Lemon Chicken Piccata
Lemon Chicken Piccata is a quick and easy family dinner that delivers restaurant-quality flavor in under 25 minutes. It features chicken breasts topped with a sauce made from lemon butter, capers, and herbs. This dish looks fancy and is sure to impress, making it perfect for a special yet effortless meal.
This Italian-American classic has the perfect balance of flavors—the richness of the chicken, the tartness of the lemon, and the unique salty punch of capers. It’s versatile enough to pair with various sides, from pasta to veggies, making it a go-to meal for any occasion.
Why You’ll Love It
- Fast & Easy: This dish is ready in just about 23 minutes, perfect for busy nights when you still want something special.
- Flavor-Packed: The lemony sauce gives the chicken a burst of bright flavor, blending tangy lemon with savory capers and butter.
- Pantry-Friendly: You probably already have most of the ingredients in your kitchen—like chicken, lemon, and butter—so no extra grocery trips are needed.
- Flexible: Whether you’re cooking for yourself or the whole family, you can easily adjust this recipe to suit your needs.
- Looks Fancy: Despite being simple, it looks like something you’d order at a restaurant—perfect for impressing guests or treating yourself.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Boneless, skinless chicken breasts: Use 2 thick breasts sliced in half or 4 thin ones.
- Garlic powder: Adds a savory base flavor.
- Italian seasoning: A blend of herbs for that classic Italian taste.
- All-purpose flour: To lightly coat the chicken for a golden, crisp texture.
- Canola oil: For frying the chicken.
- Salted butter: For the rich, creamy sauce.
- Chicken broth: Adds depth to the sauce.
- Lemon juice & zest: From 1 to 1½ lemons for that signature tang.
- Cornstarch: To thicken the sauce.
- Dried or fresh rosemary: For a fragrant, herbaceous kick.
- Heavy cream: For smoothness in the sauce.
- Capers: Add a briny, salty touch.
- Fresh parsley & lemon slices: For garnish.
How to Make Lemon Chicken Piccata
Follow along to learn how to make lemon chicken piccata for dinner!
- Step One: Season the chicken with garlic powder and Italian seasoning.
- Step Two: Add the flour to a bowl and dredge the chicken until evenly coated and set aside.
- Step Three: In a large skillet over medium heat, heat the oil until it reaches 350℉.
- Step Four: Working in batches, if necessary, add the chicken in a single layer and cook until golden broth and cooked through, reaching an internal temperature of 165℉ (about 4 to 5 minutes per side). Set aside on a paper towel to wick away excess oil. Reduce heat to medium-low.
- Step Five: Drain excess oil from the skillet and return to medium heat. Melt the butter.
- Step Six: Gradually whisk in the chicken broth, rosemary, lemon juice, and lemon zest. Bring to a boil. Reduce heat and simmer, stirring occasionally, until reduced and slightly thickened (about 3 minutes).
- Step Seven: Transfer about ⅓ of the sauce to a bowl and whisk in the cornstarch before returning it to the pan.
- Step Eight: Stir in the heavy cream and capers.
- Step Nine: Return the chicken to the skillet and spoon some sauce over the top. Garnish with parsley and serve warm.
What to Serve with It
- Lemon and Herb Rice
- Quinoa Salad
- Mashed Potatoes
- Roasted Vegetables
- Caprese Salad
Variations & Substitutions
- Swap the Chicken: Try turkey cutlets or pork chops for a twist.
- Gluten-Free: Use gluten-free flour instead of regular.
- Add Veggies: Toss in some spinach or cherry tomatoes for extra nutrients.
- Lower Sodium: Use low-sodium chicken broth.
- Switch Up the Herbs: Experiment with thyme or extra rosemary.
- Add Some Heat: Sprinkle in red pepper flakes for a spicy kick.
Storage Instructions
- Refrigerator: Store leftover chicken in an airtight container for 3-4 days.
- Freezer: You can freeze leftovers in a freezer-safe bag or container for up to 2 months. Be sure to label the bag or container with the date.
- Reheating Tips: To keep it moist, gently heat in a skillet over low heat with a splash of sauce or broth. Alternatively, use the microwave in short bursts, stirring in between.
Recipe Tips & Tricks
- Use Fresh Ingredients: Fresh lemon juice and parsley really make a difference.
- Light Dredge: Shake off excess flour for a light, crisp coating.
- Even Cooking: Flatten the chicken breasts to an even thickness so they cook through without drying out.
- Capers: Don’t skip the capers—they add a perfect tangy bite! If you’re not a big fan, you can adjust the amount.
- Garnish: A sprinkle of fresh parsley and a lemon slice on top adds a pop of color and freshness.
- Make it Richer: If you like a richer sauce, add a bit more butter or a splash of extra cream.
What is It?
Lemon Chicken Piccata is an Italian-American dish known for its light, zesty lemon and caper sauce. It’s usually made by dredging chicken in flour and pan-frying it until golden, then serving it with a sauce of lemon juice, capers, chicken broth, and butter.
How to Serve It
- Over Rice or Pasta: Serve with rice or pasta to soak up all that delicious sauce. Risotto works excellent for a creamy side.
- With Veggies: Steamed broccoli or roasted asparagus add a nice contrast.
- Salad: A fresh, crisp salad can balance out the rich flavors of the chicken.
What are Capers?
Capers are tiny, green flower buds from the caper bush. They’re usually pickled, giving them a tangy, salty flavor that pairs well with lemon. They’re often used in Mediterranean dishes and add a punch of flavor to sauces, salads, and pasta.
Chicken Recipes
- Slow Cooker Cream Cheese Chicken
- Crack Chicken Spaghetti
- Russian Chicken
- Hawaiian Chicken
- Chicken Cordon Bleu Casserole
- Honey Dijon Chicken
- Mustard Chicken
- Copycat Cracker Barrel Chicken Fried Steak
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Lemon Chicken Piccata
SAVE THIS RECIPE!
Ingredients
- 1 ½ lb boneless skinless chicken breasts about 2 thick breasts sliced in half or 4 thin breasts
- ½ tbsp garlic powder
- ½ tbsp Italian seasoning
- ½ cup all-purpose flour
- 1 cup canola oil or enough to cover the bottom of the skillet
- ¼ cup salted butter
- ½ cup chicken broth
- ¼ cup lemon juice about 1 to 1 ½ lemons
- 1 tbsp lemon zest about 1 lemon
- ½ tbsp cornstarch
- ½ tsp dried rosemary or 1 tbsp fresh rosemary
- ¼ cup heavy cream
- 3 tbsp capers
- freshly chopped parsley for garnish
- sliced lemon for garnish
Instructions
- Season the chicken with garlic powder and Italian seasoning.
- Add the flour to a bowl and dredge the chicken until evenly coated and set aside.
- In a large skillet over medium heat, heat the oil until it reaches 350℉.
- Working in batches, if necessary, add the chicken in a single layer and cook until golden broth and cooked through, reaching an internal temperature of 165℉ (about 4 to 5 minutes per side) set aside on a paper towel to wick away excess oil. Reduce heat to medium low.
- Drain excess oil from the skillet and return to medium heat. Melt the butter.
- Gradually whisk in the chicken broth, rosemary, lemon juice and lemon zest. Bring to a boil. Reduce heat and simmer, stirring occasionally, until reduced and slightly thickened (about 3 minutes).
- Remove about ⅓ of the sauce to a bowl and whisk the cornstarch in before returning it to the pan.
- Stir in the heavy cream and capers.
- Return the chicken to the skillet and spoon some sauce over the top. Garnish with parsley and serve warm.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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