Lemon Chicken Piccata, you are a delicious work of beautiful simplicity. Chicken cutlets are lightly floured, then pan-cooked in a lemon butter caper sauce for a quick and easy dinner that pleases profoundly.
Email Me the Recipe!
From time to time, we'll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
Feels kinda fancy, but surprisingly easy!
As is the way with Italian recipes like Chicken Marsala, Tuscan Chicken, and Chicken Florentine, lemon chicken piccata will make your dinner feel a little extra special.
- When you’re looking for something fast (aren’t we all?), chicken piccata is it. Like Pan-Fried Chicken Breast, it’s quick-cooking and yields moist, juicy results. Start to finish, this lemon chicken piccata cooks in about 25 minutes, fewer if you are speedy.
- Chicken piccata is browned on the stovetop and finished with a luxurious sauce made of lemon, butter, capers, white wine, and pan drippings. The lemon butter sauce is so yummy, you’ll want to mop up every last speck.
5 Star Review
“This chicken piccata is as flavorful as one you would get out at a top notch restaurant but muuuuuch healthier!! I was so surprised how little butter yet so creamy and delicious!”
— Maggie —
My Tips for Perfect Chicken Piccata
- Make Cutting Easier. Cutting chicken breasts into cutlets cab be tricky! To make it easier, you can place the chicken breasts in the freezer for 10 to 15 minutes prior to cutting. This will firm them up enough to make slicing them in half a breeze.
- Check That the Cutlets Are Even in Thickness. If they’re not, I recommend pounding them. This ensures that they’re evenly cooked and that the cutlets finish cooking at the same time.
- Use a Good Wine—Or Skip the Wine. Chardonnay, Sauvignon Blanc, Gavi, and Pinot Grigio are great choices for chicken piccata. If you prefer to cook without wine, you can swap it for additional chicken broth.
- Don’t Crowd the Pan. Don’t let the cutlets touch each other in the pan; if you cram them in, they won’t get that nice pan-sear on the outside, which means they won’t be as flavorful. Cook in batches if you have to!
How to Make Chicken Piccata
Prepare. Split the chicken breasts in half horizontally into an even thickness (see this video for a tip). Season with salt and pepper.
Coat. Dredge the chicken in the flour mixture, shaking off any excess. (No eggs required.)
Brown. Sear the outsides of the chicken, then transfer to a plate.
Soften. Cook the shallot.
Simmer. Stir in the wine and broth. Let simmer.
Finish. Stir in the lemon zest and juice, capers, and butter. Let the butter melt, then add the parsley. Serve the chicken piccata with sauce over the top. ENJOY!
Recipe Variations
- Add More Lemon. Bump the lemon juice up to 1/4 cup to make a lemon-caper sauce with an extra boost of bright citrus flavor.
- Make It Extra Garlicky. Traditionally, chicken piccata sauce does not contain garlic. However, you can add up to 4 cloves of minced garlic for a garlic-lovers’ twist.
- Make It Creamy. For a touch of indulgence, add a splash of cream and Parmesan cheese for a creamy lemon chicken piccata recipe.
What to Serve with Lemon Chicken Piccata
- Potatoes. For a cozy, cozy dinner, serve chicken piccata with Roasted Fingerling Potatoes.
- Rice. Creamy Mushroom Risotto is always fab with Italian chicken dishes, or make a batch of this simple Lemon Rice.
- Vegetables. So many veggies will pair well with lemon chicken piccata! Try Roasted Green Beans or Air Fryer Zucchini for some simple options.
- Salad. Arugula Salad makes a lighter option, or serve this chicken with Roasted Vegetable Salad on the side.
Lemon Chicken Piccata
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6 servings
Video
Lemon chicken piccata is an easy 30-minute recipe that pairs tender cutlets with a lemon butter pan sauce. A fabulous weeknight dinner!
Email Me the Recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
Ingredients
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter divided
- 1 shallot peeled and thinly sliced
- ⅓ cup reduced sodium chicken broth
- ⅓ cup dry white wine or additional chicken stock
- 1 lemon zest and juice
- ¼ cup brined capers rinsed and drained
- ¼ cup chopped fresh parsley plus additional for serving
Instructions
- Split each chicken breast in half horizontally to create two thinner pieces of chicken. I like to do this by carefully placing my hand on top to give myself a feel for whether or not I am slicing the chicken evenly. To make the chicken easier to slice, you can place it in the freezer for 10 to 15 minutes prior to cutting. Sprinkle the chicken on both sides with salt and pepper.
- Place the flour in a shallow bowl. Lightly dredge each piece of chicken on both sides with the flour.
- In a large, sturdy skillet, heat olive oil over medium to medium-high heat. Add 2 tablespoons of the butter. Once the butter has melted, carefully lower a single layer of chicken pieces into the skillet (angle the chicken away from you as you set it down), ensuring they do not touch each other in the pan. Cook on both sides until golden brown and cooked through, about 3 minutes per side.
- Transfer the chicken to a plate. Repeat with remaining chicken. If at any point the pan seems dry, drizzle in a little more oil.
- Reduce the pan heat to medium-low. Add the shallot to the now-empty pan. Cook, stirring occasionally, until the shallot is lightly caramelized, about 2 to 3 minutes.
- Add the wine and broth and return the heat to medium. Let simmer, stirring often, until it is reduced by half, about 3 minutes.
- Reduce the heat to low. Add the lemon zest (I zest it right over the pan), lemon juice, capers, and the remaining 2 tablespoons of butter. Stir to combine, then season with more salt and pepper to taste. Stir in the parsley. Serve the chicken with the sauce spooned generously all over the top. Garnish with additional parsley as desired.
Notes
- TO STORE: Refrigerate chicken in an airtight storage container for up to 3 days.
- TO REHEAT: Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze chicken in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1(of 6)Calories: 230kcalCarbohydrates: 6gProtein: 17gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 68mgPotassium: 356mgFiber: 1gSugar: 1gVitamin A: 482IUVitamin C: 14mgCalcium: 22mgIron: 1mg
Yet another instant and tasty recipe that can be made on one go. Use meat tenderizer to get soft and supple chicken breasts. Using capers cannot be omitted because it adds the authentic salty taste to the recipe.
This chicken piccata is as flavorful as one you would get out at a top notch restaurant but muuuuuch healthier!! I was so surprised how little butter yet so creamy and delicious!
I’ve been a horrid, terrible cook. I’ve been struggling with getting chicken right forever. Tonight, thanks to you, your book, this blog, and this recipe, I finally made an awesome chicken dinner! My chicken was cooked just right & the piccata sauce was perfect! I sub’ed 1/3 cup chicken broth mixed with 1/2 tsp apple cider vinegar for the wine to finally get that little “bite” wine adds. Everything I’ve learned from you & your chicken recipes came together – it was kind of magic. Thank you!