Lemon Chicken Piccata
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Lemon Chicken Piccata has been pinned over 600,000 times, earned hundreds of rave comments, and holds a 4.6 star rating from more than 350 reviews. Golden chicken cutlets in a bright lemon butter caper sauce, made in one skillet in under 40 minutes. A Jo Cooks classic that readers keep coming back to again and again.
Easy Lemon Chicken Piccata
Lemon Chicken Piccata has been strutting around my blog since 2014, and honestly, it has earned the spotlight. With more than 600,000 pins and hundreds of comments, it is basically internet famous at this point. Readers keep coming back to it, and I can’t blame them.
What I love most is how fancy it looks compared to how little effort it takes. One skillet, some lemon juice, a handful of capers, and suddenly I look like I belong in an Italian trattoria instead of my kitchen with slippers on. This is the kind of meal that tricks people into thinking you tried really hard, and I am not about to correct them.
I’ve made this so many time over the years. It’s so darn & SO easy. Thanks so much. Love your website. ~Darlene
I have made this over and over and over again. With loud applause from family and friends. It is so easy to pull together and flavors are amazing. We grow our own green beans so they are beautiful as a side dish. Bravo! ~Carol
Why We Love This Chicken Piccata Recipe
- Internet approved. With over 600K pins and hundreds of rave reviews, this is one of the most loved chicken dinners on my site.
- Fast and fancy. It looks like restaurant food but only takes one skillet and about 40 minutes. Slippers and yoga pants totally acceptable attire.
- Bright and buttery. That lemon butter caper sauce clings to the chicken in all the right ways.
- Foolproof. Dredging in flour keeps the chicken juicy and the sauce silky. Even first timers pull it off.
- Versatile. Serve it with pasta, rice, or bread to soak up the sauce. Either way, plates get cleaned.
Before You Start: Tips & Ingredient Notes
- Chicken cutlets. Thin cutlets cook fast and stay juicy. If your chicken breasts are thick, slice them in half lengthwise. Pounding them a bit flatter helps them cook evenly and makes you feel like you’re in charge.
- Dredging in flour. A light flour coating keeps the chicken moist and gives the sauce something to cling to. Skip it and you will be sliding chicken around in lemon soup.
- Fresh lemon juice. This is a lemon forward dish, so bottled juice will not cut it. Use fresh and zest the lemon if you want even more zing.
- Capers. They bring salty, briny pops of flavor that balance all that butter. Rinse them first if you are worried they are too salty.
- White wine. Dry white wine adds depth to the sauce, but if you prefer not to cook with wine, chicken broth works. Just know it will be missing that restaurant flavor boost. Some wines you can use are Pinot Grigio, Sauvignon Blanc, or Chardonnay. Avoid using sweet wines like Moscato or Riesling.
- Hot pan. Brown the chicken in a properly heated skillet. If the pan is too cool, the flour coating goes soggy and nobody signed up for soggy.
- Sauce balance. Taste as you go. If the sauce feels too sharp, swirl in a little more butter. If it tastes too heavy, squeeze in extra lemon.
- Serve it right away. This dish waits for no one. The sauce is silky when fresh but thickens as it sits. Have your pasta or rice ready before the chicken hits the pan.
This chicken piccata is delicious and so simple and elegant to serve. I made it for my adult children and grandchildren. It was a hit. I had to triple the recipe-easy enough to do. There were 2 small pieces of chicken left. No recommendations for changes. Again, good job Jo. ~Susan
If your chicken breasts are too large, slice them in half to make thin cutlets. Pound lightly if needed so they cook evenly. Nobody likes a chicken that is burnt on the outside and raw in the middle.
Lightly coat the cutlets in flour seasoned with salt and pepper. This keeps them juicy and gives the sauce a surface to cling to. Shake off the extra so you do not end up with gummy flour bits in your pan.
Heat olive oil and butter in a large skillet until hot. Add the chicken and cook until golden on each side, about 4 minutes per side. Work in batches if needed so you do not steam the chicken. Set aside on a plate.
Add garlic to the pan and sauté briefly until fragrant. Pour in the white wine to deglaze, scraping up all those browned bits of flavor. Add the chicken broth, lemon juice, and capers. Let the sauce simmer until slightly reduced and smelling amazing.
