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Chicken Piccata Sauce | cafedelites.com
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4.92 from 24 votes

Garlic Chicken Piccata

Garlic Chicken Piccata is an easy family favourite recipe adding a garlic twist to an authentic Piccata! Chicken lightly dusted with flour and parmesan cheese, lightly fried until a soft golden crust forms and finished off in a buttery, silky, lemon garlic sauce with capers and white wine or stock!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: American
Servings: 4 people
Calories: 259kcal
Author: Karina


  • 2 large boneless and skinless chicken breasts halved horizontally to make 4
  • 2 tablespoons flour (all purpose or plain)
  • 2 tablespoons fresh Parmesan cheese finely grated
  • 1 teaspoon salt
  • 1/4 teaspoon black cracked pepper
  • 4 tablespoons unsalted butter divided
  • 2 tablespoons olive oil divided
  • 4 large cloves garlic minced
  • 1/4 cup dry white wine (can be omitted)
  • 3/4 cup chicken stock
  • 2 tablespoons fresh lemon juice
  • 1/4 cup brined capers rinsed
  • 1/4 cup fresh parsley chopped
  • Parmesan Cheese to serve


  • In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
  • In a large pan or skillet heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat. When hot, fry 2 pieces of chicken first until golden on each side and cooked through (about 3-4 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate.
  • Melt 1 tablespoon of butter and another tablespoon of olive oil. When hot, fry the remaining chicken until browned on both sides. Transfer to plate.
  • In the same pan, melt one more tablespoon of butter. Fry the garlic for 30 seconds until fragrant. Add the wine and bring to a boil, scraping up any brown bits from the bottom of the pan for extra flavour. Cook until wine almost evaporates, stirring occasionally.
  • Pour in the stock, lemon juice and capers and allow to boil until reduced slightly (about 6 minutes).  Adjust salt and pepper if needed.
  • Add remaining butter to the pan, allow to melt, then add chicken back into the pan along with all of the juices from the plate and simmer for 5 minutes to heat through.
  • Garnish with parsley and serve immediately with parmesan cheese, if desired.


*If your sauce doesn't thicken for some reason or you’re pressed for time, mix together 1 teaspoon of cornstarch with 1 tablespoon of water until smooth and lump free, then pour it into the centre of the pan while sauce is boiling (before adding your chicken back into the pan -- at Step 5). Whisk it in quickly to blend it right into the sauce. Once your sauce has thickened, add your chicken and continue recipe from Step 6.


Calories: 259kcal | Carbohydrates: 7g | Protein: 15g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 861mg | Potassium: 309mg | Sugar: 1g | Vitamin A: 605IU | Vitamin C: 10mg | Calcium: 52mg | Iron: 1.1mg