This lemon chicken piccata recipe dredges chicken breasts in a parmesan-flour coating, sears them golden, then simmers everything in a bright, tangy lemon caper sauce. This easy elegant chicken dinner takes about 30 minutes and remains one of the most reliably impressive weeknight meals to make for company.
Recipe at a Glance
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Category: Main dish
Why You’ll Love This Lemon Chicken Piccata
- This lemon chicken piccata recipe delivers restaurant-quality flavor with pantry staples and one skillet.
- The parmesan-flour crust adds golden color and a subtle savory edge to the chicken.
- Bright, briny, and buttery — a genuinely well-balanced sauce that comes together fast.
- Elegant enough for guests, simple enough for a Tuesday night.
Ingredients You’ll Need
- 4 boneless, skinless chicken breasts, pounded thin
- 1/3 cup flour
- 1/4 cup grated parmesan
- Salt and pepper, to taste
- 3 tbsp olive oil
- 3 tbsp butter, divided
- 3 cloves garlic, minced
- 3/4 cup chicken broth
- 1/4 cup lemon juice
- 2 tbsp capers
- Fresh parsley, for garnish
How to Make Lemon Chicken Piccata
- Season the chicken with salt and pepper, then dredge in a mixture of flour and parmesan.
- Heat the olive oil in a skillet and sear the chicken for 3 to 4 minutes per side, until golden. Remove and set aside.
- Melt 2 tablespoons of butter in the same skillet and cook the garlic until fragrant.
- Add the chicken broth, lemon juice, and capers, simmering for 3 to 4 minutes.
- Return the chicken to the skillet, spoon the sauce over the top, and simmer for 2 more minutes.
- Stir in the remaining butter, garnish with fresh parsley, and serve.
Tips for the Best Lemon Chicken Piccata
- Pound the chicken to an even thickness for this lemon chicken piccata recipe so it cooks quickly and evenly.
- Don’t skip the parmesan in the flour dredge — it adds a subtle savory crust that makes a difference.
- Rinse the capers briefly if you prefer a milder, less salty sauce.
- Finish the sauce with a swirl of butter off the heat for a glossy, restaurant-style finish.
Variations to Try
- Serve over angel hair pasta to soak up the extra lemon caper sauce.
- Use chicken cutlets instead of pounding whole breasts, if available.
- Add a splash of white wine to the sauce for extra depth.
How to Store It
Store in the fridge for up to 3 days. Reheat gently to avoid overcooking the chicken.
Frequently Asked Questions
What does piccata mean?
Piccata refers to a cooking style where thin cutlets of meat are dredged, sautéed, and served in a sauce made with lemon, butter, and often capers.
Can I make lemon chicken piccata ahead of time?
It’s best served fresh, but you can prepare the sauce ahead and reheat gently with freshly seared chicken.
What can I serve with chicken piccata?
Angel hair pasta, mashed potatoes, or a simple green salad all pair well with the bright lemon caper sauce.
Can I leave out the capers?
Yes, though capers add the classic briny piccata flavor — you can substitute chopped green olives for a similar effect.