Quick Chicken Piccata

Quick Chicken Piccata

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Chef John 23873

"These quick and easy pan-fried chicken breasts are topped with a simple pan sauce made with capers, butter, white wine, and lemon juice."
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25 m servings 321 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 185 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.
  2. Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.
  3. Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.
  4. Cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds.
  5. Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.
  6. Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce.
  7. Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.


  1. 703 Ratings

Most helpful positive review

I've made this dish twice now and it is one of my favorites! The only changes I made were to add fresh garlic right after the capers and I used chicken stock instead of water. I love capers so...

Most helpful critical review

I'm not sure if I did something wrong, But we all Did not like it. We will eat out tonight....

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I've made this dish twice now and it is one of my favorites! The only changes I made were to add fresh garlic right after the capers and I used chicken stock instead of water. I love capers so...

I used Wondra to dredge the chicken instead of a-p flour (it's finer and less clumpy), then followed all the ingredients but changed the proportions because I used a lot more chicken than this (...

Easy & super yummy! I added a little bit of Panko breadcrumbs to the flour to give it some crunch, and because I'm counting calories & fat, used less EVOO to brown the chicken in the pan and fi...

Simple and tasty! I followed the recipe as is and used a sauvignon blanc/chardonnay that I had on hand and it was delicious. If you are not as fond of lemon then cut back a bit on the lemon ju...

I found this recipe on the front page today when I was completely at a loss for what to make for supper. I had chicken defrosting at home, so I started the video showing the preparation. It lo...

I made this for dinner tonight and it was good. The one thing that I didn't like was how tart the sauce was. When I make this again, and I will, I might leave out the lemon juice or at least dec...

Once again, Chef, a winner recipe here. The proportions are just perfect for us! Yum! We used this with one packet of Costco's boneless skinless breasts, and because it's just the two of us, ...

To the person who asked about putting the sauce over angel hair pasta... Yes, I make double the sauce and put it on angel hair. But first I saute some garlic in olive oil and put in the pasta ...

Delicious dish. The chicken was delicious even before I put on the sauce after frying it in olive oil :)

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