Dinner

Crispy Parmesan Chicken Piccata with Lemon, Capers, and White Wine Sauce Recipe

Name: Crispy Parmesan Chicken Piccata with Lemon, Capers, and White Wine Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 450g / 16oz chicken breast (2 large pieces), skinless boneless; 4 tbsp flour (substitute cornflour/cornstarch for gluten-free); 2 1/2 tbsp parmesan, finely grated; 1/2 tsp salt; 1/4 tsp pepper; 1/2 tbsp olive oil (for drizzling on chicken); 2 1/2 tbsp olive oil; 1 tbsp unsalted butter; 2 tbsp unsalted butter, cut into 1.5cm / 1/2″ cubes; 2/3 cup dry white wine; 2 tbsp fresh lemon juice; 3 tbsp capers in brine, drained; 1 1/2 tsp parsley, finely chopped (plus extra for garnish)

ByJack Voss April 7, 2026April 7, 2026

Jump to Recipe

Introduction

Chicken Piccata is a bright and flavorful Italian-American dish featuring tender chicken breasts in a tangy lemon and caper sauce. This recipe combines crispy Parmesan-coated chicken with a luscious, buttery sauce that’s perfect for a weeknight dinner or special occasion.

The image shows several pieces of golden brown fried chicken cutlets layered closely on a white plate with a white marbled texture in the background. Each piece has a crispy, browned crust topped with a light tan creamy sauce, sprinkled with small green parsley flakes and dark green capers. The sauce pools slightly on the plate, mixing with the golden crust. To the side, thin slices of bright yellow lemon peek into the frame, adding a fresh contrast to the rich colors of the chicken and sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

450g / 16oz chicken breast (2 large pieces), skinless boneless
4 tbsp flour (substitute cornflour/cornstarch for gluten-free)
2 1/2 tbsp Parmesan, finely grated
1/2 tsp salt
1/4 tsp pepper
2 1/2 tbsp olive oil
1 tbsp unsalted butter
2 tbsp unsalted butter, cut into 1.5cm / 1/2″ cubes
2/3 cup dry white wine
2 tbsp fresh lemon juice
3 tbsp capers in brine, drained
1 1/2 tsp parsley, finely chopped (plus more for garnish)

Instructions

Step 1: Cut each chicken breast into 3 pieces. Place between two pieces of cling wrap or paper and pound to about 1/2 cm (0.2″) thickness.
Step 2: Drizzle the chicken with 1/2 tbsp olive oil and rub it on both sides with your fingers.
Step 3: In a shallow dish, mix the flour, Parmesan, salt, and pepper. Coat each piece of chicken thoroughly, pressing the mixture to adhere, then shake off any excess.
Step 4: Heat olive oil in a large skillet over medium-high heat. Add 1 tablespoon butter and let it melt.
Step 5: Place 3 pieces of chicken in the skillet and cook for 3-4 minutes until golden. Flip and cook the other side for 1 minute. Remove the cooked chicken to a plate and repeat with remaining pieces.
Step 6: Pour out and discard any excess fat from the skillet, then wipe it quickly with paper towels—no need for thorough cleaning.
Step 7: Return the skillet to medium-high heat and add the white wine. Let it simmer rapidly until reduced by half, about 3 minutes.
Step 8: Stir in the lemon juice and simmer for 1 minute.
Step 9: Reduce heat to low. Add the cubed butter and swirl the pan to melt it gently without foaming. The sauce should become glossy and slightly thickened.
Step 10: Stir in the capers and chopped parsley. Serve the chicken with the sauce spooned over, garnished with extra parsley if desired.

Tips & Variations

Use gluten-free cornflour instead of flour to make this dish gluten-free without sacrificing crispiness.
For a non-alcoholic option, substitute the white wine with chicken broth and a splash of white wine vinegar.
Serve with pasta, rice, or steamed vegetables to soak up the delicious sauce.

Storage

Store leftover chicken piccata in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve the sauce and prevent the chicken from drying out. Avoid microwaving for best texture.

How to Serve

The image shows several golden-brown, crispy fried chicken cutlets stacked slightly overlapping on a white plate with a glossy light brown sauce poured over them. The sauce has small green capers scattered on top, with finely chopped green herbs sprinkled evenly over the cutlets. On the right side of the plate, there are thin slices of bright yellow lemon resting partially on the chicken. The plate is set on a white marbled surface that blends softly into the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used for a juicier result, but they should be pounded to an even thickness for uniform cooking.

Is it necessary to use white wine in the sauce?

White wine adds acidity and depth, but if you prefer not to use alcohol, substitute with chicken stock mixed with a bit of lemon juice or white wine vinegar to achieve similar tanginess.