Classic Chicken Piccata

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Chicken Piccata.

There are some dishes that truly deserve the term: Classic.  This Classic Chicken Piccata recipe is 100% deserving.

Talk about scrumptious.  This dish is a crowd favorite, without a doubt.

Although the history of piccata dishes is unclear, it without doubt originated in Italy and has become an Italian-American favorite. It certainly is a favorite in our house!  Veal piccata is very popular, too!

Classic Chicken Picatta


The chicken is succulent with a lightly crisp exterior and a juicy interior. The sauce, of course, comes to life with a mouth-watering combination of white wine, lemon and butter.   Finished off with tantalizing capers with briny bursts of flavor, this dish just can’t be beat.

Watch us show you how easy it is to prepare this incredible Classic Chicken Piccata! You will be amazed that you can prepare something so incredibly delicious in such a short amount of time! The best!


Classic Chicken Piccata

Not only is this dish classic in flavor, it is stunning in presentation.

Bring this dish to the table, and be prepared for a shower of ‘oohs’ and ‘ahhs.’

And then just wait until your guests take their first highly anticipated bite. The chicken is incredibly tender and the sauce is velvety and bright with lemon and capers. Finished off with melted butter. Now, that’s the good stuff!

Classic Chicken Picatta


And to make things even better, this chicken piccata literally comes together in about 30 minutes.

Serve with fresh pasta or rice. Steamed asparagus compliments the dish beautifully. Along with, of course, your favorite white wine.

And if you love this dish, you would also love our Chicken Saltimbocca with Butter White Wine Sauce.

But, in the meantime: Wow. Just, wow.

Classic Chicken Piccata

Okay, if you’re not salivating by now, We’re not sure what’s wrong with you. But if you are, let’s get to making this Classic Chicken Piccata recipe!

You’re going to love this one!

Classic chicken piccata in a white platter.

Classic Chicken Piccata

The Loon and I just can't get enough of this Classic Chicken Piccata recipe. This dish is as big on taste as is it is beautiful in presentation. And best of all, it literally comes together in about half an hour, or so. Serve with pasta or rice and a nice white wine. Classic Chicken Piccata perfection.
5 from 5 votes
Print Pin Rate
Course: Entree
Cuisine: Italian
Keyword: Italian-American, Lemon chicken, Piccata
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 346kcal


  • 4 skinless, boneless chicken cutlets boneless chicken cutlets
  • Kosher salt and black pepper
  • 1 cup all-purpose flour
  • 1/4 cup olive oil
  • 1/2 cup chicken stock
  • 1/2 cup dry white wine
  • 1 tbsp lemon zest finely chopped
  • 1/4 cup fresh lemon juice
  • 1/4 cup Nonpareil capers drained
  • 3 tbsp unsalted butter
  • 2 tbsp flat-leaf parsley chopped, for garnish


  • Place one chicken breast in a large plastic baggie, and using a meat pounder, pound until about 1/2-inch thick. Repeat with other chicken breasts.
  • Sprinkle the chicken evenly with salt and pepper.
  • Spread the flour on a plate.
  • Coat the chicken cutlets with the flour, shake off any excess.
  • In a large saute pan, heat the olive oil over medium-high heat.
  • When the oil is hot, carefully add the chicken. Don't overcrowd the pan.
  • Cook for about 4 minutes on each side, or until it's golden brown all over. (The chicken will not be completely cooked through at this point.)
  • Set the cutlets aside on a plate to collect any accumulated juices.
  • Remove oil from the pan and return to medium heat.
  • Add the stock, wine, zest and juice and increase the heat to high and cook for about 2 minutes.
  • Add the chicken back to the sauce, and simmer for another 3 minutes. Pierce the chicken with a small, sharp knife. If juices are clear, the chicken is ready, if still pink, cook another couple minutes until juices are clear.
  • Add the capers and heat for 1 minutes.
  • Remove from the heat and gently stir in the butter around the chicken until melted and slightly thickened.
  • Taste and add a pinch of salt, if necessary.
  • Serve on warmed platter, or individual plates, and garnish with chopped parsley.


Calories: 346kcal
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    • Hi Jane! yay! So so glad you made the chicken piccata and enjoyed it! We love it with chicken thighs and chicken breasts! Thanks so so much for sharing and for the GREAT review! That ALWAYS means so much to us!! xoxo Kris & Wesley

  • 5 stars
    This. All day. It’s SO good- I’ve made piccata before but you’re absolutely right, the butter puts this over the top. Also my partner and I love love love capers, if you have any other recipes that involve them in abundance, please point me in their direction if you would! Thanks for another delightful find.

  • Delicious as usual! I have been making chicken piccata for years but thought I would try your recipe. The butter in the end truly makes this a hit. Thanks again for sharing your talents!

    • Hi Patience! That is hands down one of our favorite dishes and one we often prepare when serving guests. So so glad you enjoyed it, and we agree…a little swirl of melted butter makes everything just a little bit better! Thanks again for letting us know and for your wonderful message!! Kris & Wesley

    • YAY!!!! The only thing that would have made it better is if we were eating it all together!!! Love you and miss you and thanks for giving us a 5-star rating!!! Give our love to Patrish.

  • 5 stars
    I made this for the first time, Your video helped guide me through it and I love that you have videos with so many recipes!! It turned out perfect in fact my house smells like a gourmet restaurant. hahaha!! Thank you so much for your help in the kitchen.

    • Hi Sarah!! Woo hoo!! We are so glad you had such huge success with the chicken piccata!! Way to go!!! We can smell the yumminess from here! Thank you SO MUCH for letting us know and especially for the great review. We appreciate that so so so much!! Take care and please stay in touch! All the best, Kris & Wesley

  • 5 stars
    Delish! Doubled the sauce and served with homemade fettucine. I do butterfly the breast if they are thick as it is hard to pound them down enough unless I do that. Chicken turns out so tender!

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