Close up golden brown chicken piccata on a platter with slices of lemon and capers over it.
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5 from 1 vote

Yogurt Marinated Chicken Piccata { Pollo alla Piccata}

The chicken is marinated in yogurt for eight hours, this makes the meat tender and flavorful. It is then sautéed with lemon, garlic, capers and white vermouth. 
Prep Time15 mins
Cook Time15 mins
Marinating time8 hrs
Total Time30 mins
Course: Chicken, main dish
Cuisine: Italian-Amercian
Keyword: easy weeknight, wine sauce
Servings: 4 people
Calories: 471
Author: Marisa Franca @ All Our Way


  • 8 oz. plain yogurt
  • 4 boneless skinless chicken breasts
  • 1/2 cup flour
  • 1 tsp. paprika
  • Salt and pepper to taste
  • 2 Tbsp. Olive Oil
  • 1 Tbsp. butter
  • 1 1/2 Tbsp. fresh lemon juice
  • Few drops of pepper sauce or cayenne optional
  • 2 cloves garlic minced
  • 1 cup white vermouth
  • 1/2 cup fresh lemon juice
  • 1/2 cup chicken broth
  • 2 1/2 Tbsp. capers


  • Eight hours before you plan on making the chicken, coat the chicken in yogurt and put it in a zip lock bag -- marinate in the refrigerator.
  • When you're ready to cook, remove the chicken from marinade and pat dry with a paper towel.
  • Mix the flour with the paprika, salt and pepper. Dip both sides of the chicken breasts in the flour mixture.
  • Put the olive oil, butter and 1 1/2 Tbsp. fresh lemon juice into a large pan and heat to medium high.
  • Place chicken in pan with olive oil-butter mixture and brown on both sides until done. (Add a little broth if needed to prevent burning).
  • Remove chicken to a plate and keep warm in a 170F oven.
  • Scrape up the brown bits from the pan that the chicken was cooked in and add the garlic, vermouth, additional lemon juice, broth and capers. Add few drops of pepper sauce or cayenne if you like it hot. Cook the liquid until it's reduced by half.
  • Add the chicken back into the pan and simmer for about 3 minutes.
  • Serve the chicken on your choice of pasta, rice, couscous, farro or quinoa.


  • Crush some of the capers before cooking to release more flavor.
  • Be careful not to burn the garlic; it will taste bitter if you do.


Calories: 471kcal | Carbohydrates: 18g | Protein: 50g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 152mg | Sodium: 656mg | Potassium: 935mg | Fiber: 1g | Sugar: 1g | Vitamin A: 780IU | Vitamin C: 19.6mg | Calcium: 21mg | Iron: 2mg