Do you need a delicious main dish that only requires a handful of ingredients? I’ve got you covered. The Chicken Piccata recipe is simple, and delicious, yet professional and stylish enough to impress your date or parents. You can’t go wrong when lemon and garlic come together with the briny New Windowcapers, soft butter, and fresh parsley.


The Chicken Piccata can be described as an Italian dish made using thinly cut chicken pieces lightly dredged with flour, then cooked to golden in a pan, followed by an incredibly buttery lemon-lime caper sauce. Piccata can also be made with veal, but here at budget-conscious Bytes, I think we’ll stick to chicken. 😉 Either way, this is a classic recipe that will delight you.


This lemon-caper sauce used in Chicken Piccata is traditionally made using white wine. However, there was no white wine in my pantry (I am sure I was shocked, too), and I substituted for it using chicken broth. The sauce was so delicious that I was tempted to take it straight from the pan, so I didn’t feel I was missing anything. If you have a bottle of wine lying around, utilize it instead of the broth used in this recipe!


The serving size could appear tiny (each piece is roughly the equivalent of one deck card)., So I recommend expanding your meals through serving Chicken Piccata over plain buttered pasta or, if you’re looking for something more exotic, try making this lemon-infused parsley pasta. The flavor of this dish can be enjoyed with green beans, asparagus, or broccoli. Serve it with a side of green salad and a slice of garlic bread to make a traditional meal.


Fresh lemon ($0.79)

1/4 bunch Italian parsley ($0.25)

Three cloves of garlic ($0.24)

2-3 skinless and boneless bird breasts (about 2 pounds) ($4.99)

Add salt or pepper ($0.05)

1/2 cup of flour ($0.03)

2 Tbsp New Windowolive oil($0.26)

2. Tbsp of butter ($0.27)

1/2 cup chicken broth* ($0.07)

One tablespoon capers ($0.40)


Prepare the parsley, lemon, and garlic whenever you require them. Chop the parsley leaves roughly, juice the lemon, and chop the garlic. Place these ingredients in a bowl.

Cut the chicken breasts clean of excess fat. Wrap them in plastic wrap and then pound them using a mallet or rolling pin until they have the same thickness (about 1/2-3/4 inches thick). Cut each breast of chicken in half to ensure you’ll have between four and six pieces equal to the size of one’s palm. Then, sprinkle the chicken on the sides with salt and black pepper.

The olive oil is heated in a large skillet on a medium-low heat. As the oil heats, put the flour in the bowl and lightly coat each chicken piece in both directions. Place the chicken pieces into the hot skillet once the oil is desirable but not smoking. Cook until golden brown on all sides (about three minutes for each side). Cook the chicken in small batches so they don’t overflow the pan. Transfer the cooked chicken to an unclean plate.

After removing the chicken from the skillet, reduce the heat to a simmer and include the minced garlic and butter. In the butter for approximately 1 minute. Then add the chicken broth and lemon juice to the skillet, whisking to dissolve (or “deglaze”) the brown bits from the bottom of the pan.

Add the capers and half the chopped parsley into the skillet. Turn the heat up to medium-high, return the chicken to the skillet, and pour the sauce over it. Let the chicken cook in the dressing for 3 to 5 minutes, with no lid or lid, until the sauce is reduced to half. The flour in the chicken will aid in thickening the sauce while it simmers. Sprinkle the remaining chopped parsley on the top before serving.