When it comes to simple elegance, Chicken Piccata is hard to beat. Tender, lightly breaded chicken cutlets are seared to golden perfection and coated in a silky lemon-butter sauce with briny capers. It’s a restaurant-worthy dish that’s surprisingly easy to make at home.
What makes this recipe so special is its balance — bright citrus from the lemon, richness from the butter, and a subtle tang from the capers. The result is a flavorful, refreshing dish that feels indulgent but still light enough for a weeknight dinner.
Serve it over pasta, rice, or with crusty bread to soak up every drop of that incredible sauce.
The secret to authentic chicken piccata is balance — crisp, juicy chicken paired with a velvety sauce that’s tangy but not sour. The flour coating helps the chicken brown beautifully and also thickens the sauce just enough for that luxurious texture.
Using fresh lemon juice (not bottled) and high-quality butter makes all the difference. And while capers add that classic salty punch, they should never overpower the delicate lemon flavor.
This recipe walks that fine line perfectly — bright, buttery, and deeply satisfying.
For the Chicken:
2 large boneless, skinless chicken breasts (about 1 ½ lbs)
½ cup all-purpose flour
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil
1 tbsp unsalted butter
For the Sauce:
2 cloves garlic, minced
¾ cup chicken broth (low sodium)
¼ cup fresh lemon juice (about 2 lemons)
¼ cup dry white wine (optional, can substitute broth)
3 tbsp unsalted butter, divided
2 tbsp capers, drained and rinsed
1 tbsp fresh parsley, chopped
Lemon slices for garnish (optional)
Start by slicing each chicken breast in half horizontally to create two thin cutlets. If necessary, pound them gently with a meat mallet between sheets of plastic wrap until about ½ inch thick.
In a shallow dish, combine flour, salt, and pepper. Dredge each chicken piece in the flour mixture, shaking off the excess.
Pro Tip: Thin chicken cutlets cook evenly and stay juicy. Avoid over-flouring — a light dusting is all you need.
In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Once hot, add the chicken cutlets and cook for 3–4 minutes per side until golden brown and cooked through.
Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.
Tip: Don’t overcrowd the pan — cook in batches if needed for even browning.
Reduce heat to medium. Add a bit more butter if needed, then sauté garlic for about 30 seconds, just until fragrant.
Pour in the white wine (if using) and let it simmer for 2 minutes, scraping up any brown bits from the bottom of the pan — that’s where the flavor lives!
Next, stir in chicken broth, lemon juice, and capers. Let the sauce simmer for 3–4 minutes, reducing slightly.
Whisk in the remaining 2 tablespoons of butter, one at a time, until the sauce becomes smooth and glossy.
Return the chicken cutlets to the skillet, spooning sauce over each piece. Simmer gently for 2–3 minutes to let the flavors meld and the chicken absorb some of that tangy lemon goodness.
Taste and adjust seasoning if needed — a pinch of salt or extra lemon juice can make it pop.
Sprinkle with chopped parsley and garnish with lemon slices if desired. Serve immediately, spooning plenty of sauce over each cutlet.
Serving suggestion: Chicken Piccata pairs beautifully with angel hair pasta, mashed potatoes, or steamed vegetables. A crisp green salad and a glass of chilled white wine complete the meal.
Want to make this dish your own? Try these flavorful twists:
Creamy Piccata: Add ¼ cup of heavy cream to the sauce for a richer texture.
Artichoke Piccata: Add canned artichoke hearts to the pan for a Mediterranean twist.
Spicy Lemon Piccata: Add a pinch of red pepper flakes while sautéing the garlic for gentle heat.
Herb Piccata: Stir in fresh thyme or basil along with the parsley for an aromatic finish.
Each variation keeps the bright, lemony base but offers a new flavor dimension.
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: For best quality, freeze for up to 2 months in a sealed freezer bag.
Reheat: Warm gently in a skillet over low heat, adding a splash of broth or water to loosen the sauce. Avoid microwaving too long to prevent drying out the chicken.
Pro Tip: Fresh lemon juice revives the sauce flavor when reheating.
Overcooking the chicken: Thin cutlets cook quickly. Watch closely to keep them tender.
Using bottled lemon juice: Always use fresh lemons for the brightest flavor.
Skipping the pan deglaze: The browned bits in the pan are flavor gold — don’t waste them!
Curdled sauce: Add butter off the heat and whisk it in slowly for a silky finish.
Avoid these mistakes, and your Chicken Piccata will taste like it came straight from a restaurant kitchen.
Combines bright lemon and savory butter for perfect flavor balance.
Light flour coating helps thicken the sauce naturally.
Simple ingredients come together in under 30 minutes.
Flexible enough for weeknights or dinner parties.
Elegant presentation with minimal effort.
Pair your Chicken Piccata with one of these side dishes for a complete meal:
Angel hair pasta or linguine tossed with olive oil and herbs
Garlic mashed potatoes to soak up the sauce
Steamed asparagus or green beans for a crisp contrast
Roasted potatoes for a heartier side
Crusty bread for dipping in the lemon-butter sauce
For drinks, a glass of Pinot Grigio or Sauvignon Blanc complements the citrusy notes beautifully.
Chicken Piccata is proof that you don’t need complicated ingredients to create a stunning dinner. With its golden seared chicken and bright, buttery lemon sauce, this dish feels special but comes together in just about 30 minutes.
It’s elegant enough for guests yet simple enough for a weeknight. Serve it with pasta, potatoes, or fresh vegetables, and enjoy a dinner that’s light, flavorful, and utterly satisfying every single time.