Chicken Piccata Recipe (VIDEO)
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Chicken Piccata sounds fancy but it’s really a quick and easy chicken recipe. The chicken is seasoned, dredged in flour and sautéed then drizzled with an easy lemon sauce that adds incredible flavor. You won’t believe how tasty this is! Also, leftovers (if you’re lucky enough to have them), reheat really well.
I’ve been making this chicken for years and after watching an episode of Giada, I realized it was basically Chicken Piccata! My original recipe didn’t use capers or parsley but they are pretty classic to chicken piccata and are an easy way to add so much great flavor and freshness to this dish! So if you’re curious, yes, this dish works without capers or parsley, but they are a nice addition and I highly recommend you give them a try! P.S. Be sure to watch the extended taste test at the very end.
Watch How to Make Chicken Piccata:
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Chicken Piccata Recipe (VIDEO)
Ingredients
For the Chicken Piccata:
- 3 large boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 tsp salt and 1/2 tsp black pepper or to taste
- 4 Tbsp unsalted butter divided
- 3 Tbsp olive oil
- 1/2 cup dry white wine such as chardonnay
- Juice of 1 large lemon 1/4 cup, plus small lemon sliced for garnish
- 1/4 cup capers rinsed under cold water
Garnish:
- Small lemon sliced into rings
- 1/4 cup parsley
Instructions
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Cut chicken breasts in half lengthwise so you end up with 6 cutlets. Sprinkle both sides of cutlets with salt and pepper.
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Add 1/2 cup flour to a shallow dish. Dredge chicken to coat with flour, shaking off the excess. Transfer to a large plate in a single layer.
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Place a large skillet (non-stick or stainless steel will work) over medium/high heat. Add 2 Tbsp olive oil and 2 Tbsp butter. Once butter melts and begins to sizzle, add 3 pieces of dredged chicken and saute 2-4 minutes per side (depending on thickness of chicken). Remove to a serving platter, add additional 1 Tbsp oil and 1 Tbsp butter and sauté remaining chicken.
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In the same skillet without reducing heat, add 1/2 cup wine, 1 Tbsp butter, 1/4 cup lemon juice, and 1/4 cup rinsed capers. Simmer 1 minute then dip your chicken pieces into your sauce a few pieces at a time and place them back on your platter. Continue simmering sauce another 2 minutes to slightly thicken. Drizzle sauce over chicken and garnish with lemon slices and fresh parsley.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Another delicious dish from Natasha’s Kitchen! Tonight’s piccata was extra special as I used a treasured olio olive oil I recently received from my son and his family in Italy. The chicken breast was tender and the delicate fried flour coating absorbed the wine/butter sauce to create a light yet savory flavor. I will definitely add this recipe to my go-to list.
Wow-what an amazing feedback thanks for sharing that with us, Tammie! I hope you enjoy every recipe that you will try.
We just made this dinner tonight! Absolutely 5 stars! Our whole family enjoyed it! Tasted like it came from a restaurant! Cannot wait to make it again!
That’s so great! It sounds like you have a new favorite!
I made this recipe the other day and boy, was it delicious! It was easy, too! What a combination…delicious AND easy! I will definitely make again! I was nervous about using a gluten free flour to dredge the chicken but it worked! Phew!
I am planning on trying to double the sauce next time I make it since I LOVE sauce!
I used 8 tenderloins instead and it came out perfect!
What a wonderful feedback, thank you for sharing that with us! I hope you love every recipe that you try.
WOW! Made this recipe the other night for my in laws. What a hit. Took no time at all. So easy could just do it with them here and not have to be glued to the recipe. So tasty and tender. They were super impressed and had seconds! Will absolutely make again!
So great to hear that they enjoyed the recipe. Thanks for the wonderful review and I hope you love every recipe that you try!
I’m glad that worked! Thanks for sharing – it’s going to be beneficial for others who would like to try that too. Love your review thanks!
Hi Natasha,
Greetings!
Omg I love your recipe of chicken piccata, thank you so much. You’re my go to for any food dishes to make. I can’t thank you and praise you enough.
Can I make this dish the day before to bring to a party the next day? Will it taste the same as if it’s made the same day?
