Chicken Piccata

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Chicken Piccata is one of my all time favorite dishes. Tender chicken breasts are dredged in a lemon pepper flour and seared until golden. The chicken is then simmered in a fresh lemon caper white wine sauce. Serve this easy (yet seemingly fancy) dish over pasta or mashed potatoes to impress your family and friends!

Add in a side salad and a loaf of crusty bread for the perfect meal.

Overhead view of Chicken Piccata in the pan

Easy Italian Meals at Home>

We love going out to eat and Italian is one of my all time favorite choices. From Chicken Parmesan or a hearty pappardelle topped with  bolognese to the bread and fresh olive oils, I just can’t resist (and of course don’t even get me started with Eggplant Parmesan).

Being able to make restaurant quality meals at home means I don’t have to sacrifice the meals I love while saving money (let’s keep it real, while staying in my pajamas). Cue, this easy chicken piccata recipe, it is a win-win!

What Is Chicken Piccata?

Chicken Piccata (or any piccata such as veal piccata) is a dish that features meat pounded thin and topped with a buttery lemon caper sauce.

Similar to my Lemon Shrimp Linguine, this lemon chicken piccata is usually served over pasta and I prefer a thinner pasta such as angel hair or a light linguine as its a delicate dish. It also goes great with Oven Roasted Potatoes  and a side of baked zucchini or steamed broccoli!

Chicken Piccata with lemon & pasta

How to Make Chicken Piccata

The meat is dredged in flour then added to a easy piccata sauce made from lemon and white wine that is packed full of  full of capers, butter, and other delicious ingredients.

This sauce is reduced to bring out the best flavors from the broth, white wine, butter, and capers. It creates a light but silky sauce with a flavor punch you won’t be able to resist!

How To Sear Chicken

To make this easy chicken piccata, begin by pounding the chicken breasts until they are even (so the fatter side cooks at the same rate as the thinner end).  I like to use a meat tenderizer, but the back of a sturdy cup or rolling pin also work in a pinch.  Feel free to cut them in half if your chicken breasts are large. Sear the chicken breasts on both sides to brown the outside. Because they are thin, they’ll only need a few minutes.

How To Make Chicken Piccata Sauce:

To make this easy chicken piccata sauce:

  • Cook butter and flour to make a roux.
  • Add broth, lemon juice, white wine and capers. Reduce for a few minutes.
  • Add chicken and parsley and heat through.

Piccata sauce is so easy to make yet has tons of flavor and is great over pasta!

Chicken Piccata with lemon slices

What to Serve With Chicken Piccata

Chicken Piccata is a great dish with a delicious buttery sauce so we serve it over any starchy carb (or of course Zucchini Noodles or Cauliflower Rice if you’re a low-carber). We love noodles, especially the pasta found in the refrigerator area of our grocery store (since it’s so easy and fast).

Alongside most pasta dishes like (Baked Spaghetti) we always add bread or buns to sop up any sauce and of course a fresh Italian salad or Caesar Salad.

If you’ve got leftovers, piccata can be reheated in the microwave or placed in a small pan with a lid and cooked on low until heated through.

Our Fave Chicken Recipes

Overhead view of Chicken Piccata in the pan
4.97 from 244 votes
Review Recipe

Chicken Piccata

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Author Holly Nilsson
Chicken piccata features chicken breasts simmered in a delicious caper and lemon white wine sauce.


  • 4 chicken breasts pounded to about ½ inch thick or cut in half crosswise
  • ½ cup flour
  • 1 lemon zested
  • 2 tablespoons olive oil more as needed
  • salt & pepper to taste


  • ¼ cup butter
  • 1 ½ tablespoons flour
  • 1 cup chicken broth
  • ½ lemon juiced (about 1 ½ tablespoons)
  • ½ cup white wine or chicken stock
  • 3 tablespoons capers drained
  • 2 tablespoons fresh parsley chopped

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  • Combine the flour, lemon zest, salt and pepper. Dredge the chicken in flour mixture
  • Heat olive oil over medium high heat and cook chicken about 4-5 minutes per side or until just until cooked through. Cook in batches if you cannot fit into pan.  Remove from pan and place in a dish to keep warm.
  • In the same pan, melt ¼ cup butter and add flour to create a roux. Whisk until smooth. Cook 1-2 minutes.
  • Gradually stir in chicken broth whisking after each addition until smooth.
  • Add lemon juice, white wine and capers. Simmer 3 minutes, whisking occasionally. 
  • Add chicken back to pan and simmer 2-3 minutes. Stir in parsley and serve over pasta.

Nutrition Information

Calories: 439, Carbohydrates: 11g, Protein: 50g, Fat: 17g, Saturated Fat: 8g, Cholesterol: 174mg, Sodium: 494mg, Potassium: 965mg, Sugar: 1g, Vitamin A: 760IU, Vitamin C: 14.3mg, Calcium: 23mg, Iron: 1.8mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword caper, chicken piccata, lemon, white wine sauce
Course Chicken, Entree, Main Course
Cuisine American, Italian


Chicken Piccata with a title
Chicken Piccata with writing
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


    1. A Chardonnay or Sauvignon blanc would be a good pairing, we would recommend using something you would like to drink in general!

  1. Delicious and easy! I got cutlets because on sale, they were a better price than chk brsts. That really saves time and energy. 5 stars

  2. Looks delicious. I’m thinking about making this for a party. Do you think it would work to make any part of it ahead? Could I make the chicken ahead and refrigerate or even freeze, then make the sauce and reheat the chicken in it on the day of the party? Any other suggestions?5 stars

    1. Hi Kristen, you could make this dish the day before and heat in the oven as per instructions on the day of the party! Enjoy :)

  3. My husband grew up on the east coast with the best Italian and be LOVES this dish. I reduced the quantity of chicken broth to 3/4 cup since he likes a thicker broth. Also I keep fresh parsley frozen and it worked great!5 stars

  4. I have made chicken piccata many times but this was by far the best one. I really think the secret is the lemon zest in the flour. This recipe is a keeper! Wish I could post a picture. Served with spaghetti and doubled the sauce. Could have licked my plate!5 stars

  5. I don’t have fresh parsley, only dried. Would that work? If so, what would the measurements be? I do have fresh cilantro….not sure if that flavor would work. Making this recipe today. Looks wonderful and I appreciate the detailed, yet understandable information. Thank you.

    1. I would suggest using the dried parsley (and not the cilantro). You will need 2 teaspoons of dried parsley. Enjoy!

  6. I served this over garlic cauliflower mash with beet greens and fresh green beans as sides. After dinner it occurred to me that if I’d eaten at a restaurant I’d be in the parking lot giving a RAVE Yelp review. So I’m doing that now. I’ve used many of your recipes and this is another example of why. Just spot on, I wouldn’t change a thing and will suggest it to everyone I know. Thank you Holly! ps- the lemon zest was inspired.5 stars

    1. Aww thank you so much for your kind words Jane, you made my night!! I really appreciate you coming back and leaving a review! :)

  7. An absolutely superb dish, and very easy to make. I put ours on a bed of roasted golden and purple mini potatoes and added a nice fresh salad. Outstanding!5 stars

  8. PERFECT without any changes. Best chicken piccata recipe ever. The right ingredients, the correct amount and easy to follow instructions. As good or better than eating out.

    1. If it turned dark brown you may have “overcooked” it slightly Melanie. Still delicious so I wouldn’t worry but you could try lowering your temperature slightly in step 3 to help with that.

  9. I read your receipe, and out of all the others, and it is exactly what I wanted to find. I look forward to making it and many of your other receipes.