Sign up with your email address to be the first to know about new products, VIP offers, blog features & more.

Chicken Piccata with Lemon and Capers

This article may contain affiliate links which support this site at no cost to you.


Classic chicken piccata is easy to make for hosting a dinner party or a family meal at home.

Chicken Piccata with Lemon and Capers |


My husband had been bugging me for weeks to make chicken piccata for dinner.  I hadn’t made this recipe in years so I’m not sure why he all of a sudden decided he wanted it for dinner.  But I’m glad he did! I’d forgotten how good this chicken piccata is.

Chicken Piccata with Lemons and Capers


Hojiblanca extra virgin olive oil has a lighter flavor and body compared to regular extra virgin olive oil.  Sometimes the flavor of olive oil can overwhelm other flavors in a dish and the Hojiblanca definitely did not overwhelm in the chicken piccata.

olive oil

One of my favorite parts of this dish are the capers.  Oh how I love capers!  The recipe calls for 1 tablespoon of capers, but I will often put in 1/4 cup or more of capers.  I also used bottled lemon juice this time around because I forgot to pick up a fresh lemon.  Serve the chicken over pasta or rice and enjoy the delicious sauce!




Chicken Piccata with Lemon and Capers

Chicken Piccata with Lemon and Capers |


  • 4 boneless, skinless chicken breasts, pounded thin
  • 1/2 cup flour
  • Salt and pepper to taste
  • 2 Tablespoons Star Hojiblanca Olive Oil
  • 1/4 cup white wine
  • 1 teaspoon minced garlic
  • 1/2 cup chicken broth
  • 2 Tablespoons lemon juice, fresh preferred
  • 1 Tablespoon capers
  • 2 Tablespoons butter
  • 1 lemon, sliced


  1. Whisk together salt, pepper and flour in a shallow dish. Coat each chicken breast in the flour and set aside.
  2. Heat olive oil in a large frying pan over medium high heat. Place chicken in the frying pan and cook on one side for 2 minutes. Use tongs to flip the chicken over. Cover the pan with a lid and cook for another 1-2 minutes. Transfer chicken to a plate and keep warm. Drain the fat from the frying pan.
  3. Add the wine and garlic to the frying pan and whisk to deglaze, getting up all the bits and pieces from the chicken. Cook for about 2 minutes being careful not to burn the garlic.
  4. Add broth, capers and lemon juice to the frying pan. Return chicken to the pan and cook 1 minute on each side. Remove chicken to a serving platter.
  5. Add butter and lemon slices to the frying pan. Once butter has melted, stir sauce and pour over the chicken on the platter.


This article may contain affiliate links.

Share this article

What do you think?

Your email address will not be published. Required fields are marked *

  • Deborah Gullett
    July 18, 2017

    I have only used capers in Pasta Puttanesca. I love them too and I need to try this!

  • skype login
    April 13, 2017


  • hotmail login
    April 13, 2017

    1/2 cup chicken broth or 1 cup chicken broth

  • Lori Pace
    November 19, 2013

    I am so coming to your house for dinner! Thank you! #Client

  • Liz
    November 16, 2013

    Thank you, Camille, for the nice recipe. Have a great week!

  • Chelsea Day
    November 15, 2013

    Great recipe. I have never cooked with capers before but this recipe makes me want to try them. Thanks for sharing.

  • Mitch
    November 15, 2013

    And, extra virgin olive oil helps you to lower your cholesterol!

  • Cecile
    November 15, 2013

    One of my favorite chicken dishes is chicken with lemon and capers! Yum!

  • Crystal
    November 15, 2013

    That recipe looks delicious. I love cooking with EVOO!

  • diane
    November 15, 2013

    I have never tried anything with capers but this looks delicious!

  • Jenn
    November 15, 2013

    I pinned this recipe. It looks amazing. You take terrific foodie photos too. Nice job!