Name: Lemon Chicken Piccata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 boneless, skinless chicken breasts; Salt and pepper, to taste; 1/2 cup all-purpose flour (for dredging); 2 tablespoons olive oil; 2 tablespoons butter; 1/2 cup chicken broth; 1/4 cup fresh lemon juice (about 2 lemons); 1/4 cup dry white wine (optional); 2 tablespoons capers, drained; 2 tablespoons chopped fresh parsley (for garnish); Lemon slices (optional, for garnish)

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This classic dish features tender chicken cutlets lightly dredged in flour, pan‑seared to a golden brown, and finished with a vibrant lemon‑butter caper sauce. The bright citrus and briny capers create a delicious contrast to the rich sauce, making it perfect for a weeknight meal yet elegant enough for company.

Why You’ll Love This Recipe

The flavours are bold yet balanced: the tang of fresh lemon, the richness of butter or olive oil, and the savoury punch of capers come together beautifully. The Mediterranean Dish+2Salt & Lavender+2
It’s quick to make — many versions of the recipe come together in around 20–30 minutes. A Simple Palate+1
Uses simple, everyday ingredients (chicken, lemon, capers, flour) but produces a dish with a “restaurant‑quality” feel. RecipeTin Eats+1
Versatile: you can serve it with pasta, rice, vegetables or potatoes and adjust flavours to your liking (less lemon, add garlic, skip flour). Salt & Lavender+1

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 large boneless, skinless chicken breasts (or equivalent cutlets)
Salt and freshly ground black pepper
All‑purpose flour (for dredging)
Olive oil and/or butter (for cooking)
1‑2 tablespoons capers, drained
1 lemon (juice and zest)
Chicken broth (or dry white wine)
Fresh parsley, chopped (for garnish)
Optional: garlic or garlic powder, extra butter for sauce

Directions

Prepare the chicken: Butterfly or slice each chicken breast so you have thinner cutlets (or pound gently to even thickness). Season both sides with salt and pepper. A Simple Palate+1
Dredge the chicken cutlets in flour, shaking off any excess. This helps them brown and gives the sauce something to cling to. RecipeTin Eats+1
Heat olive oil and/or butter over medium‑high heat in a skillet. Add the chicken and sauté until golden brown on one side (about 3–4 minutes), then flip and cook the other side until done (another 2–3 minutes). Remove the chicken and set aside on a plate. wonderfulseedlesslemons.com+1
In the same pan, reduce the heat slightly and add lemon juice (and zest if using), chicken broth (or wine), and the capers. Scrape up any browned bits from the bottom of the pan for flavour. Bring the mixture to a boil or simmer and let reduce slightly. RecipeTin Eats+1
Finish the sauce: If using, swirl in some butter to enrich the sauce (off the heat or on low so the butter doesn’t separate). Return the chicken to the pan and coat it with the sauce for a minute or two. foodnetwork.com+1
Sprinkle chopped parsley over the chicken, and serve immediately with the sauce spooned over top. A wedge of lemon on the side is a nice touch.

Servings and timing

Serves: 4 people (approximately) based on 2 chicken breasts cut into cutlets. Allrecipes+1
Prep time: ~10–15 minutes
Cook time: ~10–20 minutes
Total time: ~20–35 minutes

Variations

Use chicken thighs instead of breasts for a juicier result (adjust cooking time).
Skip the flour dredge to reduce carbs or for gluten‑free; though the flour helps with texture and sauce adhesion. The Mediterranean Dish
Swap white wine with chicken broth if you prefer to omit alcohol. RecipeTin Eats
Add garlic or shallots to the sauce for additional depth. cameronmarti.com
For a creamier version: add a splash of heavy cream at the end for a richer sauce. Damn Delicious
Serve over pasta (like linguine), mashed potatoes, or with a vegetable side for a complete plate. wonderfulseedlesslemons.com+1

Storage/Reheating

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3‑4 days. Salt & Lavender
To reheat: gently warm in a skillet over low to medium heat, adding a splash of chicken broth or water if the sauce has thickened too much. Avoid microwaving at high heat to prevent the sauce separating.
Freezing is not recommended for this dish (especially if the sauce contains cream) because the texture of the sauce may degrade on thawing.

FAQs

What is “piccata” mean?

The term “piccata” refers to meat (traditionally veal) that has been pounded thin, dredged in flour, sautéed and served in a lemon‑butter and caper sauce. Wikipédia+1

Can I use chicken thighs instead of breasts?

Yes — chicken thighs can work well. They may need slightly longer cooking time, but the flavour is excellent.

Do I have to dredge the chicken in flour?

While not strictly required, dredging helps to create a nice crust, promotes even browning, and gives the sauce something to cling to. Many recipes recommend it. RecipeTin Eats+1

What should I serve with Lemon Chicken Piccata?

This dish pairs well with pasta, rice, mashed potatoes, steamed or roasted vegetables such as asparagus or broccoli. A Simple Palate+1

Can I make the sauce ahead of time?

You could prepare the sauce (lemon juice, broth/wine, capers) ahead of time, but for best flavour and texture the chicken and sauce are best executed together immediately.

How can I adjust the lemon flavour if I find it too strong or too mild?

If the lemon flavour is too intense, reduce the lemon juice slightly. If you prefer more lemon brightness, add a bit more juice or some lemon zest. Some recipes mention that an overly sour sauce is a common complaint, and adjusting lemon balances it out. RecipeTin Eats

Is the wine necessary in the sauce?

No — white wine adds depth and complexity but you can substitute equal quantity of chicken broth and still obtain a delicious result. The Mediterranean Dish+1

Can I skip the butter in the sauce?

The butter enriches the sauce and helps with flavour and texture. For a lighter version you could reduce or omit it and use more olive oil instead. The Mediterranean Dish

How do I know when the chicken is done?

Chicken cutlets cook quickly. Look for the meat to be opaque throughout (no pink centre) and internal temperature of 165°F (74°C) if you use a thermometer. Also the juices should run clear.

Can I double the recipe for more servings?

Yes — simply adjust ingredient quantities proportionally. Be cautious when cooking the chicken in batches so the pan isn’t overcrowded (which can inhibit browning).

Conclusion

This Lemon Chicken Piccata is a wonderful go‑to for an elegant yet simple dinner. With its bright lemon‑butter sauce, salty capers, and perfectly cooked chicken cutlets, it hits all the right notes: flavourful, quick, and satisfying. Whether you’re cooking for yourself, for family, or for guests, this dish brings polish without complication. Take the steps above, choose your variation, and you’ll have a memorable meal on the table in under half an hour.

Lemon Chicken Piccata

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Lemon Chicken Piccata is a classic Italian-American dish featuring tender chicken breasts simmered in a tangy lemon butter sauce with capers. It’s light, flavorful, and perfect for an elegant dinner served with pasta or vegetables.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Sautéing
Cuisine: Italian
Diet: Halal

Instructions

Slice each chicken breast in half horizontally to make 4 thin cutlets. Pound lightly if needed for even thickness.
Season both sides of the chicken with salt and pepper.
Dredge the chicken pieces in flour, shaking off any excess.
In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat.
Add chicken and cook for 3-4 minutes per side, or until golden and cooked through. Transfer to a plate and keep warm.
To the same skillet, add chicken broth, lemon juice, white wine (if using), and capers. Bring to a simmer, scraping up browned bits.
Let the sauce reduce slightly, then stir in the remaining tablespoon of butter.
Return the chicken to the skillet and simmer for 2-3 minutes to heat through and coat in the sauce.
Garnish with chopped parsley and lemon slices. Serve immediately.