Lemony Chicken Piccata

"A comforting classic Italian chicken dish made with lemon and butter."
-- @thehouseandhive

A Note from Feedfeed

This Lemony Chicken Piccata is a flavorful Italian dish made with pan-fried chicken breast served with a tangy sauce of lemon juice, butter, and capers. It is often served with pasta or rice and is suitable for both special occasions and weeknight dinners.

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  • Recipe Card
Prep time 15mins
Cook time 15mins
Serves or Makes: 4

Recipe Card


  • 4 chicken breasts
  • 1/2 cups flour
  • 1/4 teaspoon salt
  • 1/4 teaspoons freshly ground black pepper
  • 1/4 cups parmesan cheese, shredded
  • 3 tablespoons olive oil
  • 5 tablespoons butter, divided
  • 1/2 cups white wine
  • 1 teaspoons chicken bullion powder
  • 3 tablespoons lemon juice, freshly squeezed
  • 1/4 cups capers, drained
  • Fresh parsley, for garnish


  • Step 1

    Pound chicken breasts thin, to about 1/2 inch. (To do this, I usually add them to a freezer bag and use a kitchen mallet to pound). Mix together flour, salt, pepper, and shredded Parmesan cheese. Dredge each chicken breast thoroughly on each side, taking care to evenly coat.

  • Step 2

    Heat olive oil and 3 tbsp butter in a large skillet over medium high heat. Add 2 chicken breasts to the oil, and cook 3 minutes on a side until golden brown. Remove chicken from pan and place in a warm oven (225 degrees) while the remaining chicken is cooked and sauce is prepared. Transfer the chicken to the warm oven.

  • Step 3

    Reserve olive oil and butter in the skillet. Add the white wine, capers, lemon juice, chicken bullion powder to the skillet and stir together while scraping up the browned bits. Simmer over medium heat, reduce by half. Melt in remaining 2 tbsp butter.

  • Step 4

    Serve the chicken with sauce with your choice of pasta.

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