Rating: 4.5 stars 4.7
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This chicken piccata recipe is quick and easy. Pounded chicken breasts are topped with a simple pan sauce made with capers, butter, white wine, and lemon juice.

Recipe Summary

10 mins
15 mins
25 mins


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken breasts with the smooth side of a meat mallet to a 1/2-inch thickness.

  • Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.

  • Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.

  • Cook capers in reserved oil, smashing them lightly to release brine, until warmed through, about 30 seconds.

  • Pour white wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.

  • Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce.

  • Return chicken breasts to the pan and cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.

Nutrition Facts

321 calories; protein 24.7g; carbohydrates 8.4g; fat 18.2g; cholesterol 87.5mg; sodium 223.6mg. Full Nutrition