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

Chicken Piccata with pasta in a bowl
4.98 from 301 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 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


  • 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.


Chicken piccata goes well with pasta like linguini or angel hair, but can also be served with mashed potatoes or rice pilaf.
Add some crusty Italian bread to soak up the extra sauce.
Leftover piccata can be reheated in a small pan with a lid and cooked on low until heated through. 
4.98 from 301 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

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About the author

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.