Chicken piccata is one of my favorite busy weeknight meals. Topped with a delectable lemon caper sauce, this is a chicken recipe the whole family will love!
If you are looking for a way to jazz up a boring ol’ chicken breast, you have got to try this easy chicken piccata recipe. Pan fried chicken is topped with a buttery lemon caper sauce.
And, not only is it delicious, it comes together with ease in about 30 minutes. That means that this dinner is perfect for busy weeknights.
Piccata simply means a thin cut of meat served in a sauce with butter, lemon and capers. In Italy it is often called scaloppine and is made with veal. In the United States Chicken Piccata is the most popular version.
CHICKEN BREASTS: Boneless skinless. I like to halve them lengthwise so they cook a little faster. You can also buy thin cut chicken breasts.
FLOUR, PANKO BREADCRUMBS AND GRANULATED GARLIC: This mixture works as the coating for the chicken breasts. The panko adds just a bit of crunch so don’t skip it!
BUTTER: This is the ingredient that makes the sauce so delectable.
OLIVE OIL: I like to add a bit to the butter before sautéing the chicken, to help keep the butter from burning.
WHITE WINE: Use whatever dry white wine you prefer. I like to use sauvignon blanc.
DES’ TIP:Whenever you are cooking with wine, make sure that it is something that you enjoy the the taste of. When it cooks down, as it does in this sauce, it will concentrate the flavor of the wine.
CHICKEN BROTH: Use low sodium so you can control the salt content.
NON-PERIL CAPERS: Capers are the pickled buds of a flower. You can find them in the condiment and pickles section of the grocery store.
DES’ TIP: Because they are pickled, capers can be rather briny and salty. I prefer to rinse them for this dish so they don’t make it overly salty.
STEP #1: Combine flour, panko bread crumbs and granulated garlic in a shallow dish.
STEP #2: Sprinkle chicken breasts liberally with salt and pepper. Dredge in flour and panko mixture. Let set 10 minutes.
STEP #3: Heat 1 tablespoon of butter and 2 tablespoons of oil together in a large skillet just until the butter melts. Add the chicken and cook until browned and cooked through. About 3 minutes per side. Remove, cover and set aside to keep warm.
STEP #4: In the same pan that you cooked the chicken, whisk in the wine, chicken broth and capers.
DES’ TIP: Be sure to scrape up any brown bits that have stuck to the bottom of the pan. They are loaded with flavor!
STEP #5: Add in remaining butter and swirl until it melts into the sauce. Serve sauce over chicken.
One of my favorite parts about this recipe is the buttery sauce so I like to serve it with creamy mashed potatoes. The sauce acts like a kind of gravy and is so scrumptious! To round out the meal serve it with a green salad, green beans or sautéed broccoli.
My entire family loves this chicken piccata. And I love how easy it is. Give it. a try and I’m sure it’ll quickly become a meal rotation favorite for you too! And if you want even MORE piccata, you’ve got to check out my recipe for scallop piccata.
We love capers around here. Do you? If so you have got to check out some these recipes featuring these briny gems:
Salmon with Lemon Caper Butter
Looking for more easy chicken dinner recipes? Here are some of my favorites:
Note: This recipe was originally written and posted in 2009. It was updated with new pictures, step by step photos and nutrition information in 2020.
Patty PigfordNovember 20, 2020 at 4:58 pm
This was good. I thought it was going to out of this world delicious, so I’m a little disappointed. Lemon flavor was barely noticeable. I followed recipe “to a T!” Family said it was good, but they didn’t rave.
DesereeNovember 20, 2020 at 6:33 pm
So sorry it wasn’t as good as you hoped! Thank you for the feedback!
AmandaDecember 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!!
Sandy SizemoreApril 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!
KerimeApril 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!!!
DesereeFebruary 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!
DebraFebruary 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?
KathyJanuary 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.
DesereeJanuary 21, 2010 at 7:23 am
Thank you Kathy! :)
SandyDecember 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.
DesereeDecember 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. :)
Mrs ErgülNovember 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!
DesereeNovember 9, 2009 at 11:22 am
Theresa- I agree! Some may argue that wine is essential to just about anything ;-)
TheresaNovember 9, 2009 at 8:29 am
I love chicken picatta, and this is pretty much exactly how I make it! The wine is essential :)
ChayaNovember 9, 2009 at 3:01 am
This is my kind of chicken. It has all of the elements to make it a success.