If you’re looking for an easy chicken dish, this is for you. This Quick and Easy Chicken Piccata takes just minutes to make, thanks to the thin cut chicken and comes with a zesty lemon and caper sauce. This is lemony perfection on a plate.

Serving a piece of chicken breast with lemon slice and capers.

Table of Contents

Italian chicken piccata (or as they call it in Italy, Piccata di Pollo, piccata meaning larded) is technically not fully Italian at all. It was invented by U.S. Italian immigrants in the 1930’s and was originally made using veal. Still today you will see some restaurants serving veal piccata.

Lemon chicken piccata viewed from overhead

What is Chicken Piccata?

Piccata is Italian for the method used to prepare the chicken. Thin chicken breasts are lightly coated in flour, then cooked in a pan with wine, lemon and capers which makes the sauce.

As mentioned, there is wine in this dish because this is how it is traditionally made. If you want to omit the wine, just substitute with more chicken stock. You don’t have to use just chicken for this dish, the lemon piccata sauce would also be delicious served over fish.

What Do You Serve With Chicken Piccata?

I like to serve with a veggie side dish that roasts in the oven while I cook the chicken. Roasted asparagus with lemon ricotta sauce is perfect for this, and dinner is done!

Pouring lemon ricotta sauce over roasted asparagus

Gluten-Free Chicken Piccata

To make this dish gluten free, use corn starch instead of the flour for breading the chicken. This also creates a nice crust on the chicken which is a popular method used in Asian cooking.

A white round dish of chicken piccata with lemon slices and capers.
5 from 17 reviews

Quick and Easy Chicken Piccata

Janette
Chicken breasts are sautéed with lemon, wine and capers that is perfect for a quick dinner.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
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Ingredients
 

  • 4 boneless, skinless thin cut chicken breasts * see note
  • ¼ cup (32 grams) all-purpose/plain flour
  • ¼ teaspoon salt
  • Small pinch freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • ¼ cup (59 ml) dry white wine
  • ¼ cup (59 ml) lemon juice
  • ¼ cup (59 ml) chicken stock or broth
  • 3 tablespoons capers, drained
  • 1 lemon, sliced

Instructions
 

  • To a shallow bowl or plate, add the flour, salt and pepper.
  • Heat the olive oil and butter over medium heat in a large skillet.
  • Dip the chicken breasts into the flour and into the hot pan. Cook for 2 minutes per side.
  • When the chicken breasts are done, remove and cover lightly with foil.
  • To the same pan, add the wine and lemon juice, cook until slightly reduced. Add the chicken stock, capers, chicken breasts and lemon slices. Simmer for 5 minutes.
  • Taste the sauce and add salt if needed, this depends on how salty the stock and capers are. Serve the chicken with the lemon slices and drizzle the sauce.

Notes

If you can’t find thin cut chicken breasts, split thick breasts in half horizontally. With the breast on a cutting board, lay your hand flat over and cut horizontally to create 2 thin filets.
 
Serving: 1breast, Calories: 286kcal, Carbohydrates: 9g, Protein: 25g, Saturated Fat: 6g, Cholesterol: 94mg, Sodium: 354mg
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