Lemon Chicken Piccata
Updated Aug 18, 2025
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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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
- 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
Chicken Piccata Recipe
Video
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.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
RECIPE VIDEO TUTORIAL
Recipe Tips
- 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.
- 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.
- 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
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.
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.
Comments
Quick and so easy. Definitely will be making this again.
Yay, so happy you liked it!! Thank you, Maysam!
This was incredible! Will be making this recipe even after the Whole30!
Amazing!! So happy you loved it! Thank you!
So much better than I expected! It was delicious!
Yay, so happy you enjoyed it!
I used almond flour for the cutlets and only olive oil in place of the butter, but otherwise followed directions exactly and it was delicious. This will be a new addition to my dinner rotation (even when not doing Whole30).
So glad to hear!
This Lemon Chicken Piccata recipe is an easy one to follow and delicious too. I want to eat it everyday, so good!
You’re so kind, Salma! I love seeing your name pop up!
This is so far the best recipe I have tried from your blog. Thank you so much. The chicken was very flavorful. I paired with a lemon dressing arugula salad and whole wheat pasta.
Thank you so much! Sounds perfect.
Hello, thanks for this recipe and for making it gluten-free. Is it ok to use bone broth (chicken) instead?
You’re welcome! Yes, you should be able to use bone broth instead of the chicken broth!
Yum!!!! Just made this for dinner tonight and it turned out amazing. Easy to make and great flavor. This recipe will now be on repeat it was that good.
That makes me so happy to hear! I love that!
I dredged the chicken in tapioca flour.
I browned wonderfully and the flavors really stuck to the chicken .
Loved it and will make it again.
Served with Asian yams and rice.
Minced parsley and chopped scallions.
That’s perfect! Sounds like such a balanced and delicious meal!
Made this last night and it was soooo good!! Will definitely be adding this to my rotation 🙂
I love that! Yay!!
Just made it for dinner…. Taste is light and flavorful. I didn’t have fresh parsley so substituted it for dried. Still came out delicious! Definitely a keeper! Pairing it with your lemon pasta and garlic potatoes. I need to have options for the little ones 😀
Thank you so much! Love the sound of all of those recipes together.
So good! While family loved it and super easy to make- will definitely be added to our rotation!
Thank you! I love that!
Do you think I could use veal instead of the chicken? And follow the recipe as is still?
Yes, that’s a great idea! Same steps apply!
Extremely easy to make and absolutely delish! Will make again!! Highly recommend!
Thank you, Suzy! It makes me so happy to hear that you thoroughly enjoyed it!
One of my favourite chicken breast recipes indeed <3
So glad to hear it!
Great lemon chicken piccata recipe! You cannot screw this up! Thinly sliced chicken breasts or cutlets are key for tenderness & flavor. I decided to serve with polenta & a Dijon slaw instead of noodles.
So glad you liked it! Love the polenta side dish with it!
Do we use dairy free butter?
Yes you can to make it dairy-free or you can use olive oil 🙂
amazing recipe! super easy and tastes delicious
Amazing receipe ! Super easy and tastes amazing !!
Thank you so much!
I followed the recipe just how it says and it turned out delicious! Hubby and kids loved it and the little ones kept asking for more. I can’t wait to make it again! Thank you 🙂
So glad to hear it! Thanks so much for taking the time to leave feedback!! 🙂
Oh my stars I can’t wait to try this. Every dish of yours I’ve tried has been wonderful Yumna! 🙂