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freshly made chicken piccata in a skillet garnished with parsley and lemon wedges.
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4.58 from 347 votes

Chicken Piccata

This Lemon Chicken Piccata is a simple, yet impressive dish! Delicious chicken in a tasty lemon, butter and capers sauce. Made entirely in one pan, it's perfect with pasta for a quick and delicious dinner.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Keyword: chicken piccata, chicken recipes, lemon chicken piccata
Servings: 4
Calories: 289kcal


  • 2 chicken breasts skinless and boneless, cut in half lengthwise
  • ¼ teaspoon salt or to taste
  • ½ teaspoon pepper or to taste
  • ¼ cup all-purpose flour for dredging
  • 4 tablespoon butter unsalted
  • 2 tablespoon olive oil
  • cup lemon juice freshly squeezed
  • ½ cup white wine dry
  • ¼ cup capers brined
  • cup parsley fresh, chopped


  • Prep Chicken: Season the chicken with salt and pepper. Dredge chicken in flour and shake off any excess.
  • Cook Chicken: In a large skillet melt 2 tbsp of butter with the olive oil, over medium to high heat. Add chicken pieces to the skillet and cook for about 3 to 4 minutes per side until browned. When the chicken is cooked, remove it from the skillet.
  • Add Ingredients: Remove skillet from heat. Add lemon juice, chicken stock or wine, capers and scrape up the brown bits from the pan for extra flavor. Return skillet to heat and bring to a boil. Taste the sauce and season with additional salt and pepper if needed. Add chicken back to skillet and simmer for about 5 minutes. Transfer the chicken to a platter. Add remaining butter to the sauce in the skillet and whisk for about a minute. Sauce will thicken a bit.
  • Finish and Serve: Pour the sauce over the chicken garnish with parsley and lemon wedges.



  1. My chicken breasts were small and thin so there was no need to cut them in half, but if you're using large chicken breasts, make sure they are cut lengthwise. Make sure to scrape all those delicious brown bits from the bottom of the skillet. That's where all the flavor is, so you want to make sure you scrape really well.
  2. Substitute chicken broth for the wine if you're looking for an alcohol free version.
  3. You can store this chicken piccata easily in the fridge. In an airtight container, it will keep for 3 – 5 days, just be sure it’s properly cooled before storing.
  4. If you’d like to make and freeze this chicken piccata ahead of time just place it in the fridge until it’s completely cooled. Store in an airtight container, then transfer to the freezer. It should last for 3 months.
  5. When ready to serve, allow it to thaw overnight in the fridge before popping it back in the oven at 350°F for 10 minutes. Alternatively, you could heat it up in a skillet.


Serving: 1chicken piece | Calories: 289kcal | Carbohydrates: 9g | Protein: 13g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 66mg | Sodium: 520mg | Potassium: 279mg | Fiber: 1g | Sugar: 1g | Vitamin A: 803IU | Vitamin C: 16mg | Calcium: 20mg | Iron: 1mg