30 Minute Lemon Chicken Piccata (Edit recipe)

Chicken Piccata is a classic Italian dish with a light lemon caper sauce. Made in just 30 minutes, this easy meal makes a delicious weeknight dinner.
10 minutes
20 minutes
Show nutritional information
This is our estimate based on online research.
Fat:21 g
Carbohydrates:20 g
Protein:35 g
Cholesterol:143 g
Sodium:377 mg
Fiber:1 g
Sugars:1 g
Calculated per serving.

Serves: 6

decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. First, place the chicken in a zip top bag or between plastic wrap and pound to ¼ - ½ inch thickness using a meat mallet or rolling pin.
  2. Next, in a shallow dish or bowl, add the flour, salt and pepper and stir to combine.
  3. Dredge each piece of chicken in the flour mixture, making sure to shake off any excess. Set aside on a plate.
  4. In a large skillet over medium heat, add the olive oil and 2 Tablespoons of the butter.
  5. Once the butter melts, working in batches, sear the chicken for 1-2 minutes on each side, until they are golden brown. Remove and set aside on a plate.
  6. To the skillet, add the chicken stock, lemon juice and capers and scrape the bottom of the pan to remove any stuck on brown bits. Let the sauce simmer for 2 minutes to reduce.
  7. Add the chicken back to the skillet, nestling it in the sauce. Cut the remaining 4 Tablespoons of butter into smaller pieces and lay them over the chicken.
  8. Let the chicken simmer in the sauce for a few minutes until the chicken in completely cooked through. Sprinkle with the chopped fresh parsley and serve.


  • Dairy-Free - Use a dairy-free butter alternative.
  • Gluten-Free - Use all purpose gluten-free flour.
  • Wine - Add in ¼ cup of dry white wine with the lemon juice for even more flavor.
  • Extra Flavor - Mince up 2-3 cloves of garlic or 1 small shallot and add them to the pan after you remove the chicken. Saute for a couple of minutes and then add the stock, juice and capers and continue as directed.
  • Creamy -  Add ½ cup of heavy cream or half and half to the sauce at the end for a creamy lemon sauce for your piccata.
  • Leftovers - Keep in an airtight container for  3-5 days in the refrigerator. Reheat on the stovetop or in the microwave.

Add a Note

My Notes:

Add a Note

Never Miss a Bite

Get recipes delivered to your inbox every week

Leave a Reply