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Chicken Piccata is the ultimate answer to “What’s for dinner?” Pan-fried chicken breasts with a golden crust are smothered in a bright lemon-caper sauce that steals the show every time.
It feels restaurant-worthy but comes together easily on a weeknight, all in one skillet, with minimal cleanup.
Here is Why This Chicken Piccata Recipe Works
Quick and Easy: Pound, dredge, fry, and sauce. It’s weeknight cooking that doesn’t feel like a chore. No complicated techniques or hours in the kitchen.
Crispy Meets Saucy: You get perfectly pan fried chicken with a golden, crispy coating, topped with a tangy lemon caper sauce that’s all about the flavor contrast.
Fancy Vibes Without the Fuss: Looks like you spent all day in the kitchen, but the secret is out; it’s ready in under 30 minutes. You’re welcome.
Customizable Ingredients: No semolina flour? No problem. Don’t like capers? Skip them. This recipe works with what you’ve got, and it’s still fabulous.
If you like this chicken piccata recipe, try our chicken Francese. It’s another easy meal that will save you on busy weeknights.
The Ingredients
- Meat: Boneless, skinless chicken breast
- Produce: Fresh thyme, garlic, lemon, parsley
- Pantry: All-purpose flour, semolina flour (optional), chicken broth, extra-virgin olive oil
- Pantry Seasonings: Salt, black pepper
- Condiments: Capers
Love chicken dinners? These Sour Cream and Chive Chicken Cutlets are another easy recipe to keep in your rotation.
Recipe Tips
Pound the chicken evenly: Make sure the chicken is about ½ inch thick so it cooks evenly.
Dredge lightly: Shake off any extra flour when coating the chicken to avoid a gummy crust.
Use fresh lemon juice: Freshly squeezed juice gives the sauce a vibrant flavor. Bottled lemon juice works in a pinch, but fresh is best.
Keep the chicken warm: Cover the cooked chicken with foil while making the sauce so it stays hot and ready to soak up all that lemony goodness.
Don’t skip deglazing: Add broth and lemon juice to the skillet to release all those caramelized bits. That’s where the flavor is hiding.
Prep the capers: If your capers are packed in salt, give them a quick rinse so they add just the right briny pop without overpowering the sauce.
Storing Leftovers
Fridge: Allow the chicken to cool completely, then transfer it, along with the sauce, into an airtight container. It will keep in the refrigerator for up to 3 days.
Freezing Instructions: Place the cooled chicken and sauce in a freezer-safe container and freeze for up to 2 months. Tip: Freeze the chicken and sauce separately for the best texture.
Reheating Tips: Reheat gently on the stovetop over low heat, adding a splash of chicken broth or water to the sauce if it has thickened. Alternatively, microwave in a covered dish in 30-second increments, stirring the sauce occasionally.
More Recipes to Try
For another Italian classic, check out our Chicken Parmesan.
Skillet Chicken with Lemon Caper Sauce
Chicken Piccata is the kind of recipe that checks all the boxes: simple enough for a weeknight, fancy enough for company, and loaded with bold, zesty flavors that will have everyone at the table reaching for seconds. Dinner never tasted this good or this effortless!
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Lemon Chicken Piccata
If you make this recipe, please leave a star rating and comment.
Ingredients
- 4 boneless skinless chicken breasts, about 6 ounces each
- 1 cup all-purpose flour
- 1 tablespoon Fresh thyme, finely chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons vegetable oil
For the Sauce:
- 2 tablespoons butter
- 1 garlic clove, grated
- ½ cup chicken broth, or dry white wine
- ¼ cup fresh lemon juice
- 1 to 2 lemons, thinly sliced
- ¼ cup capers, drained
- ¼ cup flat-leaf parsley, chopped, for garnish
Instructions
- Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with the flat side of a meat pounder or rolling pin to ½ inch thick.
- In a shallow dish stir together flour, chopped thyme, salt, and the pepper.
- Using paper towels, wipe the chicken pieces to remove the moisture then dredge all of the chicken pieces in the flour mixture, coating each one completely and shaking gently to remove excess. Place on a plate.
- Heat the oil in a large heavy skillet over medium heat until it shimmers but isn’t smoking. Working in batches, cook two chicken breasts at a time for 2 to 3 minutes per side, until golden brown.
- Transfer the chicken to a platter, add more oil to the skillet if needed, and cook the remaining pieces. Cover the cooked chicken with foil to keep warm.
For the Sauce:
- Melt the butter over low heat. Add the garlic and cook just until fragrant, then stir in the broth, lemon juice, and lemon slices.
- Bring the sauce to a boil, and cook for about 5 minutes to reduce and thicken slightly, stir in the capers. Return the chicken to the sauce, reduce the heat to low and simmer for 3 to 5 minutes.
- To serve: Transfer the chicken to a serving platter and spoon the lemon sauce over the chicken, sprinkle generously with the chopped parsley and garnish with the cooked lemon slices.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Loved this recipe! So easy and flavorful. My new go to meal
Nita, thank you for your feedback, We are so pleased that you enjoyed this recipe and we appreciate your 5-Star rating!
Looks great-I love chicken piccata!
Thank you, Sabrina.