Why You’ll Love Chicken Piccata Recipe

I love this recipe because it’s fast, balanced, and incredibly satisfying. The combination of lemon, butter, and capers creates a bold yet smooth sauce, while the chicken stays juicy and tender. It works perfectly for busy weeknights and still feels special enough for a sit-down dinner.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 large chicken breasts boneless, skinless
1 cup all-purpose flour
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
¼ cup butter (2 tbsp for cooking, 2 tbsp for finishing the sauce)
2 tablespoons all-purpose flour
1 cup chicken broth or chicken stock
1 ½ tablespoons lemon juice freshly squeezed
½ cup additional chicken broth
3 tablespoons capers drained
2 tablespoons fresh parsley chopped

Directions

I start by slicing each chicken breast in half horizontally to create thin cutlets. I season both sides with salt and black pepper, then lightly dredge each piece in flour, shaking off any excess.

In a large skillet over medium heat, I heat the olive oil. I add the chicken cutlets and cook them until golden on both sides and cooked through. Once done, I remove the chicken from the skillet and set it aside.

In the same skillet, I melt two tablespoons of butter. I whisk in the flour and cook it briefly to remove the raw flour taste. Slowly, I pour in the chicken broth while whisking constantly to keep the sauce smooth.

I stir in the lemon juice and capers and let the sauce simmer for a few minutes until it thickens slightly. I finish the sauce by stirring in the remaining butter until it becomes glossy and rich. I return the chicken to the skillet, spoon the sauce over the top, and sprinkle with fresh parsley before serving.

Servings and Timing

This recipe makes about 4 servings.
Prep time is approximately 15 minutes.
Cook time is around 15 minutes.
Total time is about 30 minutes.

Variations

I sometimes add lemon zest to boost the citrus flavor. When I want a heartier meal, I serve the chicken over pasta, rice, or mashed potatoes so the sauce doesn’t go to waste. I also enjoy adding spinach or asparagus at the end for extra color and freshness.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I gently warm the chicken in a skillet with a splash of broth to keep it moist and prevent the sauce from separating.

FAQs

Can I use chicken thighs instead of breasts?

I can use boneless, skinless chicken thighs, but I make sure they’re flattened so they cook evenly.

What should I serve with Chicken Piccata?

I usually serve it with pasta, rice, or mashed potatoes to soak up the sauce.

How do I know when the chicken is fully cooked?

I check that the chicken is no longer pink inside and is cooked through before serving.

Can I make this recipe gluten-free?

I use a gluten-free flour blend for dredging and thickening when needed.

Are capers necessary?

I love the salty bite they add, but I can leave them out if I prefer a milder flavor.

Can I make this ahead of time?

I can cook the chicken ahead and gently reheat it in the sauce just before serving.

How do I keep the chicken tender?

I avoid overcooking and make sure the pan is hot before adding the chicken.

What if my sauce is too thin?

I let it simmer a little longer so it naturally reduces and thickens.

Can I add vegetables?

I sometimes add spinach or asparagus near the end for extra texture and color.

Can I double the sauce?

I often do when serving over pasta, and it works perfectly without changing the cooking process.

Conclusion

This Chicken Piccata is a recipe I make again and again because it’s quick, flavorful, and comforting. The tender chicken and bright lemon sauce come together effortlessly, making it a reliable favorite whenever I want a satisfying meal without extra complexity.