This Lemon Chicken Piccata Recipe features tender, juicy chicken breasts in a creamy sauce. Bright and acidic, it’s full of delicious flavor and ready in 20 minutes for an easy date night at home!
Looking for more chicken recipes? Try our Chicken Chesapeake and Lemon Pepper Chicken Tenders.
Jump to:
This is the Best Chicken Piccata Recipe
Lemon chicken piccata is one of my all-time favorite recipes! It’s inspired by the way my grandmother used to cook—with simple, fresh ingredients that let the flavors shine. She always said a squeeze of lemon and a handful of fresh parsley could transform any dish, and I’ve carried that into this recipe.
What sets this recipe apart is the perfect balance of tangy lemon, buttery richness, and the briny pop of capers. We rinse and drain the capers to remove excess salt and brine, ensuring they don’t overpower the dish.
This recipe is not only incredibly delicious but also unbelievably simple. With just a handful of ingredients and minimal prep, you can have it ready in about 20 minutes. It serves up to six, making it perfect for cozy weeknight dinner or a special occasion.
What is Chicken Piccata?
Chicken piccata is an Italian-American dish that features chicken breast cutlets dredged in flour, browned in a skillet, and served with a creamy lemon butter and caper sauce made with either stock or white wine.
It combines several Italian cooking techniques like scaloppine, which means “thin slices of meat sautéed or coated with flour and fried.” In addition, “piccata” is an Italian word that is a translation of the French word “pique,” which means sharp. When used in cooking, it means, “sliced, sautéed, and served in a lemon butter sauce.”
This said, you likely won’t find lemon chicken piccata in any authentic Italian restaurants.
What You’ll Love About This Recipe For Chicken Piccata
- Quick to make: Just dredge the chicken, and cook everything in a single skillet for about 20 minutes. There’s no need for complicated steps!
- Flavorful: Savory, tangy, and citrusy all at once, every bite of this lemon chicken piccata recipe is bursting with satisfying flavors.
- Great for a crowd: One batch makes up to 6 servings and can easily be doubled if working in batches, making it the perfect option for satisfying a hungry crowd.
Ingredients for Piccata Chicken
See the recipe card for full information on ingredients and quantities.
- Chicken: You’ll need 1 ½ pounds of boneless skinless chicken breast. Chicken thighs can also be used, but they don’t absorb the flavor of the sauce quite as well.
- Olive oil: You can also use avocado oil if preferred.
- All-purpose flour: We use this to bread the chicken.
- Butter: Unsalted butter forms the base of the piccata sauce, creating the rich flavor we want.
- Shallot: Adds a pungent, savory, slightly sweet taste.
- White wine: A dry white wine is best.
- Lemon: Lemon juice, lemon zest, and lemon slices add a bright, citrusy flavor that balances the richness of the sauce.
- Brined Capers: Add a salty, tangy bite.
- Parsley: For a bright, slightly peppery taste.
How to Make Lemon Chicken Piccata
Check out the recipe card below for detailed instructions.
Step 1: Pat the chicken dry with paper towels, and season both sides with salt and pepper.
Step 2: Dredge the chicken in the flour, and shake off any excess.
Step 3: Add the chicken breasts to the hot pan, and cook on both sides. Then, transfer the chicken to a plate.
Step 4: In the same skillet, melt part of the butter over medium heat. Then, add the shallots, and cook until softened, stirring continuously.
Step 5: Stir in the wine, and let the mixture simmer until it reduces by half. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
Step 6: Stir in the lemon juice, and simmer. Then, reduce the heat to low, and add the remaining butter and lemon zest.
Step 7: Add the capers and chopped parsley to the pan, and season to taste.
Step 8: Return the chicken to the skillet, spooning the sauce over the top. Serve garnished with lemon slices, if desired.
Tips for Making Lemon Piccata Chicken
- Use a large pan. I use a 13-inch enamel-coated cast-iron sauté pan for this recipe in order to cook all the chicken at once without overcrowding. Make sure you have enough room to arrange the chicken breasts in an even layer with space in between each piece.
