Overview
Chicken piccata is a beloved Italian-American dish featuring tender chicken breast in a tangy lemon-butter sauce with briny capers. The bright, zesty sauce is perfect over pasta or with crusty bread. Sous vide ensures perfectly tender chicken every time.
Core Time & Temperature
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Tender & Juicy | 150°–155°F | 1 h 30 min–2 h | 4 h |
Chicken breast is delicate - don't overcook.
Food Safety Notes
Chicken should reach at least 150°F / 66°C for food safety. Cooking at 150°–155°F for 1 h 30 min–2 h ensures complete pasteurization and tender meat. Hold the bath long enough to achieve full pasteurization (see time table). Finish with a high-heat sear to prevent cross-contamination.
See our food safety guide.
Texture Profiles
- 150°–155°FTender & Juicy
- Incredibly tender, juicy chicken breast with bright lemon-caper sauce. The chicken is perfectly cooked through but still moist. The sauce is tangy, buttery, and fresh.
Prep & Bagging
- Pound chicken breasts to even 1/2-inch thickness (Ensures uniform cooking)
- Season with salt and pepper
- Vacuum seal
- Submerge in water bath
Finishing & Searing
- Pat chicken completely dry
- Dredge lightly in flour
- Sear in hot oil and butter until golden
- Make lemon-caper pan sauce
- Finish sauce with butter
- Serve over pasta or with bread