Chicken Piccata

I realize I’m dating myself a little here (and giving you a glimpse into my maturity level), but whenever I hear the word Piccata, I can’t help but lift my shirt over my head, raise my hands in the air and quote the great philosopher Beavis: “I am Cornholio, I need Piccata for my bung-hole!”.

That along with a bad Stouffer’s Lean Cuisine Chicken Piccata experience, and it’s no surprise, that it hasn’t been high on my list of dishes to post. Thankfully, you guys are awesome and send me dishes you want to learn how to make.

I was feeling a bit uninspired at the time, and started scanning through my list of reader requests. After a long winter of braised and stewed dishes, a quick chicken dish with the bright sunny flavors of lemon and capers sounded perfect.

Capers, parsley and lemon zest for sauce

Turn this into a gluten-free chicken piccata by swapping the flour out for potato starch or rice flour. I also think this would be fantastic dusted with corn meal as well.

After I took the photos for this post I found a ripe avocado that needed to be eaten. It turns out that Chicken Piccata is fantastic with some sliced avocado on top. The creamy avocado balances out the savory chicken and tart sauce perfectly.

Finally, if there’s something you want to learn how to make, send me a note, and I’ll add it to the list of requests. I can’t guarantee I’ll get to it anytime soon, but leave a real email address and I’ll let you know when I get to it.

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    Chicken Piccata
  • Thin chicken cutlets fried until golden brown and draped in a fresh tangy lemon and caper sauce.
ServingsPrep TimeCook Time
2 people 10 minutes 15 minutes


Servings: people


  1. Use a sharp knife to slice the chicken breast in half. You should end up with two thin fillets that are mirror images of each other. If you don't have a sharp knife or aren't too confident with your knife skills, you can also put the breast in a large Ziploc bag and pound with a mallet until it's about 1/2" thick.
  2. Put the flour in a shallow bowl. Generously salt and pepper the chicken then, then dredge it in the flour to give it a light coating. Hold the chicken in the air and tap it a few times with your other hand to dust off excess flour.
  3. Add the oil to a frying pan and heat over medium heat until the oil shimmers and is hot, but not smoking. Place two pieces of the chicken in the pan and fry undisturbed until you start seeing the edges start turning a tan color (about 2 minutes). Flip the chicken over then brown the other side. Transfer the cooked chicken to a plate, then fry the other two cutlets.
  4. To make the sauce, drain out all but a tablespoon of oil, then add the minced scallions. Fry until soft and fragrant. Add the chicken stock, then let this boil down until there is almost no liquid left. Add the lemon juice and honey, then stir in the butter. Turn off the heat, then add the parsley, capers and lemon zest. Pour the sauce of the chicken then serve immediately.
  • Guest

    I’m pretty sure Cornholio says “TP”, not Piccata.

    And you didn’t post a recipe?

    • Marc Matsumoto

      Do a search on Youtube for “Beavis Piccata” it’s a quote from the 1996 movie “Beavis and Butt-Head Do America”. 

  • Blog is the New BLack

    Looks wonderful, this dish is a favorite in my house!

  • Megumi Nagumo

    Love your blog! Hey, where’s after “5.”??? 

  • Egg Nacio1

    LOL just watched chopped and you were chopped first haha. nice blog. 

  • Sarah

    Great idea! This reminds me of that jar of capers sitting neglected in my fridge. I, too, am ready for some bright dishes for spring.

  • Sartrus

    I can’t help but notice this blog called ‘no recipes’ seems to have plenty of recipes. Indeed, there’s a button named ‘recipes’ directly under the name. That’s just false advertising.

    Still, great photos and very informative content, so nice job.

    • jon


      The meaning of “No Recipes” is Chef Marcs’ philosophy to cook “without any recipes.” All the ones you see on this blog are his own creations and adaptations. 

  • Safelysellwow

    it looks sooooo good!

  • Andrea

    Hi there—how much oil? I didn’t see it in the list of ingredients

    • Marc Matsumoto

      Nice catch! I’ve fixed it. The chicken should be shallow fried and you drain off the excess oil at the end so about 3 tablespoons should do. 

  • Ckc

    Are there scallions in this recipe? I don’t see it in the list, but it’s mentioned in step 4.

    • Marc Matsumoto

      I really must have been snoozing while typing this one out.  Sorry about that, it’s fixed. 

  • Diana Manning-Squire

    Bravo. Great recipe choice, clarity, simplicity, humor, and . . . images.
    First time on your site; I’ll be back.

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  • Ann

    This is such a great recipe and worked out perfectly! Thanks for posting!

  • thesis writing

    wow… cool! Thanks!

  • Trace

    I don’t normally use butter.  Is there a substitute, or can I leave it out altogether?  Love this site.  Thank you!!!

    • Marc Matsumoto

      You could substitute in margarine, though if you’re not eating butter for health reasons I’m not sure that’s going to be any better for you. Otherwise you could just leave it out altogether. Leaving it out will make the sauce taste different (more sour, less creamy), but it should still be good.

  • brisbane catering

    I will try it but i will put 2 tablespoons of lemon juice, i dont like that much strong taste of it.

  • Pingback: The Tuesday Thirteen: Marc Matsumoto {No Recipes} | Mangoes and Chutney

  • Ethomama

    I think it’s “bungholio”, isn’t it?

  • lulu

    looks great, I will try this one tomorrow. I have already tried best pork chop and it was so good…. love this site!!!

  • matthew

    do you have a fish recommendation or thoughts on seared scallops?

    • Marc Matsumoto

      Any white meat fish should be great with this sauce. Sole is one that comes to mind. Scallops would also be delicious, just be sure not to over-cook them.

  • Kit

    Delicious! I have also tried kenchinjiru and maki rolls and they all turned out great. Thanks!

  • Emleigh

    This chicken piccata is SO good! It is really simple to make and is so delicious!!Thank you so much for putting this recipe on the website!!!!

  • Nitzia

    I wanna cook this for valentines day what is a good compliment for this recipe? Rice maybe?

  • Mommaburnes

    We love chicken picatta in our house, but we always substitute cilantro for parsley. It’s a nice variation to try if you like cilantro. Just an idea to keep old recipes fresh!

    • Marc Matsumoto

      Mmmm great idea! I wish cilantro was easier to find around here…

  • Kathy

    I’ve done a LOT of things with chicken breasts but this was truly one of the best! Will definitely make again. Thanks very much!

    • Marc Matsumoto

      Glad to hear you enjoyed it!

  • Isabel

    Big hit!!!! Followed the recipe to the letter. Absolutely delicious. Everyone LOVED it including myself!
    Thanks soooo much!

    • Isabel

      Ok, so tonight I winged it with no recipe!!!
      Still awesome!! You’ve helped me get out of my comfort zone! I worry too much about f*c#ing up a dish and that no one will like it, so I play it safe way too often. I’m growing and feeling free, thanks Marc.

      • Marc Matsumoto

        Glad to hear it!

  • carolyn

    Hi Marc, nice website very cool love concept! I can’t have gluten free food but I want things I grew up eating and the sites dedicated to gluten free people go too far away from what tastes like the original. I am interested in altering a few things and not going crazy with substituting butter with Ghee (clarified butter), tofu, and using rice, almond, soy milk in place of all dairy. I love all these things but not in classic American recipes I grew up eating. Your site is helpful.

    • carolyn

      Pardon me I can’t have food w/ Gluten.


I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!