Go Back
+ servings
Chicken Piccata

Easy Chicken Piccata Recipe

Easy Chicken Piccata Recipe - crispy, buttery chicken breasts dredged in a well-seasoned flour mixture, pan-fried and simmered in a tasty lemony white wine piccata sauce with capers. Easy yet fancy dish for pasta nights or on special occasions!
Course Main
Cuisine Italian
Keyword chicken dinner, dinner, easy dinner, easy recipes, quick and easy
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 fillets
Calories 256kcal
Author Immaculate Bites


Flour Seasoning

  • 1/3 cup (41 g) all-purpose flour
  • ½ teaspoon (0.9 g) Italian seasoning
  • 1 teaspoon (2 g) onion powder
  • 1 teaspoon (3 g) garlic powder

Chicken Picata

  • 2 boneless skinless chicken breasts , cut horizontally into 4 flat fillets
  • 3 tablespoons (42 g) unsalted butter , divided
  • 1 tablespoon (14 ml) cooking oil
  • ¼ cup (29 g) finely diced onions
  • 1 tablespoon (8 g) finely chopped garlic
  • ¼ cup (59 ml) white wine
  • 1 cup (240 ml) chicken stock
  • juice of ½ lemon
  • 3-4 tablespoons (26- 34 g) capers
  • salt and pepper to taste
  • 1 tablespoon (4 g) freshly chopped parsley , for garnishing


  • In a medium shallow bowl, whisk together flour, Italian seasoning, onion powder and garlic powder.  
  • Pat dry chicken and season with salt and pepper to taste. Dredge the chicken in the flour mixture, shake off any excess and set aside.
  • In a large skillet, heat 1 tablespoon of butter and oil over medium-high heat. When butter has melted (work in batches to avoid overcrowding the pan), add the chicken and cook flipping once, until golden and cooked through - about 3-4 minutes on each side, depending on the thickness of the fillet. Transfer chicken to a plate and repeat the process for the remaining pieces adding more oil if needed.
  • Melt another 1 tablespoon of butter in the same pan; add in the onion and garlic and sauté till onion is soft and translucent, about a minute or two. Add the wine, chicken stock and lemon juice and bring to a boil, scraping up any brown bits from the bottom of the pan for extra flavor. Cook until wine almost evaporates, stirring occasionally, about 3-5 minutes.
  • Reduce the heat to low, stir in the capers and remaining 1 tablespoon of butter, allow it to melt, adjust salt and pepper to taste. Return the chicken to the pan including the juice on the plate and simmer for about 3 to 5 more minutes. 
  • Garnish with parsley and serve immediately with pasta and parmesan cheese, if desired.


  1. Freeze the chicken breasts for about 10-15 minutes before slicing them in the middle, this will make the process easier.
  2. To thicken your sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of water until you no longer see any lumps. Then slowly pour it into the center of the pan while the sauce is boiling and whisk it in to fully blend into the sauce.
  3. Capers are optional in this recipe, but it definitely is a great addition. You can buy them in the Italian or pickled sections of a grocery store where you can find them in small jars. Go easy on them when adding to this dish.
  4. Replace white wine with the same amount of chicken stock or leave it out completely.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1fillet | Calories: 256kcal | Carbohydrates: 13g | Protein: 15g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 321mg | Potassium: 317mg | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 3.6mg | Calcium: 13mg | Iron: 1.1mg