Name: Lemon Chicken Piccata Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 large boneless, skinless chicken breasts or 4 chicken cutlets (~1 to 1 ¼ lbs); 3 tablespoons all-purpose flour (use gluten-free flour, if needed); ½ teaspoon garlic powder; ½ teaspoon fine salt; ⅛ teaspoon black pepper; 3 tablespoons olive oil, divided; 4 garlic cloves, minced; 1 cup chicken broth, homemade or store-bought; 2 tablespoons capers, drained; 1 teaspoon Dijon mustard; 1 tablespoon butter; 2 tablespoons lemon juice (juice of ½ lemon); ¼ cup chopped fresh parsley; Mashed potatoes; Lemon wedges or slices

I can't get enough of the bright, zesty flavors in this Lemon Chicken Piccata Recipe. It’s a beautiful balance of tender chicken, tangy lemon, and briny capers that come together in under 30 minutes—making it a total weeknight winner.

A white plate on a white marbled surface holds a meal with three main parts: a layer of creamy white mashed potatoes forms the bottom, topped by a light golden-brown chicken piece covered with small green capers and scattered green herbs, and garnished with a thin lemon slice on top. To the right of the chicken, bright green asparagus stalks lay side by side. There is also a small silver fork placed on the left side of the plate, partially on the mashed potatoes. Another white plate with similar food is partly visible at the bottom of the image. A pink cloth napkin is seen on the right side of the main plate. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lemon Chicken Piccata Recipe
Top Tip
How to Serve Lemon Chicken Piccata Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemon Chicken Piccata Recipe

Why You'll Love This Recipe

I’ve made this Lemon Chicken Piccata Recipe so many times that it’s become my go-to when I want something elegant but fuss-free. The sauce is bright and silky, contrasting beautifully with the crispy chicken. Seriously, it’s a flavor combo that feels fancy but comes together quickly.

Simple and Quick: Ready from start to finish in about 30 minutes, perfect for busy nights.
Bright, Balanced Flavors: The lemon juice and capers add just the right zing without overpowering.
Versatile: You can easily customize it with sides or tweak ingredients for your taste.
Comforting Yet Light: It’s satisfying without feeling heavy—great year-round.

Ingredients & Why They Work

This Lemon Chicken Piccata Recipe uses simple ingredients you might already have on hand, but each one plays a vital role. The chicken gets a light, crispy coating thanks to the flour, while the capers and lemon juice brighten up the whole dish.

Flat lay of fresh boneless, skinless chicken breasts, a small mound of all-purpose flour on a simple white ceramic plate, a few garlic cloves unpeeled, a small white bowl filled with golden olive oil, a small white bowl of bright green capers, a small white bowl with smooth Dijon mustard, a small pat of creamy butter on a white ceramic dish, a small white bowl of vibrant lemon juice, a handful of freshly chopped parsley on a white plate, and a couple of glossy whole black peppercorns scattered delicately, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts or cutlets: Using cutlets helps them cook evenly and stay tender; pounding them thin is key for quick cooking.
All-purpose flour: Coats the chicken for that perfect golden crust; gluten-free flour works just as well.
Garlic powder, salt, pepper: Basic seasonings that deepen the flavor without competing with the sauce.
Olive oil: Helps crisp the chicken while lending a mild, fruity note.
Fresh garlic: Adds an aromatic punch to the sauce; sautéed briefly to avoid bitterness.
Chicken broth: Forms the base for the sauce and adds savory richness; homemade is ideal but store-bought works beautifully.
Capers: Packed with briny, tangy flavor, they’re the real star of the sauce.
Dijon mustard: Adds subtle depth and helps emulsify the sauce.
Butter: Creates a silky, glossy finish in the sauce.
Lemon juice: Brings bright acidity that wakes up every bite.
Fresh parsley: For a fresh, herbaceous finish, balancing the richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this Lemon Chicken Piccata Recipe depending on what’s in my fridge and how much time I have. Sometimes I add a splash of white wine to the sauce for extra complexity, or a sprinkle of red pepper flakes when I want a little heat. The base recipe is forgiving and really welcomes your creative twist.

Variation: On days when I want it lighter, I swap butter for a splash of extra olive oil and skip the mashed potatoes, serving it over steamed veggies instead.
Gluten-Free Option: Using gluten-free flour works perfectly for coating the chicken without sacrificing crispiness.
Herb Swap: Try tarragon or thyme instead of parsley for a slightly different herbaceous note.
Make It Spicy: Add a pinch of chili flakes when cooking garlic for a subtle kick I really enjoy.

