Chicken Piccata Recipe (VIDEO)
This easy Chicken Piccata recipe will transport you straight to Italy, but it is simple enough to make as a weeknight dinner. The juicy chicken is drizzled with a lemon piccata sauce and topped with salty capers. Watch the video tutorial below to see how this may just become your favorite chicken recipe!
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While the name may sound fancy, this recipe is really a quick and easy chicken dinner that makes you feel like you’re dining at a fine Italian restaurant. It is a popular menu item, offered alongside Chicken Parmesan and Spaghetti and Meatballs at well-known restaurants like Olive Garden and The Cheesecake Factory. Also, leftovers (if you’re lucky enough to have them), reheat well.
Watch How to Make Chicken Piccata
This classic Italian recipe tastes decadent and fresh thanks to the combination of white wine and lemon over the juicy chicken, but it’s actually quite simple. I hope you’re inspired to make this easy chicken dinner recipe. PS: Be sure to watch the extended taste test at the end of the video.
What is Chicken Piccata?
Chicken Piccata is an easy, one-pan chicken dish made on the stove. The chicken is dredged (covered) in flour and pan-fried. Then, a delicious caper lemon piccata sauce is made in the same pan and then drizzled over the chicken to serve. The sauce goes with a variety of side dishes, making this chicken dish a versatile recipe. We’ve shared some of our favorite Chicken Piccata sides below.
The simple step of dredging the chicken in flour makes the chicken breast quite juicy, forming a crust and sealing in the natural juices and flavor. It is the same method we use for our well-loved Chicken Marsala recipe.
Ingredients
You can pick up each of these classic chicken piccata ingredients at your local grocery store, making this recipe a go-to dish for your family’s table.
- Chicken breasts—3 large chicken breasts cut in half will make 6 cutlets. You can buy precut chicken cutlets and skip the first step of the recipe
- Flour, salt, and pepper—to dredge the chicken, give it a nice crust and seal in the juices
- Butter—adds flavor to the chicken and makes for a creamy lemon piccata sauce
- Olive oil—keeps the chicken from sticking to the pan
- Dry white wine —such as Chardonnay or Pinot Grigio, most of the alcohol will be cooked off
- Lemon juice—a staple in the piccata sauce. Use fresh lemon juice for the best flavor
- Capers—adds saltiness to off-set the sour lemon flavor, just be sure to rinse them first
- Parsley—a tasty garnish for the chicken
How to make Lemon Chicken Piccata
In a few short steps, you can create this delicious Italian dish in your own kitchen. It’s perfect for beginners and seasoned cooks alike.
- Cut the chicken lengthwise into thin cutlets, or buy pre-sliced cutlets. Season both sides of the chicken with salt and pepper to taste.
- Coat (dredge) chicken cutlets in the flour and gently shake off any excess.
- Sautee the floured chicken in a large skillet. Once cooked through to 165 degrees, transfer the chicken to a serving dish.
- Whisk lemon juice, butter, wine, and capers in the same pan to create the piccata sauce. After one minute, dip each side of the chicken into the sauce and return the chicken to the serving dish. Allow the sauce to thicken for two minutes, then drizzle over the chicken to serve.
Pro Tip: Cook the chicken for 2-4 minutes per side depending on the thickness of your chicken. Use an instant-read thermometer to test for doneness when the chicken reaches 165 degrees.
Variations
Classic lemon Chicken Piccata is made with white wine, lemon juice, and capers, but you can make some easy substitutes that will still taste great, although not exactly the same.
- Garlic – Some recipes add garlic. You can add it in the fourth step when making the lemon piccata sauce
- Chicken stock – Avoid using alcohol by substituting all or half of the white wine with chicken stock, although most of the alcohol cooks off in the pan.
- Lemon juice – you can omit the white wine altogether to make Lemon Chicken.
- Veal – For a more decadent meal, try substituting the chicken breast for veal cutlets.
- Green olives – swap green olives for capers, or you can omit them.
Can I Substitute the Capers in Chicken Piccata?
While capers are pretty classic to chicken piccata and are an easy way to add so much great flavor and freshness to this dish, my original recipe didn’t call for them. So, if you were curious, you can make this dish without capers, or you can swap capers for olives. But if you haven’t tried the recipe before, capers add such great flavor, I highly recommend you give them a try!
I was making my Lemon and White Wine Chicken for years without capers, and after watching an episode of Giada, I realized it was basically Chicken Piccata!
