Chicken Piccata

If there’s one thing that I find myself cooking a lot of, it’s chicken. And chicken piccata was a new upgrade for chicken on our menu.

Horizontal image of chicken piccata on a white plate on a gray surface.

Combined with chicken stock, lemon juice, and capers, this dish has that unique balance of ingredients. A bit of tartness from the lemon, some saltiness from the capers… just delish.

Now, the family and I are fairly new to capers, having only truly tried them within a year’s time. But their bite reminds me a bit of green olives.

Capers are grown from the caper bush, and they’re often used in Mediterranean dishes to season or garnish dishes with their salty and pickled flavor. But we all know that with today’s cuisine options, most ingredients are hardly exclusive to any particular meal.

But as with any new ingredient or spin-off on a dish, my thoughts lead me to think of the response from The Particular-4-year-old and The Willing-2-year-old.

Will it be face cringing? Subtly accepted? Interestingly enough, The Willing-2-year-old happily ate the capers without any problems.

He is the one with a more open-minded palate than my Particular-4-year-old. He was even asking to eat the rest of our capers! Lol. The Particular-4-year-old, skeptical at first, didn’t guzzle down all the capers, but has showed improvement with acceptance of these little round buds over time.

Overall, this is a wonderful meal. It’s definitely worth sharing, and easy to make!

My Notes:

  • Used brown rice powder instead of all-purpose flour for dredging.
  • Didn’t have any parsley on hand. Not a dish-breaking move, though – it still came out great!

Family Verdict:

Even though the capers were questionable from my eldest’s point of view, the overall flavor of the meal was not compromised at all. Everyone appreciated this new (to us) take on chicken, and we will definitely be making this again!



Bon appetit,

Chicken Piccata
Yield = 4 servings


  • 2 skinless and boneless chicken breasts, butterflied and then cut in half
  • Sea salt
  • All-purpose flour, for dredging
  • 6 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, rinsed
  • 1/3 cup fresh parsley, chopped


  • Season chicken with salt and pepper. Dredge chicken in flour and shake off the excess.
  • In a large skillet over medium-high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.
  • When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook the other side for 3 minutes. Remove from the pan and transfer to a plate.
  • Melt 2 more tablespoons of butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat, and add chicken to the plate.
  • Into the pan add the lemon juice, stock, and capers. Return to the stove and bring to a boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.
  • Return all of the chicken to the pan and simmer for 5 minutes. Then remove chicken to a serving platter.
  • Add the remaining 2 tablespoons of butter to the sauce in the pan and whisk vigorously.
  • Pour sauce over chicken, and garnish with parsley.

About Lynne Jaques

Lynne is a stay-at-home mother of two boys. As a former US military officer and the spouse of an active duty US military member, Lynne enjoys traveling the world (although not the moving part!) and finding new cuisine and methods of preparing food. She also has the habit of using parenthesis way too much!

22 thoughts on “Chicken Piccata”

  1. I have never tried this dish before, I have taken a print and will possibly try it when I have a day off. I am not sure that I have ever tried capers either, so a lot of new experiences right here.

  2. This is one of my mother’s favorite recipes, and one of my favorite dishes of hers to eat. One of the things she says helps the chicken stay tender and juicy is, after butterflying the breasts, pounding them so that they are a bit thinner. She also uses a bit of Chardonnay as well, and it adds a nice kick along with the lemon juice. I’ve never tried to make this myself, but I love eating it.

  3. I love chicken with a sauce. I never tried this or capers but it looks very good. I may make this without capers. I don’t think me or my daughter are ready for capers yet. But you never know unless you try. We might just do it. She always likes to taste new things she is way more open minded than me when it comes to trying new things or new foods.

  4. Do you think it would be a bad move to add spiced flour with some spicy seasonings mixed in? I like the sound of the recipe. I have a ton of frozen chicken breasts in my freezer I may thaw some tonight so that I can try to make this tomorrow. Thanks it really sounds delicious!

  5. This meal is my childhood’s favorite chicken dish! No wonder you kids loved them, too! I remember when I first tried it, it was served with pasta and it was really delicious and flavorful. With your recipe above, I hope I could make it, too, to my family!

