Italian/ Main Dishes

Chicken Piccata

Chicken Piccata

One of my favorite busy weeknight meals! Pan fried chicken topped with a delectable butter caper sauce. 

Brace yourself folks.  This chicken piccata is ah-mazing. Lick your plate and plead for more amazing. Allow me to elaborate. First a chicken breast is breaded and pan fried until golden. Then that perfectly cooked, perfectly golden chicken breast is topped with a lemony-buttery-cappery (I may have made up words just now but that is how good this chicken is) sauce.  It has capers. It has lemon juice.  It has wine. And the best part: butter. Glorious, wonderful, melted butter. It just might be my new favorite way to prepare the sometimes rather boring chicken breast.

Tender chicken breasts dredged in flour, fried until golden and topped with a scrumptious butter caper sauce. This chicken is to die for.

I was first introduced to chicken piccata at the restaurant that I use to work at but at that time I was not particularly interested in capers. The idea of eating a bud of a flower was a little too adventurous for my 16 year old palate. In the recent years however, I have become rather fond of the salty wonderfulness that is capers. I love putting them in bruschetta, tuna and  I especially enjoy them when they are paired with lemon, butter and wine like in this chicken piccata. It is a palate pleasing flavor that is down right irresistible.

Tender chicken breasts dredged in flour, fried until golden and topped with a scrumptious butter caper sauce. This chicken is to die for.

Update: When I first posted this chicken piccata recipe, it was just Ryan and I. Now that we have our two dudes, I decided to update the recipe so that it can serve 4 instead of 2. In addition to adjusting the amount of things and adding an extra tablespoon of capers (my boys eat them like they are candy), I also decided to use thin cut chicken breasts. I loved it because it made this already quick dinner, even easier to prepare!

Chicken piccata is one of my favorite busy weeknight meals! Pan fried chicken topped with a delectable butter caper sauce.

Chicken Piccata

Print Recipe
Serves 4 Prep Time: Cook Time:


  • 4 - 5 thinly cut boneless, skinless chicken breasts
  • fresh cracked black pepper and kosher salt
  • 1/2 cup all purpose flour
  • 1/2 cup panko bread crumbs
  • 1/2 teaspoon granulated garlic
  • 2 tablespoons olive oil
  • 6 tablespoons butter, divided
  • 2 teaspoons lemon juice
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • 4 tablespoons nonpareil capers, rinsed
  • 2 tablespoons chopped fresh parsley



Season both sides of the chicken with salt and pepper.


Mix together flour, panko bread crumbs and granulated garlic on a plate. Dredge chicken breasts in mixture. Allow to set for 10 minutes.


In a large pan heat olive oil and 1 tablespoon of butter over medium heat. Once butter melts cook chicken until browned and cooked through, about 3 minutes per side. Remove, transfer to a plate and cover to keep warm. Reserve pan drippings.


To the same pan that you cooked the chicken in combine lemon juice, white wine, chicken broth and capers with the pan drippings. Cook over medium heat until reduced by 1/3 about 5 minutes. Remove from heat and add in remaining 5 tablespoons of butter. Swirl sauce in pan until butter melts.


Uncover chicken, transfer to serving platter. Pour sauce over the top. Sprinkle with parsley. Serve.


If you are looking for another way to enjoy capers check out Baked Salmon with Lemon Caper Butter. Enjoy!

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  • This is my kind of chicken. It has all of the elements to make it a success.

  • I love chicken picatta, and this is pretty much exactly how I make it! The wine is essential :)

  • Thanks Chaya!
    Theresa- I agree! Some may argue that wine is essential to just about anything ;-)

  • The thing that got me clicking on this photo when I saw it on Foodgawker is the capers! I love them!

  • I just want to say I’ve made this a couple of times and I just about cried each time – one of the best meals, ever! Even the leftovers are good the next day (purposely make heaps so I can eat it over and over…). I serve mine with Donna Hay’s garlic couscous.

  • Sandy- Thank you for leaving such a nice comment about this dish. It is one of my favorites too so I am happy to hear that someone likes it just as much as me. :)

  • Kathy

    I’ve made Chicken Piccata for years, but your photo looked great, so I tried the recipe. WOW! Your recipe is my new favorite Chicken Piccata. It’s a huge hit at our house.

  • Thank you Kathy! :)

  • What would you recommend in place of the white wine. I don’t drink any alcohol whatsoever, would there be a substitute or should I just make another recipe?

  • Hi Debra- While it will have a slightly different flavor, you can simply omit the wine and use 1/2 cup of chicken broth. Hope this helps!

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  • Kerime

    Ohh… It is delicious, and super easy to make. I like to sourness and softness of the chicken with lemon and capers. As your mention I served it with pasta. it was a hit!!!

  • Sandy Sizemore

    I have been searching for years for a Chicken Piccata recipe that comes close to the dish served at the Cheesecake Factory. THIS IS IT! BUT BETTER! I’ve made it several times and everyone LOVES it…I’m making it tomorrow for Easter! Thank you so much!

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  • Amanda

    My friends husband is a chef at a four star restaurant in ct. He taught me how to make this dish 6months ago, but I have since forgot. This is the closest I could find to his recipe. He looked it over and said to just at garlic before cooking the chicken and a jar or artichoke hearts when creating the sauce. Sooo good!!