Light Chicken Piccata Recipe -
Light Chicken Piccata Recipe
  • READY IN 3+ hrs

Light Chicken Piccata

Recipe by  

"A nice, healthy version of chicken piccata. Very light dish. My boyfriend requests it at least once a week!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    3 hrs 15 mins


  1. Coat chicken with yogurt, cover, and refrigerate at least 2 hours, preferably overnight.
  2. Rinse chicken, and pat dry with paper towels.
  3. In a bowl, stir together flour, paprika, salt, and pepper.
  4. Heat oil, margarine, and 1 1/2 tablespoons lemon juice in skillet over medium heat. Dredge chicken in flour mixture. Place chicken in skillet; cook, turning to brown both sides, about 15 minutes. Remove chicken to a plate, and keep warm.
  5. Pour vermouth into skillet, and scrape brown bits with a wooden spoon. Stir in garlic, 1/4 cup lemon juice, water, and capers. Cook until reduced by half.
  6. Return chicken to the pan, and simmer 3 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 22, 2006

This has become one of my favorite recipes. The chicken is most tender if you use the yogurt, but I made it the other day without it and it was plenty good. In fact, I may stop using the yogurt all together to save the trouble and just use a meat mallet to make the chicken thin/more tender.

Most Helpful Critical Review
May 02, 2006

This just didn't taste right to us. We thought the lemon was too much. I will try it again and not use as much lemon. Sorry!

Apr 01, 2008

I tried this recipe because I had bought some plain whole milk yogurt by mistake, and wanted to use it up. I did let the chicken sit with the yogurt overnight and the chicken came out wonderfully tender - my husband loved it. I made a few small changes. I did not have capers, so I added some fresh sliced mushrooms to the sauce just before putting the cooked chicken back into the pan. I also sprinkled the top of the chicken with some freshly chopped chives to add a little color. I used Pinot Grigio white wine since that was all I had on hand. I will definitely be making this again!

Feb 23, 2011

Yum! Mine was a bit heavy on the lemon, but I didn't measure and probably did it to myself, so I don't think it's the recipe. It's a good thing I love lemon. LOL! I don't usually go out and purchase things for recipes since we have tons of food in this house, but we don't really have any chicken breasts right now, so I looked for them today at the store. I couldn't bring myself to pay for chicken breasts that weren't on sale, so I ended up with boneless skinless chicken thighs instead, but they worked just as well. I used white wine instead of vermouth since I didn't have it, and it worked just fine. I may have had the heat under the skillet up too high, bc I really had to work to get the browned bits off the bottom of the pan. Once I figured that out, it worked smoothly. I love capers, so I added more. Ate this with salad, bread, and spaghetti. I have plenty of leftovers (Bf's away) but I'm so excited about eating these leftovers, I don't even mind. Thanks for the recipe!

Dec 21, 2010

Good recipe. I didn't use yogurt...just split the chicken breast, put each piece between plastic wrap and flattened with a rolling pin. Also I didn't use any lemon juice when browning chicken...I tried it but the lemon juice was burning, so I just added 1/3 juice to pan for sauce after browning. I only cooked each side of chicken for 3 mins to brown, used chicken broth instead of vermouth, and returned chicken to pan to finish cooking in sauce. Served with whole wheat pasta.

Oct 21, 2009

Wow, my husband and I loved this recipe! Delicious! His first reaction was "what did I do to deserve a fancy meal?" It's his new favorite dish. I made the recipe with two changes: no yogurt and substitued vermouth for leftover white wine. Instead of yogurt I used a meat tenderizer (the utensil)... it worked great. In response to another review, the amount of lemon was perfect; I would not reduce it. I definitely recommend this recipe.

Sep 21, 2011

A bit too much lemon for my boyfriend, I liked it though. I add almost a full bag of spinach, fresh or crushed tomatoes and mushrooms to this dish and often serve it over angel hair pasta. One of our favorites in any version. I saute the shrooms then add them to the cooking sauce (they become more lemon flavored the earlier you put them in, so do it according to your taste preferences). Then I saute the tomatoes and lastly the spinach with any form of garlic and a bit of butter. Then just toss everything together!

Aug 10, 2011

We loved this, the sauce is so good and the chicken comes out nice and tender. I used white wine in place of the vermouth (didn't have). Also next time I'll cut the flour mixture in half as I wound up throwing over half of it away. Thanks for the recipe:)


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  • Calories
  • 370 kcal
  • 19%
  • Carbohydrates
  • 28.2 g
  • 9%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 6.9 g
  • 11%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 32.3 g
  • 65%
  • Sodium
  • 261 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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