Quick Chicken Piccata

This is one of those rare occasions when I cook with boneless, skinless chicken breasts. I am not usually a big fan (of the taste/texture) except for when it comes to a super easy dish like this that gets two thumbs up from the whole family! FYI – If you plan to serve this chicken piccata over pasta or rice, consider doubling the sauce!

Chicken Picatta from 100 Days of #RealFood

   

Quick Chicken Picatta from 100 Days of #RealFood

Quick Chicken Piccata

A super easy and healthy chicken piccata recipe the whole family will enjoy. Plan on doubling the sauce if you'll serve it over rice or pasta!
3.8 from 12 votes
Prep Time: 10 mins
Cook Time: 18 mins
Total Time: 28 mins
Print Recipe
Servings: 4 people

Ingredients
  

  • 1 pound chicken breasts boneless and skinless
  • salt to taste
  • pepper to taste
  • 1/4 cup whole-wheat flour
  • 1 tablespoon olive oil + more if necessary to prevent a "dry" pan
  • 1/2 cup white wine
  • 1/4 cup lemon juice from about 2 lemons
  • capers optional garnish
  • parsley optional garnish

Instructions
 

  • Trim the fat off the chicken breasts and slice in half longways so you have 4 pieces total. Cover with plastic wrap and pound the chicken on both sides with a meat tenderizer. Season the chicken with salt and pepper and dredge in the flour until all sides are covered (I like to spread the flour out on a plate to do this).
  • Heat the olive oil in a skillet over medium heat. Sauté the chicken until brown on the outside and no longer pink on the inside, about 4 to 5 minutes per side. Remove the chicken and keep warm on a plate covered with foil while you make the sauce.
  • Pour the wine and lemon juice into the pan (still on medium heat). Scrape the brown bits off the bottom and cook for several minutes until reduced by half. Pour the sauce and desired garnishes over top of the chicken. Serve warm with pasta or rice ...and veggies of course!

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Quick Chicken Piccata
Amount Per Serving
Calories 213 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 73mg24%
Sodium 133mg6%
Potassium 457mg13%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 1g1%
Protein 25g50%
Vitamin A 35IU1%
Vitamin C 7.3mg9%
Calcium 13mg1%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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47 thoughts on “Quick Chicken Piccata”

  1. 5 stars
    HI LIsa, Thank you so much for posting your recipe for Chicken Piccata! I have “The Joy of Cooking” and so many other wonderful cookbooks, but to just have the recipe right here so great that you shared! I first tried this in a restaurant decades ago and just love it. Thanks so much again, LInda

  2. 2 stars
    The amount of lemon juice in this recipe is way too much and it overpowers everything else in the dish. I had to add 2 tsp. of baking soda to reduce the acidity before it was palatable. Next time I make this, I will add the lemon juice a tablespoon at a time until I get the “just right” amount.

  3. Chicken Piccata just isn’t the same without cappers, butter and cream and parmesan cheese. I made those modifications. It helps to thicken the sauce and of course adds so much more flavor.

    I cant fairly rate the recipe since I, for the most part, did my own thing.

  4. Martha Nethers

    This was Amazing!!!! I posted a photo of my creation on FB and my friends all want to come over for dinner now!
    It was yummy, yummy, yummy!

  5. Once you’ve got learned principles how to bake chicken breasts you can actually add any spices and other flavors in their eyes, The breasts will probably be great tasting. I get information from click here

  6. Very good! I served over whole wheat penne with steamed carrots on the side. I added a little grated pecorino romano cheese. Next time I will double the sauce part as it seemed we didn’t quite have enough. Already had the chicken breasts sauteed from a package we opened and used the other night. That made it even quicker and easier!

  7. We made this tonight and enjoyed it! I didn’t have white wine so I replaced that with chicken broth and a bit of butter. I doubled the amount of wine (chicken broth) to one cup and used the 1/4 cup lemon the recipe called for. The sauce over the chicken was very tasty, in my opinion , especially with the capers as a garnish. I served the chicken with broccoli and brown rice. I think the sauce was slightly too lemony as a sauce for the rice, but I typically eat my rice plain anyway. I don’t think this recipe was quite as delicious/phenomenal as some of Lisa’s other recipes, but a great, quick weeknight meal!

