Easy Chicken Piccata with Lemon Butter Sauce
Learn how to make easy chicken piccata with lemon butter sauce and capers. I share simple, step-by-step instructions to help you create a delicious 30-minute dinner.
If you're looking for a quick, flavorful dinner that feels a little fancy but is still incredibly easy to make, this Chicken Piccata recipe is perfect for both busy weeknights and special occasions.
This dish features lightly breaded chicken breasts that cook up golden on the outside while staying juicy and tender inside. They're served in a bright, buttery lemon caper sauce that's tangy, savory, and full of fresh flavor.
You can serve the chicken and sauce separately (especially if you want to keep the chicken a bit crispy) or toss them together if you prefer it extra saucy. It's totally up to you!
It's a simple, yet elegant chicken dinner that pairs beautifully with pasta, mashed potatoes, or rice that's perfect for soaking up every last bit of the delicious sauce.
We are big fans of lemon chicken around here. Make sure to try my Creamy Lemon Chicken Rice Casserole, another easy and fast dinner, or this Slow Cooker Lemony Chicken Chowder for something cozier but still light.
Ingredients You Need
- Chicken Breasts - Boneless, skinless chicken breasts, pounded thin for even cooking and tenderness.
- Pantry Seasonings - A simple mix of salt, pepper, and any preferred basic spices to enhance flavor.
- Olive Oil & Butter - Used together for pan-searing and creating a rich, flavorful base.
- All-Purpose Flour - Lightly coats the chicken for a golden crust and helps thicken the sauce.
- Parmesan Cheese - Adds a subtle savory, nutty flavor to the dish.
- Capers - Provides a signature briny, tangy bite that defines piccata.
- Lemon Juice & Zest - Brings bright, fresh citrus flavor to the sauce.
- White Wine - Adds depth and acidity, balancing the richness of the butter.
- Chicken Broth - Creates the base of the sauce and enhances the savory flavor.
- Heavy Cream - For a slightly richer, creamier sauce.
- Dijon Mustard - Adds a subtle tang and depth of flavor.
- Fresh Parsley - A fresh, herbaceous garnish that brightens the finished dish.
Step-By-Step How To Make Chicken Piccata
Here you'll find basic steps for preparing chicken piccata. See the printable recipe card below for detailed instruction.
- Step One- Slice the chicken breast in half horizontally to create two thinner cutlets, then pound out to make sure all pieces are even in thickness.
- Step Two- Combine flour and parmesan cheese in a shallow dish. Season chicken on both sides with salt, pepper, garlic powder, and onion powder, then lightly dredge chicken on both sides in the flour/parm mixture.
- Step Three- Heat a large non-stick skillet to medium-high heat and melt butter with olive oil. Brown and cook chicken on both sides, then transfer to a plate.
- Step Four- Add a little more butter to the skillet along with white wine, chicken broth, lemon juice, and zest. Turn the heat to low and scrape any bits off the bottom of the pan, then add capers, Dijon, and heavy cream. Continue to whisk until smooth and thickened.
- Step Five- When sauce starts to thicken, taste for seasonings and add the chicken back to the pan. Top with fresh lemon slices and garnish with parsley.
Ang's Helpful Tips When Making Chicken Piccata
- Pound the chicken evenly for quick, even cooking. You can also use chicken tenders and skip this step entirely.
- Don't skip the flour dredge-The light coating creates a beautiful texture and helps the sauce cling to the chicken, adding even more flavor.
- Use fresh lemon juice for the brightest flavor. This is not a time for the bottled stuff.
- Control the salt-Chicken broth and capers already add plenty of salt, so you likely won't need much more. Taste the sauce at the end before adding any additional seasoning.
- Cook the chicken in batches if needed to avoid overcrowding the pan. Depending on the size of your chicken breasts, you may need to cook 2 pieces at a time.
Frequently Asked Questions
It is not recommended to use half and half as the sauce will not thicken properly and may curdle when combined with lemon juice.
Yes, however, the sauce won't be quite as thick. You'll want to increase your chicken broth and/or wine so you have plenty of sauce to serve with the chicken.
Yes! While capers are a classic ingredient in chicken piccata and add its signature briny flavor, the dish will still be delicious without them. If you're unsure, you can also use a smaller amount to keep that subtle salty bite without overpowering the sauce.
Absolutely! You'll want to use boneless, skinless chicken thighs and make sure they are all roughly the same size. Follow the steps as written, just make sure to cook them longer during the browning stage.
Ideas For Serving Chicken Piccata with Lemon Butter Sauce
Chicken piccata pairs beautifully with a variety of sides that help soak up its bright, lemony sauce. Serve it over your favorite pasta like spaghetti or rotini. Creamy mashed potatoes, or rice, for a more comforting option. For something lighter, roasted vegetables make a great addition, and don't forget a piece of crusty bread, or make my Crispy Parmesan Cheese Toast to soak up every last bit of that delicious sauce.
Love Quick Dinners? Add These To Your Weekly Rotation:
- Creamy Honey Mustard Chicken and Broccoli
- One-Skillet Salmon with Orzo (dinner for two)
- Chicken Cauliflower Rice Casserole
- Cheesy Margherita Pasta
- Hawaiian Chicken Sheet Pan Recipe
- Cajun Chicken Sausage Orzo Skillet
Easy Chicken Piccata with Lemon Butter Sauce
Equipment
- large non-stick skillet
- shallow dish
Ingredients
For the chicken
- 2 large boneless skinless chicken breasts , sliced in half horizontally if needed, pound out to form even sizes
- 2 tablespoon butter
- 1 tablespoon olive oil
- salt and pepper to taste
- garlic powder to taste
- onion powder to taste
- ¼ cup all-purpose flour
- 3 tablespoon parmesan cheese, grated
For the lemon butter sauce
- 2 tablespoon butter
- ¾ cup dry white wine or use chicken broth
- ½ cup low-sodium chicken broth
- 1 small lemon zested
- 1 tbsb lemon juice
- 1 ½ tablespoon nonpareil capers these are less strong and more tender than larger types
- 1 teaspoon Dijon mustard
- ½ cup heavy cream
- fresh lemon slices
- fresh parsley to garnish
Instructions
- In a shallow dish combine flour and parmesan cheese. Set aside.
- Lightly season chicken pieces with salt, pepper, garlic powder, and onion powder on both sides.
- Use tongs to dredge chicken in flour/parm mixture -just a light coating on both sides.
- Heat a large non-stick skillet to medium-high heat and melt 2 tablespoon butter with 1 tablespoon olive oil. Brown and cook chicken on both sides until cooked through. Depending on thickness, this should take anywhere from 6-8 minutes per side. Transfer to a plate when fully cooked, with an internal temperature of 165°.
- In the same skillet turn the heat down to medium low and add 2 more tablespoon butter. Pour in wine and chicken broth, making sure to scrape any bits off the bottom of the pan. This adds great flavor. Stir in lemon zest and lemon juice, then turn the heat down to low and add capers, Dijon mustard, and slowly pour in heavy cream while you whisk.
- Turn the heat back up to medium and continue to whisk sauce while it's lightly bubbling, until creamy and thickened. It should also reduce down a bit. NOTE: The sauce does not become thick like gravy. It should coat the back of a spoon and be creamy.
- Once sauce is silky and coats the back of a spoon, you have the option to add the chicken back to the pan and garnish with lemon slices and parsley, or serve the sauce on the side to maintain a little crispiness on the chicken.
- Serve chicken and sauce with your favorite pasta, mashed potatoes, or rice.
Notes
Nutrition
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