This chicken piccata is a bright and flavorful Italian classic made with pan-seared chicken cutlets in a lemony butter sauce with capers.
It’s elegant enough for date night, yet simple enough for a weeknight dinner.
Pair it with pasta, rice, or roasted veggies for a restaurant-worthy meal at home.
Why You’ll Love This Chicken Piccata
Tangy lemon-butter sauce that’s light but flavorful
Simple ingredients you already have at home
Quick to make – ready in about 30 minutes
Elegant presentation – great for entertaining
Low carb and gluten-free adaptable
Pairs well with many side dishes
What You’ll Need (Ingredient Highlights)
Boneless, skinless chicken breasts – sliced and pounded thin for quick cooking
Flour – lightly coats the chicken for a golden crust (use gluten-free if needed)
Olive oil + butter – for rich flavor and browning
Fresh garlic – brings depth to the sauce
Chicken broth – builds the savory sauce base
Lemon juice – adds tangy brightness
Capers – little bursts of briny flavor
Parsley – optional, for garnish and freshness
Pro Tips Before You Start
Slice chicken breasts in half for quicker, more even cooking
Pound the chicken evenly to about 1/2 inch thickness
Don’t skip the sear – it adds lots of flavor
Use fresh lemon juice for best taste
Deglaze the pan with broth to capture all the delicious brown bits
How to Make Chicken Piccata
Prep the chicken
Slice the chicken breasts horizontally into cutlets.
Pound each piece to an even thickness.
Season with salt and pepper, then dredge lightly in flour.
Sear the chicken
In a large skillet over medium-high heat, heat olive oil and 1 tablespoon of butter.
Cook chicken in batches until golden on both sides and cooked through (about 3–4 minutes per side).
Transfer to a plate.
Make the sauce
In the same skillet, add a bit more butter and minced garlic.
Cook 30 seconds.
Pour in chicken broth and lemon juice.
Simmer and scrape up browned bits from the pan.
Add capers & finish
Stir in capers. Let sauce reduce slightly, then return chicken to the pan.
Spoon sauce over chicken and simmer for 2 minutes.
Serve
Garnish with chopped parsley and lemon slices.
Serve immediately with your favorite sides.
What to Serve It With
Angel hair pasta or linguine
Garlic mashed potatoes
Steamed or roasted asparagus
Crisp green salad with vinaigrette
Crusty bread to soak up the sauce
Variations / Substitutions
Use chicken tenders instead of breasts
Swap capers for green olives if needed
Make it dairy-free by using olive oil only
Add white wine in place of some broth for depth
Thicken sauce with cornstarch if desired
Storage & Leftovers
Fridge: Store leftovers in an airtight container for 3 days
Reheat gently on the stove or in microwave
Don’t freeze with sauce – it may separate
Great for meal prep with pasta or rice bowls
FAQs
What can I use instead of capers?
Try chopped green olives or omit entirely if you prefer.
Can I use chicken thighs?
Yes—just make sure they’re boneless and pounded thin.
Is chicken piccata gluten-free?
Use gluten-free flour for dredging to make it GF.
Can I use bottled lemon juice?
Fresh is best, but bottled will work in a pinch.
How do I prevent dry chicken?
Avoid overcooking—just sear until golden and cooked through.
Can I add cream to the sauce?
Yes—add 1–2 tbsp heavy cream at the end for a creamy twist.
Is this good for a dinner party?
Absolutely! It’s elegant and easy to scale up.
Final Thoughts
This chicken piccata is light yet satisfying, simple but sophisticated.
With just a few fresh ingredients and one pan, you’ll have a dish that tastes like it came from a trattoria.
It’s a timeless classic you’ll come back to again and again.
Full Recipe Card
Ingredients
2 large boneless, skinless chicken breasts, halved and pounded thin
Salt and pepper, to taste
1/3 cup all-purpose flour (or GF blend)
2 Tbsp olive oil
3 Tbsp unsalted butter, divided
2 cloves garlic, minced
1 cup chicken broth
1/4 cup fresh lemon juice
2 Tbsp capers
Chopped parsley and lemon slices for garnish
Instructions
Slice and pound chicken.
Season and dredge in flour.
Sear in oil and butter until golden and cooked through.
Remove chicken; sauté garlic in same pan.
Add broth and lemon juice.
Scrape up browned bits.
Stir in capers and remaining butter. Simmer slightly.
Return chicken, spoon sauce on top, garnish, and serve.
