Chicken Piccata



Chicken Piccata

Have you ever heard of "piccata"? When we discovered it, we got curious and made chicken piccata! Piccata is a term that comes from the French "piqué" and typically identifies a preparation using thin, sliced, "flattened" ingredients: in this case, we used slices of chicken breast. The process is similar to that of lemon scallops. In this case, we wait for the cooking to brown the meat, seared and then cooked in chicken broth, flavored with capers and lots of lemon juice and slices! Creamy, tasty, simple to prepare, and delicious, this main dish will become one of your go-to recipes!

Don't miss other tasty ideas from the great classics of our culinary tradition:

  • Tomato Piccatine
  • Marsala Scallops
  • Palermo-style Cutlet
  • Bolognese Cutlet
Chicken breast 1.3 lbs (600 g) - sliced
Lemons ½
Capers in oil 1.4 tbsp (20 g)
Chicken broth 0.4 cup (100 g)
Parsley to taste
Butter 3.5 oz (100 g)
Flour 00 to taste
Fine salt to taste
Black pepper to taste
Extra virgin olive oil to taste
Lemon juice 2 tbsp (30 g)

How to prepare Chicken Piccata

To make the chicken piccata, first prepare the chicken broth. Wash and then chop the parsley leaves with a knife 1 2. Wash well and then slice half a lemon 3.

Cut each slice in half 4 and set aside. Squeeze the other half of the lemon and strain the juice. Finally, flour the chicken slices well 5 6.

Heat the oil and 4 tbsps of butter in a pan over low heat 7, place the chicken breasts, and brown them 8. Once browned, salt 9 and turn the chicken breasts to brown the other side, salting again.

Remove the breasts from the pan and set them aside 10. In the same pan, pour the chicken broth 11 and 2 tbsps of lemon juice 12.

Let it all simmer, then add the lemon slices and cook for about 1 minute 13. Add the chicken breasts as well 14, cook for about 1 minute on medium heat, and season with parsley 15.

Add the capers well drained from the preservation oil 16, cook for another minute or until the sauce reduces a bit. Remove the pan from the heat and add the remaining 3 tbsps of butter in pieces 17, letting it melt while stirring well. Add pepper to taste and serve the chicken piccata immediately 18.

How to store

Store the chicken piccata in an airtight container in the refrigerator for up to two days. Do not freeze.


We recommend reducing the liquid well by bringing it to a simmer once the chicken breasts are added to the pan; the liquid should not cover them.

For best results, flour the breasts immediately before cooking them.

We used oil-packed capers, but you can also use salt-packed capers, once well desalinated.

Some variations of the recipe also include onion or shallot and wine instead of broth.