Sandy’s Chicken Piccata

I am a BIG piccata fan.  I like Salmon Piccata, Chicken Piccata, or even just the Piccata sauce over noodles.  I just love it all.  I honestly don’t know if it is the capers, the lemon or both…but I love it.

A Quick Dinner Option

I know that dinner during the week can be quite the chore.  You get home from work, school or practice and everyone is starving and honestly your just wishing you went through the drive thru instead of having to get dinner made.  I feel your pain, I have been there plenty of times.  

I have good news…this chicken piccata comes together super quick and is AMAZING!!  You can cook the entire meal in the time it takes to boil the pasta.  It doesn’t get much quicker than that.

The sauce….OHHH the Sauce

Like I said before I love piccata.  I love all forms of piccata (chicken, fish or veal) but really I think it is the sauce that draws me in.  There is just something so good about the lemon cream sauce studded with capers giving it the perfect salty bite.  

It is light but still rich and decadent.  It is simple to fix but seems kinda fancy and special.  You can serve over anything, even just pasta, it is just so, so good.

You need to make this TONIGHT

4-6 servings

Sandy's Chicken Piccata

A light, quick and delicious Chicken Piccata that is perfect for dinner tonight

10 minPrep Time

25 minCook Time

40 minTotal Time

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1 pound boneless, skinless chicken breast
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1/2 - 1 cup flour
2 tablespoons vegetable oil
2 tablespoons butter
1/2 cup white wine
3 garlic cloves minced
1/2 - 3/4 cup heavy cream
1/4 cup chicken stock (or more as needed)
Juice of 1 - 2 lemons
1/4 cup capers
1 - 2 tablespoons caper juice


Pound out chicken breast to 1/4 inch thickness, slicing each breast in half lengthwise if you need too
Season both sides of each breast with salt, pepper and garlic powder
Place chicken into a large zip lock bag and add in flour and shake around until evenly coated
Remove and lay flat
In a large skillet heat oil and butter over medium heat until butter is melted
Add in chicken breast and cook until browned on both sides and cooked through
Remove and let rest as you make the sauce
To the same skillet add in wine and bring to a boil, letting cook until it reduced by half
Stir in garlic and cook for 1-2 minutes
Add in heavy cream and chicken stock brining it to a boil
Let reduce a little, until desired thickness is reached
Stir in lemon juice, capers and caper juice
Taste and adjust seasoning as needed
Place chicken back into pan and spoon sauce over chicken
Serve immediate over pasta spooning extra sauce over both


You can also serve with potatoes or just on its own if you would like



3349 cal


199 g


196 g


174 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

You got this…

Trust me you need to make this for dinner tonight….you got this!!


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