Chicken Piccata

Written By Jillian Schenzel

Bright, Classic Chicken Piccata with Lemon + Capers

Chicken Piccata is a timeless Italian favorite known for its bright, buttery lemon sauce and delicate balance of savory and tangy flavors. Lightly dredged chicken breasts are pan-seared until golden, then simmered in a silky sauce made with white wine, fresh lemon juice, butter, and briny capers.

When I was a kid, Macaroni Grill was the ultimate treat for our family and this was my most-ordered menu item. This easy Chicken Piccata recipe delivers restaurant-quality results in under 30 minutes, making it perfect for both weeknight dinners and elegant entertaining. The tender chicken pairs beautifully with pasta, roasted vegetables, or crusty bread to soak up the flavorful lemon caper sauce.

If you love bright citrus flavors and simple ingredients that come together beautifully, this Chicken Piccata will quickly become a staple in your kitchen.

Servings: 6-8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 6-8 boneless skinless chicken thighs or breasts (about 4-5 oz each)

  • 1 Cup all-purpose flour

  • 1 Cup breadcrumbs

  • 1 teaspoon lemon zest

  • Salt, to taste

  • 2 tablespoons olive oil (plus more if needed)

  • ¼ cup salted butter

  • 1½ tablespoons all-purpose flour + 1 tbsp

  • 1 ½ Cups chicken broth or chicken stock

  • Juice from 1 lemon

  • 3 tablespoons capers, drained

  • 2 tablespoons chopped fresh parsley

Instructions

  • Season the chicken breasts with salt and black pepper on both sides. In a shallow bowl, combine flour, breadcrumbs and salt. Lightly dredge each chicken breast in the flour mixture, shaking off any excess.

  • Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 4–5 minutes per side, or until golden brown and cooked through. Transfer the chicken to a platter and garnish with lemon slices and set aside.

  • Reduce the heat to medium. In the same skillet, melt the butter and saute your diced onion until translucent. Add minced garlic and saute for another minute. Whisk in 1 tbsp flour and cook for about 1 minute, stirring constantly to form a light roux.

  • Slowly whisk in the chicken broth and lemon zest, scraping up any browned bits from the bottom of the pan. Stir until the sauce begins to reduce and thicken slightly.

  • Add the lemon juice and capers, then simmer for 3–4 minutes until the sauce is smooth and lightly reduced.

  • Pour sauce over top your chicken. Garnish with parsley and serve.

Tips

  • Pound the chicken evenly: If the breasts are thick, lightly pound them to an even thickness so they cook quickly and evenly.

  • Don’t skip the capers: They add the signature briny bite that makes piccata so distinctive.

  • For extra lemon flavor: Add a little extra zest right before serving.

What to Serve with Chicken Piccata

This bright, buttery dish pairs well with:

  • Angel hair pasta or linguine

  • Garlic mashed potatoes

  • Roasted asparagus or green beans

  • Simple arugula salad

Jillian Schenzel
Next

Turtle Ice Cream Pie