Chicken Piccata

4.60 from 359 votes

This Lemon Chicken Piccata is a simple, yet impressive dish! Delicious chicken in a tasty lemon, butter and capers sauce. Made entirely in one pan, it's perfect with pasta for a quick and delicious dinner.

Prep Time15

Cook Time25

Total Time40

Course: Dinner, Lunch, Main Course

Cuisine: Italian

Keyword: chicken piccata, chicken recipes, lemon chicken piccata

Servings:

Calories: 289kcal

Equipment

12" All-Clad Stainless Skillet

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

US Customary - Metric

Instructions

Prep Chicken: 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.
Cook Chicken: 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.
Add Ingredients: 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.
Finish and Serve: Pour the sauce over the chicken garnish with parsley and lemon wedges.

Video

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.

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