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