Step-by-Step: How I Make Lemon Chicken Piccata Recipe

A white pan holds four light golden pieces of cooked chicken topped with small green capers, all sitting in a light yellow creamy sauce with small bits of translucent garlic. A woman's hand is holding a silver spoon above the pan, scooping some of the sauce. The edges of the pan have slight sauce stains, and the background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepping Your Chicken Cutlets

First, if you’re using chicken breasts, slice them in half horizontally to create four thin cutlets. I like pounding them a bit between plastic wrap to get an even thickness, about half an inch. This helps them cook fast and stay tender. Just a few gentle taps with a meat mallet or rolling pin will do.

Step 2: Seasoning and Coating

Mix the flour, garlic powder, salt, and pepper in a shallow bowl — this seasoning blend gives the chicken a subtle savory boost. Coat each cutlet evenly and shake off any extra flour. Don't skip this step; it’s what creates that irresistibly golden crust.

Step 3: Searing the Chicken

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When it starts shimmering (you'll know it's ready), add the chicken without crowding the pan. Resist the urge to move them around—let them develop that golden crust. Cook about 2 minutes per side until golden and nearly cooked through. I always check for no pink inside and aim for 165°F internal temperature.

Step 4: Building the Sauce

Turn the heat down to low and add the remaining tablespoon of olive oil plus the minced garlic. Stir constantly for about 30 seconds to prevent burning. Crank the heat back to medium-high, then pour in chicken broth, capers, and Dijon mustard. Scrape the skillet bottom to pull up all those good browned bits. Simmer until the liquid reduces by half—this usually takes about 3 minutes.

Step 5: Finishing Touches

Stir in the butter until melted, which gives the sauce a beautiful glossy finish. Return the chicken to the pan and spoon sauce over the cutlets. Let everything simmer for another couple of minutes so the flavors meld. Finally, stir in fresh lemon juice, taste, and adjust salt and pepper if needed.

Top Tip

From my many attempts making this Lemon Chicken Piccata Recipe, I’ve learned a few key things to get that restaurant-quality result you’ll love at home.

Even Thickness: Pounding the chicken ensures even cooking and keeps the cutlets juicy.
Don’t Rush the Searing: Let the chicken sit undisturbed to form that golden crust; resist flipping too soon.
Watch the Garlic: Stirring garlic constantly prevents burning, which can make the sauce bitter.
Adjust Acidity Last: Add lemon juice at the end so it stays bright, avoiding over-souring the sauce.

How to Serve Lemon Chicken Piccata Recipe

Garnishes

I always sprinkle freshly chopped parsley over the finished dish to add a pop of color and freshness. A few extra lemon wedges on the side let you add more zing at the table, which I think really elevates the experience.

Side Dishes

Mashed potatoes are my classic go-to because they soak up all that luscious piccata sauce. You can also serve it with wide egg noodles, steamed green beans, or even a crisp mixed salad for something lighter.

Creative Ways to Present

For dinner parties, I like plating the chicken over a bed of creamy polenta and drizzling the sauce artistically around the plate. Garnishing with thin lemon slices and edible flowers makes it feel really special. It never fails to impress guests!

Make Ahead and Storage

Storing Leftovers

I store leftover chicken and sauce in an airtight container in the fridge. It keeps nicely for up to three days. Before reheating, I give it a gentle stir to reincorporate the sauce that sometimes thickens.

Freezing

While I usually make this recipe fresh, I’ve frozen leftovers without issue. Just cool completely and freeze in a sealed container. Thaw overnight in the fridge before reheating for best texture.

Reheating

Reheat gently over medium-low heat in a skillet or microwave, adding a splash of broth or water if the sauce feels too thick. This preserves the sauce’s silky texture and keeps the chicken tender.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs make a juicier alternative and work well if you adjust the cooking time to ensure they’re cooked through.

What can I substitute for capers?

If you don’t have capers, chopped green olives or even a small amount of chopped pickles can add a similar briny pop, though the flavor won’t be exactly the same.

Is this recipe gluten-free?

The recipe itself can be gluten-free if you use gluten-free flour to coat the chicken. Just make sure your broth and other ingredients are also gluten-free.

Can I make the sauce ahead of time?

You can prep the sauce in advance, but it’s best to combine it with the chicken right before serving to keep the sauce fresh and the chicken moist.

Final Thoughts

This Lemon Chicken Piccata Recipe is one of those dishes I come back to again and again because it’s just so satisfying without being complicated. Every time I serve it, friends tell me it tastes like something from a fancy Italian restaurant. I hope you’ll enjoy making it in your own kitchen as much as I do—it’s a little bit of sunshine on your dinner plate that’s always worth the effort.