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–+ servings
chicken piccata sprinkled with capers and fresh parsley in a skillet with a wooden spoon.

Lemon Chicken Piccata Recipe

Amanda
This lemon chicken piccata is a classic Italian dish that is easy to make at home using a few simple ingredients. Tender chicken cutlets are made in one pan with a delicious lemon sauce with a touch of tangy capers in just 30 minutes!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dishes
Cuisine American, Italian
Servings 6 servings
Calories 368 kcal

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
  • 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 zip top 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.

Video

Notes

    • Work in batches when searing the chicken, being careful not to overcrowd the pan.
    • ​Don't forget to scrape the bottom of the pan to get off any stuck on bits. They add a ton of flavor to the sauce!
 

Substitutions and Variations

    • Chicken - Buy larger boneless skinless chicken breasts and slice thinly or buy pre-sliced thin pieces of chicken.
    • Stock - Chicken broth will also work as a substitute.
    • Parsley - This adds freshness to this dish, but can be omitted.
    • Dairy Free - Use a dairy free or plant based 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.
 

Storage Suggestions

Leftovers will keep for 3-5 days in an airtight container in the refrigerator and can be reheated on the stovetop or in the microwave. 

Nutrition

Serving: 1chicken breastCalories: 368kcalCarbohydrates: 19gProtein: 28gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 104mgSodium: 921mgPotassium: 522mgFiber: 1gSugar: 1gVitamin A: 508IUVitamin C: 11mgCalcium: 20mgIron: 2mg
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