Tired of the same predictable chicken dinner? This Chicken Piccata delivers golden-browned, juicy chicken breasts finished with a bright lemon-caper butter sauce. It’s family-friendly, elegant enough for guests, and ready in about 30 minutes. A simple gluten-free option is included.
I cook chicken often, so I look for quick ways to keep meals interesting. This Chicken Piccata quickly became a favorite. It’s simple to prepare but delivers restaurant-quality results: thin, seared chicken breasts finished in a tangy lemon and caper sauce with a touch of butter for richness.
The combination of bright citrus, briny capers and buttery sauce lifts a weeknight meal into something memorable without a lot of fuss. Prep the chicken and have the sauce ingredients measured out — the recipe moves fast once the pan is hot.
Why you’ll love this recipe
- Juicy, thin-cut chicken breasts seared to a golden brown and finished with a bright lemon-caper butter sauce.
- Quick and elegant — ideal for busy weeknights or an easy dinner party main.
- Flexible serving options: serve with pasta, rice, potatoes, or vegetables.
- Easy to make gluten-free by swapping all-purpose flour for a gluten-free flour or cornstarch.
Recipe ingredients
Only a handful of pantry-friendly ingredients are required. The flour helps the sauce thicken, but the recipe notes include simple gluten-free swaps.
- Chicken breasts — boneless, skinless, and made uniform in thickness by butterflying or pounding.
- Flour — all-purpose works well; use gluten-free all-purpose flour, arrowroot or cornstarch for a gluten-free version.
- Butter and oil — a high-heat oil to sear, with butter added to finish the sauce for a silky texture.
- Lemon — fresh lemon juice provides the bright, acidic base of the sauce.
- Capers — rinse them well to remove excess brine so they don’t overpower the sauce.
See the recipe card below for exact ingredient amounts.
How to make this recipe
This chicken piccata comes together quickly and rewards you with lots of flavor. Have everything measured and ready before you start.
Pro tip: Once the chicken is prepped, keep the rest of the ingredients within reach — the sauce reduces fast.
Full instructions are included in the recipe card below.
Prep the chicken breast
Uniform thickness ensures even cooking. Two common approaches:
- Butterfly each chicken breast and cut it in half to create evenly sized pieces.
- Or place breast in a zip-top bag and pound with a meat mallet to about 1/2″ thickness.
Prepare the chicken piccata
- Season the chicken with salt and pepper, dredge lightly in flour, and shake off the excess.
- Sear in hot oil until each side is golden and the meat releases easily from the pan (about 3 minutes per side). Remove and set aside.
- Reduce heat to medium, add chicken broth, lemon juice and rinsed capers. Scrape up the browned bits and bring to a boil, then simmer 2–3 minutes to reduce slightly.
- Return chicken to the pan with any accumulated juices and cook until internal temperature reaches 165°F (74°C).
- Remove the chicken; off the heat, whisk cold butter into the pan sauce to enrich and slightly thicken it. Taste and adjust seasoning.
- Serve chicken topped with sauce and a sprinkle of freshly chopped parsley if desired.
Recipe FAQs
An Italian-style dish of seared meat (commonly veal or chicken) served with a lemon, caper and butter sauce.
Chicken breasts dredged in flour and cooked, served with a sauce of chicken broth, fresh lemon juice, capers and butter.
Pasta, rice, mashed potatoes or roasted vegetables are great choices. For a low-carb plate, try mashed cauliflower or a simple salad.
Yes. Substitute all-purpose flour with a gluten-free all-purpose blend, arrowroot, or cornstarch (adjust liquid if using cornstarch).
Serving suggestions
Pair chicken piccata with any of the following:
- Cooked pasta tossed with a little olive oil or butter to let the sauce stand out.
- Rice, creamy mashed potatoes, or crispy smashed potatoes for a comforting plate.
- Roasted green beans, sautéed greens, or mashed cauliflower for lower-carb sides.
- Crusty bread to soak up the lemon-caper butter sauce.
Recipe notes
- Pro tip: Make the chicken pieces uniform in thickness by butterflying or pounding; this makes cooking time consistent.
- Serve immediately for the best texture and flavor.
- Rinse capers thoroughly to remove excess brine, which can make the sauce too salty.
- For gluten-free: use gluten-free flour or arrowroot. If using cornstarch, increase the stock to 3/4–1 cup, since cornstarch thickens more efficiently.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
More chicken breast recipes you’ll love
- Air fryer chicken breast
- One-pot chicken pesto pasta
- Creamy chicken marsala
- Curry chicken salad
- Sheet-pan honey mustard chicken
- Greek chicken souvlaki
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so the author can see your version.
Easy Chicken Piccata Recipe
Servings: 4 | Prep: 10 mins | Cook: 15 mins | Total: 25 mins
Ingredients
- 2 boneless skinless chicken breasts
- 1/4 cup all-purpose flour (or gluten-free flour / cornstarch)
- 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 black pepper, or to taste
- Freshly chopped parsley for garnish (optional)
Instructions
- Prepare the chicken by butterflying and cutting each breast in half, or pound to about 1/2″ thickness for even cooking.
- Season with salt and pepper. Dredge lightly in flour, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat. When hot, add chicken and cook until golden and it releases from the pan, about 3 minutes per side. Remove and set aside.
- Reduce heat to medium. Add chicken broth, lemon juice and capers, scraping up browned bits. Bring to a boil, then simmer 2–3 minutes until slightly reduced.
- Return chicken to the pan with any juices and cook until internal temperature reaches 165°F (74°C).
- Remove chicken to a serving plate. Off heat, whisk in cold butter until the sauce is glossy. Adjust seasoning, pour sauce over chicken and garnish with parsley.
Notes
- For a gluten-free version, substitute the flour with a gluten-free blend or arrowroot. If using cornstarch, increase the chicken stock slightly.
- Rinse capers to avoid excess saltiness in the sauce.
- Serve immediately for the best texture and flavor. Leftovers keep up to 3 days refrigerated.
Nutrition (estimated per serving)
Calories: 236 kcal; Carbohydrates: 7 g; Protein: 13 g; Fat: 17 g. Nutrition is an estimate for informational purposes only.