I finally perfected my Lemon Chicken Piccata, and one tiny pan sauce secret makes the lemon sauce utterly addictive.
I never thought a Piccata Recipe could make me slap my forehead and ask why I waited so long, but here we are. I took two simple chicken breasts and a bright splash of lemon juice and the sauce just sang, like it was hiding secrets.
This Lemon Chicken Piccata feels fancy without the fuss, and honestly the lemon flavor is so addictive you’ll keep spooning it over everything. I’m not kidding, it’s the kind of dish that makes you rethink takeout, and you’ll find yourself whispering, did I really make that?
Try it and see what I mean.
Ingredients
- Chicken breasts: lean protein, low carb, great for muscle, keeps the dish filling.
- Lemon juice: bright sour zip, cuts richness and adds fresh citrusy tang.
- Capers: tiny salty buds, burst of brine, pack lots of flavor not many calories.
- Butter: gives silky richness and body to sauce, its high in saturated fat though.
- Olive oil: adds fruity fat, helps browning, healthier than butter most times.
- All purpose flour: light coating for crisp, adds carbs and helps thicken pan sauce.
- Garlic and parsley: garlic warms flavor, parsley freshens and brightens, makes it less heavy.
- Dry white wine: optional acidity and depth, most alcohol cooks off but flavor stays.
Ingredient Quantities
- 2 boneless skinless chicken breasts (about 1 to 1 1/4 lb total)
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
- 3 tbsp extra-virgin olive oil
- 3 tbsp unsalted butter, divided
- 1 large garlic clove, minced
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1/2 cup low-sodium chicken broth
- 1/4 cup dry white wine (optional)
- 2 tbsp capers, drained
- 2 tbsp chopped fresh parsley
- lemon slices for serving (optional)
How to Make this
1. Slice each chicken breast in half horizontally or place in a zip bag and pound to about 1/4 inch thickness, season both sides with kosher salt and pepper, then lightly dredge in the 1/2 cup flour shaking off excess.
2. Heat 3 tbsp extra-virgin olive oil and 1 tbsp of the butter in a large skillet over medium-high heat until shimmering. Work in batches if needed so the pan isn’t crowded, then cook chicken 3 to 4 minutes per side until golden and cooked through. Transfer to a plate and tent with foil.
3. Reduce heat to medium, add the minced garlic to the skillet and sauté about 30 seconds until fragrant but not browned.
4. Pour in the 1/4 cup dry white wine if using, scrape up the brown bits with a wooden spoon and let it reduce about 1 minute. If not using wine just skip this and move on.
5. Add the 1/3 cup fresh lemon juice, 1/2 cup low-sodium chicken broth and the 2 tbsp drained capers, bring to a simmer and cook 2 to 3 minutes so the sauce reduces slightly.
6. Stir in the remaining 2 tbsp unsalted butter until melted and the sauce is glossy, taste and adjust salt and pepper (capers add salt so be careful).
7. Return the chicken to the skillet, spoon the sauce over each piece and simmer 1 to 2 minutes more to heat through and marry the flavors. Don’t overcook it or the chicken will get rubbery.
8. Sprinkle with the 2 tbsp chopped fresh parsley, serve with lemon slices if you like and spoon extra sauce over the chicken. Quick tips: pat the chicken dry before flouring for a better crust, use fresh lemon juice for brightness, and serve over pasta or rice to soak up the sauce.
Equipment Needed
1. Cutting board and chef’s knife (for slicing or trimming the chicken)
2. Meat mallet or rolling pin plus a large zip top bag (to pound breasts to 1/4 inch)
3. Shallow plate or pie dish for dredging the flour
4. Large skillet, 10 to 12 inch, stainless steel or cast iron works best
5. Tongs and a wooden spoon (tongs to flip, wooden spoon to scrape the brown bits)
6. Measuring cups and spoons
7. Small bowl and a fork or whisk (for lemon juice, capers or mixing)
8. Plate, paper towels and aluminum foil for resting the cooked chicken
FAQ
Easy Chicken Piccata Recipe Substitutions and Variations
- Chicken breasts: use boneless skinless chicken thighs or turkey cutlets. Thighs stay juicier and might need 2-3 more minutes, turkey cooks about the same as breast.
- All-purpose flour: swap for cornstarch or a 1-to-1 gluten free flour blend for dredging. Cornstarch gives a crisper crust, use about the same amount.
- Dry white wine: replace with extra low-sodium chicken broth plus 1 tsp white wine vinegar or 1 tbsp lemon juice for acidity, keep the total liquid about 1/4 cup.
