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A close up of chicken piccata on a blue plate
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5 from 2 votes

Chicken Piccata with Lemon and Capers

Chicken Piccata is a classic Italian-American dish made with chicken cutlets and capers served in a delicious white wine and lemon butter sauce. This recipe is super easy to make and is packed with flavour!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian-American
Servings: 4 servings
Calories: 402kcal
Author: Emily Kemp


  • 4 chicken breasts
  • ¾ cup flour (100g)
  • ½ cup dry white wine (120ml)
  • 1 cup chicken stock (240ml)
  • 2 tablespoon capers in brine drained
  • 1 tablespoon fresh lemon juice
  • 2 tablespoon butter
  • 1 tablespoon olive oil
  • Salt and pepper


  • Cut the chicken breasts in half lengthwise so you have thin cutlets. Cover them with a sheet of plastic wrap (cling film) and bash them gently with a meat mallet or rolling pin until they are around ¼ inch (1cm) thick.
  • Season the chicken with salt then dredge each cutlet in flour (¾ cup) making sure to shake off any excess.
  • Heat the olive oil (1 tbsp) in a large skillet or frying pan, once hot fry the chicken cutlets in batches for 4 minutes on each side until golden brown and cooked all the way through. Place the cooked chicken on a clean plate and cover with foil to keep warm.
  • Turn the heat down low and add 1 tablespoon of butter (15g). Once melted add the wine (½ cup) and the stock (1 cup/240ml) then turn the heat to high and whisk the sauce until it starts to thicken slightly (about 5-6 minutes).
  • Add the remaining butter (1 tbsp), capers (2 tbsp) and lemon juice (1 tbsp), stir until the butter has melted. Add the chicken back to the pan. If your pan or skillet isn’t big enough serve your chicken on a serving plate and pour over the sauce. Serve.



  • Cooking the chicken - fry the cutlets on a high heat so they get nice and golden on the outside. Each piece of chicken needs 4-5 minutes on each side and you'll probably need to cook them in batches.
  • Keep the chicken warm - make sure to keep the chicken warm on a plate covered in foil while you make the sauce.
  • Thickness of the sauce - this recipe makes a delicious lemon butter sauce that's pourable and not overly thick. If you'd like to thicken your sauce further then add in 2 teaspoon of cornstarch mixed with 4 teaspoon of water. Simmer until thickened.
  • Leftovers & freezing - leftovers will keep well in the fridge for 2-3 days or can be frozen. Thaw completely before serving and reheating.


Calories: 402kcal | Carbohydrates: 8g | Protein: 50g | Fat: 16g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 443mg | Potassium: 924mg | Fiber: 1g | Sugar: 1g | Vitamin A: 248IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg