Bright, zesty, and full of flavor, this Lemon Chicken Piccata is a weeknight winner!
Thin, tender chicken cutlets are cooked in a tangy lemon and caper sauce, creating a protein-packed, low-carb meal that’s satisfying and light.
With good fats from olive oil and butter and quick prep, it’s perfect for easy dinners or meal prep without sacrificing flavor.
Lemon Chicken Piccata
Equipment
- 1 Large skillet or frying pan
- 1 small mixing bowl or liquid measuring cup
- 1 Meat mallet or rolling pin
- 1 ziplock bag or parchment paper
- 1 shallow bowl for dredging
- 1 whisk
- 1 plate for resting chicken
Ingredients
- 2 large boneless skinless chicken breasts, halved into 4 cutlets
- ⅓ cup all-purpose flour
- 2 tablespoons olive oil
- 3 tablespoons salted butter divided
- ¼ teaspoon lemon zest
- 1 lemon juiced
- 1 cup low-sodium chicken broth
- 2 –3 large garlic cloves minced or pressed
- ¼ teaspoon garlic powder
- 2 tablespoons capers drained and rinsed
- Salt and black pepper to taste
- Fresh parsley chopped for garnish
Instructions
- Prepare the Lemon Caper Sauce: Start by making the flavorful sauce. In a small mixing bowl or liquid measuring cup, combine 1 cup of low-sodium chicken broth, the juice of 1 lemon, 1/4 teaspoon of lemon zest, 1/4 teaspoon garlic powder, 2–3 minced garlic cloves, and 2 tablespoons of rinsed capers. Add a pinch of salt and black pepper to taste. Whisk all the ingredients together until fully blended. Set aside while you prepare the chicken.
- Tenderize the Chicken Breasts: Place each chicken breast between two pieces of parchment paper or inside a ziplock bag. Using the smooth side of a meat mallet or a rolling pin, gently pound the chicken until it reaches about 1/2 to 1/4 inch thickness. This process not only tenderizes the meat but also ensures even cooking. Handle the chicken gently to avoid tearing the meat.
- Season and Dredge the Chicken: Sprinkle both sides of the pounded chicken cutlets evenly with salt and black pepper. In a shallow bowl, add 1/3 cup of all-purpose flour along with a small pinch of salt. One by one, dredge each chicken breast in the flour, ensuring all sides are lightly coated. Shake off any excess flour, which will help prevent a gummy texture when cooking.
- Brown the Chicken Cutlets: Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Once the butter is melted and the pan is hot, carefully add the floured chicken cutlets in a single layer. Cook each side for 2–3 minutes or until golden brown. Avoid overcrowding the pan to ensure even browning. Once browned, transfer the chicken to a clean plate and tent with foil to keep warm.
- Cook the Sauce in the Same Pan: In the same skillet, pour in the prepared lemon caper sauce. Using a whisk or wooden spoon, scrape up the browned bits left from the chicken—these add rich flavor to the sauce. Let the sauce simmer for 2–3 minutes, allowing it to reduce slightly. Then add 1 tablespoon of butter and whisk continuously until the sauce is silky and emulsified. Taste and adjust seasoning with a small pinch of salt and black pepper if needed.
- Simmer Chicken in Sauce: Return the browned chicken cutlets to the skillet with the sauce. Spoon some sauce over each piece to coat it evenly. Allow the chicken to simmer gently in the sauce for several minutes until fully cooked, with an internal temperature of at least 165°F (74°C). Avoid overcooking to keep the chicken tender and juicy.
- Garnish and Serve: Once cooked, transfer the chicken to serving plates and spoon extra sauce over the top. Sprinkle with freshly chopped parsley for a pop of color and added freshness. Serve immediately while hot, pairing with your favorite side such as roasted vegetables, mashed potatoes, or a simple green salad.
- Chef’s Tip for Perfect Piccata: To prevent the sauce from evaporating too quickly, cover the pan with a lid during the final simmer if needed. Be mindful not to over-reduce the sauce if you enjoy extra sauce for serving. The combination of butter, lemon, and capers creates a bright, tangy, and luxurious coating that clings beautifully to each chicken cutlet.
Notes
- Always pound the chicken evenly to ensure it cooks quickly and stays tender. Thin cutlets prevent dry, overcooked meat.
- Be cautious when reducing the sauce; simmer slowly to maintain a silky consistency. Covering the pan can help trap moisture and prevent evaporation.
- Lightly salt the chicken and sauce because the capers naturally add saltiness, avoiding an overly salty final dish.
- Use fresh lemon juice and zest for the brightest flavor. Bottled lemon juice lacks the same vibrant aroma.
- Whisking the butter into the sauce at the end ensures a smooth, velvety texture that clings beautifully to the chicken.
Chef’s Secrets: Expert Techniques For Piccata
To elevate your Lemon Chicken Piccata, focus on layering flavors.
Browning the chicken first creates the rich fond (the browned bits at the bottom of the pan), which adds depth when deglazed with lemon juice and broth.
Use a combination of minced garlic and garlic powder for a subtle aromatic base without overpowering the dish.
Emulsifying the butter into the sauce at the end not only thickens it slightly but also gives it a luxurious mouthfeel.
Fresh herbs like parsley added at the last moment keep the dish bright and fresh, providing visual appeal and an herbal lift.
Serving Suggestions: Delicious Meal Pairings Ideas
Lemon Chicken Piccata pairs beautifully with light, simple sides that complement the tangy sauce.
Serve over a bed of creamy mashed potatoes, al dente pasta, or fluffy couscous to soak up the sauce.
Roasted or steamed vegetables like asparagus, green beans, or zucchini provide color, texture, and nutritional balance.
A crisp side salad dressed with lemon vinaigrette echoes the citrus notes in the dish.
For a dinner party, drizzle the sauce generously and garnish with extra parsley for a professional presentation.
Storage Tips: Keep Chicken Fresh Longer
Allow leftovers to cool completely before storing to maintain moisture and flavor.
Place chicken and sauce in an airtight container and refrigerate for up to 3–4 days.
For longer storage, freeze portions in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.
Reheat gently in a skillet over medium-low heat or in the oven to prevent overcooking.
If the sauce has thickened too much during storage, stir in a splash of chicken broth or water to loosen it.
Frequently Asked Questions
1. Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs can be used. They’re naturally juicier and more forgiving than breasts. Pound them to an even thickness to ensure uniform cooking and follow the same cooking steps.
2. How can I make the sauce extra creamy?
Whisking in an additional tablespoon of butter at the end or adding a splash of heavy cream will create a richer, creamier sauce without overpowering the lemon flavor.
3. Can this recipe be made gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free flour blend or almond flour for dredging the chicken. The cooking method and flavor remain intact.
4. How do I prevent the chicken from drying out?
Thinly pounding the chicken ensures quick, even cooking. Avoid high heat during the simmering stage, and do not overcook; the internal temperature should reach 165°F (74°C).
5. What side dishes go best with Lemon Chicken Piccata?
Classic sides include angel hair pasta, roasted vegetables, mashed potatoes, or couscous. Light salads or sautéed greens work well for a low-carb option, allowing the lemon-caper sauce to shine.