What would you advice?
Thank you again for your fabulous, and amazing food!!
Kindest regards,
Nara
Hi Nara, we love this fresh, It’s never lasted long enough for us to store it so I can’t advise. If you experiment, let me know how you liked the recipe.
Hi Natasha! I’ve made several of your recipes and tonight I tried this one! It was wonderful! My husband and I absolutely loved it! Also love the shrimp and avocado romaine salad! Thanks so much!
I’m so happy to hear that! Thank you for sharing your great review!
I hope I’m not asking anything silly, but….What are capers???
Plz. let me know. I truely thank you.
most likely I’m having a duhh moment. However, also, is there anything else I could sub with if I can’t find any? Thx bunches Natasha
Hi Janet, this is a little hard to explain, I recommend a google search to see images and a descriptions. Capers are green(ish) in color. They are often pickled and served over a salads,served with vegetables or in sauces.
I didn’t use any in our dish and it was still fantastic!
Hi natasha ! Just wanted to know if we could substitute white wine with something else?
Hi Fizza, Wine really makes the flavor great in chicken piccata. I suppose you could use a little chicken broth but I don’t think it would have the same flavor profile
I don’t use white wine, so I use some chicken broth with a little apple cider vinegar.
My husband and I love this dish! Such a great combination of flavors!! The chicken is so juicy and tender as well. Definitely added to our list of meals to make over and over again! Super easy to make as an added bonus.
Sounds like you found a family favorite! Thank you for sharing your awesome review with me, Maria!
Hello Natashia.
My name is Margene.
I’m not a chef or a professional cook but over the years living in different states I’ve learn and thought myself how to make wonderful dishes.
I was recently Diagnosed with Parkinson’s Disease in March 2018 but that has not stopped me from any challenge throwen at me..
I have embraced the love of food, dishes of all ethnicities and teaching myself how to cook. I am always ready for a great meal or dish challenge.
My kids are always telling me that I need to open a restaurant. I laugh and say Im ok with cooking in my own kitchen, Silly kids.
I made your “Chicken Picate” and it was so delicious and tender and a keeper at that.
My dish came out a little darker but I’ll take it.
My son’s could not get enough and were in heaven and said mom, this is a keeper.
I have just about all your delicious and scrumptious recipes.
You have made a great name for yourself and your dishes are better and delicious then other chefs. So Koddos…
So, I will continue to follow you and cook your awesome dishes. As they say the boys are always hungry and need their belly’s full.
So a huge thank for sharing your wonderful dishes.
Blessings to you and yours..
Margene in Arizona
Oh Margene you are so so sweet! Thank you so much for sharing this with me! I’m so happy you discovered our blog and I’m so inspired reading your review. Blessings to you! Thank you!
I love your recipes have you got a recipe on butter chicken as well how to make perfect chips
cheers Christopher
Not quite! But that’s a great idea! Thank you for that suggestion!
Love all your recipes, simple and easy!
You’re so nice! Thank you, Sandy!
5 stars!!
Thank you so much for the awesome review Sherry!
Natasha what kind of capers did you use and where did you buy them? What is a good brand? Thank you:)
Hi Tanya, I don’t recall the brand name (maybe Mezzetta?) and I don’t currently have any in my fridge. I don’t stick to a particular brand because I don’t buy them often enough :-O, but look for the smaller “Nonpareil Capers” which are most often used in recipes.
What will be good side dish and what type of salad to complete the meal that I can serve to entertain guests?
Hi Sang! We like this with mashed potatoes! Our readers have also stated liking this with baked asparagus with lemon, butter and parmesan.
Hi Natasha, where do you buy your chicken or your poultry in general from? Awesome video!
Hi Melvin, I usually buy organic chicken at Costco or local Fred Meyer Thank you for watching 😀
This is absolutely delicious! I made it pretty much exactly like the recipe, and it turned out amazing. I can’t stop eating it.
Yay, I’m glad to hear how much you love the recipe Yelena! Thanks for sharing your fantastic review!
Hi Natasha, I am so glad I found your lovely site and recipes. I am looking forward to trying this and the shrimp alfredo very soon.
