Easy Chicken Picatta

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Easy Chicken Picatta is an excellent, simple recipe. Piccata is an Italian word, the feminine form of the word piccato, meaning “larded”.


Easy Chicken Picatta

Easy Chicken Picatta and a quick rummage through your cupboard and fridge will likely turn up all you need to create this surprisingly sophisticated chicken dish. Chicken piccata is nothing more than chicken breast, dredged in flour, browned, and served with a sauce of butter, lemon juice and capers. It is easy and delicious, it should be part of every home cook’s repertoire.

Serve this easy chicken recipe with Spaghetti alla Cacio e Pepe, Best Green Beans Ever and some Garlic Bread.

  • Author: Pillsbury
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45


  • 4 boneless skinless chicken breasts
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon Cinque Spezie
  • 2 tablespoons vegetable oil
  • 1/2 cup chicken broth
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon dried marjoram leaves
  • 2 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh parsley


  1. Place 1 chicken breast between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breasts.
  2. In shallow bowl, mix flour, salt and Cinque Spezie. Coat chicken breasts with flour mixture. In 10-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook 3 to 5 minutes on each side or until golden brown on outside and no longer pink in center.
  3. Remove chicken from skillet; cover to keep warm. Add broth, Worcestershire sauce and marjoram to skillet; cook and stir 1 to 2 minutes or until hot. Stir in lemon juice and parsley. Serve over chicken.


  • You can substitute black pepper for the Cinque Spezie ingredient.


  • Serving Size: 4
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