam the chicken gently. Cover the pan for a few minutes to retain moisture, then uncover to crisp up the breading slightly. Avoid the microwave, as it can make the chicken rubbery. The sauce may thicken when cold, so you can thin it with a little broth or lemon juice when reheating.

Hi, I’m Emma, the creator of Tasty Chicken Recipes, where I share my favorite chicken dishes and simple recipes anyone can make at home. I love experimenting with flavors and helping fellow food lovers cook delicious chicken meals with ease. 🍗✨

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