Quick Chicken Piccata

284 Reviews 29 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Recipe by  Chef John

“These quick and easy pan-fried chicken breasts are topped with a simple pan sauce made with capers, butter, white wine, and lemon juice.”

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Adjust Servings

Original recipe yields 4 servings



  1. Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.
  2. Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.
  3. 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.
  4. Cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds.
  5. Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.
  6. 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.
  7. Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.

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Reviews (284)

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I've made this dish twice now and it is one of my favorites! The only changes I made were to add fresh garlic right after the capers and I used chicken stock instead of water. I love capers so I may have added more :) It is a quick, but quite gourmet week night dinner. Even the kids loved it. I did run into a problem when we discovered there was none left though!



I used Wondra to dredge the chicken instead of a-p flour (it's finer and less clumpy), then followed all the ingredients but changed the proportions because I used a lot more chicken than this (when I cook I cook big). It's forgiving-but careful about too many capers and and barely salt the chicken because the capers make everything super salty. I added extra olive oil and butter to the saucepan and added ground garlic and a few flakes of red pepper to simmer awhile. Didn't have fresh parsley so I used dried. I served this over penne since I didn't have linquine or spaghetti. While the pasta drained, I added about 1/3 cup of olive oil to the pasta pot, a half a stick of butter, more garlic granules and about a cup of chicken broth--heated to boiling and tossed the cooked pasta back into it. Put in serving dish, then placed the chicken and all the sauce from the pan over the pasta and topped the pasta and chicken with some grated parmesan cheese. I have never made a piccata I liked as much as this one and my husband and I inhaled it. YUM.



Easy & super yummy! I added a little bit of Panko breadcrumbs to the flour to give it some crunch, and because I'm counting calories & fat, used less EVOO to brown the chicken in the pan and finished it off by baking in the oven after spraying the chicken with some olive oil Pam. (I wanted to have some flavor from the chicken in the pan before de-glazing & making the sauce!) Also used Smart Balance Spread instead of butter. My wine was a light and fruity Pinot. This was outstanding on whole wheat angel hair pasta and despite taking some healthy shortcuts, tasted like I was cheating on my healthy eating plan! Thanks for sharing! :-)

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Amount Per Serving (4 total)

  • Calories
  • 321 cal
  • 16%
  • Fat
  • 18.2 g
  • 28%
  • Carbs
  • 8.4 g
  • 3%
  • Protein
  • 24.7 g
  • 49%
  • Cholesterol
  • 87 mg
  • 29%
  • Sodium
  • 282 mg
  • 11%

Based on a 2,000 calorie diet



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Slow Cooker Spicy Chicken


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Baked Lemon Chicken with Mushroom Sauce