Dinner

Chicken Piccata (Lemon Chicken with Capers) Recipe

Name: Chicken Piccata (Lemon Chicken with Capers) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 450g / 16oz chicken breast (2 large pieces), skinless boneless; 1/2 tbsp olive oil (for drizzling on chicken); 4 tbsp flour (substitute with cornflour/cornstarch for gluten-free); 2 1/2 tbsp parmesan, finely grated; 1/2 tsp salt; 1/4 tsp pepper; 2 1/2 tbsp olive oil; 1 tbsp / 15g unsalted butter; 2 tbsp / 30g unsalted butter, cut into 1.5cm / 1/2″ cubes; 2/3 cup dry white wine; 2 tbsp fresh lemon juice; 3 tbsp capers in brine, drained; 1 1/2 tsp parsley, finely chopped, plus more for garnish

BySophie Carsel April 7, 2026April 7, 2026

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Introduction

Chicken Piccata is a bright and flavorful Italian-American dish featuring tender chicken breasts in a tangy lemon and caper sauce. This easy recipe delivers crispy chicken with a luscious, buttery sauce that’s perfect for weeknight dinners or special occasions.

The image shows a close-up of several golden brown pieces of chicken, each covered with a glossy, light yellow sauce that has visible whole capers on top. The chicken pieces have a crispy texture with small green herb sprinkles scattered over them. On the right side of the plate, there are thin lemon slices adding a fresh, bright yellow contrast. The dish is presented on a white plate with a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

450g / 16oz chicken breast (2 large pieces), skinless boneless
4 tbsp flour (sub cornflour/cornstarch for gluten-free)
2 1/2 tbsp parmesan, finely grated
1/2 tsp salt
1/4 tsp pepper
2 1/2 tbsp olive oil
1 tbsp / 15g unsalted butter
2 tbsp / 30g unsalted butter, cut into 1.5cm / 1/2″ cubes
2/3 cup dry white wine
2 tbsp fresh lemon juice
3 tbsp capers in brine, drained
1 1/2 tsp parsley, finely chopped, plus more for garnish

Instructions

Step 1: Cut each chicken breast into 3 pieces. Place between two pieces of cling wrap or paper and pound to about 1/2 cm (0.2″) thickness.
Step 2: Drizzle chicken with 1/2 tbsp olive oil and spread it evenly on both sides using your fingers.
Step 3: In a shallow dish, mix flour, parmesan, salt, and pepper. Coat each piece of chicken, pressing to adhere, then shake off excess flour.
Step 4: Heat olive oil in a large skillet over medium-high heat. Add 1 tbsp butter and let it melt.
Step 5: Place 3 pieces of chicken in the skillet. Cook for 3–4 minutes until golden, then flip and cook the other side for 1 minute. Remove and keep warm. Repeat with remaining chicken.
Step 6: Pour out excess fat from the skillet and wipe it quickly with paper towels (no need for thorough cleaning).
Step 7: Still on medium-high heat, add the white wine. Let it simmer rapidly until reduced by half, about 3 minutes.
Step 8: Add lemon juice and simmer for 1 minute.
Step 9: Reduce heat to low. Add the cubed butter and swirl the pan to melt it without foaming. The sauce should become glossy, translucent, and slightly thickened.
Step 10: Stir in capers and chopped parsley. Serve the chicken topped with the sauce and garnish with extra parsley if desired.

Tips & Variations

For a gluten-free option, substitute the flour with cornstarch or cornflour.
If you prefer a non-alcoholic version, replace white wine with chicken broth or water.
Serve with pasta, rice, or crusty bread to enjoy the delicious sauce.

Storage

Store leftover chicken piccata in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent the sauce from breaking or use a microwave at low power.

How to Serve

The image shows several pieces of golden brown, crispy breaded chicken layered closely on a white plate, each piece covered with a shiny, light yellow butter sauce that pools slightly at the base. Scattered over the chicken are small, dark green capers and chopped green herbs, giving a fresh contrast to the warm tones. To the side of the chicken, there are thin, pale yellow lemon slices adding brightness to the dish. The whole setup rests on a white marbled surface, highlighting the colors and textures of the food. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breast?

Yes, boneless skinless chicken thighs can be used. They will be juicier but may require slightly longer cooking time.

What if I don’t have capers?

You can substitute capers with green olives chopped finely or omit them altogether, though they add a distinctive briny flavor to the dish.

Sophie Carsel