Lemon Chicken Piccata
Hola! If you’re craving a light yet comforting dinner, my lemon chicken piccata recipe is about to become your new favorite. Growing up in Orlando, I loved watching my mama brighten up simple meals with fresh citrus, and lemon always had a way of making everything taste vibrant. Later, as I fell in love with Mediterranean flavors, chicken piccata felt like the perfect blend of comfort and freshness. This dish is quick, easy, and oh-so-delicious, with tender chicken cutlets, a silky lemon butter sauce, and briny capers that wake up your taste buds. It’s a healthier chicken piccata you’ll want on repeat.
Quick Recipe Overview
| Prep Time | 10 minutes |
|---|---|
| Cook Time | 10 minutes |
| Total Time | 20 minutes |
| Servings | 4 |
| Difficulty | Easy |
| Cuisine | Italian, Mediterranean |
| Best Season | All year round |
Why You’ll Love This Recipe
- Quick and easy: This recipe takes only 20 minutes, which makes it perfect for weeknight dinners when you want flavor without fuss.
- Fresh and bright: Lemon juice and capers give the chicken a tangy, refreshing kick that feels light and satisfying.
- Healthy and low carb: Made with simple ingredients and no heavy cream, this fits beautifully into a Mediterranean diet meal plan.
- Versatile serving options: Pair with pasta, rice, or veggies depending on your mood. It’s flexible enough for family dinners or entertaining.
- Restaurant-worthy flavor: With just a handful of ingredients, you’ll achieve that signature buttery lemon sauce that tastes straight from an Italian trattoria.
Easy Lemon Chicken Piccata
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This easy lemon chicken piccata comes together in 20 minutes with juicy chicken cutlets simmered in a bright lemon butter sauce with capers. A healthy, Mediterranean-inspired dinner that’s quick and full of flavor.
Ingredients
- 1 pound boneless skinless chicken breasts
- Kosher salt
- Ground black pepper
- 1/2 cup flour, for dredging
- Extra virgin olive oil
- 3 tablespoons ghee or butter
- 1/3 cup lemon juice (about 2 lemons), plus lemon wedges for serving
- 1/2 cup white wine or chicken broth
- 1/4 cup capers (3-ounce jar), rinsed and drained
- Freshly chopped parsley, for garnish
Instructions
1. Preheat oven to 200°F and place a sheet pan inside to keep chicken warm.
2. Slice chicken breasts horizontally into thin cutlets. Cut crosswise if desired.
3. Pat chicken dry, season with salt and pepper, and dredge lightly in flour.
4. Heat olive oil in a skillet and sear chicken 3 minutes per side until golden. Transfer to oven.
5. In the same skillet, add olive oil and melt ghee or butter. Stir in lemon juice, wine (or broth), and capers. Scrape up browned bits.
6. Return chicken to skillet, reduce heat, and simmer 4–5 minutes while spooning sauce over top.
7. Garnish with parsley and serve with lemon wedges.
Notes
For a healthier version, skip the flour and simply pan-sear the chicken.
Store leftovers in the fridge up to 4 days or freeze for 2 months.
Reheat gently on the stovetop with a splash of broth to revive the sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian, Mediterranean
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 348
- Sugar: 1g
- Sodium: 430mg
- Fat: 20g
- Saturated Fat: 8.1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3.1g
- Fiber: 1g
- Protein: 26.3g
- Cholesterol: 101mg
Ingredients
- 1 pound boneless skinless chicken breasts
- Kosher salt
- Ground black pepper
- 1/2 cup flour, for dredging
- Extra virgin olive oil
- 3 tablespoons ghee or butter
- 1/3 cup lemon juice (about 2 lemons) plus lemon wedges for serving
- 1/2 cup white wine or chicken broth
- 1/4 cup capers (3-ounce jar), rinsed and drained
- Freshly chopped parsley, for garnish
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Chicken breasts | Slice horizontally for thinner cutlets that cook quickly and evenly. |
| Flour | Lightly dredging ensures a crisp golden crust without heaviness. |
| Olive oil | Use a good-quality extra virgin olive oil for authentic Mediterranean flavor. |
| Ghee or butter | Ghee adds richness, but unsalted butter works perfectly too. |
| Lemon juice | Freshly squeezed lemon juice makes the sauce bright and zesty. |
| White wine | A dry wine adds depth, but chicken broth keeps it alcohol-free. |
| Capers | Rinse well to remove excess salt and brine for a cleaner flavor. |
| Parsley | Adds color and freshness just before serving. |
Step-by-Step Instructions
- Prep the oven: Place a sheet pan in the oven and preheat to 200°F to keep chicken warm as you work in batches.
