Chicken Piccata Recipe

Chicken Piccata; Cooking Outside the Box with Chef John

With minimal ingredients, it's a delicious but simple dish that can be ready in less than 10 minutes, including prep and cook time. It's not like traditional piccatas, which use butter. But, it will still be delicious.


Perfect for a weeknight dinner for the family, consider serving the chicken with a side of rice or potatoes.




4 4-oz chicken breasts

1 oz corn starch
1 oz olive oil
1 tsp capers
1 lemon

Salt and pepper to taste


A Few Notes on Preparation

  • Fillet the chicken breasts. Once you do, take each piece, wrap in plastic wrap and pound with a mallet until it is a 1/4 to 1/8 thick.
  • Roll the lemon and cut into thirds so it is easier to squeeze when needed
  • Chef recommends serving with a side of rice. Prepare the rice according to package directions.



Place the cornstarch in a large bowl. Start heating your pan over medium-high heat and and add the olive oil. Take the chicken pieces and place them the bowl to lightly coat with corn starch.


Place the chicken in the heated pan and remember to lay it away from you so you don't get splashed by the oil. Cook for approximately 1-1/2 minutes on each side. Add a pinch of salt, keep in mind the capers will add saltiness as well. Next carefully add the capers to the pan. Then, give a squeeze of lemon juice. Flip the chicken and continue cooking.


Let the chicken finish cooking. Just before removing from the pan, drizzle a little more olive oil over the chicken and add a dash of salt. Then, plate on a bed of rice. If desired add a little zest from one lemon.


Serves 4


Nutritional Information Per Serving


Please note: Nutritional information does not include rice.


Calories - 155  
Fat - 4 g

Cholesterol - 50mg

Total Carbohydrates - 9 g

Fiber - 0.1 g

Protein - 21 g