Golden, juicy, and bursting with zippy lemon flavor, this chicken piccata recipe comes together in 20 minutes or less. The easy piccata sauce is perfectly silky with no heavy cream necessary. And it could not be easier! 

Chicken piccata with lemon wedges in a skillet with a wooden spoon. Next to this is a small bowl of chopped parsley.
Photo Credits: Ali Redmond

This chicken piccata recipe leans into the bold, bright flavors of the original, swapping a touch of butter for rich and fruity extra virgin olive oil. The result is a slightly lighter piccata sauce that’s every bit as delicious! And, like the Italian-American classic, it’s a no-fuss crowdpleaser that comes together quickly, making it perfect for busy weeknight dinners.    

If you’ve been here long enough you know it takes little convincing for me to love anything bright, lemony and garlicky. So “anything piccata” is often on my rotation, including piccata meatballs and fish piccata

Aside from the bold Mediterranean flavor, what I love about lemon chicken piccata is that it’s very forgiving. A light coating of all purpose flour gives the chicken a crisp exterior, but you can use whole wheat, gluten free, or skip the flour altogether. Wine brings a depth, but swap in chicken stock if you avoid alcohol. Chicken cutlets or sliced chicken breasts cook quickly, but just give chicken thighs extra time in the pan.

I think you get the idea! Like any great recipe this one is essentially impossible to mess up. Make on repeat with something to soak up the sauce, like homemade garlic bread, spaghetti, or white beans.  

Table of Contents
  1. What is Chicken Piccata?
  2. Lemon Chicken Piccata Ingredients and Substitutions 
  3. How to Make Chicken Piccata 
  4. What to Serve with Chicken Piccata 
  5. How to Store Lemon Chicken Piccata 
  6. More Lemony Chicken Recipes
  7. Lemon Chicken Piccata Recipe Recipe
Ingredients for chicken piccata including chicken breasts, lemon, salt, black pepper, flour, ghee, white wine, capers and parsley.

What is Chicken Piccata?

Chicken piccata is an Italian-American adaptation of an Italian veal dish. In Italy, piccata refers to a style of preparing veal where it’s dredged in flour, seared, and finished in a lemon butter sauce. Chicken piccata simply swaps chicken–typically chicken breasts–for a more accessible twist.  

Lemon Chicken Piccata Ingredients and Substitutions 

I like to keep my piccata sauce light, lemony, and flavorful, so I swap some of the butter with fruity extra virgin olive oil. Here’s what you’ll need:

  • Chicken breasts are easy to slice thin, so they cook quickly. They’re also a leaner meat, which complements the light and zippy sauce nicely. You can use other cuts of chicken, just be sure to cook them to 165°F. 
  • Flour gives the seared chicken a crispy outer layer, and helps to thicken the sauce. Feel free to substitute whole wheat, gluten free, or skip the flour altogether. 
  • Extra virgin olive oil adds depth to the sauce, complementing the citrusy flavor with its fresh and fruity notes. I love our buttery Italian Nocellara with this lemon chicken piccata recipe.
  • Ghee or butter makes the piccata sauce rich and velvety with no cream needed.
  • Lemon juice: Fresh is best! The lemon is the primary flavor in chicken piccata, so I recommend juicing the lemons just before cooking for the best flavor.   
  • White wine adds depth to the simple sauce. The alcohol will mostly cook off, but if you avoid it entirely simply substitute with chicken stock or broth.
  • Capers: Give chicken piccata its signature briny note. 
  • Parsley adds freshness and a nice burst of color. 
  • Kosher salt and black pepper enhance the flavor. 
2 pieces of chicken piccata on a plate with lemon wedges next to a knife and fork and a small bowl of chopped parsley.

How to Make Chicken Piccata 

The beauty of lemon chicken piccata is that it’s not only simple but very forgiving. It’s a recipe you can commit to memory and make on repeat! Here are the steps:

  • Get ready: Set a sheet pan in the oven and heat the oven to 200°F (this is to keep the chicken warm as you work in batches). Juice enough lemons to get 1/3 cup lemon juice. Chop a handful of fresh parsley for garnish. 
  • Slice 1 pound of boneless chicken breasts in half: Place your hand on top of the chicken and use a sharp knife to carefully slice horizontally, starting at the thickest side, to make two thinner cutlets. Optionally, cut them in half crosswise to make smaller pieces (so if you started with 2 large breast halves, you end up with up to 8 smaller pieces).A whole chicken breast next to one that's been butterflied into 2 pieces on a cutting board with a knife.
  • Season the chicken: Pat the chicken dry and season all over with salt and pepper. Spread 1/2 cup flour on a plate. Lightly coat the chicken on both sides with the flour.
  • Sear the chicken. In a large cast iron skillet, heat a thin layer of olive oil (about 1/4 cup) over medium-high until shimmering but not smoking. Working in batches, cook the chicken until golden, about 3 minutes per side. Transfer the seared chicken to the oven to keep warm. 4 chicken breasts being browned in a skillet.
  • Prepare the lemon sauce. In the same skillet over medium heat, add a drizzle more olive oil. Add 3 tablespoons ghee or butter and stir until melted, then stir in the lemon juice, 1/2 cup wine, and 1/4 cup drained capers. Bring the sauce to a boil, scraping up any browned bits from cooking the chicken earlier.The lemon sauce for the chicken piccata in a skillet.
  • Finish and serve. Return the cooked chicken to the skillet with the sauce. Lower the heat and let simmer for 4 to 5 minutes, basting the top of the chicken with the sauce. Remove from the heat and garnish with the parsley. Serve with the pan sauce drizzled over top and lemon wedges on the side. The seared chicken breast just after being added to the lemon sauce for the chicken piccata.

