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A plate of lemon chicken piccata features three breaded chicken breasts topped with lemon slices and capers, served over spaghetti and garnished with chopped parsley.
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4.60 from 10 votes

Easy Lemon Chicken Piccata

This Lemon Chicken Piccata is quick, flavorful, and easy to make in about 30 minutes. Tender, golden chicken cutlets are coated in a bright, tangy lemon-caper sauce that’s full of fresh flavor!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4
Calories: 258kcal
Author: Melissa Griffiths

Equipment

Ingredients 

  • 2 large chicken breasts boneless, skinless
  • Salt and black pepper to taste
  • All-purpose flour
  • 2 tablespoons olive oil or another light vegetable oil
  • ¼ cup dry white wine can substitute apple juice or more broth
  • 1 teaspoon minced garlic
  • ½ cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon drained capers
  • 2 tablespoons unsalted butter
  • Fresh lemon slices
  • Fresh parsley chopped

Instructions

  • Split each chicken breast into two pieces horizontally and place between 2 sheets of plastic wrap. Using the flat side of a mallet gently pound chicken into ¼-inch thick cutlets.
  • Season cutlets with salt and pepper, then dredge in flour. Heat oil in a saute pan over medium-high heat. Saute cutlets 2-3 minutes on each side until golden brown and cooked through.
  • Transfer cutlets to a warmed platter. Deglaze pan with wine. Add minced garlic and cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes. Add broth, lemon juice, and capers.
  • Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to warm plates.
  • Finish sauce with butter and lemons. Once butter melts, pour sauce over cutlets. Garnish with chopped fresh parsley and serve immediately.

Notes

Chicken Thickness: Achieving that ¼-inch thickness is crucial for quick, even cooking. Too thick and the outside burns before the inside cooks; too thin and they dry out instantly.
Sauce Consistency: If your sauce seems too thin, let it reduce for an extra minute. If it's too thick, add a splash more broth. The sauce should be silky and coat the back of a spoon lightly.
Pan Temperature: Medium-high heat is essential for developing that golden crust. If the pan isn't hot enough, the chicken will absorb too much oil and become greasy instead of crispy.
 

Nutrition

Serving: 1g | Calories: 258kcal | Carbohydrates: 1g | Protein: 24g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 297mg | Potassium: 447mg | Fiber: 0.1g | Sugar: 0.5g | Vitamin A: 213IU | Vitamin C: 5mg | Calcium: 13mg | Iron: 1mg