Food / Main Dishes

Classic Chicken Piccata

Chicken Piccata 3

Since this recipe was originally posted, Killing Thyme has shifted it’s focus to the pesco-vegetarian diet. I’ve decided to keep a few popular meat recipes in my index for your convenience, including this one.

The first time I made a Classic Chicken Piccata something went amiss, and by amiss I mean it was $^&#ing terrible. I had added lemon slices into the sauce during the simmering process because the photo of the recipe I was following had cooked sliced lemons on the platter. Unfortunately, little did I know, cooking the pith of a lemon results in a very bitter flavor–so my Chicken Piccata was all bitterness and zero lemon-y freshness.

Needless to say… I was pretty pithed off.

Since learning my lesson, I usually skip the aesthetics of adding lemon slices. You can add them to the serving platter while plating, but it’s not a necessary step in the cooking process like I was once led to believe. But hey–a valuable lesson indeed! Because the Chicken Piccata that emerges from my kitchen these days is bangin’. So bangin’ in fact that I’ve had to come up with ways to enjoy this dish as a pescetarian. I’ll be posting my shrimp-y spin on this dish in the near future (and I have a delicious vegetarian version in the works that will be included in my e-cookbook this fall!), but for now you get the classic–my husband’s faaaaaavorite.

I like to serve this over spaghetti, and when doing so, I always make a bit of extra sauce so that I can toss the noodles into it.

Feel like changing it up?

Check out my Chicken Piccata with Orange and Wheat Beer Glaze. Same idea, but rather than use lemons, I used oranges; instead of white wine, a nice Belgian Whit.

If you make this dish, snap a photo and post it on Instagram with the hashtag #killingthyme

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Chicken Piccata

Chicken Piccata 4

Classic Chicken Piccata

Servings 4


  • 2 boneless skinless chicken breasts - butterflied, then sliced the whole way through.
  • Kosher salt and freshly ground black pepper
  • 1 cup of all-purpose flour
  • 4 tablespoons of butter
  • 2 tablespoons of extra virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1 cup of chicken stock
  • 1/2 cup of dry white wine
  • 1/4 cup brined capers
  • 1/3 cup freshly chopped parsley


  • Season the chicken breasts with Kosher salt and pepper.
  • Dredge the chicken in flour. Shake off excess flour and set aside.
  • In a large skillet over medium heat, melt 3 tablespoons of butter with 2 tablespoons olive oil.
  • When the butter and oil start to sizzle, add the chicken and cook for approx. 3 minutes.
  • Once the chicken is browned, carefully flip and cook the other side for another 3 minutes.
  • Transfer the chicken to a plate. Set aside.
  • Remove skillet from heat and add the lemon juice, chicken stock, capers, and white wine.
  • Return to heat and bring to a boil. Scrape up the brown bits from the pan for extra flavor.
  • Check for seasoning.
  • Return the chicken to the pan and simmer for approx. 5 minutes or until the interior of the chicken reaches 165 degrees F.
  • Transfer the chicken to a platter.
  • Add remaining tablespoon of butter to sauce. Add another splash of wine and/or stock if needed. Whisk vigorously.
  • Drizzle the sauce over chicken and garnish with fresh chopped parsley.
  • Serve on it's own or over pasta.


I like to serve this over spaghetti, and when doing so, I always make a bit of extra sauce so that I can toss the noodles into it. You can do this by adding some extra butter, stock, and wine after removing the chicken for the last time.


  • Sophia, Veggies Don't Bite
    March 30, 2016 at 5:41 pm

    Capers are such an underused ingredient. I love the tang and bite they give. I don’t eat chicken but I’d devour the pasta with everything else!

  • Valentina
    March 30, 2016 at 5:07 pm

    So happy you gave this a second go because it looks deliciously perfect!

  • Sharee @ Savory Spicerack
    March 30, 2016 at 3:49 pm

    These pictures make me want to change dinner plans right now! Yummed!

  • Michelle | A Dish of Daily Life
    March 30, 2016 at 3:42 pm

    Chicken piccata is so good! Love your recipe! :) I make a lemon chicken cabbage soup and I once left my lemon slices in the leftovers…big mistake…the leftovers were so bitter! Lesson learned!!

  • Jolina - The Unlikely Baker
    March 30, 2016 at 3:23 pm

    Hahaha I get pithed a lot too when I’m baking :) This looks great. There’s butter and lemon and WINE (I dunno why I had to type that all caps lol). Already pinned!

  • Maggie
    March 30, 2016 at 3:06 pm

    I love the simplicity of the dish. The addition of capers made the chicken so flavorful. This is definitely a great recipe for dinner!

  • Amanda C
    March 29, 2016 at 7:45 pm

    Screw shrimp, this would be great with a flakey white fish, no?

    I can smell the sauce in my mind:)

    • Killing Thyme
      March 30, 2016 at 10:12 am

      It’s rare that someone encourages the use of fish–I like you! Haha. I actually think a nice white fish would go great with this. I’m going to try that! I’m a sucker for shrimp + pasta though, so I saw an opportunity I couldn’t refuse.

      Don’t you love/hate when you can smell something delicious just thinking about it? Love because yum, hate because it’s not in front of me….

  • Loreto Nardelli
    March 29, 2016 at 3:35 pm

    Looks really good. I personally love capers especially the salt packed ones, a nice briny flavor. Love the golden brown color on the chicken and the pasta simple nice!.

    • Killing Thyme
      March 29, 2016 at 4:53 pm

      Thanks so much, Loreto! I love capers, too. They are so wonderful and salty, and they add so much flavor! Definitely one of my favorite ingredients and one of the reasons I love this dish so much!


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