I have a question about the wine. Can I substitute a white vermouth for the white wine when cooking? Will I need to reduce the amount of vermouth? I hear vermouth can sometimes overwhelm the dish?
That substitution will work just fine but you might need to simmer it a minute longer. I hope you’ll find many favorites here 😀
Wonderful recipe. Thank you!
Served with asparagus and thick home-style egg noodles.
After making the sauce, I then sauteed the asparagus in the sauce before serving. Just wow!
I also have been instructed that next time I make it I need to double (or triple) the sauce so there is more to drizzle over everything!
You’re welcome Teresa! I’m glad you love the recipe. Thanks for sharing your fantastic review with other readers!
love your website. made this last night and it was extremely lemony. had to add about a half a can of chicken broth to tame it. then it was fine. so unless you are a lover of extremely lemony flavors start with much less lemon. you can always add but it cannot be taken out.
I’m so glad you enjoy our blog :). Piccata does have a nice pronounced lemon flavor and I think it would still work well to cut back a little bit although we do love that lemon flavor 😉
thank you Natasha,what a amazing dish,fix it with a bake potato,and asparagus,yum yum
You’re welcome Robert! I’m glad you love the recipe. Thanks for sharing your great review!
Really good! I added 1/2 a cup of chicken broth which I thought was definitely necessary. Loving your recipes. Thank you!
You’re welcome Jen! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your great review with other readers!
Made this last night and served with mashed potatoes and your baked asparagus with lemon, butter and parmesan. Both came out amazing!!! everyone was raving about how everything came out just perfect. Thank you for this recipe – my daughter said it’s her new favorite chicken (she’s usually extremely picky with her food). Can’t wait to make it again.
For those who didn’t want mashed potatoes I spiced up some white rice with lemon juice, lemon zest and parsley I had left over from the chicken. Great side option.
Awesome! I’m happy to hear that Ellen! Thanks for sharing your excellent review and helpful tips with other readers!
Hi Natasha,
I have a question,
Does it matter what kind wine you use? Because I went to the store and there is a very big variety of white chardonnay wine…
Thank you
Any wine that is a drinking quality will work. I would avoid using anything labeled “cooking wine”
Why is that? I thought the whole purpose of cooking wine is to use it in cooking.
Hi Olga, they have additives and salt which make them not ideal.
This dish is so yummy, simple and fast it’s incredible. We pared it with mashed potatoes and cucumber/tomatoes salad. Delicious! Thank you!
You’re welcome Saniya! I’m glad to hear how much you enjoy this recipe! Thanks for sharing your excellent review!
Can you sub the all purpose flour with another flour? Almond Flour, maybe?
Hi Melissa, I haven’t experimented so I’m not sure. I assume a gluten free all-purpose baking flour would work, but I’m not sure about almond… Maybe someone else has some insight into this? Thanks in advance! 🙂
Thank you Natasha for a lovely recipe! I used buckweat flour and it came out great. Also, to tame down the lemony flavour I added some mapel syrup to taste. Turned out amazing!
Following your website and blog all the way from Australia!
My pleasure Elvira! I’m glad the recipe was a success. Thanks for following!
Yet another fantastic recipe on here! Perfect chicken piccata!
Thank you!! It IS so good! I’m glad you love it Monica 🙂
Hi,
Would it be okay to prep everything one evening and then just stick it in the oven the next day? Or do you think if it’s in the sauce overnight it would ruin it? Have you tried that?
The exterior of the chicken might get to soft with the sauce on it overnight. I think it would still taste good but freshly made is definitely the most appealing with this recipe 🙂
What sides do you recommend pairing this with?
Hi Kelsey, it really yummy with mashed potatoes and asparagus 🙂
Any anyone please share what brand wine they used? I am not big on cooking with wine and I have no idea which to choose. 🙁
I cook with a $5 crane lake chardonnay.
It is so delicious! My husband said that’s the best chicken dish I’ve ever made! He ate all 5 pieces in a heart beat! Thank you for the recipe 🙂
Ha! That is awesome! Thank you for sharing that with me 🙂
Made this last night and it was amazing. Love the fact that its quick! thank you!
