Chicken Piccata

Chicken piccata is an Italian-American favorite and one of the easiest weeknight dinner recipes to make at home. Juicy chicken breasts are dredged in flour, seared with a golden crust, then simmered in a lemon butter sauce with a touch of capers and parsley. It’s a beautiful and tasty dinner that comes together quickly!

Chicken piccata in a white serving dish
Photo: Gayle McLeod

What is Chicken Piccata?

Without a doubt — chicken piccata is the perfect fusion of Italian cooking in America. Traditionally, piccata is an Italian dish consisting of thinly breaded veal (or other proteins) with a lemon butter wine sauce. But today we’re using chicken, and I’d say we’ve perfected this dish that’s dotted with garlic, capers, and fresh parsley. The more herbs and garlic, the better, right?

And while we’re big fans of this Tuscan chicken, this chicken piccata recipe is another Italian-inspired favorite. It’s juicy, lemony, and just what you need to give chicken breasts a fresh new lift at dinner.

Ingredients for chicken piccata on a table

Chicken Piccata Recipe Ingredients

The ingredients are straightforward, but there are a few substitution notes below.

  • Chicken: You’ll need a couple of large boneless, skinless chicken breasts.
  • Dredging Mixture: To get that golden crust you’ll coat the chicken in a mixture of flour, freshly grated parmesan cheese, salt, and pepper. I’m using arrowroot flour as a gluten-free option. But you could use almost any flour in this recipe, so choose your favorite.
  • Chicken Piccata Sauce: This is the heart and soul of the recipe! The sauce consists of fresh lemon juice, a dry white wine, chicken broth, butter, garlic, capers, and fresh parsley. If you don’t want to use white wine, you could also substitute it with more chicken broth.

Find the printable recipe with measurements below in the recipe card.

How To Make Chicken Piccata

Slice the chicken. We’re going for a “scaloppine” type of dish here, which essentially means thinly sliced meat. So, you’ll need to slice the chicken breasts in half horizontally, as if you were going to butterfly them. Thinner chicken also cooks faster – something we all love on busy weeknights!

Sliced chicken breasts for chicken piccata

Coat the chicken. Mix the flour, parmesan, salt, and pepper in a shallow bowl or dish (using a plate can get a bit messy!). Then dredge the chicken in the mixture, coating both sides.

Dredging chicken for chicken piccata

Cook the chicken. Heat the oil and butter in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side, until perfectly golden. Then use tongs to remove the chicken pieces to a separate plate.

Searing chicken for chicken piccata

Make the sauce. Add the wine and garlic to the pan, letting it simmer for 3 to 4 minutes until reduced by about half. Then add the broth, lemon juice, capers, and butter. Keep stirring the sauce until it begins to simmer again.

Making wine sauce in pan for chicken piccata

Add the chicken. Add the chicken back to the pan. Spoon the sauce on top until each piece is coated well. Then let it simmer for 1 to 2 minutes until warmed through. And for the finishing touch, sprinkle some fresh parsley on top!

Chicken piccata in a pan

Storage Tips

Don’t be alarmed if there are no leftovers over. Yes, it’s that kind of recipe. But if you need to store any away, here’s how:

  • To store: Store in an airtight container in the fridge for 3 to 4 days. Make sure to save all the extra sauce left in the pan as well!
  • To freeze: You might want to plan ahead and make a second batch to store in the freezer! It will keep for up to 3 months in a freezer-safe container.
A pan with chicken piccata

More Chicken Recipes

There are never enough chicken dinner ideas. So here are a few of my favorite chicken breast recipes to keep your weeknights a bit more interesting.

Without a doubt, this chicken piccata will become a dinner favorite. Give it a try and let me know how it turned out in the comment box below!

Chicken piccata filled on a white plate

Chicken Piccata

4.95 from 18 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Lisa Bryan
Chicken piccata is the best Italian-American dinner made with golden-crusted chicken breasts simmered in a lemon butter sauce. Watch the video below!

Recipe Video


For the chicken

  • 2 large boneless skinless chicken breasts
  • ¼ cup arrowroot flour (or other flour)
  • ¼ cup finely grated parmesan cheese
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon unsalted butter

For the sauce

  • ½ cup dry white wine (or chicken broth)
  • 4 garlic cloves, minced
  • 1 cup chicken broth
  • 3 tablespoons lemon juice (from about 1 lemon)
  • 2 tablespoons capers, drained
  • 2 tablespoons unsalted butter
  • 2 tablespoons roughly chopped fresh parsley


  • Cut the chicken: Slice the chicken breasts in half horizontally.
    Slicing chicken for chicken piccata
  • Coat the chicken: Mix flour, parmesan, salt, and pepper in a shallow bowl or dish. Dredge the chicken in the mixture, coating both sides.
  • Cook the chicken: Heat the oil and butter in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side, until cooked through with a golden crust. Use tongs to remove the chicken to a plate.
    Cooking chicken breasts in a pan for chicken piccata
  • Make the sauce: Add the wine and garlic to the pan, letting it simmer for 3 to 4 minutes, until reduced by about half. Then add the broth, lemon juice, capers, and butter, stirring until it begins to simmer again.
    Making chicken piccata sauce in a pan
  • Add the chicken: Add the chicken back to the pan. Spoon the sauce on top and let it simmer for 1 to 2 minutes, until warmed through.
    Finished chicken piccata in a pan
  • Serve: Garnish with parsley before serving.
    A pan with cooked chicken piccata

Lisa’s Tips

  • As an alternative to slicing the chicken breasts in half, you could purchase 4 smaller chicken breasts and pound them thinner with a kitchen mallet. 


