Chicken Piccata is an old time classic, that is quick and easy to make and full of flavor. Butter, lemon juice and capers make the delicious sauce!
If you like lemony chicken flavors, Lemon Chicken Orzo Soup is the coziest way to do it in a bowl.
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This is SUCH a great weeknight dinner – easy enough for the family, fancy enough for company!
The lemon sauce is truly the best thing ever – you’ll bring the extra sauce to the table, so you can pour it over the rest of your meal too.
My family absolutely loves this recipe. They call it “the lemony chicken-y thing) and while that can also refer to my Lemon Chicken (with egg noodles) recipe, once I clarify that they also like the brine-y little capers, I know they mean for me to make this.
This a great recipe to have in your recipe collection, since it involves ingredients that are super easy to keep around. Capers keep for quite a while in the refrigerator, and I generally have lemons in my house for a number of purposes.
In a rush or looking for something low carb? See my notes below for how to adapt this recipe.
What is Chicken Piccata?
Thinly sliced chicken breasts, dredged in flour, dipped in milk and lightly coated with breadcrumbs, served with a lemon butter sauce with capers. SO GOOD.
What to serve with Chicken Piccata?
I like some roasted potatoes, or mashed potatoes or even some garlic butter noodles, or even this fantastic risotto recipe, along with some sauteed green beans, or some roasted asparagus.
Kylee’s Notes
Use panko bread crumbs for a crispier coating.
Chicken tenders (flattened like the breasts) work well for this too – kids love these with and without the sauce!
For a lower carb version – you may omit the flour/egg/bread-crumbing step. Cook the chicken, then deglaze the pan with a little chicken stock, getting up all the delicious brown bits
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Chicken. Chicken breasts sliced in half lengthways, and pounded as thin as you like (in a zip lock bag or between two pieces of plastic wrap) to make 4 pieces.
- Flour. Plain all-purpose flour
- Egg. Large egg, lightly beaten with a little water
- Bread Crumbs. I use regular, unseasoned breadcrumbs, but I also like panko bread crumbs sometimes – they’re super crispy!
- Butter. I use salted butter.
- Wine. Use extra chicken stock if you’d prefer not to use wine
- Chicken Stock. Make your own chicken stock, or pick up a carton at the store.
- Capers and lemon juice. Brined capers from a jar, fresh lemon juice.
How to make Chicken Piccata
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
- Preheat the oven to 400°F,
- Season chicken on both sides with salt and pepper.
- Mix the flour, salt and pepper in a plate.
- In a second plate (or bowl), beat the egg and 1/2 tablespoon of water together.
- On a third plate, add the breadcrumbs.
- Dip each chicken breast first in the flour mixture, then dip in the egg then the bread crumbs. Shake off the excess crumbs.
- Heat 1 tablespoon of olive oil in a large skillet over medium high heat to medium-low heat.
- Add the chicken breasts and cook for 2 minutes per side, until browned. Put them in the preheated oven, and bake for 5 to 10 minutes while you make the sauce.
- Dry the skillet with a dry paper towel.
- Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, chicken broth (or stock) the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Boil over high heat until reduced in half, about 2-3 minutes.
- Off the heat, add remaining butter and stir gently. Add the capers.
- Discard the lemon halves and serve a piece of chicken on each plate, with the piccata sauce on the side, or poured sparingly over the chicken.
Want more chicken or weeknight recipes?
- How about Chicken Pot Pie(made in 1 skillet)? It’s super easy, and an absolute family favorite!
- Simple Sour Cream Enchiladas are great to make ahead and bake when you need them.
- This Italian Style Mozzarella Skillet is the stuff of DREAMS. Try it!
- One Pan Ham & Cheese Pasta – pure comfort food and ready in under 30 minutes. YESSSS!!
- ALL CHICKEN RECIPES
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Chicken Piccata
Ingredients
- 2 boneless skinless chicken breasts (sliced in half lengthways, and pounded as thin as you like)
- salt and pepper
- 1/2 cup all-purpose flour
- 1 egg
- 1/2 tablespoon water
- 3/4 cup bread crumbs
- 1 tbsp olive oil
For the sauce
- 3 tablespoons butter (divided)
- 1/3 cup lemon juice (freshly squeezed)
- 1/4 cup dry white wine
- 1/2 cup chicken stock
- 1/4 cup brined capers (rinsed)
- sliced lemon (for serving)
Directions
Get Prepped
- Preheat the oven to 400°F
Prepare the chicken
- Season 2 boneless skinless chicken breasts on both sides with salt and pepper.
- Mix the 1/2 cup all-purpose flour, salt, and pepper in a plate.
- In a second plate (or bowl), beat 1 egg and 1/2 tablespoon water together.
- On a third plate, add the 3/4 cup bread crumbs.
- Dip each chicken breast first in the flour, then dip in the egg then the bread crumbs.
Cook the chicken
- Heat 1 tbsp olive oil in a large sauté pan over medium to medium-low heat.
- Add the chicken breasts and cook for 2 minutes on each side, until browned. Put them in the preheated oven, and bake for 5 to 10 minutes while you make the sauce.
Make the piccata sauce
- Dry the skillet with a dry paper towel.
- Over medium heat, melt 1 tablespoon of the butter and then add 1/3 cup lemon juice, 1/4 cup dry white wine, 1/2 cup chicken stock, sliced lemons, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Boil over high heat until reduced in half, about 2-3 minutes.
Serve
- Remove from the heat, add the rest of the butter and stir gently. Add the 1/4 cup brined capers.
- Discard the lemon halves and serve a piece of chicken on each plate, with the sauce on the side, or poured sparingly over the chicken.
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Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This was originally posted in September of 2014, and has been updated new photos.
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