- Slice the chicken: Lay your hand flat on the chicken breast and carefully slice horizontally to create thinner cutlets. Cut crosswise for smaller pieces if desired.
- Season and dredge: Pat the chicken dry, season generously with salt and pepper, then coat lightly with flour, shaking off excess.
- Sear the chicken: Heat 1/4 cup olive oil in a skillet over medium-high. Cook chicken 3 minutes per side until golden brown. Transfer to the oven to keep warm.
- Make the sauce: In the same skillet, add a drizzle of olive oil and melt the ghee or butter. Stir in lemon juice, white wine (or broth), and capers. Scrape up browned bits for maximum flavor.
- Finish the dish: Return chicken to the skillet, reduce heat, and simmer 4–5 minutes while spooning sauce over the chicken. Garnish with parsley and serve with lemon wedges.
Helpful Tips
- Slice chicken thinly so it cooks quickly and evenly.
- Keep batches warm in the oven to avoid overcooking.
- Scrape up browned bits when making the sauce, they’re flavor gold.
- Use fresh lemon juice, bottled won’t give the same vibrant taste.
Expert Tips for the Best Results
- Balance acidity: Adjust lemon juice to taste, adding a touch more butter if you want a milder sauce.
- Control heat: Cook chicken at medium-high so it browns but doesn’t burn.
- Wine vs broth: Both work well, but wine deepens the flavor for an authentic touch.
- Don’t skip the garnish: Fresh parsley elevates both taste and presentation.
Recipe Variations
- Keto chicken piccata: Skip the flour dredge and simply sear seasoned chicken in olive oil for a low-carb option.
- Paleo chicken piccata: Use arrowroot or almond flour instead of regular flour to keep it paleo-friendly.
- Mediterranean twist: Add sliced olives and sun-dried tomatoes for a deeper Mediterranean flair.
- Creamy piccata: Stir in 1/4 cup heavy cream at the end for a richer sauce.
Make Ahead & Freezer Tips
This dish reheats well. Store cooked chicken in an airtight container in the fridge for up to 4 days. For freezing, cool completely, then store in freezer-safe bags for up to 2 months. Reheat gently on the stovetop with a splash of broth to revive the sauce.
Serving Suggestions
Serve chicken piccata over angel hair pasta, lemon rice, or alongside roasted potatoes. Add a side of crispy Brussels sprouts or a fresh Mediterranean salad for a colorful and balanced plate.
Pairing Ideas
Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc. For a non-alcoholic option, sparkling water with lemon is refreshing. Sides like grilled asparagus or a simple couscous salad complement the flavors beautifully.
Storage and Reheating Tips
Store leftovers in the fridge for 3–4 days. To reheat, warm in a skillet over medium heat with a splash of broth to loosen the sauce. Microwave in 30-second bursts if in a hurry, but stovetop keeps the chicken tender.
Love comfort food? Check out our Crockpot Fiesta Chicken.
Frequently Asked Questions (FAQs)
Can I make chicken piccata without wine?
Yes, simply substitute chicken broth for wine. The sauce will still be bright and delicious.
Is chicken piccata healthy?
Yes, especially when made with olive oil and minimal flour. It’s a great fit for a Mediterranean diet meal plan.
Can I use chicken thighs instead of breasts?
Yes, boneless thighs work well. Just adjust cooking time slightly since they’re thicker.
How do I keep the chicken juicy?
Don’t overcook. Thin cutlets only need a few minutes per side. Keeping them warm in the oven helps too.
Can I double the recipe?
Absolutely. Cook in batches and use a large skillet, then return all chicken to the sauce at the end.
What pasta works best with chicken piccata?
Angel hair or thin spaghetti soak up the sauce beautifully. You can also use zucchini noodles for a low-carb option.
Is this recipe gluten-free?
It can be. Replace flour with gluten-free flour or almond flour for dredging.
Nutrition Info
| Serving Size | 1 cutlet with sauce |
|---|---|
| Calories | 348 |
| Protein | 26.3g |
| Carbohydrates | 3.1g |
| Fat | 20g |
| Fiber | 1g |
| Sugar | 1g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This easy lemon chicken piccata is fresh, flavorful, and ready in just 20 minutes. Whether you’re following a Mediterranean diet or simply looking for a quick dinner, it’s the perfect recipe to brighten your table tonight.