Lower the heat and swirl in butter to finish the sauce. Taste and adjust. Add more lemon if you want brighter flavor, or a little butter if it feels too sharp. Return the chicken to the skillet and spoon the sauce over it. Sprinkle with fresh parsley or extra lemon slices and serve immediately.
How To Serve It
Lemon Chicken Piccata is a full dinner star on its own, but let’s be honest, the sauce is so good it deserves supporting players to soak it all up. Here are my go-tos:
Jasmine Rice
Mashed Potatoes
Easy Tossed Salad
The Best Tiramisu
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work, but they take a little longer to cook and will not look quite as elegant. Keep them thin and watch the cooking time.
Do I really need to dredge the chicken in flour?
Yes. Skipping this step is the number one mistake people make. The flour keeps the chicken juicy and gives the sauce something to stick to. Without it, you will end up with dry chicken floating in lemon broth.
What if I don’t cook with wine?
You can use chicken broth instead. The sauce will still be delicious, but it will miss that restaurant level depth wine brings. If you do use wine, stick to dry whites like Pinot Grigio, Sauvignon Blanc, or Chardonnay. Skip anything sweet, unless you want dessert chicken.
Why is my chicken soggy instead of golden?
Your pan probably was not hot enough or you overcrowded it. Always heat the oil properly and cook in batches if needed. Golden and crisp equals flavor. Soggy equals sad.
Can I make it ahead?
Lemon Chicken Piccata is best fresh, but you can make the sauce in advance and reheat gently. Do not cook the chicken until you are ready to serve or you risk losing that golden crust.
How do I stop the sauce from being too sharp or too thin?
If it tastes too lemony, swirl in another pat of butter to mellow it out. If it is too thin, let it simmer for another couple of minutes to reduce. And always have your pasta water or broth handy to thin it back out if it reduces too much.
Does it reheat well?
Yes, but gently. Store leftovers in the fridge for up to 3 days and reheat in a skillet over low heat with a splash of broth or water to loosen the sauce. Skip the microwave if you want the chicken to stay juicy.
I had Lemon caper chicken piccata at a restaurant recently and so enjoyed it. Found your recipe and it is every bit as good and exactly what I was looking for… AND I had everything needed on hand (even better)! Thank you!!!
More Great Recipes To Try
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Chicken Piccata
Video
Ingredients
- 2 chicken breasts (skinless and boneless, cut in half lengthwise)
- ¼ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- ¼ cup all-purpose flour (for dredging)
- 4 tablespoon butter (unsalted)
- 2 tablespoon olive oil
- ⅓ cup lemon juice (freshly squeezed)
- ½ cup white wine (dry)
- ¼ cup capers (brined)
- ⅓ cup parsley (fresh, chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- If the breasts are too thick, you'll need to slice them in half lengthwise. Season the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
- In a large skillet melt 2 tbsp of butter with the olive oil, over medium high heat. Add chicken pieces to the skillet and cook for about 3 to 4 minutes per side until browned. When the chicken is cooked, remove it from the skillet.
- Remove skillet from heat. Add lemon juice, chicken stock or wine, capers and scrape up the brown bits from the pan for extra flavor. Return the skillet to heat and bring to a boil. Taste the sauce and season with additional salt and pepper if needed. Add the chicken back to skillet and simmer for about 5 minutes. Add remaining butter to the sauce in the skillet and whisk for about a minute. Sauce will thicken slightly.
- Pour the sauce over the chicken garnish with parsley and lemon wedges.
Equipment
Notes
- Substitute chicken broth for the wine if you’re looking for an alcohol free version.
- You can store this chicken piccata easily in the fridge. In an airtight container, it will keep for 3 – 5 days, just be sure it’s properly cooled before storing.
- If you’d like to make and freeze this chicken piccata ahead of time just place it in the fridge until it’s completely cooled. Store in an airtight container, then transfer to the freezer. It should last for 3 months.
- When ready to serve, allow it to thaw overnight in the fridge before popping it back in the oven at 350°F for 10 minutes. Alternatively, you could heat it up in a skillet.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Recipe Originally Published December 2014.
