Lemon Chicken Piccata

mended for best flavor and balance.

How do I prevent the chicken from drying out?

Cook only until golden and just cooked through. Avoid overcooking and use thin, even pieces.

Can I double the recipe?

Yes, but cook the chicken in batches to avoid overcrowding the skillet, which can affect browning.

Is this dish kid-friendly?

Yes, though you may reduce or omit capers for younger palates.

Conclusion

Lemon chicken piccata is a timeless favorite that brings brightness and depth to the table in under 30 minutes. With its silky lemon-caper sauce and tender, golden chicken, it’s both satisfying and elegant. Whether for a weeknight dinner or a special gathering, this recipe is an easy and impressive choice that never fails to please.

Lemon Chicken Piccata

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Olivia
• 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

Print Recipe

Pin Recipe

---

Description

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.

---

Ingredients

Scale 1x2x3x

• 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)

Cook Mode Prevent your screen from going dark

---

Instructions

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

---

Notes

• Use thin chicken cutlets to ensure quick and even cooking.
• For a gluten-free version, substitute flour with gluten-free all-purpose flour.
• This dish pairs well with angel hair pasta, rice, or steamed vegetables.
• You can omit wine and replace it with more broth if preferred.

---

Nutrition

• Serving Size: 1 chicken cutlet with sauce
• Calories: 320
• Sugar: 1g
• Sodium: 520mg
• Fat: 17g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 90mg