Chicken Piccata with Lemon Sauce

Chicken piccata with lemon sauce is a classic Italian-inspired dish that’s light, tangy, and full of flavor. Tender chicken cutlets are pan-seared until golden and finished in a buttery lemon-caper sauce that’s both refreshing and comforting. It’s elegant enough for a dinner party but quick enough for a weeknight meal.

Why You’ll Love This Recipe

I love this recipe because it’s simple yet tastes restaurant-quality. The chicken is juicy and golden, and the sauce is bright with lemon but balanced by the richness of butter. I also like how versatile it is—I can serve it with pasta, rice, or even roasted vegetables, and it always feels special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts (pounded thin or sliced into cutlets)

• All-purpose flour (for dredging)

• Salt and black pepper

• Olive oil

• Butter

• Garlic, minced

• Chicken broth

• Fresh lemon juice

• Capers, drained

• Fresh parsley, chopped

Directions

I start by seasoning the chicken cutlets with salt and pepper, then dredge them lightly in flour, shaking off any excess. I heat olive oil and a bit of butter in a skillet and cook the chicken until golden brown on both sides, then transfer it to a plate.

In the same skillet, I add garlic and sauté briefly before deglazing with chicken broth and fresh lemon juice. I stir in capers and let the sauce reduce slightly before whisking in more butter for a silky finish. I return the chicken to the pan, spoon the sauce over it, and garnish with fresh parsley.

I like serving it immediately over pasta, rice, or with crusty bread to soak up the sauce.

Servings and timing

This recipe makes about 4 servings. It usually takes me around 15 minutes to prep and 20 minutes to cook, so dinner is ready in about 35 minutes.

Variations

Sometimes I add a splash of white wine to the sauce for extra depth. I also like to sprinkle in a little Parmesan cheese right before serving for a richer flavor. For a lighter version, I skip dredging in flour and just pan-sear the chicken directly.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I do it gently on the stovetop with a splash of broth or water to keep the chicken moist and the sauce smooth.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I can use boneless, skinless chicken thighs—they’re juicy and flavorful, though they may take a few extra minutes to cook through.

What can I serve with chicken piccata?

I like serving it with pasta, mashed potatoes, or rice, along with roasted vegetables or a crisp salad.

Can I make the sauce creamier?

Yes, I sometimes stir in a splash of heavy cream at the end for a richer, creamier sauce.

Do I need to use capers?

Capers give the dish its signature briny flavor, but if I don’t have them, I substitute with chopped green olives or simply leave them out.

Can I make this ahead of time?

I prefer it fresh, but I can cook the chicken and sauce separately, then reheat gently together before serving.

Conclusion

Chicken piccata with lemon sauce is one of my favorite dishes to make when I want something quick, elegant, and flavorful. I love how the bright lemon sauce pairs with the tender chicken, and it always feels like a special meal even though it comes together easily. Whether I make it for a family dinner or to impress guests, it’s always a winner.