By 
This Lemon Chicken Piccata is a bright, comforting Italian classic that's quick enough for busy weeknights but special enough for Sunday dinner. Tender, lightly pan-fried chicken cutlets simmer in a tangy lemon butter caper sauce, creating a dish that's fresh, flavorful, and ready in just 30 minutes.
Chicken Piccata is an Italian-American dish that I love making for weeknight dinners. It's so simple to make, done in 30 minutes, and both kids and adults will love it!
What is Piccata?
Piccata is a classic Italian cooking method where thin cuts of meat, like chicken or veal, are lightly dredged in flour, pan-fried, and served in a zesty lemon butter sauce with capers. It sounds fancy, but it's surprisingly simple to make at home-and the bright, tangy sauce keeps the chicken tender and packed with flavor.
Jump to:
What You Need to Make this Recipe
- Chicken - Thinly sliced chicken breasts work great for this recipe, so that they cook quickly and evenly. You can buy larger boneless skinless chicken breasts that you slice thinly on your own, or buy pre-sliced thin pieces of chicken.
- Stock - I like using chicken stock for the extra bit of flavor that pairs well with the fresh lemon juice and capers. Chicken broth will also work as a substitute.
- Lemon - Freshly squeezed lemon juice, not bottled, is best for this lemon chicken piccata recipe. You will need ½ cup fresh lemon juice, which is approximately 3 lemons.
- Capers - This salty, briny addition to the lemon sauce is a classic for a piccata recipe. Capers are unripened flower buds from a caper bush and are common in Mediterranean cooking.
- Parsley - Chopped fresh parsley is a traditional addition to add freshness to this dish. It can be omitted if you like.
Substitutions You Can Make
- Dairy Free - Use a dairy-free or plant-based butter substitute.
- Gluten Free - Use a cup-for-cup gluten-free flour.
- Wine - Some recipes for piccata include white wine. Add in ¼ cup of white wine with the lemon juice, stock, and capers for even more flavor. Sauvignon blanc, chardonnay, or pinot grigio all would work well.
- Extra Flavor - Mince up 2-3 cloves of garlic or 1 small shallot and add them to the pan after you remove the chicken. Saute for a couple of minutes and then add the stock, juice, and capers, and continue as directed.
- Creamy - Add ½ cup of heavy cream or half and half to the sauce at the end for a creamy lemon sauce for your piccata.
How to Make Italian Chicken Piccata
Pound the Chicken - First, place the chicken in a zip-top bag or between two pieces of plastic wrap. Pound them to ¼ - ½ inch thickness, using a meat mallet or rolling pin.
Dredging Mixture - Add the flour to a shallow dish or bowl and mix with kosher salt and black pepper.
Coat the Chicken - Dredge chicken pieces in the flour mixture until evenly coated and then set aside.
Sear the Chicken - Heat 2 Tablespoons butter and 2 Tablespoons oil in a large skillet over medium heat. Once the butter melts, sear the chicken for 1-2 minutes on each side until golden brown. Remove the chicken from the skillet and set aside on a plate.
Make the Sauce - Deglaze the pan by adding the chicken stock, lemon juice, and capers with the brine. Make sure to scrape any brown bits from the bottom of the pan. Let the lemon-caper sauce simmer for 2 minutes and then add the chicken back to the skillet. Cut the remaining 4 Tablespoons of butter into smaller pieces and lay them on top of the chicken.
Finish the Dish - Let the chicken simmer in the piccata sauce until it is cooked through and the butter has melted. Serve topped with chopped fresh parsley or fresh lemon slices, if desired.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
Amanda's Expert Tips
- Make sure to pound the chicken breasts very thin so they cook quickly.
- When you are dredging the chicken, shake excess flour off of each piece of chicken so you have a light coating.
- Depending on the size of the pan, you will need to work in batches when searing the chicken. Be careful not to overcrowd the pan, or you won't get the nice browning on each piece.
- Don't forget to scrape the bottom of the pan to remove any stuck-on bits. They add a ton of flavor to the sauce!
- Always cook chicken to a minimum of 165˚F.
Easy Chicken Recipes
If you loved how easy this Chicken Piccata was, then try these other easy dishes next!
- Skillet French Onion Chicken - Cheesy, melty, and savory!
- Grilled Chicken Caprese with Pesto - Fresh, delicious Summer flavors.
- Crispy Italian Chicken Cutlets - Perfect as a main dish, salads, or sandwiches.
- Baked Asiago Chicken - Topped with cheese and all made in one pan!
Recipe
Lemon Chicken Piccata
Video
Ingredients
- 2 pounds boneless skinless chicken breast, thinly sliced
- 1 cup all purpose flour
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- 2 Tablespoons olive oil
- 6 Tablespoons unsalted butter, divided
- 1 cup chicken stock, or broth
- ½ cup fresh lemon juice, approximately 3 lemons
- 4 Tablespoons capers in brine
- 2 Tablespoons chopped fresh parsley
Instructions
- First, place the chicken in a ziptop bag or between plastic wrap and pound to ¼ - ½ inch thickness using a meat mallet or rolling pin.
- Next, in a shallow dish or bowl, add the flour, salt and pepper and stir to combine.
- Dredge each piece of chicken in the flour mixture, making sure to shake off any excess. Set aside on a plate.
- In a large skillet over medium heat, add the olive oil and 2 Tablespoons of the butter.
- Once the butter melts, working in batches, sear the chicken for 1-2 minutes on each side, until they are golden brown. Remove and set aside on a plate.
- To the skillet, add the chicken stock, lemon juice and capers and scrape the bottom of the pan to remove any stuck on brown bits. Let the sauce simmer for 2 minutes to reduce.
- Add the chicken back to the skillet, nestling it in the sauce. Cut the remaining 4 Tablespoons of butter into smaller pieces and lay them over the chicken.
- Let the chicken simmer in the sauce for a few minutes until the chicken in completely cooked through. Sprinkle with the chopped fresh parsley and serve.
Notes
-
- Chicken - Buy larger boneless, skinless chicken breasts and slice thinly, or buy pre-sliced thin pieces of chicken.
- Dairy Free - Use a dairy-free butter substitute.
- Gluten Free - Use a cup for cup gluten free flour in place of the all-purpose flour.
- Wine - Add in ¼ cup of white wine with the lemon juice for even more flavor. Sauvignon blanc, chardonnay, or pinot grigio all would work well.
- Extra Flavor - Mince up 2-3 cloves of garlic or 1 small shallot and add them to the pan after you remove the chicken. Saute for a couple of minutes and then add the stock, juice, and capers and continue as directed.
- Creamy - Add ½ cup of heavy cream or half and half to the sauce at the end for a creamy lemon sauce for your piccata
Keith Schuth
Amazing, we have used this recipe 3 times already!! Love it
Amanda Scarlati
Thank you Keith, I'm so glad you enjoy it as much as we do!