Perfect Chicken Piccata


Briny capers and a tangy, fresh lemon sauce top tender pieces of breaded chicken in this easy, restaurant-quality recipe for chicken piccata. The sauce is so addicting, you'll want to drink it! Serve with pasta.

Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
4 servings

Looking for a simple but substantial meal loaded with incredible flavor? Chicken piccata fits the bill by featuring thinly sliced, sautéed chicken with a rich sauce made from butter, white wine, lemon, and capers. Learn how to make this deliciously easy, Italian-inspired meal with a few crucial tips with a few tips from recipe creator and culinary producer Nicole McLaughlin:

  • "Part of what makes this cook so quickly is that our meat is nice and thin," says Nicole. If you're starting with whole breasts, simply slice the larger end into halves and keep the smaller portion uncut. 
  • Pounding the meat with a mallet helps to keep things even. Place plastic wrap over the chicken to avoid tearing and strike until all of the pieces are evenly thin. No mallet on hand? A small skillet or rolling pin works just as well.
  • Test if your chicken is done by gently pressing down on the breast with your finger. "If it's firm, it's likely done,” according to Nicole. 

Editorial contributions by Rai Mincey


  • 4 (4 ounce) boneless, skinless chicken breast halves

  • 1 ½ teaspoons kosher salt

  • 1 teaspoon ground black pepper

  • cup all-purpose flour

  • 3 tablespoons olive oil, divided

  • 3 tablespoons butter, divided

  • ¼ cup dry white wine, such as Pinot Grigio

  • 3 tablespoons capers, rinsed and drained

  • ¾ cup chicken stock

  • ¼ cup fresh lemon juice

  • 1 teaspoon lemon zest

  • ¼ cup chopped fresh parsley


  1. Slice chicken breasts in half lengthwise and lightly pound to 1/2-inch thick. Season evenly on both sides with salt and pepper. Dredge each piece in flour to coat the surface and shake off any excess flour.

  2. Heat 2 tablespoons oil and 1 1/2 tablespoons butter in a large skillet over medium-high heat until just beginning to smoke. Add 1/2 of the chicken and cook, undisturbed, until browned and easily released from the skillet, 2 1/2 to 3 minutes. Flip and cook for 2 more minutes. Remove from the skillet. Add remaining 1 tablespoon oil to the drippings and repeat the cooking process with remaining chicken. Reserve all chicken on a plate.

  3. Reduce heat to medium and melt remaining 1 1/2 tablespoons butter in the skillet. Add wine and capers and stir, scraping to release any browned bits from the skillet; bring to a simmer. Cook for 2 minutes to slightly reduce. Add chicken stock, lemon juice, and lemon zest; stir to combine. Bring to a simmer and cook for 2 minutes.

  4. Return chicken to the skillet and cook, turning occasionally in the sauce, until chicken is no longer pink in the center, the juices run clear, and the sauce has thickened slightly, 3 to 5 minutes.

  5. Remove from heat and sprinkle with parsley to serve.

    Plate of chicken piccata

    Dotdash Meredith Food Studios

Cook's Note:

For even easier meal prep, use chicken cutlets in place of chicken breasts.

Nutrition Facts (per serving)

391 Calories
21g Fat
19g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 391
% Daily Value *
Total Fat 21g 26%
Saturated Fat 7g 37%
Cholesterol 90mg 30%
Sodium 1268mg 55%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 4%
Protein 29g
Potassium 375mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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