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Close up of chicken piccata in a skillet.

Chicken Piccata Recipe

Course: Dinner
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 610kcal
Author: Becky Hardin
This easy Chicken Piccata is a firm favorite in our house! Tender chicken breasts, dredged in flour, in a deliciously zesty and savory sauce - so good!
Step-by-step photos can be seen below the recipe card.
Print Recipe


  • 1 cup all-purpose flour
  • 2 boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper to taste
  • 6 tablespoons unsalted butter divided (¾ stick)
  • 5 tablespoons olive oil divided
  • ¼ cup diced onion
  • 4 cloves garlic minced
  • ¼ cup white wine
  • ¾ cup low sodium chicken broth
  • 1 lemon juiced and zested
  • 3 tablespoons capers rinsed
  • Chopped fresh parsley for garnish
  • 8 ounces cooked pasta (½ box)


  • Line a plate with paper towels. Set aside.
    Overhead view of ingredients for chicken piccata.
  • Place flour in a shallow bowl or pie plate. Set aside.
    1 cup all-purpose flour
  • Cut each chicken breast in half horizontally, for a total of 4 pieces of chicken. Use a meat mallet to pound each breast to an even ½-inch thickness. Season the chicken with salt and pepper.
  • Dredge each chicken breast in the flour, coat all sides, and shake off any excess.
    2 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
    Overhead view of dredging station.
  • Melt 2 tablespoons of butter with 3 tablespoons of olive oil in a large skillet set over medium-high heat. Once sizzling, add 2 chicken breasts and cook for 3 minutes per side, until browned. Transfer to the prepared plate and repeat with remaining 2 chicken breasts.
    6 tablespoons unsalted butter, 5 tablespoons olive oil
    Overhead view of chicken being cooked in a skillet with tongs.
  • To the empty skillet, add the onion and garlic and sauté until fragrant, about 1-2 minutes.
    ¼ cup diced onion, 4 cloves garlic
    Overhead view of onions and garlic sizzling in a skillet.
  • Stir in the wine to deglaze the skillet. Allow the wine to reduce for 1 minute, then add the chicken broth, lemon juice and zest, and capers.
    ¼ cup white wine, ¾ cup low sodium chicken broth, 1 lemon, 3 tablespoons capers
    Overhead view of capers being added to a skillet with a wooden spoon.
  • Bring the mixture to a low boil. Add the remaining butter and whisk vigorously until melted.
  • Return the chicken to the skillet and simmer until warmed through, about 5 minutes. Serve chicken and sauce over pasta and garnish with parsley.
    Chopped fresh parsley, 8 ounces cooked pasta
    Overhead view of chicken piccata in a skillet.



  • A cast iron skillet is a great choice for homemade chicken piccata. If you don't have a cast iron skillet, a high-walled sauté pan or frying pan also work well.
  • If you don't have a meat tenderizer to flatten the chicken you can use a sturdy cup or rolling pin, in a pinch.
  • Use juice from a real lemon, it tastes so much better than from the bottle. 
Storage: Store chicken piccata in an airtight container in the refrigerator for up to 3 days.


Calories: 610kcal | Carbohydrates: 47g | Protein: 20g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 251mg | Potassium: 388mg | Fiber: 3g | Sugar: 2g | Vitamin A: 556IU | Vitamin C: 17mg | Calcium: 37mg | Iron: 3mg