Chicken Piccata

Chicken piccata with golden pan-fried chicken in a bright lemon butter caper sauce. An easy dinner that’s perfect for busy weeknights.

Chicken piccata is one of those simple dishes that feels a little special without requiring much effort. Tender chicken breasts are lightly coated, pan-fried until golden, then finished in a bright lemon butter sauce with capers and garlic.

It comes together quickly, uses everyday ingredients, and works just as well for a weeknight dinner as it does for entertaining. Serve it with pasta, rice or vegetables to soak up every bit of that tangy, savoury sauce.

Tips for Best Results

• Pound the chicken evenly: Flattening the chicken to an even thickness helps it cook quickly and prevents dry spots.
• Don’t overcrowd the pan: Cooking the chicken in batches allows it to brown properly instead of steaming.
• Use fresh lemon juice: Freshly squeezed lemon gives the sauce a brighter, cleaner flavour than bottled juice.
• Scrape the pan well: Those browned bits left behind after cooking the chicken add depth and flavour to the sauce.
• Taste the sauce before serving: Capers and parmesan add saltiness, so adjust seasoning at the end if needed.
• Serve right away: Chicken piccata is best enjoyed hot while the sauce is glossy and vibrant.

Ingredients & Substitutions

• Chicken breasts: Boneless, skinless chicken breasts work best. Chicken cutlets or thighs can be used, but cooking time may vary.
• All-purpose flour: Helps create a light coating on the chicken. Gluten-free all-purpose flour can be substituted if needed.
• Parmesan cheese: Freshly grated parmesan adds the best flavour. Pre-grated will work, but the taste will be slightly milder.
• Eggs: Help the flour mixture adhere to the chicken. There is no direct substitute recommended.
• Butter: Adds richness to both the chicken and sauce. Unsalted butter is best for controlling salt levels.
• Avocado oil: A neutral oil with a high smoke point. Olive oil can be used if preferred.
• Lemon juice: Fresh lemon juice provides the signature bright flavour. Bottled juice is not recommended.
• Chicken stock: Adds depth to the sauce. Chicken broth may be used instead.
• Capers: Bring a briny, tangy bite to the dish. If you are not a fan, they can be reduced or omitted.
• Garlic: Fresh garlic gives the best flavour. Garlic powder is not a suitable substitute here.
• Parsley: Adds freshness and colour. Can be left out if needed, though the flavour will be less bright.

Looking for More Easy Chicken Recipes?

Check out more of my favourite chicken dinners!

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Looking for a delicious and easy low carb meal? This skillet bruschetta chicken recipe is perfect for a quick and tasty weeknight meal.

Chicken Piccata

Yields: 8 servings | Prep time: 15 minutes | Cook time: 25 minutes

Ingredients

Chicken

• 4 boneless skinless chicken breasts, cut in half lengthwise
• 2 eggs, whisked
• ½ cup all-purpose flour
• ½ cup grated parmesan cheese
• Sea salt and black pepper

For Cooking

• 8 tablespoons unsalted butter (½ cup)
• 5 tablespoons avocado oil

Piccata Sauce

• ⅓ cup fresh lemon juice
• ½ cup chicken stock
• ¼ cup brined capers, rinsed
• 3 garlic cloves, minced
• ⅓ cup fresh parsley, chopped

Directions

1. Prepare the chicken: Place the chicken breast halves in a large zip-top bag and seal, pressing out excess air. Pound the chicken to an even ¼-inch thickness using a meat mallet or rolling pin. (Image 1)
2. Set up dredging stations: In one shallow bowl, whisk the eggs until smooth. In a second shallow dish, combine flour, parmesan, salt and pepper.

1. Coat the chicken: Dip each piece of chicken into the egg (Image 2), then press into the flour mixture, shaking off any excess. (Image 4)
2. Heat the pan: Place a large skillet over medium-high heat. Add 2 tablespoons butter and 3 tablespoons avocado oil, allowing the butter to melt and begin to sizzle.

1. Cook the first batch: Add 4 pieces of chicken to the skillet. Cook for 3 minutes per side, until golden brown. Transfer to a plate. (Image 5)
2. Cook the remaining chicken: Add the remaining 2 tablespoons butter and 2 tablespoons avocado oil to the pan. Once hot, cook the remaining chicken for 3 minutes per side, then remove from the skillet.
3. Make the sauce: In the same skillet, add the remaining butter along with lemon juice, chicken stock, capers and garlic. Stir, scraping up any browned bits from the bottom of the pan. Bring the sauce to a boil and season with additional salt and pepper if needed. (Image 6)
4. Finish the dish: Return the chicken to the skillet and simmer for 5 minutes, spooning the sauce over the chicken as it cooks.
5. Garnish and serve: Sprinkle with fresh parsley and serve immediately.

Notes

• Extra sauce: This recipe makes plenty of sauce for spooning over chicken and sides.
• Serving ideas: Delicious served over pasta, rice, mashed potatoes or alongside roasted vegetables.
• Best served warm for the brightest lemon flavour.