Aggie's Kitchen

Chicken Piccata

Chicken Piccata

One of my all time favorite dishes to make is Chicken Piccata.  I love pretty much every layer of flavor that goes into a dish like this…the salty capers, the freshness from the lemon juice, and of course the white wine and butter that just balances it all out.  The piccata sauce is so versatile in that it can pretty much be made with anything…for instance this Grouper Piccata.  I have had Shrimp Piccata on the brain for a while now too…and hope to get to cooking it in the near future.

Chicken Piccata

A dish like this isn’t too hard to learn to make, and can be pretty impressive when having friends over for dinner.  Serve it with pretty steamed vegetables and a salad and you’ll feel really good about everything on your plate.

If you don’t have an open bottle of white wine hanging around (I’m not drinking much white right now for some reason…because it’s winter maybe?) Holland House White Cooking Wine is a great pantry staple to have around.  You can use it in pretty much any dish that calls for white wine such as my favorite Linguini with White Clam Sauce recipe or this Chicken with Artichokes dish.

Chicken Piccata

If you need ideas on what to cook with vinegars and cooking wines visit Holland House’s website or Facebook page where you can find recipes, shop for vinegars and cooking wines or sign up for their SPLASH Recipe Club.

(Disclaimer:  Holland  House provided me with a generous sampling of products and compensation.  My opinions, as always, are my own.)

Print Recipe

Chicken Piccata


  • 2 split (1 whole) boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 1 extra-large egg
  • 1/2 tablespoon water
  • 3/4 cup seasoned dry bread crumbs
  • Good olive oil
  • 3 tablespoons unsalted butter, room temperature, divided
  • 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
  • 1/2 cup dry white wine or Holland House White Cooking Wine
  • Sliced lemon, for serving
  • Chopped fresh parsley leaves, for serving


  1. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  2. Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
  3. Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
  4. Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
  5. For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Note: Ina Garten's original recipe does not include capers, I love capers and added about 2 tablespoons into the sauce at the same time the lemons juice is added.

Recipe from Ina Garten, Barefoot Contessa at Home or Food Network

Follow AggiesKitchen on Instagram and show us what recipes you are making from the blog! Use the hashtag #aggieskitchen - I'd love to see what you are cooking up!

Are you following me on Instagram, Twitter, Facebook and Pinterest? If you’d like to subscribe to Aggie’s Kitchen and have each post delivered straight to your e-mail box, then please add your email here. Happy cooking!

There are affiliate links in this post. I make small earnings through any purchases made through these links. Thank you for supporting Aggie’s Kitchen!

Keep in Touch

Never miss a recipe! Subscribe to receive new post updates via email:

23 Responses to “Chicken Piccata”

  1. Jamie posted December 24, 2010 at 10:28 am

    Chicken Picatta is one of my favorite dishes too Aggie. Easy to prepare but makes a good impression. I have a similar recipe that I want to post soon. You would love it. After seeing yours, I need to make this dish again.

  2. Ilke posted December 24, 2010 at 10:57 pm

    Ina’s recipes have never gone wrong for me! Thanks for reminding this simple dish! Plain, baked chicken gets boring after so many times!

  3. ann posted December 25, 2010 at 7:10 pm

    I love Chicken Picatta too! This recipe looks like a keeper. Your pictures are terrific.

  4. Erica posted December 27, 2010 at 3:06 pm

    WOW- this looks perfectly made. And I love that you can use it on different meats. Hope you guys had a very merry Christmas

  5. Barbara Bakes posted December 28, 2010 at 10:23 pm

    Chicken piccata is one of my favorite dishes too. I should make it more at home. I’ll have to check out Holland House. Happy New Year!

  6. I’m enjoying a glass of Chardonnay as I type this… I usually drink red as it gets colder, but still LOVE Chardonnay. This recipe sounds wonderful! I think this would make a wonderful weeknight menu even. I’m bookmarking this to try soon. Happy New Year Friend!!

  7. Liz - Meal Makeover Mom posted January 3, 2011 at 7:44 am

    Happy New Year! I too love Ina’s recipes. They work every time. Sometimes I think the best part about them is their simplicity. Thanks for the cooking wine tip. I rarely have an open bottle of white wine in my house (I’m a red girl 365).

  8. Jenn's Food Journey posted January 4, 2011 at 8:27 am

    I love chicken’s one of my favorite chicken dishes. I’m not a huge fan of capers though, so I usually leave them out. Yours looks so delicious!!!

  9. Jenna posted January 4, 2011 at 1:41 pm

    This looks fantastic! I always love Barefoot Contessa recipes . . . and I agree that white wine is a pantry staple. =)

  10. Susan posted January 5, 2011 at 6:08 pm

    This is one of my all-time favorite dishes! I can remember going to a restaurant on the North Shore and having this with my husband … before he was my husband. I thought we were in heaven and was totally impressed when he ordered this dish for me and paired it with a beautiful bottle of Sauvignon Blanc (which he could ill afford at the time!). Talk about wining and dining! Your version looks divine, sublime, delish!

  11. donna posted January 6, 2011 at 6:37 am

    A delicious looking dish. I have not tried to make this yet, after seeing your photos, I aim to.

  12. Alison @ Ingredients, Inc. posted January 6, 2011 at 1:59 pm

    I love Veal Picatta! I want to try this one!

  13. JulieD posted January 7, 2011 at 7:59 am

    I love chicken piccata and have never quite found a recipe I’m totally happy with. Love Ina so I’ll have to try this one. Thanks!

  14. Amy | She Wears Many Hats posted January 7, 2011 at 10:27 am

    I was just thinking about chicken piccata the other day – so good to see a recipe from a reliable source. Now I have to make it – yum!

  15. Lauren from Lauren's Latest posted January 7, 2011 at 12:08 pm

    Ina Garten always has great recipes! Nice photos!

  16. healthy diet foods posted January 8, 2011 at 12:23 pm

    Brilliant!.. A simple recipe yet a perfect dish that one can try. I love Chicken Piccata and this one is terrific. These recipe can mae my day happy and it is really yummy. if you are a perxon who loves chicken that much then this dish is for you. All i want to dao now is try the recipe at home and serve it to my loved ones.

  17. Peggy posted January 8, 2011 at 5:19 pm

    I’ve only made Chicken Piccata once, but I remember it being amazing! This definitely reminds me that I need to make it again!

  18. rachel posted January 11, 2011 at 1:57 am

    I ADORE Lemon Piccatta! ADORE!
    I’ve never made it, though.

    THIS recipe has me SO tempted! I think that I’ll be adding this to my menu soon!

    Gorgeous pics, sweets!

  19. Grace Boyle posted January 12, 2011 at 2:06 pm

    I love the lemon that just BURSTS in chicken piccatta. When I’ve made this dish before I have also found that the capers and lemon mixture can create quite the sour taste, so that balance and appropriate amounts are important.

    The photos are delicious, I’ll definitely be making it again.

  20. bridget {bake at 350} posted January 15, 2011 at 9:06 pm

    I love chicken piccata, too! You’re inspiring me to make it again. 🙂

  21. Sarah posted January 19, 2011 at 5:20 pm

    I can’t find how many capers and when to put them in. Did I miss them somewhere in there? Sorry. Thanks!!

  22. Yvona Fast posted June 30, 2011 at 12:44 pm

    Stay away from cooking wine. They add salt and other things. It’s better to buy a cheap bottle of wine to use for cooking wine.

  23. Healthy Eating Foods posted May 6, 2012 at 2:03 pm

    Excellent information, this is exactly what I needed. Thanks. Keep up the good work!thanks for the information i will go and take a look for it.

Leave a Comment