Chicken Piccata Recipe
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.
Servings: 4 servings
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.
Video
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
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