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My Best Chicken Piccata

Rated as 4.63 out of 5 Stars

"This is the most requested dish by my teens' friends! Great even as leftovers, if there ever are any! Best served with a risotto or fettucine alfredo with a side of broccoli. Not for the diet conscious!"
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35 m servings 484
Original recipe yields 4 servings


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  1. Mix flour, salt, and black pepper in a bowl. Dredge the chicken breast pieces in the seasoned flour to coat; tap off excess flour.
  2. Melt butter in a skillet over medium heat until hot but not starting to brown. Pan-fry coated chicken breast pieces in the hot butter until golden brown, the juices run clear, and the chicken is no longer pink inside, about 10 minutes. Turn the chicken pieces often. Remove chicken from skillet and keep warm.
  3. Pour white wine into the skillet and scrape pan to dissolve any browned bits of food on the bottom. Mix in lemon juice, reduce heat to low, and simmer until sauce is slightly thickened, about 10 minutes. Stir often. Stir capers into sauce and place chicken back into skillet, turning to coat with sauce.
  4. To serve, transfer chicken to a serving platter, top with sauce, and garnish with lemon slices and fresh parsley.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 484 calories; 25.8 29.3 26.8 122 820 Full nutrition

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  1. 120 Ratings

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Most helpful positive review

I don't know how someone couldn't just LOVE this recipe! I did think that one could cut back by almost half the amount of flour mixture for the dredging. I'm not sure why it's not easier to pu...

Most helpful critical review

Butter and lemon is the flavor of the dish. Be careful not to burn the butter while browning the chicken. As you are browning the chicken in 1/2 cup butter. I used 1/2 a lemon juiced and thinly ...

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Least positive

I don't know how someone couldn't just LOVE this recipe! I did think that one could cut back by almost half the amount of flour mixture for the dredging. I'm not sure why it's not easier to pu...

I think the trick to making good chicken piccata is to really pound the hell out of the chicken. I made this for dinner tonight; I used 2 quite large boneless skinless chicken breasts (1.4 lbs ...

This is excellent! The only change I made was to use half the amount of chicken and cut the breasts into medallions, pounding them approximately ¼ inch thick. Next time I would use half the am...

I just made this recipe for dinner tonight! It took so little time to cook and we absolutely loved it. Chicken came out very tender. I did not have capers, but it was wonderful without them. Wil...

Just remember when making any sauce...finish it by stirring in a tablespoon of butter! Also the longer the lemon juice cooks, the more bitter it becomes..add it nearer to the end. Otherwise, del...

This is the best chicken piccata recipe I have ever tasted. Better than any restaurant. I serve it with steamed asparagus because it is so fabulous with the sauce. My husband inhales it. I used ...

We are very health conscious so I did make a few changes! I used whole wheat flour - I did half butter and half olive oil - I also used freshly squeezed Meyers Lemons which are amazing! Instea...

I made this recipe last night. Absolutely amazing. I did add extra lemon juice, wine, and capers... and a little corn starch to thicken the sauce. I also purchased already thinly sliced chick...

Chicken Piccata one of my favorites I pound the chicken rather than cutting in half. I salt and pepper the chicken before I dredge in flower. I use olive oil instead of butter to cook the chic...