Tired of the same old chicken dinner? This Chicken Piccata is a golden-browned, juicy chicken breast finished with a bright lemon-caper butter sauce. It’s family-friendly, elegant enough for guests, easy to prepare, includes a gluten-free option, and is ready in about 30 minutes.
I cook chicken often, so I look for simple ways to keep it exciting. Quick, flavorful dishes like white chicken chili or pineapple teriyaki chicken are staples, but Chicken Piccata has become my go-to when I want something that feels special with minimal fuss.
This Chicken Piccata delivers tender, pan-seared chicken breasts in a tangy lemon and caper sauce finished with butter. The bright citrus and briny capers make the dish pop, and you can serve it with pasta, rice, potatoes, or a simple salad.
Why you’ll love this recipe
- Juicy chicken breasts seared to a golden crust and finished in a tangy lemon caper sauce.
- Quick, elegant, and suitable for busy weeknights or a small dinner gathering.
- Versatile: serve over pasta, rice, mashed potatoes, or with roasted vegetables or a salad.
- Includes a simple gluten-free option by swapping the flour for a gluten-free alternative or cornstarch.
Recipe ingredients
A handful of pantry staples and fresh lemon juice are all you need. The flour helps thicken the sauce; see the notes for gluten-free swaps.
- Chicken breast — Boneless, skinless, and trimmed. Butterflying or pounding to an even thickness ensures even cooking.
- Flour — All-purpose works well; use gluten-free all-purpose or cornstarch to make it gluten-free (see notes).
- Butter and oil — A high-heat oil for searing and butter added to the sauce for richness.
- Lemon — Fresh lemon juice gives the sauce its bright flavor.
- Capers — Rinse and drain well to remove excess brine before adding.
See the recipe card below for exact ingredients and amounts.
How to make this recipe
This Chicken Piccata is fast and full of flavor. Prep the chicken first and have the remaining ingredients ready—once you start cooking, the dish comes together quickly.
Pro tip: Keep all ingredients measured and within reach after prepping the chicken.
Prep the chicken breast
For even cooking, make the breasts a uniform thickness by either butterflying and halving each breast or pounding them to about 1/2″ thickness.
- Butterfly and cut each breast in half, or pound in a zip-top bag with a mallet until even (about 1/2″).
Prepare the chicken piccata
- Season the chicken with salt and pepper and lightly dredge in flour, shaking off excess.
- Heat oil in a skillet over medium-high heat. When it sizzles, add the chicken and cook until golden and easily releases from the pan, about 3 minutes per side. Transfer to a plate and set aside.
- Reduce heat to medium. Add chicken broth, lemon juice, and rinsed capers to the pan. Scrape up browned bits and bring to a simmer; cook 2–3 minutes to reduce slightly.
- Return the chicken to the pan with any juices and cook until the internal temperature reaches 165°F (74°C).
- Remove the chicken to a platter. Off the heat, whisk cold butter into the sauce to thicken and enrich it. Taste and adjust seasoning.
- Serve the chicken with the sauce spooned over the top and garnish with chopped parsley if desired.
Recipe FAQs
Chicken Piccata is an Italian-inspired dish featuring pan-seared chicken cutlets served with a lemon, caper, and butter sauce.
The sauce is made from chicken broth, fresh lemon juice, capers, and butter. The chicken is typically dredged in flour to help the sauce thicken.
Serve it with pasta, rice, mashed potatoes, roasted vegetables, or a crisp green salad.
Yes. Substitute the all-purpose flour with gluten-free all-purpose flour, arrowroot, or cornstarch (adjust liquid if using cornstarch).
Serving suggestions
Here are a few great pairings for Chicken Piccata:
- Serve over pasta or rice to soak up the lemon-caper sauce.
- Mashed potatoes or crispy roasted potatoes make an excellent, comforting side.
- For a lower-carb plate, pair with roasted green beans, sautéed spinach, or mashed cauliflower.
- A warm rustic bread or focaccia is perfect for mopping up extra sauce.
Recipe notes
- Pro tip: Even thickness is key. Butterfly or pound chicken to about 1/2″ for the best results and consistent cooking.
- Serve immediately for the best texture and flavor.
- Rinse capers before using to remove excess brine that can dominate the sauce.
- Gluten-free swap: use gluten-free flour, arrowroot, or cornstarch; if using cornstarch, increase the chicken stock to 3/4–1 cup as cornstarch thickens more quickly.
- Leftovers: store in an airtight container for up to 3 days. Reheat gently to avoid drying the chicken.
More chicken breast recipes you’ll love
- Air Fryer Chicken Breast
- Chicken Pesto Pasta
- Creamy Chicken Marsala
- Curry Chicken Salad
- Honey Mustard Sheet Pan Chicken
- Greek Chicken Skewers (Souvlaki)
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see what you made.
Easy Chicken Piccata Recipe
Ingredients
- 2 boneless skinless chicken breasts
- 1/4 cup all purpose flour (or gluten-free flour or cornstarch; see notes)
- 2 tablespoons olive oil
- 2/3 cup chicken broth
- 2 tablespoons fresh lemon juice
- 3 tablespoons capers, rinsed and drained
- 3 tablespoons unsalted butter, cold
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground pepper, or to taste
- Freshly chopped parsley for garnish (optional)
Instructions
Prep the chicken breast
- Butterfly then cut the chicken breast in half, or pound it in a zip-top bag with a meat mallet to uniform thickness (about 1/2″) to ensure even cooking.
Prepare the chicken piccata
- Season the chicken with salt and pepper. Place the flour on a plate and lightly dredge the chicken, shaking off excess.
- Heat the olive oil in a large skillet over medium-high heat. When it sizzles, add the chicken and cook until browned and it releases easily from the pan, about 3 minutes per side. Remove and set aside. Wipe out excess oil, leaving browned bits.
- Lower heat to medium. Add chicken broth, lemon juice, and capers to the pan. Scrape the pan to release browned bits and bring to a simmer. Cook 2–3 minutes until reduced slightly.
- Return the chicken and any accumulated juices to the pan. Cook until the internal temperature reaches 165°F (74°C). Transfer the chicken to a serving platter.
- Remove the pan from heat and whisk in the cold butter until the sauce is glossy and slightly thickened. Taste and adjust salt and pepper. Spoon the sauce over the chicken and garnish with parsley. Serve immediately.
Notes
- Pro tip: Make the chicken an even thickness for consistent cooking. Have the remaining ingredients measured and ready before you start cooking.
- To make it gluten-free, use a gluten-free all-purpose flour, arrowroot, or cornstarch. If using cornstarch, increase chicken stock to 3/4–1 cup as cornstarch thickens quickly.
- Rinse capers well to remove excess brine.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
Nutrition is estimated and intended for general guidance only.