Chicken piccata recipe

Name: Chicken piccata
Yield: Serves 4
Ingredients: 4 skinless chicken breasts; 3 tbsp vegetable or rapeseed oil, plus 2 tsp; 4 tbsp plain flour; 25g Parmesan, finely grated; 175ml white wine; ½ chicken stock cube, made up to 125ml; 2 lemons, 1½ juiced, ½ finely sliced; 40g butter; 3 tbsp capers, drained and rinsed; 10g fresh flat-leaf parsley, leaves picked and chopped; 200g Tenderstem broccoli, trimmed

Created by The Tesco Recipes team

If chicken breasts are your go-to, you'll love this Italian-American classic. Chicken piccata features flattened chicken breasts coated in a light flour and Parmesan crumb, fried until golden then served in a bright and tangy lemon-butter and caper sauce. It tastes as good as it looks, and it's on the table in 30 minutes!

See method

Serves 4
Takes 30 mins
474 calories / serving

Shop your ingredients

Tesco British Chicken Breast Fillets 650G
4 skinless chicken breasts
£4.90
£7.54/kg
Tesco Pure Vegetable Oil 1L
Aldi Price Match
3 tbsp vegetable or rapeseed oil, plus 2 tsp
£1.45
£1.45/litre
Stockwell & Co. Plain Flour 1.5Kg
Aldi Price Match
4 tbsp plain flour
£0.70
£0.47/kg
Tesco Grated Parmigiano Reggiano 100G
25g Parmesan, finely grated
£2.80
£28.00/kg
Caparelli Pinot Grigio 187Ml
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Premix Cans
Offer valid for delivery from 02/10/2026 until 28/02/2027
175ml white wine
£2.30
£12.30/litre
Oxo Ready To Use Stock Signature Succulent Chicken 500ML
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
½ chicken stock cube, made up to 125ml
£2.50
£5.00/litre
Tesco Lemons Each
2 lemons, 1½ juiced, ½ finely sliced
£0.37
£0.37/each
Tesco British Unsalted Butter 250G
Aldi Price Match
40g butter
£1.85
£7.40/kg
Tesco Capers 190G
3 tbsp capers, drained and rinsed
£2.30
£19.17/kg DR.WT
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
10g fresh flat-leaf parsley, leaves picked and chopped
£0.50
£16.67/kg
Tesco Tenderstem Broccoli Spears 330G
200g Tenderstem broccoli, trimmed
£2.50
£7.58/kg

Method

Place the chicken between pieces of clingfilm or baking paper and bash out to a 2cm thickness using a rolling pin or base of a pan. Coat in 2 tsp oil. Mix the flour, Parmesan and some pepper on a plate and press the chicken into the mix to coat all over.
Heat 1½ tbsp oil in a wide pan over a medium-high heat. Working in two batches, fry the chicken for 4-5 mins each side until golden, crispy and cooked through. Transfer to a board; cover in foil to keep warm while you repeat with the remaining chicken breasts and oil.
Wipe the pan clean with kitchen paper. Return to a medium heat, add the wine and cook for 2-3 mins, allowing it to sizzle until reduced by half. Add the stock, stir through the lemon juice and cook for 1 min. Reduce the heat to low, add the butter and whisk to a glossy sauce. Stir through the capers, lemon slices and chopped parsley; season to taste.
Meanwhile, cook the broccoli in a pan of boiling water for 3 mins. Serve the chicken pieces and broccoli with the lemony sauce spooned over.