What to Serve with Chicken Piccata
This Chicken Piccata recipe is classically served with spaghetti or your favorite pasta. Simply cook The pasta according to package directions, drain, and then stir in a tab or two of butter. Pasta pairs perfectly with the flavors of the chicken piccata sauce.
We also love serving it with our Creamy Mashed Potatoes or our quick-cooking Instant Pot Mashed Potatoes. Roasted vegetables, salad with Homemade Italian Dressing, crusty garlic bread, or even a scoop of rice complement the creamy lemon sauce quite well.
Make Ahead
Lemon Chicken Piccata typically disappears fast but leftovers (if you’re lucky enough to have them), reheat really well.
- Refrigerating – Store the leftovers in the refrigerator in an airtight container for 3-4 days, according to the USDA.
- To Freeze – transfer to a freezer-safe container and freeze for up to three months.
- Reheating – Thaw the chicken in the refrigerator. Then put it in a 350˚F oven for 20 minutes. This will keep the chicken’s crispy coating from getting soggy in the microwave.
More Chicken Dinner Recipes
Our family loves chicken recipes and chicken is the protein we use most often. These are our best-loved chicken dinners:
- Chicken Madeira
- Spatchcock Chicken
- Instant Pot Whole Chicken
- Baked Chicken Breast
- Cajun Chicken Pasta
- Instant Pot Chicken and Rice
Chicken Piccata Recipe (VIDEO)
Ingredients
For the Chicken Piccata:
- 3 chicken breasts (large), boneless, skinless
- 1/2 cup all-purpose flour
- 1 tsp salt , or to taste
- 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
- 1/4 cup fresh lemon juice , (juice of 1 large lemon)
- 3 Tbsp capers, rinsed under cold water
Garnish:
- 1 small lemon, sliced into rings
- 1/4 cup parsley
Instructions
- Cut chicken breasts in half lengthwise so you end up with 6 cutlets. Sprinkle both sides of cutlets with salt and pepper.
- 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.
- 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 or until 165˚F on an instant-read thermometer (timing will depend on thickness of chicken). Remove to a serving platter, add additional 1 Tbsp oil and 1 Tbsp butter and sauté remaining chicken.
- 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.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I made this tonight and my wife said it was one of her favorite things I’ve ever cooked for her. Which quite frankly I’m not sure how to take, because we’ve been married 10 years and I cook a lot. Anyway thank you, we both very much enjoyed it.
Thank you so much for sharing. I’m glad that you both loved this recipe!
Fabulous! Quick, easy, and perfect balance of flavors in the sauce. My new favorite preparation of this great dish.
I’m so glad you found a new favorite, Mindy! Thank you for the review!
It’s good but too tangy. need to add 1/2 cup of Chicken broth to increase the sauce output and cut the tang
Thanks for the feedback!
This was amazing!
I got a round of applause after I made it for Sunday Dinner! 😋
Thank you, Natacha, for sharing such great recipes!
You’re welcome, so glad that you loved it!
I had 4 large chicken breasts, so to save time I assembled this recipe as well as the chicken parmesan…….just did not use parmesan on the piccata. Saved time as I froze half of each…….for my husband and I this was now 4 meals for us using 4 breasts. Efficient, tasty, and very $$$ economical!
Love this one! We had this last night with a number of guests and it was a big hit. The only change I made was to toss in a shallot into the wine sauce. Love the sauce, put a little on the noodles.
That’s just awesome! Thank you for sharing your wonderful review, Peter! I’m so glad it was a hit!
Hi “Sweet Natasha..
I made this chicken it was so easy taste was so good love your recipes
I’m so glad you enjoyed it!
I made it for dinner today and it was really delicious! I will definitely be making it again! I would love it if you could give some good sauce examples that I could make to eat with the food😊😊
Thank you for your great comments and review! The piccata sauce in the recipe is so good, did you also try it?
how can I make this a lower calorie dish? Replace butter with oil?
Hi Deb! I have not tested a lower calorie variation for this recipe. Feel free to experiment with it.
I just made this for dinner tonight. It was absolutely delicious!! I will definitely be making it again. Thank you!
You’re welcome! I’m so happy you enjoyed it, Janice!
What does NAT stand for? I LOVE ALL YOUR RECIPES!! I adore chicken piccata! And can’t wait to try this.
HI Cookie, Natasha means born on Christmas which is very fitting because I am a November birthday (which is close enough) and am obsessed with Christmas!
Made this chicken the other day, absolutely delicious, and my husband loved it
That’s so great, Cindy! Thank you for your lovely comment.
