Chicken Piccata Recipe

Chicken Piccata Recipe

Chicken Piccata Recipe

Chicken Piccata is an easy one-pan chicken dinner in a light lemon sauce. Watch the video tutorial below and this may just become your new favorite chicken recipe!

The simple step of dredging the chicken in flour makes the chicken breast quite juicy, forming a crust and sealing in the natural juices and flavor. It is the same method we use for our well-loved Chicken Marsala recipe.

What is Chicken Piccata?

Piccata describes chicken that is sliced, dredged (covered) in flour, and sautéed with an easy lemon caper sauce that adds incredible flavor. So, while the name may sound fancy, this recipe really is a quick and easy chicken dinner that makes you feel like you are eating at a fine Italian restaurant.

Just like Chicken Parmesan, this is a classic Italian recipe. Chicken Piccata has been made famous in the US by restaurants like Olive Garden and the Cheesecake Factory. You won’t believe how tasty this chicken is! Also, leftovers (if you’re lucky enough to have them), reheat really well.

What to Serve with Chicken Piccata:

This chicken in the lemon sauce is classically served with spaghetti or your favorite pasta. We love serving it with our Creamy Mashed Potatoes or our quick-cooking Instant Pot Mashed Potatoes.

Can I Substitute the Capers?

Capers and parsley are pretty classic to Chicken Piccata and are an easy way to add so much great flavor and freshness to this dish! However, my original recipe didn’t call for them, so if you’re curious, yes, this dish works without capers or parsley. They do make a wonderful addition, so I highly recommend you give them a try!

I’ve been making this chicken for years without capers and after watching an episode of Giada, I realized it was basically Chicken Piccata!

More Chicken Dinner Recipes:

Our family loves chicken recipes and chicken is the protein we use most often. These are our best-loved chicken dinners.


Chicken Piccata Recipe

Chicken Piccata is an easy and delicious one-pan chicken dinner with a light lemon and caper sauce that makes you feel like you’re eating in a restaurant.

For the Chicken Piccata:

  • 3 chicken breasts (large) boneless, skinless
  • 1/2 cup all-purpose flour
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
  • 4 Tbsp unsalted butter divided
  • 3 Tbsp olive oil
  • 1/2 cup dry white wine such as chardonnay
  • 1/4 cup fresh lemon juice (juice of 1 large lemon)
  • 1/4 cup capers rinsed under cold water


  • 1 small lemon sliced into rings
  • 1/4 cup parsley
  1. Cut chicken breasts in half lengthwise so you end up with 6 cutlets. Sprinkle both sides of cutlets with salt and pepper.

  2. Add 1/2 cup flour to a shallow dish. Dredge chicken to coat with flour, shaking off the excess. Transfer to a large plate in a single layer.

  3. Place a large skillet (non-stick or stainless steel will work) over medium/high heat. Add 2 Tbsp olive oil and 2 Tbsp butter. Once butter melts and begins to sizzle, add 3 pieces of dredged chicken and saute 2-4 minutes per side (depending on thickness of chicken). Remove to a serving platter, add additional 1 Tbsp oil and 1 Tbsp butter and sauté remaining chicken.

  4. In the same skillet without reducing heat, add 1/2 cup wine, 1 Tbsp butter, 1/4 cup lemon juice, and 1/4 cup rinsed capers. Simmer 1 minute then dip your chicken pieces into your sauce a few pieces at a time and place them back on your platter. Continue simmering sauce another 2 minutes to slightly thicken. Drizzle sauce over chicken and garnish with lemon slices and fresh parsley.

Main Course
Chicken Piccata

Nutrition Information

Chicken Piccata Recipe nutrition

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