Carrie’s Experimental Kitchen

Chicken Piccata

Chicken Piccata made with boneless, chicken breasts that have been lightly floured and pan sautéed; then topped with a white wine lemon caper sauce.

Chicken Piccata made with boneless, chicken breasts that have been lightly floured and pan sautéed; then topped with a white wine lemon caper sauce.  Jump to Recipe

I first posted this recipe for Chicken Piccata back in 2012 and to tell you the truth, I haven’t made it since.  Don’t get me wrong, I love this dish, but my family prefers my Chicken Francaise or  Chicken with Lemon Butter Sauce recipe better. I think it has something to do with the capers. You either love ’em or hate ’em.

Chicken Piccata

I actually love the tartness capers give to a dish, but the family, not so much.  I had purchased some capers a while ago to add to this skillet pork recipe (one of my favorites btw!), and wanted to use up the remainder so one snowy day when I had some extra time, I made this Chicken Piccata recipe again so I can also photograph it (since the quality of the first photo was pretty awful. See!)

Chicken Piccata (original)If you’ve ever asked yourself what the difference is between Piccata vs. Francaise; it’s actually not too much really.  They both can be made with chicken, veal or fish and both consist of a lemon butter sauce. The difference is that while Francaise dips the meat into flour and an egg wash before pan frying; Piccata only dips the meat into flour and also adds capers to it’s lemon butter sauce. 

Chicken PiccataCapers grow in the Mediterranean on a perennial plant that bears round leaves with white to pinkish-white flowers. I was actually shocked to see that they grow right out of the rocks when we visited Santorini, Greece and not in the ground. After the caper buds are picked, they are dried in the sun then pickled in vinegar, brine or salt. They have a tangy, lemony flavor similar to green olives and add another nuance to your dish.

Chicken Piccata made with boneless, chicken breasts that have been lightly floured and pan sautéed; then topped with a white wine lemon caper sauce. 

Making Chicken Piccata is pretty simple and can be made ahead of time; then refrigerated or frozen until ready to bake. For this recipe you’ll need boneless, thin sliced chicken breasts, flour, butter, oil, lemon, capers, white wine and chicken broth.  First, I like to make the sauce so that while it’s thickening, I can get the chicken ready.

Chicken Piccata made with boneless, chicken breasts that have been lightly floured and pan sautéed; then topped with a white wine lemon caper sauce. Click To Tweet

Start by melting some butter in a medium saucepan; then whisk in flour to make a roux. Add lemon juice, white wine, chicken broth and the capers; then stir until the sauce starts to thicken (about 5-8 minutes). Remove from the heat and set aside.

Chicken Piccata

Next, it’s time for the chicken. Melt some butter and oil (I use a light oil like Canola) in a large frying pan; then dredge your chicken in flour. Fry the pieces of chicken until they are cooked through (about 5 minutes depending on thickness); then place the chicken in an oven proof dish until all of the pieces are cooked. You can overlap the pieces a little bit, but don’t stack them on top of each other so make sure your dish is large enough. (I used a 13″ x 9″ casserole dish). 

Chicken Piccata made with boneless, chicken breasts that have been lightly floured and pan sautéed; then topped with a white wine lemon caper sauce. 

Pour the sauce over the chicken, then place in a preheated 350°F oven for about 30 minutes. This will make sure all of your chicken is cooked through and the sauce permeates the flavor into the chicken.

We like to serve ours with rice so you can put the extra sauce on top, but egg noodles would be good too. And don’t forget your vegetables!). I forgot how delicious this recipe for Chicken Piccata is and was so glad I made it again. This recipe makes enough to serve 8 people, but it also freezes well to serve for another meal.  ~Enjoy!

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Chicken Piccata
Chicken Piccata
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Chicken Piccata made with boneless, chicken breasts that have been lightly floured and pan sautéed; then topped with a white wine lemon caper sauce. 

