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Chicken Piccata

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Chicken Piccata
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A super quick and easy chicken dish in a tasty lemon, butter and caper sauce that is sure to impress your dinner guests.

After having recently made the chicken marsala , it reminded me of another Italian chicken and pan sauce dish, chicken piccata and I could not resist updating the photos for the recipe. Piccata is an Italian method of preparing meat where the meat is cut thinly, breaded and then fried in oil or butter before a pan sauce is made with the drippings, white wine, lemon juice, capers and butter. Next to the amazing flavour of the pan sauce, my favourite thing about this dish is how quick and easy it is to make; all you need to do is cook the meat, add the ingredients for the pan sauce and reduce it. Not only is this dish easy enough to make on a weeknight but it will also not fail to impress any dinner guest!
Note: Normally the chicken is coated in flour before frying but I prefer to omit this step.

Chicken Piccata
Cook some rice or pasta while making the sauce and have a tasty meal in less than 20 minutes.

Chicken Piccata

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Chicken Piccata

Chicken Piccata

Prep Time:5 minutes Cook Time:15 minutes Total Time:20 minutes Servings: 2

A super quick and easy chicken dish in a tasty lemon, butter and caper sauce that is sure to impress your dinner guests.

ingredients
  • 2 (6 ounce) chicken breasts, butterflied and pounded thin
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 clove garlic, chopped
  • 1/4 cup dry white wine
  • 1/2 cup chicken broth
  • 1 lemon, juice
  • 1 teaspoon honey
  • 2 tablespoons capers
  • 1 tablespoon butter
  • salt and pepper to taste
  • 1 tablespoon parsley, chopped
directions
  1. Heat the oil and butter in a pan over medium heat.
  2. Season the chicken with salt and pepper and fry until golden brown, about 2-3 minutes per side and set aside.
  3. Add the garlic to the pan and saute until fragrant, about a minute.
  4. Add the wine to the pan and deglaze it.
  5. Add the broth, lemon juice, honey and capers in the pan and simmer until the liquids have reduce by half, about 2-3 minutes.
  6. Stir in the butter, season with salt and pepper, mix in the parsley, return chicken to pan and toss to coat.
Option: For One-Pan: Make this a one-pan meal by adding 8 ounces of pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) to the sauce in step 5 and simmer, covered, until cooked, about 12 minutes (or 20 minutes for rice).
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Reader Interactions

Comments

    • Nicole says

      January 10, 2019 at 11:31 pm

      Just made this dish for the first time. Even my 7 yr old daughter liked it. I did less pepper for her and half the capers. My husband would have liked the full amount of capers so I will do that next time and reduce the salt. I served it with beaded parmasean cauliflower florets. With all the prep between the two dishes it took me about 2 hrs from start to finish. Hoping to learn to make it quicker next time and maybe even prep it the nights before.

      Reply

  11. Paula says

    November 4, 2008 at 1:37 am

    I love chicken piccata! It’s one of my most favorite dishes, although I cheat and just slice each breast half very thinly in half again. Your recipe looks easy to create. YUM!

    Reply

  14. Manggy says

    November 4, 2008 at 2:19 am

    Isn’t butterflying and pounding meat just the best? It cooks in a flash and is so tender too 🙂 I’ve never tried piccata but the lemon-butter flavor is just divine!

    Reply

  22. Diana Evans says

    November 4, 2008 at 3:49 am

    Hi Kevin…oh wow!!! I love this…thanks for sharing your recipe….I have a proposition for you….I am starting up a whole new blog….in it I will be featuring all kinds of wonderful things…one being a section each week called “Let’s eat” It would be awesome if you were a member of my team and did that piece each week…you could pick one of your posts and add it there…what do you think??

    Hugs
    Diana

    Reply

  37. CookinsForMe says

    November 4, 2008 at 2:07 pm

    Some of the recipes and pictures in your entries make my mouth water and this is one of them. This chicken looks fantastic and I might have to try it. However, my meat and potatoes man person might not be too thrilled…hmmm, I wonder how it would be with hot water cornbread. 😉

    Reply

  40. Dawn says

    November 4, 2008 at 2:55 pm

    I don’t blame you at all for eating too much of that apple pizza. And you’re skinny enough to get away with it.
    I love piccata, and obviously you’ve made it perfectly.

