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5.0 from 12 votes

Chicken Piccata Recipe

This easy Chicken Piccata is a recipe the whole family will love. Tender chicken breasts are lightly dredged in flour and simmered in a delicious lemon and caper sauce. Serve with pasta or your favorite sides.

Prep Time
10 mins
Cook Time
10 mins
Total Time
32 mins
Servings: 6 servings
Calories: 493 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 4 thin chicken breast filets
  • salt and pepper
  • all-purpose flour for dredging
  • 6 tablespoons butter divided
  • 5 tablespoons extra-virgin olive oil divided
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock or white wine
  • 1/4 cup brined capers rinsed
  • 2-3 tablespoons fresh parsley chopped

Instructions

    Cup of Yum
  1. Season chicken with salt and pepper.
  2. Dredge chicken in flour, shaking off any excess flour.
  3. Melt 2 tablespoons butter, in a large skillet over medium heat.
  4. Add in 3 tablespoons olive oil.
  5. Once the butter and oil begin to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook on the other side for 3 more minutes.
  6. Remove to a paper towel-lined plate.
  7. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil in the now-empty skillet.
  8. When butter and oil start to sizzle, add the other 2 pieces of chicken.
  9. Repeat cooking process with 2 remaining pieces of chicken.
  10. Remove pan from heat and add chicken to the plate.
  11. Add the lemon juice, stock or wine, and capers to the now-empty skillet.
  12. Bring to boil, scraping up brown bits from the pan.
  13. Return all the chicken to the pan, and simmer for 5 minutes.
  14. Remove chicken to platter.
  15. Add remaining 2 tablespoons butter to sauce, and whisk vigorously until butter melts and sauce is combined.
  16. Pour sauce over chicken, and garnish with parsley just before serving.

Notes

  • Nutrition values are estimates. 
  • Make sure to shake off any excess flour from the chicken to avoid a lumpy and extra thick sauce.
  • You can use stock (chicken or vegetable will work best) or a dry white wine to make the sauce.
  • Don't like capers? Why not try swapping them for olives or sun dried tomatoes.
  • Garnish with finely chopped parsley for freshness.
  • Leftovers can be stored in the fridge for 1-2 days and eaten cold with salad or reheated in the oven until piping hot all the way through.
  • You can also freeze leftovers in suitable containers.

Nutrition Information

Serving 1serving Calories 493kcal (25%) Carbohydrates 40g (13%) Protein 37g (74%) Fat 16g (25%) Saturated Fat 6g (30%) Cholesterol 93mg (31%) Sodium 831mg (35%) Potassium 668mg (19%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 320IU (6%) Vitamin C 16.8mg (19%) Calcium 279mg (28%) Iron 2.5mg (14%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 493

% Daily Value*

Serving 1serving
Calories 493kcal 25%
Carbohydrates 40g 13%
Protein 37g 74%
Fat 16g 25%
Saturated Fat 6g 30%
Cholesterol 93mg 31%
Sodium 831mg 35%
Potassium 668mg 14%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 320IU 6%
Vitamin C 16.8mg 19%
Calcium 279mg 28%
Iron 2.5mg 14%

* Percent Daily Values are based on a 2,000 calorie diet.