Course: Main Entree
Servings: 8
Author: Carrie's Experimental Kitchen
Ingredients
For the Chicken Piccata
  • 2 lbs. Thin Sliced Boneless Chicken Breasts
  • 1/2 c. All Purpose Flour
  • 2 tbsp. Butter
  • 1/4 c. Canola Oil (or other light oil), for frying
  • Prepared Lemon Caper Sauce
For the Lemon Caper Sauce
  • 1 tbsp. Butter
  • 1 tbsp. All Purpose Flour
  • 3 tbsp. Fresh Lemon Juice
  • 2 tbsp. Capers
  • 1/2 c. White Wine (I used Chardonnay, but you can use any white wine that you would drink on it's own)
  • 2 c. Low Sodium Chicken Broth
  • Kosher Salt & Black Pepper, to taste
Instructions
For the Chicken Piccata
  1. Preheat oven to 350°F.

  2. Heat the butter and oil in a large frying pan; then dredge your chicken in flour. 

  3. Fry the pieces of chicken until they are cooked through (about 5 minutes depending on thickness); then place the chicken in an oven proof dish until all of the pieces are cooked. 

    (You can overlap the pieces a little bit, but don't stack them on top of each other so make sure your dish is large enough. I used a 13" x 9" casserole dish). 

  4. Pour the sauce over the chicken, then place in the oven for about 30 minutes. (This will make sure all of your chicken is cooked through and the sauce permeates the flavor into the chicken.)

For the Lemon Caper Sauce
  1. Melt the butter in a medium saucepan; then whisk in flour to make a roux. 

  2. Add lemon juice, white wine, chicken broth and the capers; then stir until the sauce starts to thicken (about 5-8 minutes). Season with salt and pepper to your liking; then remove from the heat and set aside. 

Recipe Notes

*This recipe can be made the night before; then refrigerated until it's ready to go into the oven the next day. It can also be frozen for up to 3 months before defrosting and cooking as well. 

 

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Chicken Piccata made with boneless, chicken breasts that have been lightly floured and pan sautéed; then topped with a white wine lemon caper sauce. 

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*Original post 04/12; Updated 02/18

Chicken Piccata made with boneless, chicken breasts that have been lightly floured and pan sautéed; then topped with a white wine lemon caper sauce.  #chicken #capers #lemon #dairyfree

9 Comments

  1. Lisa @ Lisa's Dinnertime Dish
    April 3, 2012 at 11:53 am - Reply

    This looks delicious! I love piccata and your recipe sounds great!

    • Carrie's Experimental Kitchen
      April 3, 2012 at 4:56 pm - Reply

      Thanks Lisa! 🙂

  2. The Harried Cook
    April 4, 2012 at 3:35 am - Reply

    Looks delicious! Would love to try this recipe sometime… and I like the picture too 🙂 Lovely post, Carrie…

    • Carrie's Experimental Kitchen
      April 4, 2012 at 11:10 am - Reply

      Thank you Marsha! 🙂

  3. Jenna @ Newlyweds
    April 4, 2012 at 4:44 pm - Reply

    Wow this looks delicious. I haven’t had piccata in forever, but I can easily make this at home too. Thanks for sharing on Newlyweds Recipe linky, please don’t’ forget to link back so others can join too.

    • Carrie's Experimental Kitchen
      April 5, 2012 at 12:51 pm - Reply

      Thanks Jenna and Sorry, I always forget that part! Just added it now. Happy Easter!

  4. Diane Balch
    April 6, 2012 at 3:53 pm - Reply

    I love this dish and I can’t believe I’ve never made it, so excited to try it. Please share this on my foodie friday linky today.

    • Carrie's Experimental Kitchen
      April 9, 2012 at 11:13 am - Reply

      Sorry Diane, I just saw this today. I was off line this weekend. Thanks for the invite!

  5. Top 20 Poultry Recipes from Carrie's Experimental Kitchen
    April 17, 2017 at 11:54 am - Reply

    […] #13. Chicken Piccata […]

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