Chicken Piccata with Lemon Sauce is a bright, zesty, and flavorful dish featuring pan-seared chicken breasts simmered in a tangy lemon-butter sauce with briny capers. It’s a classic Italian-American meal that feels elegant but comes together quickly with simple ingredients. I love making it when I want something fresh, vibrant, and incredibly satisfying.
Why You’ll Love This Recipe
I love this recipe because it delivers big flavor with minimal fuss. The chicken is tender and golden, and the lemon sauce is rich, silky, and packed with citrusy zing. It’s perfect for weeknights or dinner parties, and I usually serve it over pasta, mashed potatoes, or a bed of sautéed greens. Plus, the whole dish comes together in under 30 minutes.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts (sliced in half horizontally)
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All-purpose flour (for dredging)
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Salt
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Black pepper
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Olive oil
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Butter
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Garlic, minced
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Chicken broth
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Fresh lemon juice
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Capers (drained and rinsed)
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Fresh parsley (for garnish)
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Lemon slices (optional, for serving)
directions
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I slice the chicken breasts in half horizontally to create cutlets and season both sides with salt and pepper.
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I lightly dredge each piece in flour, shaking off the excess.
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I heat olive oil in a large skillet over medium-high heat and cook the chicken for 3–4 minutes per side, until golden brown and cooked through. I transfer it to a plate and keep it warm.
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In the same pan, I add a tablespoon of butter and sauté the garlic for about 30 seconds until fragrant.
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I pour in the chicken broth and lemon juice, scraping up any browned bits from the pan, then stir in the capers.
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I let the sauce simmer for 3–5 minutes to reduce slightly, then whisk in another tablespoon of butter to finish the sauce.
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I return the chicken to the pan and spoon the sauce over the top to warm it through.
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I garnish with fresh parsley and lemon slices before serving.
Servings and timing
This recipe serves 4. It takes about 10 minutes to prep and 20 minutes to cook, making it a great 30-minute dinner.
Variations
Sometimes I add a splash of white wine to the sauce for more depth. I’ve also used boneless chicken thighs instead of breasts for a juicier option. If I want a creamier sauce, I stir in a splash of heavy cream before finishing with butter. For extra herbs, I mix in fresh thyme or basil.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken and sauce gently in a skillet over low heat, adding a splash of broth if needed to loosen the sauce. The microwave works too, but I prefer the stovetop to keep the chicken from drying out.
FAQs
Can I make this dish gluten-free?
Yes, I use a gluten-free flour blend or cornstarch for dredging the chicken.
What’s the best side dish for chicken piccata?
I usually serve it with pasta, rice, or mashed potatoes to soak up the sauce, or with steamed veggies or roasted asparagus for something lighter.
Can I make it ahead of time?
Yes, I cook the chicken and make the sauce ahead, then reheat gently before serving. I store them separately for best texture.
Can I skip the capers?
Yes. The capers add brininess, but if I don’t like them, I just leave them out or substitute with chopped green olives for a similar flavor.
How do I keep the chicken tender?
I avoid overcooking and slice the breasts thinly for quick, even cooking. A light flour coating also helps lock in moisture.
Conclusion
Chicken Piccata with Lemon Sauce is a timeless, vibrant dish that’s easy to make but feels special every time. With juicy chicken and a bright, buttery lemon sauce, it’s one of those recipes I always come back to. Whether I’m making it for a quick dinner or serving it to guests, it never fails to impress.
Print
Chicken Piccata with Lemon Sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Sautéing
- Cuisine: Italian-American
Description
Chicken Piccata with Lemon Sauce is a vibrant, elegant dish featuring tender chicken breasts in a tangy lemon-butter sauce with capers. It’s a quick and flavorful Italian-American classic perfect for any night of the week.
Ingredients
- 2 boneless, skinless chicken breasts (sliced in half horizontally)
- 1/2 cup all-purpose flour (for dredging)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp butter, divided
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tbsp capers, drained and rinsed
- 2 tbsp fresh parsley, chopped (for garnish)
- Lemon slices (optional, for serving)
Instructions
- Slice chicken breasts in half to create cutlets. Season with salt and pepper.
- Dredge in flour, shaking off excess.
- Heat olive oil in a skillet over medium-high heat. Cook chicken 3–4 minutes per side until golden and cooked through. Transfer to a plate.
- Add 1 tbsp butter to the same pan and sauté garlic for 30 seconds.
- Add chicken broth and lemon juice, scraping the pan. Stir in capers and simmer 3–5 minutes to reduce slightly.
- Whisk in remaining 1 tbsp butter to finish the sauce.
- Return chicken to pan, spoon sauce over the top, and warm through.
- Garnish with parsley and lemon slices. Serve hot.
Notes
- Add white wine to the sauce for depth.
- Substitute boneless thighs for juicier chicken.
- Stir in cream for a creamy version.
- Use gluten-free flour for a GF version.
- Replace capers with chopped green olives if preferred.
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 320
- Sugar: 1g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg
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