  6. Thanks to this post I made this tonight 🙂 I too cook chicken more often than any other meat. I like that it’s lean and filled with protein. Chicken piccata is a favorite of mine but I don’t cook it often…I need to change that. There’s something so delicious about the combination of lemon, butter, and capers. It’s a simple dish but very rich and filling.

    I look forward to new chicken recipes on your blog!

  7. I’ve never actually tried Chicken Piccata. Never ate it and I’ve never attempted to make it, this might have to change. I love chicken and I use it as the main part of a lot of meals, or in a side, and this looks like it would taste amazing. I’m sure everyone in my house would love it. I’m not a big fan of capers, but I’m always willing to try new things.

    Is the sauce fairly intense? Or is it just mild enough to work with everything else? I’m always afraid some things will be too intense for those I cook for.

  8. Wow, this recipe sounds so delicious! I never thought about adding capers to a chicken dish. I’ve only had them with seafood like Tilapia. And it’s so good.

    Hmmh… I think capers will definitely add an extra touch to my chicken. Sometimes, the family gets tired of eating my chicken. But I have a feeling they’ll like this new twist.

  9. The capers are what’s making this dish look so interesting to me. I don’t think I’ve ever had capers, but I really like chicken, and would not mind combining the two in the making of this dish. This chicken recipe seems so quick and easy to make, yet substantial enough to be really filling.

  10. I’ve never heard of this dish before but it looks simple to make and very quick. I love capers so I’ll certainly consider making this in the near future.

  11. I’m a huge fan of capers. I’ve always found their texture a lot more enjoyable than green olives but I do understand the connection you’ve made between the two. I guess I appreciate the petal approach capers takes on rather than the smooth olive alone.

  12. This is my first time to hear of chicken piccata. Moreover, I’m not sure if capers are available in our supermarkets. That, or I just haven’t seen them as I’ve never had the need to use them. Visiting this blog has truly introduced to me a lot of new things.

  13. I have had this dish a few times in restaurants. I have always wanted to make it at home but I never have capers. Also, the few times I have had it it was served with pasta. Any suggestions on healthier side dish options that would go good with the buttery lemon flavor? I am totally pinning this. I hope I remember to buy capers next time at the store!

  14. This looks delicious. In our home we eat mostly chicken because we know it is healthy and we always know what we are getting. This is a new take on chicken for me, but I would like to have a go at it. The chicken on its own will hardly be enough for my family members, so I may ad some mash potato. I may even add olives instead of the capers because husband and son love them.

  15. The only time I’ve used capers is when I made muffuletta, and it came out delicious. My family and I all enjoy pickled and salty items, so I’m sure your chicken piccata will be a hit here. It looks surprisingly easy, too, so the next time I have capers and chicken, I’m going to try making this, it looks yummy.

  16. This looks so good! I need more options for chicken as we also eat a lot of it. I have not tried anything similar, but would like to. I think it would be great with a little mash. I am going to add this to my shopping list and menu for next week. Thanks.

  17. I’ve always wanted to make this. It was a specialty in a restaurant I worked in many years ago, and it was delicious.

    I don’t think anyone else in my household would eat it (especially with capers), so I’ve never bothered learning how to make it.

    This sounds quite simple and manageable though, so I might make some just for me. Can I freeze the unused portion for later or will it ruin it?

  18. I love capers and chicken combination. Such a great taste combination and with the lemon…love lemon and chicken combinations. This is a decadent meal for the average family looking to jazz up dinner. I am known for fixing my go-to chicken meals..usually baked in the oven. This recipe sounds like a gourmet type of take on chicken….yummy.

  19. I have no idea what capers taste like. I was sent to the supermarket by my chef uncle to find it but the staff doesn’t even know what it is. It’s not a local ingredient where I’m from so it’s understandable. Perhaps I can find a substitute for it.

  20. Well, capers are salty and have a similar taste to olives to me, but that’s the closest thing I can compare them to, but they are really very distinct, so I’m not entirely sure whether my description does them justice. The first time I ever had this dish it was veal piccata, not chicken, but both versions are terrific. The citrus of the lemon and the saltiness of the capers pair perfectly together!

  21. I’ve never used capers in my cooking before and I have no idea what they taste like, but this recipe really looks amazing. Can you use olives instead? I just read a comment where someone suggested that and I would love to know if that would work.


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