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!
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
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.
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).
- 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.
- 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.
- 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.
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
Italian
Chicken Piccata Meatballs
Meat and Poultry
Easy Mediterranean Lemon Chicken Recipe (No Butter)
Meat and Poultry
Lemon Rosemary Chicken
Entree
Lemon Garlic Chicken
Browse all Mediterranean recipes.
Visit Our Shop.
Try Our Authentic Italian Olive Oil
Hand-picked and cold extracted Extra Virgin Olive Oil from 100% Nocellara del Belice Sicilian olives.
Lemon Chicken Piccata Recipe
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
Nutrition
*This post originally appeared on The Mediterranean Dish in 2019 and has been updated with new information and media for readers’ benefit.
Chicken picatta is hands down my favorite meal. I judge my local Italian bistros on whether or not they serve my dish and if they do it justice. This recipe is so good and easy, I don’t even need to venture out to curb my craving. I double the ingredients for the sauce and serve it with whole wheat pasta. Make this and enjoy!
Thanks so much for taking the time to comment and review, Ariel!
Chicken picatta is hands down my favorite meal. I judge my local Italian bistros on whether or not they serve my dish and if they do it justice. This recipe is so good and easy, I don’t even need to venture out to curb my craving. I double the ingredients for the sauce and serve it with whole wheat pasta. Make this and enjoy!
This is my husband’s favorite dish, mine too. But I have always been a chicken lover. Got your cookbook on my Kindle, have to make many adjustments on some dishes because of wine, food and dairy allergies but the dishes always come out delicious. Keep on cooking, love to watch your videos on Facebook.
Good morning! My name is Tina. I am not new to your page, but have started cooking your recipes. I prepared the Lemon Chicken Piccata last night, and it was delicous! My husband loved it. I paired it with my husband’s favorite side dish, roasted asparugus with garlic and lemon. I made the chicken schwarma last week and it was delicious too. I am enjoying the veggie filled salads as well. Wishing you continued success and have a wonderful 2023.
Followed your recipe to the letter even using cast iron fry pan. My food turned a purple/grey perhaps from the lemon causing some reaction. Chicken was under done. Had to recook chicken in a different pan. Disappointed.
I too avoid acidic foods in my iron skillet. I haven’t tried this recipe yet, but I’ll likely make it in my Caraway ceramic non-stick pan when I do.
Yes never cook anything an acidic sauce with the cast iron. That’s not the recipes fault, it’s chemistry.
I’ve made chicken piccata many times in my lifetime. It’s a really easy recipe, however this one was the best I’ve ever had. Better than a restaurant and that’s not even fibbing one bit . Followed the directions to a ‘t’. Even used the oven while the rest of the chicken cooked. The sauce was the best I’ve ever had. I used fresh lemons and instead of white wine I used better than bouillon chicken and a half a cup of water. I did use four tablespoons of butter instead of three . Side dish was broccoli with lemon juice and fresh shaved parmesan cheese, and a side of rice. I cook with a cast iron skillet and I sometimes think that makes even a bigger difference. Thanks Suzy for another great recipe!
Wow! Thank you so much, Barbara!
OMG! This was absolutely fantastic!! So simple, easy and quick!! We devoured it! I’m thinking next time I’d try it with fish, is there anything I should alter if I use fish?
Hi, Sandy! We actually have a Fish Piccata recipe! It is every bit as good as the chicken version. Hope you check it out!
The family loved this one! So quick and tasty!
Another fabulush! and very easy recipe….our guests were very impressed…thank you so much for sharing with us on Faial Island, Azores, Portugal…keep those recipes coming X
Will do! Thanks, Fay!
Is white wine in cooking considered ok for kids? Anything to substitute?
Hi, Saritha. It’s commonly believed that it is ok for kids to eat food cooked in wine, because wine is “cooked off” when heated. However, if you are uncomfortable with that, you can always substitute with more chicken broth here.
Thank you for another delicious recipe Suzy! My family super enjoyed the chicken which I served with toasted orzo pasta and a side of spinach. Thanks for the many videos and clear step by step explanations for all of the recipes on your site. These are so helpful to anticpate the cooking process. I’m a fan!
Yay! Thanks so much, Gloria!
Oh my GOSH! This recipe is fantastic. My wife and I both loved it. There was a little of the sauce left so I’m going to try it on either mahi-mahi-mahi or shrimp.
Sounds yummy! Thanks Brad!
I made this Lemon Piccata Chicken last night and boy was it a hit!!! The flavors were delicious and the preparation was easy. I added fresh asparagus tips to the lemon sauce and used six boneless and skinless chicken thighs instead of the chicken breasts. I cooked the chicken for five minutes on both sides in two batches and then after the sauce was ready I put it back in my pot and simmerd for another 20 minutes. it is definitely a ‘keeper. I served this recipe with the Mujadara Lentils and Rice With Crispy Onions recipe and made that recipe first and then made the Picatta Chicken.’ We have so enjoyed many of your wonderful Mediterranean recipes, Suzy. I can’t believe, as a bonus, how much weight I have lost and how much better I feel eating this Mediterranean diet way. Thank you so much for all your delicious recipes.
Wonderful, Debbie! I love hearing that!!!
I made this recipe with green beans and caramelized onion and some rice and it was delicious, yet easy to make. Truly a beauty of simplicity.
Thank you so much, Lukas!
Oh delicious! I’m making this for dinner part tonight! I love your recipes ( and gorgeous outlook) . Made your hummus from scratch yesterday ( I nearly ate it ALL)
I’m hoping I’ll be able to keep chicken warm without ruining it! You know, one oven many recipes going on needing the oven.
Love your work sister!
Awww! Thanks so much, Dionne!!
I made this recipe last night and it was amazing! My three kids ranging from 5 to 15 absolutely loved it. They all had seconds. It was fun to make and I will definitely make this again. Also, I’m going to share the link to this recipe with others.
P.s. What a great product Ghee is. I had never heard of it but was easy to find at my local grocery store.
Hi, Nick! So glad you enjoyed the recipe! Yes, Ghee is great! So many uses for it!
We love chicken piccata, and this will now be our go to recipe. Paired with the lemony arugala salad, also amazing, and now time to finish off the bottle of wine used for the chicken. We used a Reisling as it was all we had, but it was great as it was not too sweet. We also have a 9 month old baby who we are including in all our meals to wean off formula. At first she just had slices of the pan seared chicken then we added a touch of the piccata sauce, chopped capers & parsley.and she too was licking her fingers! Thank you!
Yay!! Thanks so much, Scott! So glad you all enjoyed it!