This easy chicken piccata recipe is a bright, savory dish with a touch of elegance!

This is a fast skillet meal that looks and tastes fancy! Tender chicken breasts are cooked in a buttery lemon-caper sauce.

This dish is easy enough for every day, yet elegant enough to serve to guests.

Overhead view of Chicken Piccata in the pan

Chicken Piccata Is Easy to Make!

This chicken piccata recipe is delightfully zesty and full of flavor! Pan-fried chicken breasts are simmered in a buttery lemon, wine, and capers sauce. It’s an easy-to-make dish that adds a touch of luxury to everyday cooking.

In addition to favorites like Carbonara and Alfredo, Italy has some beautiful savory and lemony sauce dishes, like piccata. In North America, we more often see chicken piccata although in Italy this dish is more frequently made with veal.

chicken , capers , parsley , lemon , oil, broth and seasonings to make Chicken Piccata with labels

Ingredients in Chicken Piccata

Chicken: Use boneless, skinless chicken breasts or ½-inch thick chicken cutlets. If you’re using full chicken breasts, flatten them to ½ inch thick with a meat mallet.

Chicken Piccata Sauce – A fresh lemon is needed for the best flavor. For the wine, choose a dry white variety that you’d enjoy drinking; cooking wines aren’t recommended.

Extra Flavor: Capers add a pop of salty flavor and a liittle texture. If capers aren’t to your liking, feel free to substitute or add chopped olives, sun-dried tomatoes, or sautéed mushrooms.

Chicken Piccata with lemon & pasta

How to Make Chicken Piccata

The chicken will come out tender and delicious when you follow these steps.

  1. Dredge the pounded chicken breasts in flour and lemon zest mixture, lightly brown both sides, and set aside.
  2. In the same pan, add chicken broth, butter wine, lemon juice, and capers and cook until slightly thickened.
  3. Add the chicken back to the pan to finish cooking (as per the recipe below).

While it’s not traditional, a little heavy cream can be added at the end of cooking.

Chicken Piccata with lemon slices

What to Serve with Chicken Piccata?

More Chicken Skillet Recipes

These chicken recipes all skillet favorites!

Did you love this Chicken Piccata Recipe? Be sure to leave a comment and a rating below!

a skillet of chicken piccata garnished with lemon slices
4.98 from 388 votes↑ Click stars to rate now!
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Chicken Piccata Recipe

Chicken piccata features fork tender chicken breasts simmered in a lemony white wine sauce with capers.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings


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


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


  • Combine the all purpose flour, lemon zest, salt, and pepper in a shallow bowl. Dredge each chicken breast in the flour mixture, shaking off any excess.
  • In a 10-inch skillet, heat olive oil over medium high heat. Cook the chicken in two batches for 4 to 5 minutes per side, or until just cooked through. Cook in batches to avoid overcrowding the skillet. Remove from pan and place in a dish to keep warm.
  • Using the same skillet, melt the butter. Whisk in the flour until smooth and let cook for 1-2 minutes.
  • Gradually add the chicken broth, whisking until smooth after each addition.
  • Add lemon juice, white wine and capers. Simmer for 3 minutes, whisking occasionally. 
  • Add the chicken back into the skillet, letting it simmer in the sauce for 2-3 minutes or until heated through. Season with salt and pepper to taste.
  • Stir in the chopped parsley and serve.


  • Use fresh lemon juice for the best flavor.
  • Chicken piccata pairs well with long pasta like linguini or angel hair pasta, but can also be served with mashed potatoes or rice pilaf.
  • Fresh minced garlic can be added to the butter in the skillet if desired.
  • Veal works wonderfully in this recipe.
  • Serve with roasted asparagus, steamed broccoli, or roasted cauliflower.
4.98 from 388 votes

Nutrition Information

Calories: 530 | Carbohydrates: 19g | Protein: 51g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 176mg | Sodium: 741mg | Potassium: 961mg | Fiber: 2g | Sugar: 2g | Vitamin A: 609IU | Vitamin C: 27mg | Calcium: 38mg | Iron: 2mg

