My Best Chicken Piccata Recipe -
My Best Chicken Piccata Recipe
  • READY IN 35 mins

My Best Chicken Piccata

Recipe by  

"This is the most requested dish by my teens' friends! Great even as leftovers, if there ever are any! Best served with a risotto or fettucine alfredo with a side of broccoli. Not for the diet conscious!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Mix flour, salt, and black pepper in a bowl. Dredge the chicken breast pieces in the seasoned flour to coat; tap off excess flour.
  2. Melt butter in a skillet over medium heat until hot but not starting to brown. Pan-fry coated chicken breast pieces in the hot butter until golden brown, the juices run clear, and the chicken is no longer pink inside, about 10 minutes. Turn the chicken pieces often. Remove chicken from skillet and keep warm.
  3. Pour white wine into the skillet and scrape pan to dissolve any browned bits of food on the bottom. Mix in lemon juice, reduce heat to low, and simmer until sauce is slightly thickened, about 10 minutes. Stir often. Stir capers into sauce and place chicken back into skillet, turning to coat with sauce.
  4. To serve, transfer chicken to a serving platter, top with sauce, and garnish with lemon slices and fresh parsley.
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Reviews More Reviews

Most Helpful Positive Review
Aug 19, 2012

I don't know how someone couldn't just LOVE this recipe! I did think that one could cut back by almost half the amount of flour mixture for the dredging. I'm not sure why it's not easier to put the flour/salt/pepper in a baggie and shake it all. The butter is what makes or breaks this recipe. If you are making this one, just figure that you will splurge on the butter and don't mix it with olive oil (as I am usually wont to do). I do always use more capers than called for because we love them. I halved the recipe for a package of Costco's boneless skinless chicken breasts cut in half both horizontally and vertically. This is a hit and will be repeated! I served it with Opa George's Wild Rice recipe. Our dinner was SOOOO good! Thanks!

Most Helpful Critical Review
Feb 10, 2013

careful not to add so much lemon and the kids didn't like the capers :(. other than that, the recipe was yummy. I cut the chicken into medalions and pounded flat each medalion. perfect.

Aug 20, 2012

This is excellent! The only change I made was to use half the amount of chicken and cut the breasts into medallions, pounding them approximately ¼ inch thick. Next time I would use half the amount of flour mixture for dusting the chicken.

Aug 20, 2012

I just made this recipe for dinner tonight! It took so little time to cook and we absolutely loved it. Chicken came out very tender. I did not have capers, but it was wonderful without them. Will be making again

Apr 07, 2014

I think the trick to making good chicken piccata is to really pound the hell out of the chicken. I made this for dinner tonight; I used 2 quite large boneless skinless chicken breasts (1.4 lbs total) and ended up with 15 pieces after I pounded it and cut it up (I just use kitchen shears to cut up chicken, they make it super easy). I had to use 2 very large skillets to cook it all. Also, I dip my chicken pieces in egg first, then flour (both mixed with salt & pepper), then let them sit until the egg and flour have kind of mixed together into a paste before cooking them. Don't be afraid to turn up the heat a little... I melt the butter on a 6, add the chicken, let it brown about 5 minutes, turn it, brown it on the other side 5 minutes, then add the lemon juice and wine, turn down the heat to low and don't bother removing the chicken, but I do cover it at this point. I don't add the capers until the end, and I turn the chicken one more time to coat it in the beautiful brown sauce that has formed! It has taken me quite a few tries to perfect this but tonight I can honestly say it was better than my favorite restaurant!

Mar 12, 2015

We are very health conscious so I did make a few changes! I used whole wheat flour - I did half butter and half olive oil - I also used freshly squeezed Meyers Lemons which are amazing! Instead of serving it on pasta - I served on spaghetti squash with a side of steamed spinach drizzled in lemon! Amazing and healthier!!!!

Jan 18, 2013

I made this recipe last night. Absolutely amazing. I did add extra lemon juice, wine, and capers... and a little corn starch to thicken the sauce. I also purchased already thinly sliced chicken breasts. Served it over angel hair pasta and it was perfect.

Aug 29, 2014

This is the best chicken piccata recipe I have ever tasted. Better than any restaurant. I serve it with steamed asparagus because it is so fabulous with the sauce. My husband inhales it. I used Naked Grape Pinot Grigio for the sauce. It's perfect and affordable.


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  • Calories
  • 484 kcal
  • 24%
  • Carbohydrates
  • 29.3 g
  • 9%
  • Cholesterol
  • 122 mg
  • 41%
  • Fat
  • 25.8 g
  • 40%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 26.8 g
  • 54%
  • Sodium
  • 820 mg
  • 33%

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

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