What to Serve with Chicken Piccata 

Chicken piccata is a leaner meat with a bright, zippy flavor, so it can handle any number of sides, from light and fresh Italian Chopped Salad to richer options like Ciabatta Garlic Bread. I say you serve with both! 

Another classic option is to turn it into pasta dinner, and you’re already ninety percent of the way there. Simply double the sauce and toss with 12 ounces of cooked spaghetti, then slice the chicken and serve on top. 

How to Store Lemon Chicken Piccata 

Keep any leftover chicken in an airtight container in your refrigerator for up to 4 days. Reheat in a skillet over medium until warmed through. 

More Lemony Chicken Recipes

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4.88 from 86 votes

Lemon Chicken Piccata Recipe

Suzy Karadsheh
Chicken piccata with lemon wedges in a skillet with a wooden spoon.
This flavor-packed lemon chicken piccata comes together in 20 minutes! Chicken cutlets are seared in a bit of extra virgin olive oil, then simmered in a bright lemony sauce with capers. I use a little dry white wine in the piccata sauce, but if you do not use alcohol, substitute with an equal amount of chicken broth. Toss chicken piccata with pasta, or serve it with lemon rice, boiled potatoes, crispy Brussels sprouts, or a colorful Shirazi salad.
Prep – 10 minutes
Cook – 10 minutes
Total – 20 minutes
Cuisine:
Italian
Serves – 4 people
Course:
Dinner

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • Kosher salt
  • Ground black pepper
  • 1/2 cup flour, for dredging
  • Extra virgin olive oil
  • 3 tablespoons ghee or butter
  • 1/3 cup lemon juice (from about 2 lemons), plus lemon wedges for serving
  • 1/2 cup white wine or chicken broth
  • 1/4 cup capers (3-ounce jar), rinsed and drained
  • Freshly chopped parsley, for garnish

Instructions
 

  • Get ready: Set a sheet pan in the oven and heat the oven to 200°F (this is to keep the chicken warm as you work in batches).
  • Slice the chicken: Place your hand on top of the chicken and use a sharp knife to carefully slice horizontally, starting at the thickest side, to make two thinner cutlets. Optionally, cut them in half crosswise to make smaller pieces (so if you started with 2 large breast halves, you end up with up to 8 smaller pieces).
  • Season the chicken: Pat the chicken dry and season all over with salt and pepper. Lightly coat on both sides with the flour and shake off any excess flour.
  • Sear the chicken. In a large cast iron skillet, heat a thin layer of olive oil (about 1/4 cup) over medium-high until shimmering but not smoking. Working in batches, cook the chicken until golden, about 3 minutes per side. Transfer the seared chicken to the oven to keep warm.
  • Prepare the lemon sauce. In the same skillet (over medium heat), add a drizzle more olive oil. Add the ghee or butter and stir until melted, then stir in the lemon juice, wine, and capers. Bring the sauce to a boil, scrapping off any browned bits from cooking the chicken earlier.
  • Finish and serve. Return the cooked chicken to the skillet with the sauce. Lower the heat and let simmer for 4 to 5 minutes, basting the top of the chicken with the sauce. Remove from the heat and garnish with the parsley. Serve with the pan sauce drizzled over top and lemon wedges on the side.

Video

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
  • Leftovers & Storage: Keep any leftover chicken in an airtight container in your refrigerator for up to 4 days. Reheat in a skillet over medium until warmed through.

Nutrition

Calories: 348kcalCarbohydrates: 3.1gProtein: 26.3gSaturated Fat: 8.1gCholesterol: 101.4mgPotassium: 461.8mgFiber: 1gVitamin A: 34IUVitamin C: 9.5mgCalcium: 40.4mgIron: 1.2mg
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*This post originally appeared on The Mediterranean Dish in 2019 and has been updated with new information and media for readers’ benefit.

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I’m Suzy; born and bred right on the shores of the Mediterranean. I’m all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you’re here…
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4.88 from 86 votes (36 ratings without comment)

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Comments

  1. Andrew says:

    4 stars
    Both my wife and I loved this. As usual the instructions were very complete and easy to follow. I used wine rather than chicken broth. Would be curious to hear from those that used the broth. I have already shared the recipe with 6 people.