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Perfect Chicken Piccata

This quick chicken piccata recipe tops tender chicken with a buttery lemon and caper sauce for a comforting Italian restaurant dish at home.

4 servings · 246g/servingPrep: 10 minCook: 20 minTotal: 30 minItalianOriginal recipe ↗

Ingredients

  • Chicken, breast, boneless, skinless, raw450g
  • Salt9g≈ 1.5 × 1 teaspoon
  • Spices, pepper, black2.3g≈ tsp, ground
  • All-purpose flour79g
  • Olive Oil42g≈ 0.75 × 1/4 cup
  • Butter42g≈ 0.75 × 1/4 cup
  • Dry white wine75g≈ 2 × serving 2 tbsp
  • Capers27g≈ 3 × 1 tablespoon
  • CHICKEN STOCK180g≈ 0.75 × 1 cup
  • Lemon juice, raw61g≈ 1.25 × lemon yields
  • Lemon Juice2g≈ 0.5 × 1 teaspoon
  • Parsley15g≈ 1/4 cup chopped

Estimated Cost

  • Chicken, breast, boneless, skinless, raw (450g)—
  • Salt (9g)$0.01
  • Spices, pepper, black (2.3g)$0.11
  • All-purpose flour (79g)—
  • Olive Oil (42g)$0.55
  • Butter (42g)$0.35
  • Dry white wine (75g)—
  • Capers (27g)$1.17
  • CHICKEN STOCK (180g)$0.32
  • Lemon juice, raw (61g)$1.73
  • Lemon Juice (2g)$0.01
  • Parsley (15g)$0.64
Total (4 servings)$4.89(~$1.22/serving)

* Cost estimate based on 9 of 12 ingredients.

Prices are estimates based on Kroger grocery store data, last updated March 2026. Actual prices may vary by location and retailer.

Instructions

  1. 1

    1. Butterfly each chicken breast by slicing it horizontally in half lengthwise. Pound the pieces gently until they're about 1/2 inch thick.

  2. 2

    2. Sprinkle both sides of each piece evenly with salt and black pepper.

  3. 3

    3. Coat all the chicken pieces with flour, shaking off any excess.

  4. 4

    4. Combine 2 tablespoons of olive oil and 1.5 tablespoons of butter in a large skillet. Heat over medium-high until the mixture just begins to smoke.

  5. 5

    5. Place half the chicken pieces in the hot skillet without moving them. Let them cook undisturbed for 2.5 to 3 minutes until golden brown and they release easily from the pan.

  6. 6

    6. Flip the pieces and cook the second side for 2 minutes.

  7. 7

    7. Transfer the cooked chicken to a plate.

  8. 8

    8. Add the remaining 1 tablespoon of oil to the skillet's drippings. Cook the remaining chicken pieces using the same method: 2.5 to 3 minutes on the first side, 2 minutes on the second side. Transfer to the plate with the other pieces.

  9. 9

    9. Lower the heat to medium. Melt the remaining 1.5 tablespoons of butter in the skillet.

  10. 10

    10. Pour in the white wine and add the capers. Stir well, scraping the bottom of the pan to loosen all the browned bits. Simmer for 2 minutes.

  11. 11

    11. Add the chicken stock, lemon juice, and lemon zest. Stir everything together.

  12. 12

    12. Bring the sauce back to a simmer and cook for 2 minutes.

  13. 13

    13. Return the chicken pieces to the skillet, turning them occasionally in the sauce. Cook until the thickest part of the chicken reaches 165°F internally, about 3 to 5 minutes. The sauce should thicken slightly during this time.

  14. 14

    14. Remove from heat. Top with the fresh parsley and serve.

Nutrition per serving

Based on 4 servings · USDA data

Calories416
Protein29g
Carbs29g
Fat21g
Fiber1g
Sodium1344mg

Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.

Nutrition values are estimates based on USDA data and may vary.