Substitute for White Wine in Chicken Piccata That Works

For chicken piccata, replace white wine with low-sodium chicken broth and lemon juice: the broth supplies savory liquid, while lemon restores the wine’s brightness. This Italian-American-style dish features tender chicken cutlets in a buttery, caper-studded sauce and is usually served over pasta, rice, or another sauce-catching side.

Ingredients

2 boneless, skinless chicken breasts, about 1½ lb (680 g) total
½ cup all-purpose flour (60 g), for dredging
¾ tsp fine salt (4.5 g), divided
¼ tsp ground black pepper (0.5 g)
2 tbsp olive oil (30 ml)
4 tbsp unsalted butter (57 g), divided
¾ cup low-sodium chicken broth (180 ml)
2 tbsp fresh lemon juice (30 ml), plus lemon wedges for serving
2 tbsp drained capers (18 g)
2 tbsp chopped fresh parsley (about 8 g)

Instructions

Prepare the chicken and sauce ingredients. Slice each chicken breast horizontally into two thinner cutlets, giving you four pieces. Place them between sheets of parchment or plastic wrap and gently pound to an even thickness of about ½ inch (1.3 cm). Pat the chicken dry. Measure the flour into a shallow plate and mix in ½ teaspoon of the salt and the pepper. Juice the lemon, drain the capers, and chop the parsley. Keeping everything ready makes the quick pan sauce easier to manage.
Dredge the cutlets. Press each piece of chicken into the seasoned flour, coating both sides lightly. Shake off the extra flour; a thin coating is enough to help the chicken brown and give the sauce a little body. Set the coated cutlets on a plate without stacking them. If the flour becomes wet or clumpy, discard it rather than using it later as a thickener.
Brown the chicken. Heat the olive oil and 1 tablespoon (14 g) of the butter in a large skillet over medium-high heat. When the butter is melted and foamy, add two cutlets without crowding the pan. Cook for about 3–4 minutes per side, adjusting the heat if the flour darkens too quickly. Transfer the first batch to a clean plate and cook the remaining cutlets in the same way. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C); check the thickest part of each cutlet with a food thermometer, and cook longer if needed.
Make the wine-free piccata sauce. Reduce the heat to medium. Pour in the chicken broth and lemon juice, then scrape the browned bits from the bottom of the skillet with a wooden spoon. Stir in the capers and the remaining ¼ teaspoon salt. Let the liquid bubble gently for 3–4 minutes, until it smells savory and slightly lemony and has reduced a little. It will not become thick like gravy; the remaining butter and flour on the cutlets help it coat the chicken.
Finish and serve. Turn the heat to low and whisk in the remaining 3 tablespoons (43 g) butter, one piece at a time, until the sauce looks glossy. Return the chicken and any juices on the plate to the skillet. Turn the cutlets once to coat and warm them in the sauce for 1–2 minutes; avoid a hard boil, which can make the butter separate. Sprinkle with parsley and serve promptly with lemon wedges.

Tips

Keep the broth low in sodium. Capers are salty, and reducing broth concentrates its flavor. Low-sodium broth gives you more control; taste the sauce before adding extra salt. If you only have regular broth, start without the added salt in the sauce and season at the end.
Use lemon to balance, not overwhelm. The suggested 2 tablespoons (30 ml) gives a clear citrus note without making the sauce harsh. Lemons vary in acidity, so taste after the sauce reduces. Add a small squeeze more if it tastes flat, or a splash of broth and a little butter if it is too sharp.
Do not crowd the skillet. Cutlets need room to brown. If they touch or overlap, they are more likely to steam and turn pale. Cook in batches and add a small drizzle of oil if the pan looks dry before the second batch.
Rinse capers only if needed. Most drained capers can go straight into the sauce. If yours taste especially briny, briefly rinse and drain them, then taste before salting. Pat the chicken dry before dredging too; surface moisture can make the coating patchy.

