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This Lemon Chicken Piccata serves up succulent chicken in a delicious lemon, caper, garlic sauce. So easy to make, it’s restaurant quality in your dining room! It’s a healthy weeknight meal that’s packed with flavor.
Lemon Piccata Chicken is as tasty as it is gorgeous! It’s so simple to make and is guaranteed to please. Succulent, pan seared chicken in a finger licking sauce made from garlic, lemons and capers. Serve with your favorite sides for a healthy and delicious weeknight meal.
Looking for other delicious chicken recipes? Why not also try my Creamy Chicken Alfredo Pasta Recipe and my Lemon Chicken Orzo Soup!
Why you’ll love this Lemon Chicken Piccata
- A delicious lemon sauce. Buttery, savory and totally delicious.
- An easy weeknight meal. This recipe goes from pantry to table in less than 30 mins. Many ingredients you’ll already have to hand.
- A healthy recipe. Protein packed, this chicken recipe clocks in at under 300 cals per serving.
Ingredients you’ll need
- Chicken Breasts
- All Purpose Flour
- Salt & Pepper
- Olive Oil
- Chicken Broth
- Butter
- Capers
- Lemon
How to make Lemon Chicken Piccata
- Pan sear the chicken – In a pan, sear the sliced, floured chicken breast for 5 mins a side. Then set aside.
- Make your sauce – to the pan, add chicken broth, capers and garlic. Then add the chicken back in and simmer.
- Garnish, serve and enjoy!
Recipe notes and tips
- Add 1/4 cup heavy cream to make it creamy.
- Chicken breast should be even in side and thickness to cook through evenly.
- Use fresh lemon juice, not store bought bottles lemon juice.
- Add lemon zest for a more lemony flavor.
- If you would like to reduce the salt intensity of the capers, you can keep them in water for 30 minutes and drain before adding to the meal.
- If you would like to cut the carbs more in this meal, you can skip dipping the chicken in flour and use almond flour or grated parmesan cheese.
FAQ’s
What is Piccata?
Piccata is a method of prepping food where meat is sliced, coated, pan seared and served in a sauce. The dish is Italian and is originally made with veal. This recipe is made with thinly sliced chicken breasts.
What to serve with Lemon Chicken Piccata
This easy chicken recipe goes well with a variety of side dishes. You can keep it light or amp it up, here’s some ideas:
- Cheesy Broccoli Bites
- Easy Green Bean Casserole
- Oven Roasted Baby Potatoes
- Easy Mashed Sweet Potatoes
- Roasted Brussels Sprouts
Storing this leftover chicken
If you have any leftover Lemon Chicken Piccata, you can store your chicken in an air-tight container in the fridge for about 3 to 4 days.
Other delicious chicken recipes
- Crispy Baked Chicken Tenders
- Amazing Jalapeño Popper Chicken
- Crispy Buffalo Chicken Salad
- Buffalo Chicken Mac and Cheese
- Best Chicken Cacciatore
I hope you enjoy all the recipes I share with you, including this Lemon Chicken Piccata recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Lemon Chicken Piccata
Ingredients
- 2 large chicken breast, skinless
- 1/4 cup all purpose flower
- 1/2 tsp. salt
- 1 tsp. black pepper, freshly cracked
- 2 tbsps. olive oil, lightly flavored
- 1 cup chicken broth, low sodium
- 3 tbsps. butter, unsalted
- 2 tbsps. capers
- 6 whole garlic cloves, optional
- 1 whole lemon, squeezed, or less to taste
- 1 whole lemon, sliced
Instructions
- Slice to cut the chicken breasts in half lengthwise. Using a meat mallet, beat the chicken breasts lightly to even out the thickness.
- Salt and pepper the chicken breasts and drench them in the flour to coat well.
- Bring a nonstick skillet to medium heat. Add in the olive oil and butter. Pan sear the chicken breasts on each side for 5 minutes until they are golden brown and crispy on the outside. Set aside.
- In the same skillet, toss in the garlic cloves to caramelize them until fragrant. This step is optional. If you are passing on the garlic, skip this step.
- Add in the chicken broth, capers, lemon juice and simmer for a few minutes to deglaze the pan. Taste for salt and pepper before moving to the next step. Since the capers are salty, I usually don't add any more salt.
- Return the chicken into the pan and add cover with the sauce. Simmer for a few minutes.
- Add in some lemon wedges and chopped parsley for garnishing.
Notes
- Add 1/4 cup heavy cream to make it creamy.
- Chicken breast should be even in side and thickness to cook through evenly.
- Use fresh lemon juice, not store bought bottles lemon juice.
- Add lemon zest for a more lemony flavor.
- If you would like to reduce the salt intensity of the capers, you can keep them in water for 30 minutes and drain before adding to the meal.
- If you would like to cut the carbs more in this meal, you can skip dipping the chicken in flour and use almond flour or grated parmesan cheese.
One of my FAVORITE DISHES
Hi Rhonda,
Thanks so much for leaving a review. Glad you enjoyed the recipe.
The best chicken piccata I’ve made. Thanks so much for sharing!
Hi Patty! Thanks so much for leaving a review! Happy to hear you enjoyed the recipe.