This Chicken Piccata with Lemon Caper Sauce is an Italian-American classic made with thin, golden chicken cutlets dredged in a well-seasoned flour and finished in a silky buttery white wine sauce. It’s bright, savory, and perfect for spooning over pasta or mashed potatoes.
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About This Recipe
This classic Chicken piccata is a beloved Italian-American recipe made with thin, pounded chicken cutlets that are lightly dredged and pan-fried until perfectly golden. In my version, I give the flour a little extra flavor by seasoning it with garlic powder, dried oregano, and finely grated Parmesan cheese. It’s a simple step that adds even more flavor to every bite.
Once the chicken is beautifully golden, everything happens in the same pan. A simple pan sauce is made with garlic, white wine, fresh lemon juice and briny capers.
If you love bold lemony sauces like this, you’ll also enjoy my halibut piccata or sole meunière. And if you can find pre-cut chicken cutlets at the store, this dish becomes even easier for a weeknight dinner.
📋 Ingredients
- Chicken Cutlets: These are boneless, skinless chicken breasts that are sliced thin. You can buy pre-cut chicken cutlets or slice and pound them yourself to about ¼-inch thick.
- Grated Parmesan Cheese: Finely grated Parmesan adds a savory, salty depth to the flour mixture and enhances the golden crust.
- Spices: Dried oregano and garlic powder are both added to season the flour and give the chicken subtle Mediterranean flavor without overpowering the sauce.
- White Wine: This adds acidity and depth to the caper sauce. Use a dry white wine you enjoy drinking.
- Fresh Lemons: You’ll use both lemon juice and very thin lemon slices. The slices gently soften in the sauce and become fully edible.
- Capers: These small brined flower buds add a bold, salty pop. Keep in mind they contribute saltiness, so taste the sauce before adding any more salt.
- Unsalted Butter: Whisked in at the end to emulsify the sauce and create a glossy, silky finish.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Different Proteins: Make piccata with thin pork cutlets, shrimp, flounder, sole, or halibut piccata. The lemony butter piccata sauce is incredibly versatile.
- Gluten-Free: Substitute the flour with a gluten-free all-purpose blend or almond flour.
- Add Spice: Add a pinch of cayenne or red pepper flakes to the flour for gentle heat.
- Creamy Piccata: Stir in a splash of heavy cream at the end for a richer, creamy lemon sauce.
- No Wine: Omit the wine and replace it with additional chicken stock and a squeeze of extra fresh lemon juice.
⏲️ Instructions
Lightly Dredge the Chicken: Coat the chicken cutlets in the seasoned flour mixture, making sure each piece is lightly coated.
Pan-Fry the Chicken: Sear the chicken cutlets in a hot skillet until lightly golden brown and just cooked through. Remove and set aside.
Sauté the Garlic: In the same pan, sauté the chopped garlic, letting it become lightly fragrant.
Build the Sauce: Pour in the white wine and chicken stock, stirring to deglaze the pan and scraping up any brown bits from the bottom.
Add Lemon and Butter: Stir in fresh lemon juice, lemon slices, capers, and butter. Let the sauce simmer and reduce slightly.
Finish and Serve: Return the chicken to the pan or plate it first, then spoon the lemon caper sauce over the top and garnish with chopped parsley.
📍 Recipe Tips
For Perfect Golden Chicken
- Pat the chicken completely dry before dredging so the flour adheres evenly.
- Pound the cutlets to an even thickness for consistent cooking.
- Lightly coat the chicken in the seasoned flour and shake off any excess.
- Cook in batches, if needed and avoid overcrowding the pan.
- Transfer cooked chicken to a plate or baking sheet lined with paper towels.
For a Silky Lemon Caper Sauce
- Don’t skip scraping up the browned bits (fond) after adding the wine. That’s where the flavor is!
- Add cold butter at the very end over low heat to emulsify the sauce.
- Taste before adding extra salt since Parmesan and capers are already salty.
- If making ahead, cook the chicken first and prepare the sauce just before serving.
What to Serve with Chicken Piccata
- Linguine or spaghetti (toss extra sauce with the pasta)
- Creamy Mashed Potatoes
- Creamy Parmesan Polenta to soak up that delicious lemon butter sauce.
- Italian Style Peppers and Onions on the side or as an antipasto.
- Crusty bread, such as ciabatta or baguette for soaking up the sauce.
- Wine Pairing: A crisp Pinot Grigio or another dry Italian white wine pairs beautifully with the lemon and capers.
More Chicken Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Chicken Piccata with Lemon Caper Sauce
LittleFerraroKitchen.com
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts cut in half, langthwise
- Salt and pepper
- ½ cup all-purpose flour
- ¼ cup finely grated Parmesan cheese
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 2-3 tablespoons olive oil for cooking
For the Lemon Caper Sauce
- 2 garlic cloves finely chopped
- ½ cup dry white wine
- 1 cup chicken stock
- 1 lemon juiced
- 1 lemon thinly sliced
- 4 tablespoons unsalted butter
- ¼ cup capers drained
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the chicken. Slice the chicken breasts lengthwise into 4–6 thinner pieces. Place between plastic wrap and pound to about ¼-inch thickness.
- Make the dredge. In a shallow bowl, mix the flour, salt and pepper, Parmesan, oregano, and garlic powder.
- Dredge the chicken. Coat each chicken cutlet in the seasoned flour, shaking off any excess.
- Sear. Heat a large skillet over medium heat and add olive oil. Cook the chicken in batches for about 3–4 minutes per side, until golden and cooked through. Transfer to a plate and set aside.
- Build the sauce. In the same skillet, add more oil if needed and sauté the garlic for 30–60 seconds until fragrant.
- Deglaze. Pour in the white wine and chicken stock, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes to reduce slightly.
- Add lemon. Stir in the lemon juice and sliced lemons. Let the sauce simmer another 2–3 minutes.
- Finish the sauce. Reduce heat to low and whisk in 2–4 tablespoons butter until glossy. Stir in capers and chopped parsley. Taste and adjust seasoning.
- Finish the dish. Return the chicken to the pan and spoon the sauce over the cutlets. Alternatively, place the chicken on a platter and pour the sauce over the top.
Notes
- Pat the chicken dry before dredging.
- Pound cutlets evenly for even cooking.
- Lightly coat in seasoned flour, then shake off excess.
- Add cold butter at the end for a glossy sauce.
- Taste before salting (capers + Parmesan add salt).
Greengablesgal (Anne) says
Great recipe! Made it without the capers since I forgot to pick some up at the store. Very yummy and close to my fathers recipe! I added a little flour to the sauce to thicken it up a bit and it was fantastic! Looking forward to trying your other recipes.
Samantha says
Hi Anne!! That's fabulous..thank you for letting me know! Picatta is one of my favorite dishes..perfect comfort food! If you ever have any recipe suggestions, please let me know 🙂
Carrie Pacini says
Your Chicken Picatta looks great!
Samantha says
Thank you Carrie!
Jonathan says
This looks, to me, more like "Chicken Francese" as a picatta would not have the egg batter and would focus more on the lemon flavor. That said, this looks like a splendid version of Francese which is one of my favorites!!! Thank you
Samantha says
Thanks Jonathan! Hope you try it! I've had francese many times as well, but I love capers which I have always called picatta 🙂
Jersey Girl Cooks says
This looks pretty and delicious! Bookmarking so that I can make it for my family dinner.
Samantha says
Yayyyy Let me know when you do!!
Dorothy at Shockingly Delicious says
That looks scrumptious!
Samantha says
Thanks Dorothy 🙂