Chicken piccata
This chicken piccata recipe pairs tender chicken in a creamy, caper-rich sauce with a golden, herbed crumb topping, baked until bubbling and irresistibly crisp.
Updated : 03 October, 2025
Easy
About 20 min.
Ingredients
For the crumb topping
40 grams
Bread
1 tablespoon
Olive oil
25 grams
Parmesan
0.5
Garlic
0.5 teaspoon
Sea salt
0.5 teaspoon
Dried oregano
0.25 teaspoon
Dried thyme
pinch
Ground black pepper
For the chicken piccata
2 tablespoon
Olive oil
2
Chicken breasts
0.5
Onion
1
Garlic
100 milliliters
Heavy cream
2 tablespoon
Capers
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 220C.
Step 2
For the crumb topping, place the bread into a food processor and pulse until you have rough crumbs. Heat the oil in a non-stick, ovenproof frying pan and fry the crumbs for about 5 minutes, stirring regularly, until crisp and golden. Transfer to a bowl and mix with the cheese, garlic, oregano, thyme, salt, and plenty of freshly ground black pepper. Set aside.
Step 3
To prepare the chicken piccata, return the pan to the heat and add 1 tablespoon of oil. Season the chicken with salt and pepper, then cook for 2 minutes on each side over medium–high heat until lightly browned but not fully cooked. Remove to a plate.
Step 4
Add the remaining oil and the onion to the pan. Cook gently for 4-5 minutes, stirring often, until softened. Stir in the garlic and cook for 1 minute more. Pour in the cream, followed by 200ml/7fl oz of water and the capers. Bring to a gentle simmer, season with salt and pepper, and stir well. Return the chicken to the pan and scatter the prepared crumb mixture evenly on top.
Step 5
Transfer the pan to the oven and bake for about 15 minutes, or until the chicken is cooked through and the sauce is bubbling around the edges.