Lemon Chicken Piccata

Yumna Jawad

Updated Aug 18, 2025

5 from 116 reviews

This chicken piccata recipe is easy to make with chicken cutlets, in a lemon caper sauce that is pan seared and takes under 30 minutes to make.

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Prep Time 5 minutes
Servings 4 servings
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Lemon chicken piccata in skillet with capers and sauce spooned over chicken, garnished with chopped parsley and fresh sliced lemons on top.
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Making chicken piccata AT home is so good!

The first time I ordered chicken piccata at a restaurant, I remember thinking, this better be good for how much they’re charging for chicken. And it was good, the lemony, briny sauce hooked me, but once I realized how easy it is to make at home, I stopped paying restaurant prices for it.

Now I make chicken piccata when I want something that feels special but doesn’t cost much or take forever. It’s just thin chicken cutlets, a quick lemon-caper sauce, and about half an hour in the kitchen. The best part? I can make enough for four people at home for the price of one plate at a restaurant.

Happy Cooking!
– Yumna

Chicken Piccata Ingredients

Ingredients for recipe: oil, garlic, lemon, butter, salt and pepper, flour, capers, broth and chicken breasts.
  • Chicken cutlets: Use thin, even pieces. If starting with chicken breasts, slice them in half to make them uniform so they cook evenly.
  • Salt + black pepper: Season both sides before dredging.
  • Flour: I use all-purpose flour most of the time, but arrowroot powder will work as well.
  • Olive oil + butter: Cook the chicken in olive oil, then finish the sauce with butter for flavor.
  • Garlic: Freshly minced for the best taste.
  • Chicken broth: Go with low-sodium so the sauce doesn’t end up too salty.
  • Capers: Rinse them to mellow the brine.
  • Lemon (juice + zest): Fresh lemon juice and zest brighten the sauce; bottled juice won’t taste the same.
  • Parsley: Freshly chopped for garnish right before serving.

How to Make Chicken Piccata

Seasoned chicken breasts in top of a bowl of flour.
Step 1: Season the chicken cutlets on both sides with the salt and pepper. Lightly dredge each cutlet in the flour until evenly coated, then shake off any excess.
Dredged chicken cutlets in an oiled skillet.
Step 2: In a large skillet, heat the oil. Carefully add the cutlets.
After flipping and golden brown.
Step 3: Pan sear the chicken on both sides just long enough to get some color. It should not be fully cooked at this point; just seared and lightly browned. Set aside.
Chicken removed from skillet with garlic added.
Step 4: Add the butter to the skillet. Add the garlic and cook until fragrant.
Broth capers and lemon juice added.
Step 5: Deglaze the pan using capers, chicken broth and lemon juice. This is where all the flavor comes in, so scrape the bits from the pan to help thicken and flavor the sauce.
Chicken returned to sauce and cooked through.
Step 6: Nestle the chicken into the sauce and let it cook. You can spoon some sauce over the chicken while it’s cooking to keep it juicy and tender.
Easy lemon chicken piccata recipe.

Chicken Piccata Recipe

Author: Yumna Jawad
5 from 116 reviews
This chicken piccata recipe is easy to make with chicken cutlets, in a lemon caper sauce that is pan seared and takes under 30 minutes to make.
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Prep Time5 minutes
Cook Time23 minutes
Total Time28 minutes
Servings4 servings

Video

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Ingredients
  

  • 1 ½ pounds boneless skinless chicken cutlets about 4
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • ¼ cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 3 garlic cloves minced
  • 1 cup low-sodium chicken broth
  • 2 tablespoons capers drained and rinsed, plus more for serving
  • 2 tablespoons fresh lemon juice 1 lemon plus lemon sliced for garnish
  • 1 tablespoon chopped parsley for serving

Instructions

  • Season the chicken cutlets on both sides with the salt and pepper and set aside.
  • Pour the flour into a wide bowl. Lightly dredge each cutlet in the flour until evenly coated, then shake off any excess. Set the dredged cutlets aside.
  • In a large skillet over medium-high heat, heat the oil. Carefully add the cutlets and cook until golden brown on both sides, 3 to 4 minutes per side. The chicken does not need to be completely cooked through, just golden brown. Transfer to a plate.
  • Reduce the heat to low, add the butter to the skillet. Add the garlic and cook until fragrant, about 30 seconds.
  • Stir in the chicken broth, capers and lemon juice. Increase the heat to a simmer. Return the chicken to the skillet and cook, uncovered and stirring occasionally, until the sauce has thickened and the chicken is tender, about 15 minutes.
  • Garnish with the parsley and fresh lemon slices, if desired, and serve.

Equipment

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. Reheat in the microwave or skillet.
Substitutes: For best results, follow the recipe as is. However you can use other grain-free flours for breading instead of arrowroot starch. And feel free to use vegetable broth instead of chicken broth.
This recipe has been updated in August 2025, but the recipe video shows the previous version that used arrowroot powder, which is still good to use instead of flour if you want to keep this recipe gluten-free.

Nutrition

Serving: 6oz chicken cutlet, Calories: 326kcal, Carbohydrates: 9g, Protein: 38g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 116mg, Sodium: 640mg, Potassium: 720mg, Fiber: 1g, Sugar: 0.3g, Vitamin A: 232IU, Vitamin C: 7mg, Calcium: 23mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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RECIPE VIDEO TUTORIAL

Recipe Tips

  1. Avoid pounding the chicken to make it thinner. It works best to butterfly the chicken and use a large knife to slice thin cuts of the chicken breast. It’s then easier to work with and won’t tear the flesh.
  2. Allow the chicken to rest with the salt and pepper for 10 minutes before pan-searing. This is not necessary, but it will help the chicken retain more moisture and absorb the seasoning better.
  3. Make sure to dust off excess flour after dredging. It’s all about the light dusting because otherwise you’ll get a thick layer of flour. And that won’t brown quickly enough when you first pan sear the chicken with olive oil.

Serving Ideas

FAQs

How do I store and reheat chicken piccata?

Store leftovers in an airtight container in the fridge for up to 3 days. Keep the chicken and sauce together so the chicken stays moist. When reheating, warm gently on the stove over low heat and add a splash of chicken broth or water to loosen the sauce if it thickened in the fridge. If you’re using the microwave, heat in short intervals and cover loosely so the chicken doesn’t dry out.

Can you freeze chicken piccata?

I would only recommend freezing chicken piccata if you cooked chicken that wasn’t previously frozen. You can freeze chicken piccata though for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or on a skillet.

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Comments

  1. Maysam says:

    Quick and so easy. Definitely will be making this again.

    Reply
    1. Yumna J. says:

      Yay, so happy you liked it!! Thank you, Maysam!

      Reply

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