- Allow the pan to get hot. For a nice sear, make sure to allow enough time for the pan to get really hot before adding the chicken. It should sizzle on contact. If it doesn’t, remove the chicken, and allow the pan to heat further before continuing with the recipe.
- Use equal-sized chicken breasts. For quick, even cooking, look for chicken breasts that are roughly the same size.
- Avoid overcooking the chicken. Be careful not to overcook the chicken, or it will become dry and tough. For the best results, use a meat thermometer to ensure it reaches an internal temperature of 165F.
How to Store this Lemon Chicken Piccata Recipe
Allow the dish to cool completely. Then, transfer leftovers to an airtight container, and store them in the refrigerator for 3-4 days. I don’t recommend freezing this recipe as the sauce may separate once thawed.
How to Reheat Lemon Chicken Piccata
For the best results, warm leftovers in a skillet over medium heat on the stove. Add a splash of wine or broth as needed to freshen the sauce back up. You can also reheat leftovers in the microwave if you’re in a hurry. However, keep in mind that you run the risk of the chicken becoming a bit rubbery and tough.
If you try our chicken piccata recipe, please leave a star rating and a comment letting us know how you liked the recipe.
Description
Learn how to make the best lemon chicken piccata recipe with a creamy lemon sauce with a handful of ingredients and just 20 minutes!
- 1 1/2 lbs. boneless, skinless chicken breasts, pounded to even thickness, about 1/4-inch thick
- Kosher salt and pepper, to taste
- 3 Tbsp. olive oil
- 1/3 cup all-purpose flour
- 3 Tbsp. unsalted butter, sliced and divided
- 1 small shallot, finely chopped
- 1/2 cup dry white wine, such as Chardonnay
- 1/4 cup fresh lemon juice
- Zest from 1 lemon
- 2 Tbsp. brined capers, rinsed and drained
- 1 Tbsp. fresh Italian parsley, chopped
- Lemon slices, for garnish, optional
-
Start by preparing the chicken breasts. Pat dry the chicken with a few sheets of paper towels to remove excess moisture. Season both sides of the chicken with salt and pepper, to taste.
-
Heat a large heavy-bottom saute pan, preferably a cast-iron or stainless steel pan over medium-high heat. You’ll need a pan big enough to fit all the chicken in a single layer without overcrowding. When the pan is hot, add olive oil.
-
Working quickly, dredge each breast in the flour with tongs, shaking off any excess. Add the chicken in a single layer to the hot pan and cook for about 3-4 minutes on each side or until golden brown and cooked through. Cook time will depend on the thickness and size of the chicken breast. Smaller breasts will take about 3 minutes, while larger close to 4 minutes. Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.
-
Reduce the heat to medium and in the same pan, melt 1 tablespoon of butter. Add shallots and cook, stirring, until softened. Stir in wine. Let it simmer rapidly until reduced by half, about 2-3 minutes, while scraping up any browned bits from the bottom of the pan with a wooden spoon.
-
Stir in lemon juice and simmer for 1 minute. Reduce heat to low and add the remaining 2 tablespoons of butter and lemon zest. Stir the butter until melted. The sauce should be glossy and slightly thick. Add the capers and chopped parsley to the pan. Taste the sauce and season with salt and pepper, as needed.
-
Return the chicken to the pan, spooning the sauce over the top. Serve garnished with lemon slices if desired.
Notes
- Chicken Breast: For quick, even cooking, look for chicken breasts that are roughly the same size and use a meat mallet to pound them out into roughly ¼ inch thick.
- Use a Meat Thermometer: Be careful not to overcook the chicken, or it will become dry and tough. For the best results, use a meat thermometer to ensure it reaches an internal temperature of 165F.
- Serving: Serve this dish over pasta, rice, or with crusty bread to soak up the delicious sauce. It’ll serve about 6 people when serving with sides or 4 people for larger portions.
- Leftovers: Transfer leftovers to an airtight container, and store in the refrigerator for 3-4 days.
Nutrition
- Serving Size: 4 ounces chicken, plus sauce
- Calories: 293
- Sugar: 0.5 g
- Sodium: 326.6 mg
- Fat: 15.9 g
- Carbohydrates: 7 g
- Protein: 26.5 g
- Cholesterol: 98 mg