  8. I made this tonight and it was so good! My husband and all 3 kids loved it, which is rare! I even burned the sauce a bit and it was still good. Can’t wait to make it again!

  9. 4 stars
    My family loved the chicken – so moist and delicious. For the sauce, I only used half of one lemon, and added a cup of homemade chicken stock. It was plenty lemony+wine-flavored-my kids asked for less lemon next time. Still working out the sauce-will make my chicken breasts like this from now on.

  10. 5 stars
    Just made this recipe for dinner tonight! My boyfriend and I both loved it and did not think the sauce was too sour. We used almost 1/4 a cup of lemon juice. I did add a bit of the wheat flour to the sauce to thicken it up which turned out well. Served it with brown rice and broccolini. Will definitely be making this recipe again soon! Very easy!!

  11. 1 star
    The sauce was way too sour. I had to repair the damage by adding extra water, sugar and stock cubes. What a disaster and this was my first recipe from this website.

  12. 3 stars
    I made this last night for the family, and I agree with the other commenters that the lemon was pretty strong (I did not mind!). I am eating the leftovers for lunch, and the lemony taste is still very pronounced. I strained the sauce through a fine-mesh strainer, and that took out most of the brown bits and left a very silky sauce for the bucatini. Served it all with asparagus. This is a good recipe to have at the ready because we usually have all the ingredients on hand!

  13. 4 stars
    I made this tonight, easy to make and chicken was good. The lemon was way too overwhelming. We just put a tiny bit over the chicken and had to toss most of it. Next time I will use a fraction of the lemon and maybe add chicken stock. Honestly, I think you could just squeeze a fresh lemon over the cooked chicken for the same taste.

  14. 4 stars
    Loved this recipe! Made tonight for dinner…don’t care for capers and neither do my hubby and daughter, so we substituted mushrooms instead. Still thought it was very good and easy!

  15. Made this tonight. The chicken turned out great but we found the “sauce” to be too strong (too much lemon, and my family likes lemon). I’ll make it again for sure but cut the lemon juice in half and add some chicken broth maybe

  16. Make sure you rinse the capers =) They are in a salt solution in the jar and can be very salty if not rinsed =)

  17. Do you think this recipe would be okay using only vinegar, as mentioned above? Also, any kind of white wine will work? Never really cooked with wine before. Thanks!

    1. 4 stars
      The number one rule of cooking with wine is cooking with wine you would drink. If you use the $2 stuff and dont like the taste, dont cook with it because you wont like the taste of it cooked either… I have made chicken piccata with Pinot Grigio and Chardonnay and they were both good =)

    2. Critical Reader

      I like wine, so I normally just sacrifice some of the wine I would anyways have with the dish. But for me, cheap wine (which I would not drink by itself) or cooking wine works for cooking too. I don’t think vinegar alone would be a good substitute. The recipe itself sounds alredy extremely acidic. Maybe chicken broth and a generous chunk of butter would be a good substitute…

  18. Looks great! I also am not a big fan of boneless skinless chicken breasts, but there is occasionally a time and place of them … and pan sauté is one of them! This looks like a nice easy meal.

  19. For wine substitute, use same amount of fruit juice with a splash of vinegar. For white, try apple or white grape juice with white wine vinegar or plain white vinegar; for red wine use grape juice with apple cider vinegar or red wine vinegar. It’s getting the fruity flavor plus the acid into the dish.

    1. Assistant to 100 Days (Amy)

      He Lorena. I think Teresa below was addressing your question: “For wine substitute, use same amount of fruit juice with a splash of vinegar. For white, try apple or white grape juice with white wine vinegar or plain white vinegar; for red wine use grape juice with apple cider vinegar or red wine vinegar. It’s getting the fruity flavor plus the acid into the dish.” ~Amy

  20. Trying to stay gluten free. If I use almond or coconut flour, do I get the same result or should I just forego the flour?

    1. I used almond flour, then dredged the chicken in egg, then in corn meal. It was amazing and my leftovers reheated nicely in my fry pan. Double the sauce, it just makes everything taste better. Bon appetite!

  21. Mmmmmmm…..this looks so good and its dairy free so I can have it. Definitely trying this out over the weekend.

  22. Food Network chef Melissa D’Arabian highlights chicken picatta in her cookbook, listing various combinations you can use for this recipe. Perfect for nights when I need to make use of what I already have. Thanks for posting!

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