Bright, zesty, and irresistibly silky, Lemon Chicken Piccata has become my go-to for busy weeknights. After testing this classic tangy skillet sauce over a dozen times—tweaking lemon juice ratios and pan-searing techniques—I finally hit the sweet spot where the chicken stays juicy and the sauce clings perfectly. Sensory note: the pan sizzles as the butter browns, releasing a nutty aroma before the capers join the party. If you love citrusy chicken, you’ll also enjoy Lemon Chicken Pasta for another bright twist.
About Lemon Chicken Piccata
Lemon Chicken Piccata is a staple in Italian-American home cooking, prized for its quick prep and bold flavor. I first learned it from my grandmother’s faded recipe card, then modernized it in my own kitchen after three rounds of tasting—adjusting salt levels and caper amounts until every bite was balanced. It’s light enough for spring yet comforting on a crisp evening.
- Weeknight-ready: minimal ingredients, fast cook time
- Budget-friendly: pantry staples like flour and butter
- Family favorite: pleasing tang with mild briny pop
- Fun fact: “piccata” refers to meat sliced or pounded thin, common in Northern Italy
Key Ingredients & Their Roles
- Chicken Breasts: protein base; pound to even thickness for quick, uniform cooking
- All-Purpose Flour: light coating for crispy edges; shake excess to avoid gummy spots
- Olive Oil & Butter: oil prevents butter from burning; butter adds richness to sauce
- Lemon Juice: star ingredient for bright acidity; always use fresh for clean flavor
- Capers: bring a briny tang; rinse briefly to tame extra salt
- Chicken Broth: builds sauce body; choose low-sodium to control salt
How to Make Lemon Chicken Piccata
- Prep chicken by slicing each breast in half horizontally, then pound to ½-inch thickness. Season both sides with kosher salt and black pepper.
- Place flour in a shallow dish. Dredge chicken in flour, shaking off excess.
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once shimmering, add chicken and cook until golden brown, about 3–4 minutes per side. Transfer chicken to a plate.
- Pour ½ cup chicken broth, juice of 1 lemon, and 2 tablespoons rinsed capers into the pan. Bring to a boil, scraping up browned bits with a wooden spoon.
- Reduce heat to medium-low and swirl in remaining 2 tablespoons butter until melted and sauce thickens slightly.
- Return chicken to skillet and simmer until heated through, about 2 minutes, spooning sauce over the top. Sprinkle with 2 tablespoons chopped fresh parsley and serve.
Pro Tips & Troubleshooting
- During testing I found: pounding chicken too thin leads to dryness—aim for ½-inch for juiciness.
- Don’t overcrowd the pan; crowding cools the pan and prevents browning—cook in batches if needed.
- Swap capers with green olives for a milder brine in spring variations.
- Want more sauce? Double the broth and lemon, then simmer until slightly reduced.
Storage & Make-Ahead Guide
Store leftover Lemon Chicken Piccata in an airtight container in the fridge for up to 3 days; freeze for up to 1 month. Reheat gently in a skillet over low heat for 3–4 minutes, or microwave in 30-second bursts. (Personal test note: sauce retains its texture best when reheated on the stovetop.)
Serving Suggestions
Serve over buttery egg noodles or alongside Roasted Broccoli and Carrots for a color-bright plate. A crisp green salad or Grilled Vegetables make lovely, simple sides.
Frequently Asked Questions
- What cut of chicken is best for piccata? Boneless, skinless chicken breasts work well when pounded thin; chicken thighs can be used but may need longer cooking.
- How do I keep my sauce from splitting? Use room-temperature butter and add it off-heat, swirling constantly to emulsify into the sauce.
- Can I make piccata ahead of time? Yes—store sauce and chicken separately in the fridge up to 2 days, then reheat and combine.
- How do I adjust the tartness? Reduce lemon juice by 1–2 tablespoons or add a pinch of sugar to balance acidity.
- Is piccata naturally gluten-free? Traditional piccata uses flour; substitute almond flour or gluten-free mix for a GF version.
Final Thoughts
Lemon Chicken Piccata remains one of my most-requested dishes for its lively flavors and speedy prep. My favorite way to enjoy it is spooned over warm fettuccine with extra capers and a lemon wedge on the side. Give this recipe a try, then let me know how your skillet sauce turned out!
More Recipes You’ll Love
- Lemon Chicken Pasta – doubles down on bright citrus chicken flavors in a pasta dish
- Parmesan Crusted Chicken with Creamy Garlic Sauce – another chicken classic with a rich sauce contrasting the tangy piccata
- One-Pan Garlic Roasted Chicken and Baby Potatoes Skillet – easy one-pan meal that pairs well with piccata’s lemony sauce
- Roasted Broccoli and Carrots – simple roasted veggies make a fresh, colorful side
Lemon Chicken Piccata
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts halved lengthwise (about 1 1/2 lbs)
- kosher salt and fresh cracked pepper to taste
- 0.5 cup all-purpose flour
For the Sauce
- 2 tablespoons olive oil
- 3 tablespoons butter divided
- 0.5 cup low-sodium chicken broth
- 1 lemon juice of (about 3 tablespoons)
- 2 tablespoons capers drained
- 2 tablespoons fresh parsley chopped, plus more for garnish
Instructions
For the Chicken
- Pound chicken halves to ½-inch thickness using a meat mallet or rolling pin.2 boneless, skinless chicken breasts
- Season both sides of chicken with kosher salt and pepper, then dredge in flour, shaking off excess.kosher salt and fresh cracked pepper, 0.5 cup all-purpose flour
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering.2 tablespoons olive oil
- Add chicken and cook until golden and cooked through, about 4 minutes per side.2 boneless, skinless chicken breasts
For the Sauce
- Transfer chicken to a plate and add chicken broth, lemon juice, and capers to the skillet.3 tablespoons butter, 0.5 cup low-sodium chicken broth, 1 lemon
- Bring to a boil, scraping up browned bits from the pan.
- Reduce heat to medium-low and swirl in remaining 2 tablespoons butter until sauce thickens slightly.2 tablespoons olive oil
- Return chicken to skillet and simmer for 2 minutes, spooning sauce over top.
- Sprinkle with chopped parsley and serve immediately.2 tablespoons capers