Chicken Piccata

Chicken Piccata

With its delicious ensemble of zest and buttery flavour, this Italian-inspired classic deserves a weekly appearance at your dinner table. No home cook’s repertoire is complete without this dish of seasoned chicken breast topped with shredded parmesan, cascaded in a fragrant, savoury lemon sauce, studded with briny capers.

Chicken Piccata main image
Cooking Time35 minutesDifficulty:Easy
Chicken Piccata ingredients image


  • 2chicken breasts, sliced in half horizontally
  • 1/4 tsp salt
  • 1 pinchpepper
  • 1/4 cup parmesan, shredded
  • 3 tbspcapers, divided
  • 1lemon, sliced
  • 2 tbspunsalted butter
  • 1shallot, diced
  • 2 clovesgarlic, chopped
  • 2 tbspall-purpose flour
  • 1 cupdry white wine
  • 1/4 cup chicken broth
  • 2 tbsplemon juice
  • 1zest of lemon
  • chopped parsley
  • lemon wedges



To preheat the oven, touch Convection Bake six times until 400°F is displayed in the window.


Place chicken breast pieces on the enamel tray lined with parchment paper. Season with salt and pepper, top with parmesan. Sprinkle 2 tbsp capers and sliced lemon around the chicken. Bake for 15-18 minutes.

Chicken Piccata


While the chicken is cooking, make lemon sauce. In medium saucepan, heat 2 tbsp butter over medium low heat. Add shallots and garlic and cook until translucent and fragrant. Add 2 tbsp flour to make a roux, mixing constantly for 1 minute to cook flour. Whisk in white wine and broth and increase heat to medium. Bring sauce to a gentle boil, whisking constantly. Reduce heat slightly and cook to thicken for about 3 minutes, whisking occasionally. Stir in lemon juice and zest, and remaining capers.


Pour sauce over chicken and top with chopped parsley. Serve with fresh lemon wedges and your favourite side!

Chicken Piccata