Easy Lemon Chicken Piccata

This easy chicken piccata recipe pairs golden, juicy chicken cutlets with a bright, silky lemon-caper sauce, all in about 30 minutes. 

My Mediterranean Take on Chicken Piccata 

If you’ve been here long enough, you know it takes little convincing for me to love anything bright and lemony. Anything piccata is on regular rotation in my kitchen, from chicken piccata meatballs to fish piccata, and this classic chicken version is no exception.

My Mediterranean twist is to replace some of the butter with rich, fruity extra virgin olive oil. You still get a silky pan sauce, but the fresh lemon and briny capers stay front and center. The whole recipe comes together in about 30 minutes, making it an easy weeknight situation. 

For me, the best part is that this dish feels a little cheffy-chef without making a big production out of dinner. Serve it with garlic bread, spaghetti, or lemon rice—anything that can catch every last bit of the sauce.

What Is Chicken Piccata?

Chicken piccata is an Italian-American adaptation of an Italian veal dish. Piccata describes thin pieces of meat that are dredged in flour, seared until golden, and finished in a tangy lemon-butter pan sauce. In my version, chicken breasts stand in for veal, with capers for a briny bite and extra virgin olive oil replacing some of the butter. 

Lemon Chicken Piccata Ingredients

Chicken piccata gets its signature flavor from fresh lemon, briny capers, and a little butter. Here’s what you’ll need:

• Chicken breasts: Slice the breasts horizontally into thin cutlets so they cook quickly and evenly. Patting them dry before seasoning helps the chicken brown rather than steam.
• Flour: A light coating gives the chicken golden edges and helps the sauce cling. You can substitute whole wheat or gluten-free flour, or skip the flour altogether.
• Extra virgin olive oil: I use olive oil to sear the chicken and add depth to the sauce. A buttery Italian olive oil, like our Italian Nocellara extra virgin olive oil, complements the fresh lemon without overpowering it.
• Ghee or butter: Ghee is clarified butter with a rich, nutty flavor. Either option gives the sauce a silky texture and plenty of richness without heavy cream.
• Fresh lemon juice: Lemon is the defining flavor in piccata, so freshly squeezed juice makes a difference. Juice the lemons just before cooking for the brightest flavor.
• Dry white wine or chicken broth: White wine adds depth to the pan sauce. If you avoid alcohol, use an equal amount of homemade chicken stock or store-bought broth.
• Capers: These small, brined flower buds give chicken piccata its signature salty, tangy bite. Rinse and drain them before adding them to the sauce.
• Parsley: A handful of chopped parsley adds fresh flavor and color just before serving.
• Kosher salt and black pepper: Season the chicken on both sides before dredging it in flour.

How to Make Chicken Piccata 

This chicken piccata recipe moves quickly, so have your lemon juice and parsley ready before you begin.

• Get ready. Set a sheet pan in the oven and heat the oven to 200°F. You’ll use the warm sheet pan to hold the chicken as you work in batches. Juice enough lemons to make 1/3 cup of juice, and chop a handful of parsley for garnish.
• Slice the chicken into thin cutlets. Place your hand flat on top of 1 pound boneless, skinless chicken breasts. Starting at the thickest side, carefully slice each breast horizontally to make two thinner cutlets. If you’d like smaller pieces, cut the cutlets in half crosswise. Two large breast halves will give you up to 8 smaller pieces.
• Season and dredge the chicken. Pat the chicken dry, then season both sides with salt and pepper. Spread 1/2 cup flour on a plate. Lightly coat each piece on both sides, shaking off any excess.
• Sear the chicken. Heat 4 tablespoons of the olive oil in a large cast iron skillet over medium-high heat. Once the oil is shimmering but not smoking, add the chicken in a single layer. Work in batches to avoid crowding the skillet, cooking each piece until golden, about 3 minutes per side. Transfer the seared chicken to the sheet pan in the warm oven.
• Make the lemon-caper sauce. Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the same skillet. Add 3 tablespoons ghee or butter and stir until melted. Stir in the lemon juice, 1/2 cup dry white wine or chicken broth, and 1/4 cup rinsed and drained capers. Bring the sauce to a boil, scraping up the flavorful browned bits from the bottom of the skillet.
• Finish the chicken in the sauce. Return the chicken to the skillet and lower the heat. Simmer for 4 to 5 minutes, spooning the sauce over the chicken as it cooks. The chicken is ready when it reaches 165°F in the thickest part. Remove the skillet from the heat, garnish with parsley, and serve with the pan sauce and lemon wedges.

My Tips for Tender, Golden Chicken Piccata

• Keep the cutlets evenly thin. Chicken pieces of similar thickness cook at the same rate, making it easier to keep them juicy.
• Use a light coating of flour. Shake off the excess before the chicken goes into the skillet. You need only a thin layer to create golden edges and help the sauce cling.
• Wait for the oil to shimmer. The skillet should be hot enough to sear the chicken quickly, but the oil should not be smoking.
• Cook in batches. Give the cutlets enough room to brown rather than crowding them into the skillet. Transfer each finished batch to the warm oven while you cook the rest.
• Save the browned bits. When you add the wine and lemon juice, scrape the bottom of the skillet well. Those golden bits add savory depth to the bright sauce.
• Use freshly squeezed lemon juice. Lemon is one of the main flavor-makers here, so fresh juice gives the sauce its best zippy flavor.

Easy Substitutions 

• For the flour: Substitute whole wheat or gluten-free flour, or skip the flour altogether.
• For the wine: Replace it with an equal amount of chicken broth or stock.
• For the chicken breasts: Chicken thighs can also work, but they will need additional cooking time. Cook them until they reach 165°F in the thickest part.

What to Serve with Chicken Piccata 

The bright lemon-caper sauce works with everything from crisp salads to comforting potatoes. Here are a few of my favorite pairings:

• Something fresh: Try an Italian chopped salad or colorful Shirazi salad.
• A simple vegetable: Serve with crispy roasted Brussels sprouts for a savory, caramelized contrast.
• Rice or potatoes: Spoon the sauce over lemon rice or boiled potatoes with garlic and fresh herbs.
• Bread: A loaf of ciabatta garlic bread is perfect for catching the extra sauce.

You can also turn this into a pasta dinner. Double the sauce and toss it with 12 ounces of cooked Italian spaghetti, then slice the chicken and serve it on top.

How to Store Lemon Chicken Piccata 

Refrigerate leftover chicken piccata in an airtight container for up to 4 days. Reheat it in a skillet over medium heat until warmed through.

More Bright and Lemony Chicken Recipes 

Italian

Chicken Piccata Meatballs

Meat and Poultry

20-Minute Lemon Chicken Recipe

Meat and Poultry

Lemon Rosemary Chicken

Entree

Lemon Garlic Chicken

*This post originally appeared on The Mediterranean Dish in 2019 and has been updated with new information and media for readers’ benefit.