Chicken Piccata

Chicken piccata is one of my favorite busy weeknight meals! Pan fried chicken topped with a delectable butter caper sauce. It’s an easy chicken recipe, perfect for a weeknight dinner.

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-capery (I may have made up words just now, but that is how good this chicken is) sauce.  It has capers, lemon juice, and of course, it has wine. And the best part: butter. Glorious, wonderful, melted butter.

Chicken piccata may just 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 Piccata recipe is to die for.

What is piccata sauce?

Piccata simply means a thin cut of meat served in a sauce with butter, lemon and spices. In Italy it is often called scaloppine and is made with veal. In the United States Chicken Picctata is the most popular version.

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.

Chicken Piccata is a classic chicken dish!

Chicken Piccata Recipe 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 ingredients and adding an extra tablespoon of capers (my boys eat them like they are candy), I also decided to use thin cut chicken breast cutlets. I love it because it makes this already quick dinner, even easier to prepare! And is great served along side Creamy Mashed Potatoes or rice.

Are there any foods, like capers, that you love now that you’re older? Come on over to Facebook and tell me all about them! And if you are looking for more caper recipes, be sure to check out my recipe for Baked Salmon with Lemon Caper Butter.

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

Chicken Piccata 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.



Leave a Comment

  • Reply
    December 11, 2011 at 12:50 pm

    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!!

  • Reply
    Sandy Sizemore
    April 23, 2011 at 8:50 am

    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!

  • Reply
    April 13, 2011 at 10:48 am

    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!!!

  • Reply
    February 3, 2010 at 7:21 am

    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!

  • Reply
    February 2, 2010 at 11:52 pm

    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?

  • Reply
    January 21, 2010 at 4:02 am

    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.

    • Reply
      January 21, 2010 at 7:23 am

      Thank you Kathy! :)

  • Reply
    December 19, 2009 at 5:14 pm

    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.

    • Reply
      December 20, 2009 at 10:36 am

      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. :)

  • Reply
    Mrs Ergül
    November 9, 2009 at 7:29 pm

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

  • Reply
    November 9, 2009 at 11:22 am

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

  • Reply
    November 9, 2009 at 8:29 am

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

  • Reply
    November 9, 2009 at 3:01 am

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

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