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Chicken piccata with lemon wedges in a skillet with a wooden spoon.
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4.89 from 98 votes

Lemon Chicken Piccata Recipe

This easy chicken piccata recipe pairs golden chicken cutlets with a silky lemon-caper pan sauce. It comes together in about 30 minutes, with white wine or chicken broth for the sauce. Serve it with pasta, lemon rice, boiled potatoes, or a crisp salad.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Italian
Diet: Low Lactose
Servings: 4 people
Author: Suzy Karadsheh

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • Kosher salt
  • Ground black pepper
  • 1/2 cup flour, for dredging
  • 5 tablespoons extra virgin olive oil, divided
  • 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. You’ll use the warm sheet pan to hold the chicken as you work in batches.
  • Slice the chicken. Place your hand flat on top of each chicken breast. Starting at the thickest side, carefully slice each breast horizontally to make two thinner cutlets. For smaller pieces, cut each cutlet in half crosswise. Two large breast halves will give you up to 8 smaller pieces.
  • Season and dredge. Pat the chicken dry, then season both sides with salt and pepper. Spread the flour on a plate. Lightly coat each piece of chicken 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. Cook until golden, about 3 minutes per side, then transfer the 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 the ghee or butter and stir until melted. Stir in the lemon juice, white wine or chicken broth, and capers. Bring the sauce to a boil, scraping up the flavorful browned bits from the bottom of the skillet.
  • Finish the chicken. 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.

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 heat until warmed through.

Nutrition

Calories: 348kcal | Carbohydrates: 3.1g | Protein: 26.3g | Saturated Fat: 8.1g | Cholesterol: 101.4mg | Potassium: 461.8mg | Fiber: 1g | Vitamin A: 34IU | Vitamin C: 9.5mg | Calcium: 40.4mg | Iron: 1.2mg

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