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Lemon Chicken Piccata Recipe

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4 from 87 reviews

Lemon Chicken Piccata is a classic Italian-American dish featuring tender chicken cutlets lightly floured and seared to golden perfection, then simmered in a tangy lemon, caper, and white wine sauce. This simple yet elegant recipe combines bright citrus flavors with savory butter and olive oil, making it perfect for a quick weeknight dinner or a special occasion.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 1 pound boneless skinless chicken breasts
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 1/2 cup flour, for dredging

Sauce & Cooking

  • Extra virgin olive oil (about 1/4 cup + drizzle)
  • 3 tablespoons ghee or butter
  • 1/3 cup lemon juice (from about 2 lemons), plus lemon wedges for serving
  • 1/2 cup white wine or chicken broth
  • 1/4 cup capers (3-ounce jar), rinsed and drained
  • Freshly chopped parsley, for garnish

Instructions

  1. Get ready: Preheat your oven to 200°F and place a sheet pan inside to keep the cooked chicken warm while you cook in batches.
  2. Slice the chicken: Place your hand on top of each chicken breast and carefully slice horizontally to create two thinner cutlets. Optionally, slice these cutlets in half crosswise to create smaller pieces, ending up with up to 8 pieces total.
  3. Season the chicken: Pat the chicken dry with paper towels. Season all sides liberally with kosher salt and ground black pepper. Lightly coat each piece on both sides with flour, shaking off any excess.
  4. Sear the chicken: Heat about 1/4 cup of olive oil in a large cast iron skillet over medium-high heat until shimmering but not smoking. Working in batches, cook the chicken until golden brown, approximately 3 minutes per side. Transfer the seared chicken to the warm oven to keep it hot.
  5. Prepare the lemon sauce: In the same skillet over medium heat, add a drizzle more olive oil and the ghee or butter. Stir until melted, then add the lemon juice, white wine (or chicken broth), and capers. Bring the sauce to a boil, scraping the browned bits off the bottom of the pan to add flavor.
  6. Finish and serve: Return all the cooked chicken pieces to the skillet with the sauce. Lower the heat and let simmer gently for 4 to 5 minutes, spooning the sauce over the chicken to baste. Remove the skillet from heat, garnish with chopped parsley, and serve the chicken with the pan sauce spooned over the top and lemon wedges on the side.

Notes

  • Shop this recipe: Browse quality Mediterranean ingredients, including the olive oil and capers, for the best flavor.
  • Leftovers & Storage: Store any leftover chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat until warmed through to preserve texture and flavor.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://recipesvibe.com/lemon-chicken-piccata-recipe/