You’re welcome! I’m so happy you enjoyed the recipe 😁.
I made this last night & added mushrooms it was amazing,family devoured it thank you so much!! 😊
Ronda, you’re welcome! I’m so happy you enjoyed it 😀.
Can you not use the wine at the end
Wine really makes the flavor great in chicken piccata. I suppose you could use a little chicken broth but I don’t think it would have the same flavor profile. 🙂
I was super excited when I saw this recipe and couldn’t wait to try it!! Followed the recipe and the chicken came out very salty.. Tried it again with close to no salt on the chicken and only a teaspoon of capers… Still too salty… I’ll add maybe 10 next time lol the favors are awesome just have to adjust again
Hi Inna, it shouldn’t be that salty if you just use barely any salt. Did you rinse the capers? Also, did you use a good wine (not cooking wine – cooking wine has additives including salt), also did you use fresh lemon juice? Using concentrated lemon juice (bottled) would really overpower this dish using the amount stated. I sure hope that helps!
Love chicken piccata but have never made this. What else could I use in place of the wine. We don’t drink. Is there any cooking wines or can I use chicken broth.
Hi Maureen, I think the wine gives it the authentic flavor of chicken piccata but you could try using broth instead and a little more lemon juice.
I can’t hear your video, I’m using a Samsung galaxy and I checked my speakers and they work fine for my other videos…
Thank you so much for sharing that feedback! We are working on getting it fixed.
Hi Natasha,
What we can put instead capers.
I don’t have them.:(
Nina, I would use some coarsely chopped pitted green olives or you can just omit them. Let me know how it turns out 😀.
hello natasha, i was wondering if you will have a bread and buttered pickles in a jar recipe this year?
Hi Alina, I don’t think we will but I’ll definitely keep it in mind for next year! 🙂
I also don’t hear anything😞
Sarah, I’m sorry to hear that. What kind of device are you watching on?
Made this yesterday for dinner and it was gone before I could take any pictures! Very simple, yet very delicious. I used orange juice instead of lemon one, since I didn’t have any, was afraid it wouldn’t taste as good but it worked out just fine. My husband’s new favorite! Thank you, Natasha for a great recipe!
Nataliya, I’m so happy to hear that! Thank you for sharing your great review!
Great Job! Love It!
Thank you Lury, I’m glad you like it 😁.
WOW!!! Hahahaha! That looks really good. Yummmmm.
Thanks Phillip, it tastes just as good 😁.
Omg wow yummmm have tried chicken picata @ various restaurants but never thought to make it myself this recipe looks soooo very yummm and delish loved the video only thing was I barely got any sound on my phone but nevertheless gr8 awesome fantabulous recipe will definitely try sometime gurl ur a natural
Hi Tzivia, thank you :). Can you let me know what phone you are using and was your volume up all the way? A few other people have reported not hearing sound at all and I thought it was resolved but I guess not. Thank you so much for your help! 🙂
Hey ya Natasha the phone that I have is Verizon saamsung otter box I turned up the volume really high and usually it works but I guess it was no dice np anytime always happy to help gotta go gete some cutlets and make this yummy recipe mmmmm happy cooking and baking darlin woot woot
Thank you for your feedback! I really appreciate it! Please let me know if you continue to have the same issue with my videos. They are working on it and will hopefully have a fix soon 🙂
I really like they way this italian lady makes the chicken picatta; check it out https://m.youtube.com/watch?v=f0WDAgajcjQ
That was so smart how she dipped the butter in flour! Loved that!! Thanks for sharing 🙂
Looks so delicious!! 🙂 Would it work if I use chicken stock instead of wine? Thanks!
Thank you Nina 😀 and yes, it would work with just more chicken stock. Let me know how it turns out.
Hey Natasha, such an easy, yet flavorful dish. What would be the suggested sides for the chicken?
We love to serve chicken with Cucumber Tomato Avocado Salad and Garlic and Chive Mashed Potatoes.
I serve Lemon Orzo Salad (w/asparagus and halved grape tomatoes with some shaved parmesan cheese) as a side with this delightful dish!
Mmm yum that sounds so good!