Pepper Chicken Piccata

Pepper Chicken Piccata

63 Reviews 3 Pics
Joe Canino
Recipe by  Joe Canino

“Preparation can be done a day ahead of time to save time in the kitchen and be with your company!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  1. In a large skillet, heat oil. Saute red bell peppers and onions until they begin to soften. Remove from skillet with a slotted spoon and set aside. Add cubed chicken to skillet and brown lightly. Add garlic and ground red pepper. Reduce heat slightly and saute, covered, for 1 to 2 minutes, until garlic is golden brown.
  2. Using a wooden spoon, add lemon juice, stirring to break up particles on bottom of skillet (deglazing). Add butter/margarine, stirring and blending well into the sauce. Return bell pepper and onion to skillet, stir all together and add parsley. Season with salt and pepper to taste and serve.

Share It

Reviews (63)

Rate This Recipe


It sometimes seems that some of the most satisfying recipes/dishes arise when I'm leaving town and wanting to make use of what I've got in the fridge so it doesn't go to waste - and when a last minute trip to the grocery store seems wasteful. So with some remnants of red, orange, yellow and green peppers, a couple of chicken breasts in the freezer and a partial package of orecchiette (little ears) pasta in the pantry I threw together one heck of a fine meal with this recipe. It comes together quickly and easily with a minimum of steps. It uses just a few, simple, fresh and delicious ingredients with classic piccata style (lemon butter sauce and fresh parsley) flavors. But five stars? You bet. Just because it’s easy, and just because it’s humble, doesn’t mean it isn’t worthy! Other than not measuring precisely, and other than adding a little glug of white wine, I followed the recipe pretty closely. Oh...and as always, in consideration of Hubs’ sensitive innards, I left out the cayenne. (But if I was to add a little kick I would have preferred crushed red pepper flakes) As I mentioned earlier, I tossed this with orecchiette pasta and, to complete the meal, I served it with a Caesar salad.



This was a very good dish, but I admit I didn't "cube" the chicken breasts (I see now that doing so would allow more flavor to be absorbed). I did add juice of one half lime to the lemon juice, however, and used one red / one green bell pepper for even more color!

Marshall Gatten

Marshall Gatten

It was pretty tasty, but not really worth the cost of all the produce and all the effort. If I had it at somebody else's house I'd definitely enjoy and compliment it, but knowing the cost and effort that goes into it I now know it's really not worth it. A few things to make sure of if you do decide to make it: It calls for way too much onion. The colorful peppers were nearly hidden by all the onion, and it made it look like there was very little chicken. Use half as much onion. Also, be sure not to overcook the peppers and onions - I didn't have this problem, but I could easily see it happening. Finally, add capers! Chicken Piccata just ain't Chicken Piccata without capers. (I've always considered them part of the definition of Chicken Piccata.) They add a lot of flavor and complexity to this recipe. I served it over bow-tie pasta. I was glad I did, as it would have otherwise been kind of plain. Reducing the onions by half would make it look a lot less plain because the colors of the peppers would show better. All in all, a tasty meal - but one I probably won't have again.

More Reviews

Similar Recipes

Chicken Piccata II

Chicken Piccata II

Chicken Piccata I

Chicken Piccata I

Chicken Piccata III

Chicken Piccata III

Lemon Pepper Chicken I

Lemon Pepper Chicken I

Grilled Chicken Breast with Cucumber and Pepper Relish

Grilled Chicken Breast with Cucumber and Pepper Relish

Lemon Pepper Chicken and Gravy

Lemon Pepper Chicken and Gravy


Amount Per Serving (4 total)

  • Calories
  • 420 cal
  • 21%
  • Fat
  • 18.6 g
  • 29%
  • Carbs
  • 22.1 g
  • 7%
  • Protein
  • 42.2 g
  • 84%
  • Cholesterol
  • 114 mg
  • 38%
  • Sodium
  • 163 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

My Best Chicken Piccata


next recipe:

Chicken Piccata II