Chicken Piccata with Lemon Sauce is a bright and tasty dish that brings together tender chicken breasts cooked just right and a zingy lemon sauce that’s both tangy and buttery. The capers add a little burst of sharpness that balances perfectly with the smooth sauce. It’s a dish that feels fancy but is really simple to make at home.
I love making chicken piccata when I want something special but don’t want to spend hours cooking. The sauce comes together quickly, and I always find myself sneaking tastes as it simmers on the stove—there’s something about that lemon and butter combo that I just can’t resist. Plus, the golden crust on the chicken gives it a lovely texture that makes each bite super satisfying.
My favorite way to serve this dish is over a bed of pasta or alongside some roasted veggies. It soaks up the sauce beautifully, making every forkful delicious. If you like a bit of extra lemon punch, I recommend adding a little more fresh lemon juice at the end—it’s a small trick I use to brighten up the flavor even more. This chicken piccata has become a go-to for family dinners because it’s easy, flavorful, and always a hit around the table.
Key Ingredients & Substitutions
Chicken breasts: Thin cutlets cook quickly and evenly. If you can’t find chicken breasts, thin-cut chicken thighs work well and add extra juiciness.
Flour: Used to dredge and create a light crust. For gluten-free, try almond flour or rice flour.
Lemon juice: Fresh lemon juice is best for brightness. Bottled lemon juice works in a pinch but may taste less fresh.
Capers: These small, briny berries add signature tang. If you don’t have capers, use green olives or a pinch of green peppercorns.
Butter & olive oil: Olive oil helps sear the chicken, butter adds richness to the sauce. You can substitute butter with a plant-based spread for dairy-free.
How Do You Get Perfectly Tender and Crisp Chicken Cutlets?
Flattening the chicken to an even thickness is key. It cooks faster and more evenly without drying out.
- Place chicken between plastic wrap before pounding to avoid mess.
- Use gentle taps with a meat mallet or rolling pin, aiming for about ½ inch thick.
- Dredging in flour helps create a crisp golden crust.
- Cook on medium-high heat with oil and some butter; avoid overcrowding the pan to keep the chicken crispy.
Let the chicken cook undisturbed for several minutes on each side to build that beautiful brown crust before flipping.
Equipment You’ll Need
- Sharp knife and cutting board – I recommend these to cut the chicken evenly and safely.
- Plastic wrap and meat mallet or rolling pin – helpful for pounding the chicken thin and tender.
- Shallow dish or plate – for dredging the chicken in flour.
- Large skillet or frying pan – essential for searing the chicken and making the sauce.
- Wooden spoon or spatula – for scraping up browned bits and stirring the sauce.
- Measuring spoons and cups – for accurate lemon juice, broth, and capers.
- Lemon squeezer (optional) – to get the most juice with less mess.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breasts for extra flavor and juiciness.
- Add a splash of white wine to the sauce for more depth.
- Sprinkle with grated Parmesan cheese right before serving for added richness.
- Include sautéed garlic or shallots in the sauce for extra aroma and flavor.
Chicken Piccata with Lemon Sauce
Ingredients You’ll Need:
For the Chicken:
- 2 large boneless, skinless chicken breasts (about 1 pound total)
- Salt and freshly ground black pepper, to taste
- ½ cup all-purpose flour, for dredging
For Cooking & Sauce:
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- ⅓ cup fresh lemon juice (about 2 lemons)
- ½ cup low-sodium chicken broth
- ¼ cup capers, drained
- 2 tablespoons chopped fresh parsley
- 2 lemon slices, for garnish (optional)
Time Needed
This recipe takes about 10 minutes to prepare and 15 minutes to cook, so you can have a delicious meal ready in about 25 minutes total!
Step-by-Step Instructions:
1. Prepare the Chicken
Slice each chicken breast horizontally to create two thinner cutlets. Put the chicken between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about ½ inch thick. Sprinkle both sides with salt and pepper.
2. Dredge the Chicken
Put the flour on a shallow plate. Lightly coat each chicken cutlet with flour, shaking off the extra to avoid clumps.
3. Cook the Chicken
Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. When the butter melts and starts to bubble, place the chicken cutlets in the pan in a single layer (cook in batches if needed). Let them cook for 3-4 minutes on each side until golden brown and fully cooked through. Remove them from the pan and keep warm.
4. Make the Lemon Sauce
Lower the heat to medium. Pour in the lemon juice, chicken broth, and add the capers. Use a wooden spoon to scrape any tasty browned bits off the bottom of the pan. Let this sauce simmer for about 3-4 minutes until it reduces by half.
5. Finish the Sauce and Serve
Turn off the heat and whisk in the remaining 2 tablespoons of butter until the sauce becomes smooth and glossy. Put the chicken back in the skillet, spoon some sauce over each piece, and warm through for about a minute. Sprinkle freshly chopped parsley on top and garnish with lemon slices if you like. Serve immediately and enjoy!
Can I Use Frozen Chicken for Chicken Piccata?
Yes, but be sure to fully thaw the chicken first. Thaw it overnight in the fridge or use the cold water method for quicker thawing. Pat dry before pounding and cooking to avoid excess moisture.
How Can I Make This Dish Dairy-Free?
Skip the butter and use olive oil or a dairy-free butter substitute to sauté the chicken and create the sauce. The flavor will still be bright and delicious!
Can I Prepare Chicken Piccata Ahead of Time?
You can cook the chicken and sauce separately and refrigerate both for up to 2 days. Reheat gently on the stove, adding a splash of broth or lemon juice if the sauce has thickened too much.
What Sides Pair Well with Chicken Piccata?
This dish is lovely served over pasta, rice, or with sautéed or roasted vegetables. The lemony sauce soaks up nicely with any of these options!