    Reply

  41. Jeanne says

    November 4, 2008 at 2:57 pm

    The first time I had veal piccata was in Italy on a family trip when I was 14. I remember knowing nothing about the recipe (or the ethics of veal!) but being totally blown away by the recipe. For years afterwards I cited that veal piccata in Portofino as my favourite meal ever. Love the simplicity of your recipe and am definitely going to try it at home!

    Reply

  58. CreoleInDC says

    November 14, 2008 at 1:34 am

    I made this tonight. I NEVER have seconds. I sooooooooo wanted seconds. I love you. ROFL! I mean really…how could I not? A man who loves to cook? Cooks WELL? And has a FABULOUS blog all about cooking?????

    *sigh* This blog is DELIGHTFUL!

    Reply

  61. Katelyn Mack says

    January 20, 2009 at 1:41 am

    I made this dish and it tastes like a 5 star restaurant! I didn’t follow the recipe exactly (i.e., I used all wine, no chicken broth) but it was absolutely divine. Thank you!

    Reply

  63. Adam says

    February 22, 2009 at 11:46 am

    My only real suggestion, which in my opinion really makes the dish 150% better (not that it’s not spectatular to begin with) is to add whole pepperoncinis into the sauce. It add a slight but pleasant zing to contrast with the strong bold lemon flavor.

    Reply

  72. Joyce says

    December 12, 2012 at 3:33 am

    Chicken piccata is one of my all time favorites. I made this exactly as written and love the addition of the honey. The sauce was smooth and silky. Delightful!!

    Reply

  73. Lisa @ The Meaning of Me says

    January 7, 2013 at 12:27 am

    Hi, Kevin. Chicken piccata is one of my husband's favorites, so we decided to give yours a try. This was wonderfully fast and the honey is a different, but really nice touch. He and my daughter loved it – the Kid couldn't stop talking about it yesterday and asked to have it again tonight! That's a winner!

    Reply

  74. Amy says

    January 18, 2013 at 4:15 pm

    I made this two nights ago for my family and it was so good! I really enjoy your site and just wanted to say thank you for all your delicious meal ideas!

    Reply

  75. MuchMoreThanPretty says

    March 2, 2013 at 11:23 pm

    This is insanely easy and delicious. I buy the thin cut chicken breast to make it that much easier. The only real change I made was to dredge the chicken in flour before frying it. i've tried it both ways, and I have found that the flour helps the chicken tetain moisture and flavor.

    Reply

  76. Anonymous says

    March 17, 2013 at 2:15 pm

    Love this recipe! It was so quick an easy to make. Definitely bookmarking it to make it again some other day! Thanks!

    Reply

  78. Anonymous says

    May 15, 2013 at 12:08 am

    I just made this and it's amazing! 😀 I actually added artichoke hearts to it and it was really good!

    Reply

  81. Lori B says

    April 7, 2014 at 2:32 am

    Made this tonight with a variation…no honey, more garlic & added sliced mushrooms. Paired it with mushroom ravioli. Was incredible! !

    Reply

  84. Sandra Perdriel says

    September 3, 2018 at 7:48 am

    Quick and again delicious. As I did in another chicken recipe I used wings as I do not care for breast. Thank you Kevin.

    Reply

  85. Robin says

    October 18, 2018 at 5:42 pm

    I love this dish. I did take the honey out though because you can really taste it and I don’t like honey. Thanks for sharing the recipe!

    Reply

  86. Maria S. says

    February 17, 2019 at 5:20 am

    Have been making this easy & so delicious chicken recipe quite often, without the honey though as my family prefers. Always enjoyed by family & friends. Thanks for sharing!

    Reply

  87. Sandra Perdriel says

    March 23, 2019 at 10:48 am

    It was delicious. I don’t care for breasts, so made it with wings. Just had to change the cooking method a bit..

    Reply

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