This classic Chicken Piccata brings together tender, golden pan-fried chicken cutlets with a zesty lemon-caper sauce for a dish that’s simple yet elegant. Bursting with bright citrus, briny capers, and buttery richness, it’s a quick recipe that delivers restaurant-level flavor at home. Whether you’re cooking for the family or hosting guests, this dish is an effortless standout.
Why You’ll Love This Recipe
Chicken Piccata is the kind of dish that’s as impressive as it is easy to make. Here’s why you’ll keep coming back to it:
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Ready in just 30 minutes—perfect for busy weeknights
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Uses simple pantry and fridge staples
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Balanced flavors: buttery, tangy, and savory
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Family-friendly and elegant enough for entertaining
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Can be served with pasta, rice, or roasted vegetables
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Naturally low in carbs and high in protein
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken Piccata
3 large boneless, skinless chicken breasts
1/2 cup all-purpose flour
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
4 tablespoons unsalted butter, divided
3 tablespoons olive oil
1/2 cup low-sodium chicken broth
1/4 cup fresh lemon juice (juice of 1 large lemon)
3 tablespoons capers, rinsed under cold water
Garnish
1 small lemon, sliced into rings
1/4 cup chopped parsley
Directions
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Slice chicken breasts in half lengthwise to create 6 thin cutlets. Season both sides with salt and pepper.
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Place flour in a shallow dish and lightly dredge each cutlet, shaking off any excess. Arrange them in a single layer on a plate.
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Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 2 tablespoons butter.
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Once the butter is sizzling, add half the chicken and sauté for 2–4 minutes per side, or until golden and cooked through (internal temp should reach 165°F). Transfer to a serving platter.
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Repeat with the remaining chicken, adding 1 tablespoon olive oil and 1 tablespoon butter as needed.
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Without lowering the heat, pour in the chicken broth, lemon juice, 1 tablespoon butter, and capers. Let it simmer for 1 minute, scraping up any browned bits.
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Briefly dip each cooked cutlet back into the sauce, then return to the platter.
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Let the sauce simmer for another 2 minutes to slightly thicken.
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Drizzle the sauce over the chicken. Garnish with lemon slices and chopped parsley. Serve warm.
Servings and timing
Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Calories: 380 kcal per serving
Variations
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Gluten-Free: Use a gluten-free flour blend for dredging.
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Dairy-Free: Substitute a dairy-free butter alternative for the unsalted butter.
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Extra Lemony: Add lemon zest to the sauce for more brightness.
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Capers Substitute: Try chopped green olives if you don’t have capers.
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Spicy Twist: Add a pinch of crushed red pepper flakes to the sauce for mild heat.
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Herby Upgrade: Toss in a few sprigs of fresh thyme or rosemary during simmering.
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Low-Sodium: Use low-sodium broth and adjust seasoning to taste.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over medium heat with a splash of broth or water to keep the chicken moist. You can also reheat gently in the microwave in 30-second intervals.
Freezing: Not recommended, as the sauce may separate and the texture of the chicken may change.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work well—just pound them to an even thickness before cooking.
What can I serve with Chicken Piccata?
It pairs beautifully with angel hair pasta, mashed potatoes, rice, or sautéed vegetables.
Do I have to use capers?
Capers give the dish its signature briny pop, but you can use finely chopped green olives as a substitute.
Can I make this ahead of time?
You can prep the chicken and sauce separately, then combine and reheat just before serving.
Why dredge the chicken in flour?
Flour helps create a golden crust and slightly thickens the sauce when the chicken is returned to the pan.
Can I double the sauce?
Absolutely—just double all the sauce ingredients if you like more to spoon over pasta or sides.
Is it very lemony?
The lemon flavor is noticeable but balanced by butter and broth. You can reduce the lemon juice if you prefer it milder.
Can I omit the butter?
Butter adds richness, but you can reduce or substitute with olive oil for a lighter version.
What’s the best way to thinly slice the chicken?
Place each breast on a cutting board and use a sharp knife to slice horizontally, holding your hand flat on top for control.
Can I use bottled lemon juice?
Fresh lemon juice is strongly recommended for best flavor, but bottled will work in a pinch.
Conclusion
Chicken Piccata is a timeless dish that blends fresh, zesty flavors with satisfying comfort. With its golden pan-fried chicken and quick lemon-caper sauce, it’s the kind of recipe that feels special without requiring extra effort. Ready in just 30 minutes, it’s an ideal choice for both weeknight dinners and elegant gatherings.
Print
Chicken Piccata
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian-American
- Diet: Halal
Description
This easy, restaurant-style Chicken Piccata features lightly pan-fried chicken cutlets in a bright, buttery lemon-caper sauce. Vibrant and elegant, it’s perfect for both weeknight dinners and special occasions.
Ingredients
- For the Chicken Piccata:
- 3 large boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 4 tablespoons unsalted butter, divided
- 3 tablespoons olive oil
- 1/2 cup low-sodium chicken broth
- 1/4 cup fresh lemon juice (juice of 1 large lemon)
- 3 tablespoons capers, rinsed under cold water
- Garnish:
- 1 small lemon, sliced into rings
- 1/4 cup chopped parsley
Instructions
- Slice each chicken breast in half lengthwise to create 6 thinner cutlets. Season both sides with salt and pepper.
- Dredge each cutlet in flour, shaking off the excess. Arrange on a plate.
- In a large skillet over medium-high heat, add 2 tablespoons olive oil and 2 tablespoons butter. Sauté half the chicken 2–4 minutes per side until golden and cooked through (165˚F internal temperature). Transfer to a platter.
- Repeat with remaining chicken, using 1 tablespoon oil and 1 tablespoon butter.
- Without lowering heat, pour in chicken broth, remaining 1 tablespoon butter, lemon juice, and rinsed capers. Simmer for 1 minute.
- Dip cooked chicken in the sauce to reheat and coat, then return to the platter.
- Simmer the sauce an additional 2 minutes until slightly thickened.
- Drizzle sauce over chicken and garnish with lemon slices and chopped parsley. Serve warm.
Notes
- Pound the chicken for even thickness and quicker cooking, if desired.
- Use fresh lemon juice for the best flavor.
- Double the sauce if serving over pasta or rice.
- Can substitute chicken tenders or thighs for variety.
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 380
- Sugar: 1g
- Sodium: 420mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 105mg
