Chicken Piccata with Lemon Sauce Recipe
Looking for the best Chicken Piccata with Lemon Sauce recipe? This classic Italian-inspired dish features tender, pan-seared chicken breasts in a bright, buttery lemon sauce with garlic, capers, and fresh parsley. Ready in just 35 minutes, it’s an elegant yet easy dinner that’s perfect for weeknights or special occasions.
❤️ Why You’ll Love This Recipe
Bright, fresh lemon flavor
Tender, golden pan-seared chicken
Rich buttery sauce with capers
Ready in only 35 minutes
Restaurant-quality meal at home
Perfect with pasta, rice, or mashed potatoes
⏱️ Prep Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
🛒 Ingredients
For the Chicken
4 boneless, skinless chicken breasts
½ cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
Lemon Piccata Sauce
3 garlic cloves, minced
1 cup chicken broth
½ cup dry white wine (or additional chicken broth)
¼ cup fresh lemon juice
1 teaspoon lemon zest
2 tablespoons capers, drained
3 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
Garnish
Lemon slices
Fresh parsley
Grated Parmesan (optional)
👨🍳 Instructions
Step 1: Prepare the Chicken
Slice each chicken breast horizontally into thinner cutlets or pound them to about ½ inch (1.3 cm) thick.
In a shallow dish, combine:
Flour
Garlic powder
Onion powder
Salt
Black pepper
Lightly coat each chicken cutlet in the seasoned flour, shaking off the excess.
Step 2: Sear the Chicken
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
Cook the chicken for 4–5 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Transfer to a plate and keep warm.
Step 3: Make the Lemon Sauce
Reduce the heat to medium.
Add the minced garlic and cook for 30 seconds until fragrant.
Pour in the white wine (or chicken broth), scraping up any browned bits from the pan.
Add:
Chicken broth
Lemon juice
Lemon zest
Capers
Simmer for 4–5 minutes, allowing the sauce to reduce slightly.
Step 4: Finish the Sauce
Stir in the remaining 3 tablespoons of butter until melted and the sauce becomes silky.
Mix in the chopped parsley.
Step 5: Combine
Return the chicken to the skillet.
Spoon the lemon sauce over the chicken and simmer for 2 minutes to blend the flavors.
Step 6: Serve
Garnish with fresh parsley and lemon slices.
Serve with:
Buttered linguine or angel hair pasta
Creamy mashed potatoes
Steamed asparagus
Roasted broccoli
Garlic bread
Rice pilaf
💡 Chef’s Tips
Fresh lemon juice provides the brightest flavor.
Don’t overcook the chicken to keep it tender and juicy.
Capers add the signature tangy, briny flavor—rinse them briefly if you prefer a milder taste.
For a creamier sauce, stir in ¼ cup of heavy cream at the end.
🧊 Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze the cooked chicken (without pasta) for up to 2 months.
Reheat gently in a skillet over low heat with a splash of broth.
🥗 Nutrition (Per Serving)
Calories: 430
Protein: 39g
Carbohydrates: 12g
Fat: 24g
Saturated Fat: 10g
Fiber: 1g
Sugar: 1g
Sodium: 620mg
❓ Frequently Asked Questions
Can I make Chicken Piccata without wine?
Yes. Replace the wine with additional chicken broth for a delicious alcohol-free version.
What are capers?
Capers are pickled flower buds that add a tangy, salty flavor and are a classic ingredient in Chicken Piccata.
Can I use chicken thighs?
Absolutely. Boneless, skinless chicken thighs work well, though they may need a few extra minutes of cooking.
What side dishes pair best with Chicken Piccata?
Pasta, mashed potatoes, rice, roasted vegetables, asparagus, green beans, or a crisp Caesar salad are all excellent choices.