- Capers: use chopped green olives or a small splash (1 tsp) of caper brine to get that briny tang, just taste and cut back on added salt if needed.
Pro Tips
– Pat and pound the chicken thin and dry it real good before you flour it, otherwise the coating will steam instead of crisping up. You can use a zip bag and a rolling pin or a heavy pan, just don’t tear the meat, and shake off extra flour so it wont burn.
– Don’t crowd the pan, cook in small batches and let the surface get properly golden before flipping, that browning is where the best flavor comes from. Use a meat thermometer if you’re unsure, aim for 165°F inside, then rest it a couple minutes so it stays juicy.
– When you make the sauce, keep the garlic short and low so it wont go bitter, and scrape up those brown bits after deglazing for instant flavor. Add the butter at the end off or very low heat and swirl it in to get a glossy, silky sauce, but go easy with extra salt since capers are already salty.
– Save a little of the sauce for spooning over the plated chicken and serve it over pasta, rice, or roasted potatoes so nothing goes to waste, and add a little lemon zest plus fresh parsley right before serving for a brighter, fresher finish.
Easy Chicken Piccata Recipe
I finally perfected my Lemon Chicken Piccata, and one tiny pan sauce secret makes the lemon sauce utterly addictive.
2
servings
790
kcal
Equipment: 1. Cutting board and chef’s knife (for slicing or trimming the chicken)
2. Meat mallet or rolling pin plus a large zip top bag (to pound breasts to 1/4 inch)
3. Shallow plate or pie dish for dredging the flour
4. Large skillet, 10 to 12 inch, stainless steel or cast iron works best
5. Tongs and a wooden spoon (tongs to flip, wooden spoon to scrape the brown bits)
6. Measuring cups and spoons
7. Small bowl and a fork or whisk (for lemon juice, capers or mixing)
8. Plate, paper towels and aluminum foil for resting the cooked chicken
Ingredients
-
2 boneless skinless chicken breasts (about 1 to 1 1/4 lb total)
-
Kosher salt and freshly ground black pepper, to taste
-
1/2 cup all-purpose flour
-
3 tbsp extra-virgin olive oil
-
3 tbsp unsalted butter, divided
-
1 large garlic clove, minced
-
1/3 cup fresh lemon juice (about 2 lemons)
-
1/2 cup low-sodium chicken broth
-
1/4 cup dry white wine (optional)
-
2 tbsp capers, drained
-
2 tbsp chopped fresh parsley
-
lemon slices for serving (optional)
Directions
- Slice each chicken breast in half horizontally or place in a zip bag and pound to about 1/4 inch thickness, season both sides with kosher salt and pepper, then lightly dredge in the 1/2 cup flour shaking off excess.
- Heat 3 tbsp extra-virgin olive oil and 1 tbsp of the butter in a large skillet over medium-high heat until shimmering. Work in batches if needed so the pan isn't crowded, then cook chicken 3 to 4 minutes per side until golden and cooked through. Transfer to a plate and tent with foil.
- Reduce heat to medium, add the minced garlic to the skillet and sauté about 30 seconds until fragrant but not browned.
- Pour in the 1/4 cup dry white wine if using, scrape up the brown bits with a wooden spoon and let it reduce about 1 minute. If not using wine just skip this and move on.
- Add the 1/3 cup fresh lemon juice, 1/2 cup low-sodium chicken broth and the 2 tbsp drained capers, bring to a simmer and cook 2 to 3 minutes so the sauce reduces slightly.
- Stir in the remaining 2 tbsp unsalted butter until melted and the sauce is glossy, taste and adjust salt and pepper (capers add salt so be careful).
- Return the chicken to the skillet, spoon the sauce over each piece and simmer 1 to 2 minutes more to heat through and marry the flavors. Don't overcook it or the chicken will get rubbery.
- Sprinkle with the 2 tbsp chopped fresh parsley, serve with lemon slices if you like and spoon extra sauce over the chicken. Quick tips: pat the chicken dry before flouring for a better crust, use fresh lemon juice for brightness, and serve over pasta or rice to soak up the sauce.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 400g
- Total number of serves: 2
- Calories: 790kcal
- Fat: 44g
- Saturated Fat: 16g
- Trans Fat: 0.3g
- Polyunsaturated: 2g
- Monounsaturated: 17g
- Cholesterol: 220mg
- Sodium: 800mg
- Potassium: 650mg
- Carbohydrates: 24g
- Fiber: 1.5g
- Sugar: 3g
- Protein: 64g
- Vitamin A: 530IU
- Vitamin C: 24mg
- Calcium: 60mg
- Iron: 3mg