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Chicken Piccata: Quick and Easy Weeknight Meal

Chicken Piccata with lemon and capers

Chicken Piccata recipeSo, what do you do at 9:30 on a Thursday morning? Personally, I enjoy making happy faces out of capers on last night’s Chicken Piccata leftovers. Don’t judge me.

This recipe is quick, easy and delicious. I like to serve it over lemon and butter tossed pasta or with my Orzo with Basil, Tomato and Feta recipe. Enjoy!


Chicken Piccata: Quick and Easy Weeknight Meal

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  • 1 pound boneless, skinless chicken breasts (not too thick)
  • 1/4 cup all-purpose flour
  • 4 tablespoons (1/2 stick) butter, divided
  • 2 tablespoons Olive Oil
  • 1/2 cup dry white wine*
  • 2 tablespoons lemon juice
  • 1 clove garlic, finely chopped
  • 1 Chicken Flavor Bouillon Cube
  • 1 tablespoon capers
  • Chopped parsley (optional)


For nice tender chicken, place chicken breasts between two sheets of plastic wrap or in a plastic bag and pound the heck out of them until they’re about 1/2 inch thick. If you’ve got real fatties, slice them down the middle to make two thin cutlets and then pound the heck out of them. (This isn’t really necessary to the recipe, but I enjoy it. Poor man’s therapy my friends.)

Lightly coat chicken cutlets with flour being sure to shake off excess flour. Melt 2 tablespoons butter and 2 tablespoons Olive Oil in large skillet. Add chicken; cook, turning halfway through, for 5 minutes or until lightly browned and tender. Remove to platter; keep warm.

ADD remaining butter to skillet; stir in wine, lemon juice, garlic, and bouillon. Bring to a simmer, stirring occasionally for 3 to 5 minutes or until sauce is slightly thickened. Stir in capers. Spoon sauce over chicken. Sprinkle with parsley.


*If you don’t have wine or don’t want to waste it on the chicken (I hear ya) substitute chicken broth.

I like to pair this with sautéed baby spinach.