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Chicken Piccata

The bright flavor of lemon juice and the brininess of capers come together in the best way in this Chicken Piccata recipe. It is easy to make for a weeknight dinner but special enough to serve to company!

Serve Chicken Piccata to company or make it for a weeknight - it's as elegant as it is easy.

About 2 weeks ago, I spoke the following words into the universe: “Wow, we made it through winter without being sick.”

Big mistake.

Less than 2 days later, Elle had a raging fever for almost 5 days which was accompanied by a hacking cough, bloodshot eyes and a literal snot-fest.

Then it hit me. Hard.

I’m not talking about a little cold, Mama can handle that.

Perfectly moist chicken and a tangy sauce come together all in one pan with Chicken Piccata

I’m talking ramen-noodle-eating-in-bed, binge-watching-Golden-Girls, sleeping-18-hours-a-day sick.

My teeth hurt and it was painful to even wash my face because my sinuses were so inflamed.

I pretty much sustained life on Cup O’Noodles, orange popsicles and Sprite for 3 days.

I don’t think I’ve had ramen noodles since college, but you guys, that stuff is legit. I’m kind of obsessed with it now and even contemplated buying a case of it from Amazon, but I refrained.

Needless to say, I wasn’t cooking or baking much the past couple of weeks, but I’m back at it and sharing one of favorite weeknight meals with you.

I’ve been making Chicken Piccata for years and this recipe was actually on my blog from way back in 2010 and let’s just say it needed a little refresh!

Serve Chicken Piccata with buttered pasta and a green vegetable for a complete, delicious meal.

WHAT IS CHICKEN PICCATA

I have to be honest that the first time I made Chicken Piccata, I had never even tried Chicken Piccata before but knew I would love it.

Why? Lemons and capers are my jam, ok?

Chicken Piccata is made from thin, butterflied chicken breasts that are lightly dredged in flour and pan fried. You then make a delicious pan sauce using lemon juice and capers.

Oh, and butter. You can’t forget the butter!

Chicken Piccata is served in a bright lemon-caper sauce and sprinkled with parsley to round out the dish.

CHICKEN PICCATA RECIPE

This Chicken Piccata recipe has all of these traditional elements, but I also add two flavorful ingredients: minced garlic and white wine.

Honestly, I don’t really drink much but even I knew that wine was a no-brainer here. It adds great depth of flavor to the sauce and marries perfectly with the lemon.

And do I really need to justify adding a clove of garlic?

Chicken Piccata is a bright, lemony dish, delicious for any night of the week!

One of the things we like best about this recipes is that it uses butterflied chicken breasts. We definitely prefer thin cuts of chicken in our house, so this recipe is perfect for us.

I know that adding herbs to the top of a dish can feel like a waste of time or simply a fancy garnish. But I promise that adding a sprinkle of chopped parsley over the top of this Chicken Piccata really brightens up the whole dish. It’s a flavor you don’t want to skip.

The bright flavor of lemon juice and the brininess of capers come together in the best way in this Chicken Piccata recipe. It is easy to make for a weeknight dinner but special enough to serve to company!

WHAT TO SERVE WITH CHICKEN PICCATA

We really like to serve Chicken Piccata with pasta. Angel hair noodles tossed with butter and some extra chopped parsley is hard to beat.

If you don’t want to serve pasta with yours, potatoes would be great here, too. Mashed or roasted potatoes would soak up the extra sauce and compliment the chicken nicely.

Chicken Piccata is the perfect dinner for anyone who loves the bright flavors of lemon and capers

And don’t forget your veggies! We like green beans since they go so well with lemon and capers, but peas, asparagus, broccoli, or even a gorgeous green salad (like tomato and mozzarella salad or strawberry salad)are great options, too.

No matter how you serve Chicken Piccata, I can promise this recipe will be a new family favorite! Serve it for a weeknight dinner or dress it up for company. It’ll be a recipe you’ll come back to time and again.

Lemon, garlic, capers and white wine make a delicious sauce for Chicken Piccata

Chicken Piccata in a pan ready to serve

Chicken Piccata

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

The bright flavor of lemon juice and the brininess of capers come together in the best way in this Chicken Piccata recipe. It is easy to make for a weeknight dinner but special enough to serve to company

Ingredients

  • 2 skinless and boneless chicken breasts, butterflied and then cut in half
  • Sea salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 6 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 1 clove minced garlic
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/2 cup white wine
  • 2 tablespoons brined capers, rinsed
  • 1/3 cup fresh parsley, chopped

Instructions

  1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
  3. Immediately add minced garlic to the pan and mix until fragrant. Into the pan add the lemon juice, stock, wine and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
  4. Serve on top of angel hair pasta if desired.

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Nutrition Information
Yield 4
Amount Per Serving Calories 559Total Fat 37gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 21gCholesterol 98mgSodium 271mgCarbohydrates 28gFiber 1gSugar 1gProtein 23g

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Wendy Emlinger

Friday 22nd of March 2019

Looks very tasty. I had capered chicken years ago at an Italian restaurant and fell in love with the flavors. Think I'll try this tomorrow, with adjustments for my dietary restrictions, of course.

Jamie

Sunday 24th of March 2019

Thanks so much for stopping by, Wendy! I appreciate you taking the time to comment. Happy Baking! -Jamie

GRACE

Thursday 21st of March 2019

Thank you for sharing this recipe, will have to try it out since I never made this but I love anything with capers!!

Sorry you and your daughter got sick but glad all is well now. So, wanna share what is your favorite ramen (or what you had when you were sick)? My son's friend is basically a ramen junkie, he got everything ramen (shirts included) for Christmas so now I always look for a different kind of ramen to give him. Or maybe you can share a recipe using ramen sometimes .. yummm!!! :-)

Jamie

Sunday 24th of March 2019

Thanks so much for stopping by, Grace! I appreciate you taking the time to comment. Happy Baking! -Jamie

Chicken Piccata « CrazyJamie's Blog

Wednesday 9th of March 2011

[...] LOVE…My baking Addiction¬†¬†She mainly bakes but she also makes other stuff and I found this recipe. Her name is Jamie as well (what a great name) and she spells it the same way I do! I have always [...]

Debbie@The Hip Hostess

Monday 29th of March 2010

I served this up yesterday, using your recipe~It was outstanding! Tried it out on hubby first, and now will be proudly whipping up this impressive dish for guests! So happy to have finally found the perfect Chicken Piccata. Thanks again!

Debbie @The Hip Hostess

Wednesday 24th of March 2010

This is a dish I've ordered and loved numerous times at our favorite restaurant. Never even thought about making it at home. But why not? Your recipe sounds superb! Just printed it up and can't wait to give it a try. Thank you for sharing one of my favorite dishes!

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