Beer Chicken Piccata

Here it is, just like I promised. Beer Chicken Piccata, to go with those beer noodles I made.

The first time I ever had Piccata I was a completely broke college student traveling through Italy. And it was cheap. It turned out to be one of the most memorable dishes I had on that trip, moving it to the top of my list of Italian Favorites. If I see it on a menu, especially those family run strip mall joints that I love so much, I can’t resist ordering it.

If you are familiar with this dish, you can see that this is a pretty standard Piccata with the white wine replaced with beer. You need to choose a low hop beer with notes of citrus, an IPA will overwhelm this sauce.


Beer Chicken Piccata


  • 2 chicken breasts
  • about 1/4 cup flour for coating
  • 1 tsp salt
  • 1 tsp pepper
  • 3 tbs butter, Plus an additional 3 tbs, divided
  • 1 1/2 tbs flour
  • 1/3 cup pale ale
  • 1/4 cup fresh squeezed lemon juice
  • 1/3 cup chicken broth
  • 1/4 cup capers


  1. Filet each chicken breast in half horizontally, making each chicken breast thinner, not smaller. Place a piece of plastic wrap over the chicken and pound with a meat mallet or a rolling pin until about 1/4 to 1/2 inch thick.
  2. Sprinkle on all sides of the chicken with salt and pepper. Dredge chicken in flour until well coated.
  3. In a pan over medium high heat, melt the butter. Once the butter is melted, add the chicken and cook on each side until browned, about 3 minutes per side. Remove from pan.
  4. In a clean pan melt the remaining butter. Sprinkle with 1 1/2 tbs flour and whisk until combined. Add the beer, broth and lemon juice and cook until warmed and thickened, about 3 minutes. Add the capers and stir.
  5. Add the chicken to a plate on top of a bed of rice or pasta. Top with sauce, serve immediately.




15 thoughts on “Beer Chicken Piccata

  1. I just tried this recipe last night and it was delicious! I stumbled upon your blog a few weeks ago with excitement, because my husband has become a beer fanatic since we moved to the Ottawa region. In this dish I used Beau’s Lug Tread, from the local “Beau’s All Natural Brewing Company” in Vankleek Hill, Ontario. I will definitely make this again – easy ingredients, simple, and tasty!

    1. YAY! I’m so glad. I was talking to a few Canadian friends the other day about the liquor import laws in Canada and how hard it is to get American Craft beer. But there are some incredible breweries in Canada, so that helps!

  2. Love that you combined my two favorite things, beer and Italian food! Just discovered your blog and I might have to stick around and explore more, great concept!

    1. I had an amazing time in your country. I’ve been to 15 countries now and I always tell people who want to leave the USA, if they only go to one country it should be Italy. It’s the easiest country to fall in love with and the hardest country to leave.

  3. I think I will be making this for my boyfriend for valentine’s day! Unfortunately I do not have the tools to make the pasta, and am too broke to buy them… but I already have linguine in the pantry, so oh well. Excited to use a great Michigan craft beer in it!

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