My Best Chicken Piccata

My Best Chicken Piccata

25 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  LROHNER

“This is the most requested dish by my teens' friends! Great even as leftovers, if there ever are any! Best served with a risotto or fettucine alfredo with a side of broccoli. Not for the diet conscious!”

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Adjust Servings

Original recipe yields 4 servings



  1. Mix flour, salt, and black pepper in a bowl. Dredge the chicken breast pieces in the seasoned flour to coat; tap off excess flour.
  2. Melt butter in a skillet over medium heat until hot but not starting to brown. Pan-fry coated chicken breast pieces in the hot butter until golden brown, the juices run clear, and the chicken is no longer pink inside, about 10 minutes. Turn the chicken pieces often. Remove chicken from skillet and keep warm.
  3. Pour white wine into the skillet and scrape pan to dissolve any browned bits of food on the bottom. Mix in lemon juice, reduce heat to low, and simmer until sauce is slightly thickened, about 10 minutes. Stir often. Stir capers into sauce and place chicken back into skillet, turning to coat with sauce.
  4. To serve, transfer chicken to a serving platter, top with sauce, and garnish with lemon slices and fresh parsley.

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Reviews (25)

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I don't know how someone couldn't just LOVE this recipe! I did think that one could cut back by almost half the amount of flour mixture for the dredging. I'm not sure why it's not easier to put the flour/salt/pepper in a baggie and shake it all. The butter is what makes or breaks this recipe. If you are making this one, just figure that you will splurge on the butter and don't mix it with olive oil (as I am usually wont to do). I do always use more capers than called for because we love them. I halved the recipe for a package of Costco's boneless skinless chicken breasts cut in half both horizontally and vertically. This is a hit and will be repeated! I served it with Opa George's Wild Rice recipe. Our dinner was SOOOO good! Thanks!

Deb C

Deb C

This is excellent! The only change I made was to use half the amount of chicken and cut the breasts into medallions, pounding them approximately ΒΌ inch thick. Next time I would use half the amount of flour mixture for dusting the chicken.



I just made this recipe for dinner tonight! It took so little time to cook and we absolutely loved it. Chicken came out very tender. I did not have capers, but it was wonderful without them. Will be making again

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Amount Per Serving (4 total)

  • Calories
  • 484 cal
  • 24%
  • Fat
  • 25.8 g
  • 40%
  • Carbs
  • 29.3 g
  • 9%
  • Protein
  • 26.8 g
  • 54%
  • Cholesterol
  • 122 mg
  • 41%
  • Sodium
  • 820 mg
  • 33%

Based on a 2,000 calorie diet



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Quick Chicken Piccata


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The Best Parmesan Chicken Bake