This dish is quick to prepare, uses simple ingredients, and delivers bold, fresh flavors in every bite. The combination of tender chicken, bright lemon, and briny capers creates a perfect harmony of taste and texture. It’s also versatile — serve it with pasta, rice, or vegetables for a complete meal that feels both comforting and refined.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts
All-purpose flour
Salt
Black pepper
Olive oil
Unsalted butter
Garlic (optional)
Chicken broth
Fresh lemon juice
Capers
Fresh parsley (for garnish)
Directions
Slice each chicken breast in half horizontally to create thin cutlets. Lightly pound to even thickness if needed.
Season the chicken with salt and pepper, then dredge in flour, shaking off any excess.
Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 3–4 minutes per side until golden and cooked through. Transfer to a plate and cover to keep warm.
In the same pan, reduce heat to medium and melt the butter. Add garlic (if using) and sauté for about 30 seconds.
Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
Add the capers and simmer the sauce for 3–5 minutes, letting it reduce slightly.
Return the chicken to the pan and spoon the sauce over the top. Let simmer for another 2 minutes to reheat the chicken and blend flavors.
Garnish with fresh parsley and serve immediately.
Servings and timing
This recipe makes 4 servings. Preparation time: 10 minutes Cooking time: 15 minutes Total time: 25 minutes
Variations
Use chicken thighs instead of breasts for a juicier option.
Add a splash of white wine for extra depth in the sauce.
Include a spoonful of cream for a richer, velvety sauce.
Swap capers for green olives for a similar briny flavor.
Top with grated Parmesan or serve with sautéed spinach for added flair.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chicken gently in a skillet over low heat with a splash of broth or water to loosen the sauce. Avoid microwaving for too long, as it can dry out the chicken.
FAQs
What does “piccata” mean?
“Piccata” refers to a method of preparing meat that involves slicing, sautéing, and serving it in a lemon, butter, and caper sauce.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce in advance. Store separately and reheat gently when ready to serve.
Is Chicken Piccata gluten-free?
Not as written, but you can use gluten-free flour or cornstarch to make it gluten-free.
What’s the best side dish for Chicken Piccata?
Pasta, rice, mashed potatoes, or roasted vegetables pair beautifully with this dish.
Can I freeze Chicken Piccata?
It’s best served fresh, but you can freeze it. Note that the sauce may separate slightly when reheated.
Do I have to use capers?
Capers give the dish its signature briny flavor, but you can omit them or substitute with chopped green olives.
What can I use instead of chicken broth?
Vegetable broth or a splash of white wine can be used as substitutes.
Should I pound the chicken?
Yes, pounding helps ensure even cooking and a tender texture.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled juice will work in a pinch.
How do I keep the chicken from drying out?
Don’t overcook it — 3 to 4 minutes per side is usually enough for thin cutlets.
Conclusion
Easy Chicken Piccata is a simple yet sophisticated meal that brings bright, zesty flavor to the dinner table. With its quick prep, minimal ingredients, and restaurant-style results, it’s a must-have recipe in any home cook’s rotation. Perfect for weeknight dinners, date nights, or anytime you crave something deliciously satisfying.
Easy Chicken Piccata is a quick and flavorful Italian-American dish featuring thin chicken cutlets in a zesty lemon butter sauce with capers. Perfect for weeknights or elegant dinners.
Slice each chicken breast in half horizontally to create thin cutlets. Lightly pound to even thickness if needed.
Season the chicken with salt and pepper, then dredge in flour, shaking off any excess.
Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 3–4 minutes per side until golden and cooked through. Transfer to a plate and cover to keep warm.
In the same pan, reduce heat to medium and melt the butter. Add garlic (if using) and sauté for about 30 seconds.
Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
Add the capers and simmer the sauce for 3–5 minutes, letting it reduce slightly.
Return the chicken to the pan and spoon the sauce over the top. Let simmer for another 2 minutes to reheat the chicken and blend flavors.
Garnish with fresh parsley and serve immediately.
Notes
Use chicken thighs for a juicier option.Add white wine for extra depth in the sauce.Include cream for a richer, velvety texture.Swap capers for green olives if desired.Top with Parmesan or serve with sautéed spinach for added flair.Store leftovers in an airtight container for up to 3 days.Reheat gently in a skillet with a splash of broth or water.Use gluten-free flour to make this dish gluten-free.
