Chicken Piccata

Chicken breasts are dredged in flour and pan-fried to a golden brown then doused in a bright and citrusy lemon sauce with capers in this chicken piccata recipe. It’s a refreshing dinner staple full of flavorful ingredients!

Why this recipe works

Chicken piccata is a simple recipe, but it’s full of rich-bodied flavors from its fresh ingredients. Capers, lemon juice, chicken breasts, white wine, parsley, and butter all add their own distinct touch to this dinner classic. It reminds me of chicken cacciatore, but with a buttery lemon sauce that you’ll fall in love with.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHICKEN – You will need 4 chicken breast filets. I opt for boneless and skinless at about 8 ounces each. You can substitute with veal if preferred.

WINE – If you’d like to omit the white wine from this recipe, substitute it with chicken broth. If you are using wine, we recommend chardonnay.

ADDITIONS – Chicken piccata is not complete without tangy, salty capers and zesty lemon juice. Use fresh lemon juice for this recipe, squeezed right from the citrus itself. Don’t forget the butter and garlic!

How to Make Chicken Piccata

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Sprinkle both sides of each chicken breast with salt and pepper. Dredge the chicken breasts into a bowl or plate of flour with a pair of tongs, shaking off excess flour after dredging.
2. Heat oil and 2 Tablespoons butter in a skillet over medium heat. Add the chicken breasts to the skillet and cook each side about 4 minutes. Remove from skillet and rest on a plate nearby.
3. To the skillet add the garlic and remaining butter. Stir for 30 seconds to a minute. Add in white wine or chicken stock and reduce by half, about 5 minutes.
4. Add lemon juice and capers. Stir. Add the chicken breasts back to the skillet and top with lemon slices, more capers, and fresh parsley.

Frequently Asked Questions & Expert Tips

Sure, if you aren’t a fan of capers, feel free to omit them entirely. If you’d like a substitute, try chopped green olives, mushrooms, or artichoke hearts.

Serving Suggestions

Serve chicken piccata over a bed of angel hair pasta, egg noodles, mashed potatoes, or rice. The buttery lemon sauce adds so much flavor! Optionally top it all off with some parmesan cheese and chopped parsley with a side salad or crunchy bread.

More Chicken Recipes

• Garlic Chicken
• Chicken Stroganoff
• Chile Lime Chicken
• Greek Chicken Kabobs
• Crockpot Sticky Chicken
• Marry Me Chicken
• Stuffed Chicken Breast
• Chicken Milanese

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!