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Chicken Piccata

Take an Italian classic right into your home with this chicken piccata recipe. The dish takes chicken and cooks it in a lemony, caper sauce.
Prep Time10 mins
Cook Time10 mins
Course: Dinner, Main Course
Cuisine: Italian
Keyword: capers, chicken, chicken piccata
Servings: 4
Calories: 279kcal
Author: Kasey Schwartz


  • 1 1/2 lb skinless and boneless chicken breasts butterflied and then cut in half
  • all-purpose flour for dredging
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 6 tbsp unsalted butter
  • 1/4 cup extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock or dry white wine
  • 1/4 cup brined capers rinsed
  • 2 tbsp fresh parsley chopped
  • 1 lemon sliced


  • Slice the chicken breast halves horizontally, butterflying them open. If the pieces are thick, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
  • In a bowl, mix together the flour, salt, and pepper. Dredge them thoroughly in the flour mixture until well coated.
  • Heat olive oil and 2 tablespoons of butter in a large skillet on medium-high heat. Add half of the chicken pieces and brown for about 3 minutes per side. Remove the chicken from the pan and reserve it on a plate.
  • Add the remaining breasts to the and cook.
  • Add the breasts to a roasting pan with a rack and keep in a warm oven while you prepare the sauce.
  • Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits and reduce the sauce by half.
  • Whisk in the remaining 2 tablespoons of butter.
  • Plate the chicken and serve with the sauce poured over the chicken immediately. Sprinkle with parsley and fresh lemon juice.


Calories: 279kcal | Carbohydrates: 3g | Protein: 1g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 150mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 700IU | Vitamin C: 17mg | Calcium: 15mg | Iron: 0.4mg