Serving Suggestions

Serve the cutlets with their sauce spooned over the top, making sure each plate gets some capers and parsley. Angel hair, spaghetti, or linguine catches the lemon-butter sauce well; reserve a little pasta cooking water and toss it with the noodles if you want the sauce to cling more evenly. Rice, orzo, mashed potatoes, and crusty bread are also practical choices when you want something mild to soak up the pan juices.

For a lighter-feeling plate, pair the chicken with steamed green beans, roasted asparagus, or a simple salad dressed with olive oil. Since piccata is already tangy and salty, keep side dishes simply seasoned. A lemon wedge lets each person adjust the brightness at the table without making the whole skillet too sour.

Variations

Use vegetable broth: Swap in ¾ cup (180 ml) low-sodium vegetable broth for chicken broth. It still provides savory liquid, though the sauce may taste a little less rounded. A small extra pat of butter can add richness if desired.

Make it dairy-free: Use a neutral olive oil or a plant-based butter alternative in place of the butter. The result will be less creamy and may not emulsify quite as smoothly, so add the fat gradually over low heat. Check that the broth and alternative butter fit your dietary needs.

Adjust the capers: For a gentler sauce, use 1 tablespoon (9 g) capers; for a more pronounced briny note, increase to 3 tablespoons (27 g). Chopped green olives can stand in for some or all of the capers, but they are milder and give the sauce a different, less sharp flavor.

Add garlic: For a garlic note, stir 1 small minced clove (about 3 g) into the skillet after removing the chicken. Cook for about 30 seconds before adding broth, just until fragrant. Do not let it brown, since browned garlic can make the sauce bitter.

Storage and Reheating

Refrigerate leftover chicken piccata within 2 hours of cooking, in a shallow airtight container. It keeps for 3–4 days in the refrigerator. Store the chicken with the sauce so it does not dry out; if you are making pasta as a side, keep it separate for better texture. Freezing is possible for up to about 2 months, although the butter sauce may separate slightly after thawing. Thaw overnight in the refrigerator.

Reheat gently in a covered skillet over low heat with a spoonful or two of broth or water, turning the cutlets once. Heat leftovers to 165°F (74°C), the USDA FSIS reheating target, checking the thickest part with a food thermometer. You can also microwave a portion in a covered microwave-safe dish, pausing to turn the chicken and stir the sauce. Avoid prolonged high heat: thin cutlets can become tough, and a rapidly boiling butter sauce can split. Add fresh parsley or a little lemon after reheating if the flavor needs refreshing.

Frequently Asked Questions

What is the best substitute for white wine in chicken piccata?
Low-sodium chicken broth plus lemon juice is a reliable replacement because it supplies both the liquid and much of the savory, bright character wine brings. For this recipe, use ¾ cup (180 ml) broth and 2 tablespoons (30 ml) lemon juice. Broth alone can taste flat, while lemon juice alone is too concentrated and acidic.

Can I use chicken broth instead of white wine without adding lemon?
You can, but the sauce will be less lively and may taste more like a simple butter-broth sauce than piccata. If you do not have fresh lemon, use 1–2 tablespoons (15–30 ml) bottled lemon juice, adding it gradually and tasting as you go. A small amount of caper brine can add tang, but it is salty, so reduce the added salt.

Can I substitute water for wine?
Water can replace the liquid in a pinch, but it contributes no savory flavor. If using it, add the lemon juice as written and consider a small amount of low-sodium bouillon or extra capers. Avoid adding a large amount of bouillon without tasting, since the sauce reduces and can become too salty.

Does the alcohol in white wine cook off?
Not necessarily. Some alcohol can remain after cooking, depending on the cooking time and method, so simmering does not guarantee a completely alcohol-free dish. This version contains no wine and is a straightforward choice when you prefer to avoid cooking with alcohol.

Why is my piccata sauce too thin or too sour?
A thin sauce is normal before the butter is whisked in; reducing the broth for a few minutes and finishing with cold butter helps it lightly coat the chicken. If it is too sour, whisk in a little more butter and broth rather than adding sugar. If it is too thin after finishing, simmer briefly before returning the chicken to the pan, then whisk in a small additional piece of butter.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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