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

Course Chicken, Dinner, Entree, Main Course
Cuisine American, Italian, Mediterranean

bowl of Chicken Piccata with pasta and writing
close up of cooked Chicken Piccata with a title
close up of Chicken Piccata with a title
cooked Chicken Piccata in the pan and plated dish with writing


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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. Oh my word! This was so delicious! No changes made except I doubled the sauce and added some lemon zest to the sauce.
    Easy and super flavorful- what else could you want?!5 stars

  2. “So Good !” I’ve never had chicken piccata before or capers Lol ! After reading the reviews. I decided to double the sauce but not the capers as there seemed to be plenty. I decided to serve this over angel hair pasta and top with grated parmesan cheese. One thing I did do was wipe my pan after sauteing the chicken as I wanted my sauce to be light and creamy looking. Thank You so much for this recipe.5 stars

  3. I chose this recipe for tonight’s dinner because, well, we have lots of chicken in the freezer! I’ve made chicken piccata several times before but the simplicity of this one appealed to me. But this is what I did to meet my dietary (and taste) needs:
    Used mix of GF rice flour and GF cornstarch in place of the regular flour
    Used Perdue chicken tenders. I despise that white tendon that runs through it, so after gently pounding them, I have a method that easily “slides” it out. I then had nice size pieces for the recipe.
    Added a bit of broth into the pan (after cooking the chicken) and stirred to clear the pan. Used same pan for continuing with the recipe.
    Used only 2 TBS butter in sauce preparation, adding it to pan on very low heat to melt while I thinly sliced a medium clove of garlic (I love garlic) and added to melted butter. Let it cook just until starting to get a little color, then added the flour mix from plate used to coat the chicken. Added about 1/2 TBS each of GF rice flour and GF cornstarch to the pan, stirring as directed. Added the wine and more broth, plus the lemon juice. Stirred as directed. Added about 3 good pinches of crushed dry thyme, stirred in. Added the parsley, then returned chicken to the pan. Sprinkled more ground black pepper. Let it simmer on low (lidded) while I prepared the polenta. Served the chicken piccata over a serving of polenta. OMG, dinner was really yummy! My husband loved it as well.4 stars

    1. Please tell me your method for “sliding” out the gross white tendon. I’ve always cut it out, but then a lot of chicken gets wasted. Thank you in advance

  4. It was delicious. I added a little garlic powder to the sauce, but as written it was a wonderful recipe. Served over buttery parsley’d Noodles with steamed broccoli. Yum!4 stars

  5. This was restaurant quality! Never used capers before, but loved the flavor profile of the lemon, white wine and capers. Next time, I will slice the chicken breasts in half; but this was delicious! Thanks!5 stars

  6. This was FANTASTIC!!! We added sautéed mushrooms and spinach to the sauce for some extra veggies and served over angel hair pasta. It was wonderful and a perfect recipe as written. Can’t wait to make it again for friends! Thank you!5 stars

  7. Easy and delicious! We love capers, so we kicked that up a bit. I also made it with and with out the wine, and both ways were to rave reviews “please make this again”. Thank you!5 stars

  8. Loved the chicken piccata recipe. I wanted a recipe that had enough sauce to use over the chicken and noodles. This recipe was a big hit with my husband and friends. Can’t wait to try some of your other recipes.5 stars

  9. My entire family loves this recipe. It’s great over any type of pasta but very pretty over bow ties. We love capers so there can never be enough.

    My girlfriend and I now exchange premade meals as gifts and this is what I am making her for her Christmas treat, along with some sugar snap peas and shortbread cookies.5 stars

  10. Make sure you really reduce after adding the wine,capers and lemon. It ruined my first attempt. Tonight I used the wine to deglaze the pan and made my roux with the wine so the alcohol cooked off more. Second attempt was successful. I also went lighter on the capers and ditched the lemon zest. The trick is to balance and not overpower the dish. Too much of one thing can really ruin things. I’m also buying a better wine next time. Maybe one that isn’t as dry. It’s still a good base recipe.4 stars

      1. Any recipe that calls for wine…I think it should be the wine you like to drink! You reduce the alcohol, but the taste will be there. So, make it a wine you like. It needs some time to reduce for sure. For this recipe, a white for sure. Chardonnay worked nicely.