Felt like I was indeed in Italy! This Chicken piccata reminds me of our stay in Italy. It is packed with flavors, the chicken is tender and juicy and the sauce is a winner!
That’s wonderful, Sharina! I’m glad you loved the recipe.
One of my favorite meals, and I love that I can make it just as delicious at home!
That’s just awesome! Thank you for sharing your wonderful review, Katie!
This was absolutely delicious! My husband even requested it for his birthday dinner!
That’s wonderful! So glad it was enjoyed, Allyson!
Hey Nat…this looks so good..and pretty fast and easy ! I have never tried it ..yet…but is on my NAT list ! Thanks for sharing another yummy recipe!
NAT list- I love that! I hope you love this recipe too, Lydia! Come back and let us know what you think.
I notice you didn’t pound the chicken with a mallet before coating with flour. Won’t the chicken be tough after cooking?
In the past I have experienced the chicken coming out sort of tough in other chicken piccata recipes when not pounded.
Hi Al, it will only be tough if it is overcooked. Since these are already cut into thin cutlets, pounding the chicken isn’t necessary here, but you can do so if you prefer. Pounding chicken makes the chicken cutlets a uniform thickness which helps them cook at the same rate all over. Thinner cutlets also cook through faster so be careful not to overcook.
Can this recipe be make ahead of time and reheated when ready to serve
Hi Iris! Yes, that should be fine. This reheats well.
Easy and delicious!
Made it 3x already.
Total crowd pleaser!
That’s wonderful! So glad it was a hit!
Great recipe! When someone does not like capers I substitute with jarred hearts of artichokes[not in oil or marinade]. It gives it a nice tangy taste and works well.
Thanks for sharing, Rasma! I’m glad it’s enjoyed.
I can’t have wine, my stomach is intolerant. Is there a clear alcohol or juice you would recommend replacing it with?
Hi Evelyn! 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.
Great Chicken the best I have Eaten In My Life. You really are the Master Natasha ! My Mom Makes Your Recipes EVERY Time We cook Add More Recipes !
Wish You Luck,
Ava Audi
Aww, thank you so much! That is very kind. I’m so glad you enjoy this recipe. 🙂
Is there a 1 page printable version of this delicious recipe?
Hi Valerie, there sure is, The print-friendly recipe is at the bottom of each post. Once you scroll there, click on the print icon in that recipe card which will open a print screen, then you would need to click file —> print. I hope that helps! If not, please let me know exactly what steps you are taking and where you are navigating to print our recipes.
Hi Natasha, I don’t have lemons so could I substitute Limes? Thanks! Marilyn
Hi Marilyn, I have never tried a piccata made with lime juice so I’m not sure. You might google that to see if it has been done before successfully.
Thanks Natasha, I’ll do that! I have so enjoyed your recipes!
Made this for dinner – takes no time! Husband loves the result!! Thank you for your amazing recipes! I never comment but today I even took a picture but there is no button to attach (( 😊
You’re so welcome! Feel free to share a photo of your creation on our Facebook page or group so others can see them too. I’m glad yu enjoyed this recipe, Anna!
I’ve been making chicken piccata for years, has always been my signature dish
By far this is the best recipe.
I was taught to flour, egg, then dip in bread crumbs…and its absolutely not necessary to do that
Just flour gives it the crust you want
Thank you for this recipe
Delicious
You’re welcome! I’m so happy you enjoyed it, Joann!
Love this recipe! Made it as is for the first time. Absolutely delicious. My worry is always ‘is the chicken cooked’? Just had faith and followed the recipe. It turned out delicious. We call good recipes “Company worthy” :). This one is a keepe! Definitely Company Worthy!!
That’s just awesome! Thank you for sharing your wonderful review, Kelly!
can i subsitute it with veal cutlets ?
Hi Eman, I haven’t tested this with veal, but I bet that could work. If you experiment, I would love to know how you like that.
If I serve this over angel hair should I double the sauce or does it make enough???
Hi Nikki! I bet this would be great with Angel Hair. I would make it as is your first time around and make adjustments to your liking
My family love this recipe!
I was wondering instead of wine, what other liquid can I use?
Hi Rosy, 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.
We don’t use wine in cooking so I used chicken broth. Cannot tell the difference in flavour of course lol but it was absolutely delicious! Thank you Natasha for another winning recipe!
You’re welcome and yes, broth is always a good substitute.
Did you use 3 half breasts which is 1 1/2 whole breasts?
I buy it as one whole breast containing the left and right side
Hi, I used 3 whole chicken breasts and cut them half to form 6 cutlets.
