Lemon Chicken Piccata consists of pan-seared slices of chicken served with a slightly tangy, buttery sauce. It is an easy dish to prepare in under 30 minutes!
You may also like Creamy Chicken Marsala.
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Ingredients you’ll need
Notes and substitutions
- Capers: These green flower buds are salty and tangy. The smaller ones are called "nonpareils" and have a more delicate texture and flavor, while the bigger ones are more acidic.
- Dry white wine: If you can't cook with alcohol, substitute with water or stock/broth.
How to make this recipe
(1)Butterfly chicken breasts by slicing them horizontally in half. You can cut them into smaller cutlets if the pieces are too large. Trim any membranes or fats. (2)Place them in between sheets of parchment paper or plastic wrap. Pound them thin (about ½ inch) for quick and even cooking.
(3)Season them with salt and pepper, then lightly coat them with flour.
(4)Set a large skillet over medium-high heat. When the pan is hot and almost smoking, add about one tablespoon each of extra-virgin olive oil and butter. (5)Brown the chicken on each side for about two minutes. Add more oil and butter as needed. Transfer to a plate.
(6)Lower to medium heat and add two tablespoons of olive oil. Sauté shallots, garlic, and capers for about a minute. (7)Deglaze the pan with white wine and scrape the fond or browned bits on the bottom.
(8)Add chicken stock, lemon juice, and two tablespoons of butter. Season with salt and pepper to taste, then simmer for about two minutes. (9)Bring the chicken back and let it heat through for about two minutes.
(10)Spoon the sauce over the chicken. Turn off the heat.
Add lemon slices and fresh parsley. Serve with spaghetti or mashed potatoes and a side of vegetables or salad.
Frequently asked questions and tips
Piccata means thin, pounded meat or fish cooked in a pan sauce made with butter, lemon, and capers. While Veal Piccata is the traditional Italian dish, Chicken Piccata is more common in the US.
Yes, chicken thighs will be just as delicious! You may have to cook them a little longer than chicken breasts.
If capers are unavailable, the closest substitute you can use is finely chopped green olives. If you don't like them, omit them and add more lemon juice and salt.
Watch how I make it here
Other chicken recipes you may like
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📖 Recipe
Lemon Chicken Piccata
Equipment
- Large skillet or sauté pan
- Meat mallet or rolling pin (optional)
Ingredients
- 2 pounds chicken breasts, 3 to 4 pieces boneless and skinless
- ¼ cup all-purpose flour for dredging
- salt and pepper to taste
- ¼ cup extra-virgin olive oil divided, for pan-searing and sautéing
- 3 tablespoons salted or unsalted butter divided, for pan-searing and the sauce
- 1 medium shallot minced
- 2 cloves garlic minced
- 2 tablespoons capers drained and chopped, if big (see note)
- ½ cup dry white wine sub:water or stock
- ½ teaspoon chicken base or bouillon dissolved in ½ cup of hot water
- 3 tablespoons lemon juice from 1 or 1½ lemons
- ¼ cup chopped fresh parsley (optional)
- ½ lemon slices (optional)
Instructions
- Butterfly chicken breasts by slicing them horizontally in half. You can cut them into smaller cutlets if the pieces are too large. Trim any membranes or fats.
- Place them in between sheets of parchment paper or plastic wrap. Pound them thin (about ½ inch) for quick and even cooking.
- Season them with salt and pepper, then lightly coat them with flour.
- Set a large skillet over medium-high heat. When the pan is hot and almost smoking, add about one tablespoon each of extra-virgin olive oil and butter.
- Brown the chicken on each side for about two minutes. Add more oil and butter as needed. Transfer to a plate.
- Lower to medium heat and add two tablespoons of olive oil. Sauté shallots, garlic, and capers for about a minute.
- Deglaze the pan with white wine and scrape the fond or browned bits on the bottom.
- Add chicken stock, lemon juice, and two tablespoons of butter. Season with salt and pepper to taste, then simmer for about two minutes.
- Bring the chicken back and let it heat through for about two minutes.
- Spoon the sauce over the chicken. Add lemon slices and fresh parsley and turn off the heat.
Video
Notes
- Capers: These green flower buds are salty and tangy. The smaller ones are called "nonpareils" and have a more delicate texture and flavor, while the bigger ones are more acidic.
Angela
Made this for dinner tonight with brown butter gnocchi in the side. The chicken piccata was so delicious! Very easy recipe to follow. I actually used chicken tenderloins instead of breasts. Also subbed chicken broth as I did not have bouillon on hand. Yummy!
Nora
Hello Angela! Sorry for the super late response. Yes, chicken tenderloins - what a great idea! And wow, gnocchi sounds absolutely delicious. Thanks again and happy to know that you liked it!