Chicken Piccata with Lemon Sauce is one of those timeless dishes that never fails to impress. Tender, lightly floured chicken breasts are pan-seared to golden perfection, then finished in a silky lemon-butter sauce with briny capers. The bright, tangy flavor of the lemon beautifully complements the savory chicken and rich butter, creating a dish that feels elegant yet approachable. I’ve made this recipe countless times — it’s one of my go-tos for quick dinners that feel restaurant-worthy. Serve it with pasta, mashed potatoes, or steamed vegetables, and you’ve got a meal that’s both comforting and refined.
Why You’ll Love This Recipe
This Chicken Piccata with Lemon Sauce is the perfect combination of simplicity and sophistication. It takes less than 30 minutes to make, yet tastes like something from a fine Italian restaurant. The lemon-butter sauce strikes the ideal balance between tangy and savory, while the capers add bursts of flavor that keep every bite interesting. Best of all, it’s light but satisfying — perfect for a weeknight dinner or a special occasion alike.
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Chicken Piccata with Lemon Sauce
- Total Time: 30 mins
- Yield: 4 servings
Description
This Chicken Piccata with Lemon Sauce is a bright, tangy, and elegant Italian-inspired dish featuring tender chicken cutlets pan-seared to perfection, then simmered in a luscious lemon butter caper sauce. It’s simple enough for a weeknight but impressive enough for entertaining.
Ingredients
- 2 large chicken breasts, halved horizontally and pounded thin
- 1/2 cup all-purpose flour (for dredging)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tbsp capers, drained
- 2 tbsp chopped fresh parsley (for garnish)
- Lemon slices, for garnish (optional)
Instructions
- Season chicken cutlets with salt and pepper, then dredge lightly in flour, shaking off excess.
- In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat.
- Cook chicken for 3–4 minutes per side until golden brown and cooked through. Remove and set aside on a plate.
- In the same pan, add garlic and sauté for 30 seconds until fragrant.
- Pour in chicken broth, lemon juice, and capers. Scrape up any browned bits from the pan and bring to a simmer for 2–3 minutes.
- Reduce heat to low and whisk in the remaining 1 tablespoon butter to create a smooth sauce.
- Return chicken to the skillet and spoon sauce over the top. Simmer for another minute to reheat.
- Garnish with fresh parsley and lemon slices before serving.
Notes
- Serve with angel hair pasta, mashed potatoes, or steamed vegetables for a complete meal.
- For extra richness, add a splash of white wine to the sauce.
- To make it gluten-free, substitute almond flour for dredging.
- Adjust lemon juice to taste if you prefer a milder sauce.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Italian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Boneless, skinless chicken breasts
The base of the dish — pounded thin for even cooking and a tender texture.
All-purpose flour
Used to lightly coat the chicken, helping it achieve a golden crust while thickening the sauce slightly.
Butter
Adds richness to both the pan sauce and the seared chicken, creating a luxurious texture and flavor.
Olive oil
Combines with butter to prevent it from burning while cooking the chicken.
Garlic
Adds aromatic depth and enhances the savory flavor of the sauce.
Chicken broth
Forms the liquid base of the sauce, providing a savory balance to the lemon juice.
Lemon juice
The star ingredient in the sauce — bright, tangy, and refreshing. Freshly squeezed juice is best.
Capers
Deliver salty, briny pops of flavor that perfectly complement the buttery lemon sauce.
Salt and black pepper
Simple seasonings that highlight the natural flavors of the dish.
Fresh parsley
Adds color, freshness, and a subtle herbal note for garnish.
Lemon slices (optional)
For garnish and an extra burst of brightness.
Directions
- Prepare the chicken: Slice chicken breasts in half horizontally to make thinner cutlets. Pound lightly if needed for even thickness. Season both sides with salt and pepper, then dredge in flour, shaking off the excess.
- Sear the chicken: In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Add the chicken and cook for 3–4 minutes per side, until golden and cooked through. Transfer to a plate and keep warm.
- Make the sauce: In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
- Add capers: Stir in the capers and let the sauce simmer for 2–3 minutes to reduce slightly.
- Finish the sauce: Reduce heat to low and whisk in the remaining 2 tablespoons of butter until smooth and glossy. Taste and adjust seasoning if needed.
- Combine: Return the chicken to the pan, spooning the sauce over the top. Simmer for 1–2 minutes to allow the flavors to meld.
- Serve: Garnish with chopped parsley and lemon slices. Serve hot over pasta, rice, or vegetables.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe serves 4 people.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of chicken broth to keep the sauce smooth. Avoid microwaving, as it may cause the chicken to dry out.
Variations and Customizations
Creamy Chicken Piccata
Stir in ¼ cup of heavy cream to the sauce for a richer, velvety finish.
Garlic-Lover’s Version
Add an extra clove or two of garlic for bolder flavor.
White Wine Addition
Replace half the chicken broth with dry white wine for an elegant touch.
Herb-Infused Sauce
Add fresh thyme or basil for a fragrant twist.
Caper-Free Option
Skip the capers if you prefer, and replace them with chopped green olives for a similar salty bite.
Gluten-Free Option
Use gluten-free flour or cornstarch for dredging instead of all-purpose flour.
Lemon Artichoke Piccata
Add artichoke hearts to the sauce for an extra layer of tangy goodness.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work perfectly and stay tender and juicy.
Can I make this ahead of time?
Yes, you can prepare the sauce in advance and cook the chicken just before serving.
Is it okay to use bottled lemon juice?
Fresh lemon juice is best for brightness, but bottled juice works in a pinch.
What can I serve with Chicken Piccata?
Pasta, mashed potatoes, roasted vegetables, or steamed asparagus pair beautifully.
How do I thicken the sauce?
Simmer it a bit longer, or whisk in a small slurry of cornstarch and water.
Can I add cream to the sauce?
Yes, adding a splash of cream makes it richer without overpowering the lemon.
What if I don’t have capers?
Chopped green olives or a few diced pickles give a similar briny flavor.
Can I make this dairy-free?
Yes, substitute butter with vegan butter or olive oil.
How do I avoid overcooking the chicken?
Sear quickly over medium-high heat and remove once golden — thin cutlets cook fast.
Can I use pre-cooked chicken?
You can, but it won’t absorb the sauce as well. Freshly cooked chicken gives the best flavor.
Conclusion
Chicken Piccata with Lemon Sauce is a timeless dish that proves simplicity and flavor can go hand in hand. The combination of golden-seared chicken and a bright, buttery lemon sauce is irresistible — elegant enough for guests but quick enough for a weeknight dinner. With its refreshing tang and savory richness, this Italian classic is sure to become one of your go-to recipes whenever you crave something fresh, flavorful, and truly satisfying.
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