Calories: 300kcal, Carbohydrates: 12g, Protein: 16g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.4g, Cholesterol: 64mg, Sodium: 889mg, Potassium: 336mg, Fiber: 1g, Sugar: 1g, Vitamin A: 510IU, Vitamin C: 9mg, Calcium: 81mg, Iron: 1mg
Course: Dinner
Cuisine: American, Italian
Keyword: Chicken piccata, chicken piccata recipe
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

Leave a Comment

All comments are moderated before appearing on the site. Thank you for sharing your feedback!

Recipe Rating

Your email address will not be published. Required fields are marked *

44 comments on “Chicken Piccata”

  1. This dish was so delicious and easy to prepare!! I found you during Covid and have been making so many of your recipes and enjoy them all! This dish my daughter wanted seconds! My mom also enjoys your recipes too! 

    • Happy to hear you and your family have been enjoying Downshiftology recipes, including this chicken piccata!

  2. This was SO good. When my husband who hates cooking said he was making chicken piccata for dinner I assumed this was over ambitious on his behalf 😂 but it was DELICIOUS. 5 stars

  3. This was so delicious. Easy to make! Was a hit with everyone!!5 stars

  4. I made this for the family and they loved it even though my son is not into chicken that much!  Thank you so much for your recipes. We really enjoy them!5 stars

  5. It was quick, easy and good.5 stars

  6. I love your recipes, have your cookbook. I would like to make this recipe for a dinner party this weekend.  Could this dish be made ahead of time?  Thanks so much.

    • You can make it ahead of time and reheat it. But if you’re making this for a dinner party, I say fresh is best.

  7. i usually cook vegetarian but this recipe looked so easy to make and it was delicious! the capers were not overwhelming. i may have overcooked the chicken but it was still yummy lol. i ended up added a slurry to thicken the sauce as preferred. plenty of sauce for 2 breasts with extra leftover. i added onto some rice. this recipe is perfect for weekdays after a tire day of work.5 stars

  8. The absolute best ever. Thanks for a concise and easy to follow recipe.5 stars

  9. This recipe is unbelievably delicious and easy. Thank you so much for sharing!5 stars

  10. Hello, what will you recommend as side dish? Thanks!

  11. This chicken piccata recipe was a hit at the dinner table last night! Our family loves chicken and this easy dinner dish was delicious. Thank you Lisa for always providing great recipes that the whole fam will love.5 stars

  12. Excellent recipe! Easy and delicious, restaurant quality. Simple, fresh ingredients. I’ll be making this one again. I paired this with spaghetti in order not to waste the beautiful sauce….:)5 stars

  13. I am New to Lisa’s channel and recipes. This is the first one that I tried and my family LOVED it. The easy to follow instructions were great and I actually had all of the ingredients. Lisa goes step by step and I love that there is also a video to watch Lisa making the recipe. I can’t wait to make this for a dinner party I am having. Five star!!5 stars

  14. Hi Lisa! Your recipe was easy to follow and delicious! Thanks for sharing all your yummy recipes! 5 stars

  15. I made it, I liked it a lot, moved on to the next. Salmon salad! Oh so good! Loved it, shared it, they loved, so good!

  16. It’s a great recipe! The chicken is so juicy and the sauce is amazing! Thanks Lisa!5 stars

  17. Turned out way, way too sour. Overall a good recipe, I would just not as much lemon next time.4 stars

  18. I am thinking about taking this FROZEN on a long RV trip out west. Recommendations on reheating??

  19. Another fab one. Thank you so much, Lisa, for sharing the Chicken PICCATA. I very rarely cook chicken breast because I find it very dry. This one works perfectly on the first attempt, so flavorsome and balanced in taste. As you said, there is no leftover. I wish I had cooked rice instead of potatoes to go with the meal so I could use the sauce : P. My daughter has already ordered this for the following Monday’s dinner. Chicken breast is on the shopping list from now on. Thanks again xx5 stars

  20. Hi Lisa, thank you for the Chicken Piccata recipe. I made it tonight for dinner. It was a hit with my DH. The chicken was tender and juicy. The sauce, delish. I did adapt the sauce, as I didn’t have any capers and my parsley hasn’t grown enough to harvest yet. I replaced the capers with a dollop of white miso and the parsley I replaced with basil.5 stars

  21. We had unexpected company tonight and I doubled the recipe. It was a huge hit and many requested the recipe. Your recipes are always spot on.5 stars

  22. Do you think chicken cutlets would work? I hate pounding chicken…The first time I made this, I didn’t have a recipe, just winged it…It was pretty good, but I’m sure can be delish with a few of your hints…

  23. I have made this recipe before and it is fantastic. I used to use panko but I now prefer a bit of flour.
    I usually thicken my sauce but next time I will leave it a bit runnier. Love your recipes and your videos. I also love that you remind the cook to wash their hands after handling raw chicken. You seem to be the only video chef who does. I will try some of your other chicken recipes soon.5 stars