OMG! It was very delicious! Spasibo!!!
Glad you liked it, Marina!
Hi.
What Chardonnay brand did you use for this recipe?
Hi Sofia, I honestly don’t remember but qny wine that is a drinking quality will work. I would avoid using anything labeled “cooking wine”
Nice dish. The sauce is really something special and makes the difference. I didn’t know that I liked capers! Next time I am thinking of making it in the oven as it is easier for me. Any suggestions for that?
Hi, I haven’t tried this in the oven.
Hi Natasha,
After coating the chicken in flour, could I dip the chicken in eggs then coat with bread crumbs, then continue with the wine/lemon sauce?
Thank you for your help!
Hi Marias, I think that could work, but it would soak up more of the sauce if you bread the chicken.
Hi Natasha, I just discovered your awesome website and videos. Your videos are so great and easy to follow and I’m happy I found you. I’m going to make your chicken piccata recipe, I know it’s in a capers sauce, silly as it is, I really do not like capers, but love everything else in your recipe. Is there a substitute I could use for the capers? Thank you so much. Merle. P.S. I’m making several of your other recipes this week too.
Hello Merle, I’m happy that you discovered my recipes! You can try green or black olives if you like them better.
Perfect. Thank you.
Can the wine be a dry sherry?
Hi Mary, I haven’t tested it with that.
Delicious chicken! I have been trying some of your recipes for a while now. I love that most of them have the perfect amount of spices. I am planning of recreating this recipe again this week but with fish 🙂
Sounds like a great plan! Please share with us if you liked it also with fish.
Rossana, I made this with Mahi- mahi, and I added sun dried tomatoes with the capers. It was amazing!
I’m so happy you enjoyed that, Lorena. Thank you for sharing that with us!
Hi-can you make this dish without the white wine? what would you use as a subsitute?
Hi Cindy, 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.
You are just amazing and hilarious! I watch your videos at least 2-3 times not just because of your fabulous recipes but because you are adorable and so fun to watch and I laugh so much!! I gave all my cookbooks away!
Thank you for that wonderful compliment!
BEST Chicken Piccata EVER! This recipe rivals the high end restaurants and is so easy to make! Even my fussy husband said it was a keeper! Thank you for sharing this recipe Natasha!
That is so sweet of you. Thank you so much for your awesome feedback, Karen. I’m so glad that you loved this recipe!
Love, love, love this. Super easy – oh so elegant and incredibly tasty! What more could want from a recipe? Thanks!
I’m so happy to hear that! Thank you for sharing your great review.
Just made it for dinner! Delicious! Everyone loved it!
Awesome! I’m glad to hear that, Flora. Thank you for sharing!
Hi Natasha, I made this recipe yesterday night and it was a big hit! No leftovers : )
Thank you for sharing your delicious recipes!!
That’s so great! It sounds like you have a new favorite!
Made the chicken piccata tonight and it was so good I just loved the sauce. I served it with rice and broccoli.
Thanks
So great to hear that, Nancy. Glad you loved it!
Delicious recipe and super easy to make. I served it with a shell pasta in white wine and buttery sauce. I can’t seem to figure out how to upload the picture.
Hello Amanda, thank you for your great comments and feedback. You will not be able to share some photos here but feel free to share them on our Facebook page or group!
Great recipe, thank you. I made it, it turned out great.
Thank you for sharing that with me!
I’ve been watching your videos for the past few months. I have tried your banana bread and the chicken piccatta so far and LOVED both. My husband really likes the chicken piccatta and so do I. Do you have a recipe for butternut squash soup like Panera Bread restaurant makes?
Hi Barb, I’m so glad to hear that you have enjoyed the recipes, Butternut Squash soup sounds delicious I’ll get right on that!
This was such an easy recipe to follow and the result is a restaurant quality dish. The whole adored this. Thank you for another delicious family dinner.
You’re welcome, Lily! I’m so happy you enjoyed that!
SO easy and so delicious. I usually order this at olive garden. Can’t believe how yummy and delicious it was to make at home.
Yay I’m so glad you tried and loved this recipe. Thanks for your awesome feedback!
Such a delicious dinner and I just loved the capers!
Thank you for sharing that with us, I’m so glad you enjoyed this recipe!
Hi Natasha: As you know KETO is all the rage. Why do not you include Amount of carbs in your recipes. I love your foods.
Hi Mitra, we are slowly working through all of our recipes to add nutrition info but it is a time-consuming process as they have to be added one at a time. Thank you for being patient!
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!