Lemon Chicken Piccata

This Lemon Chicken Piccata is one of my favorite ways to bring restaurant-level flavor to the dinner table with minimal fuss. Juicy, pan-seared chicken breasts are bathed in a bright, tangy, and creamy lemon caper sauce that’s irresistible spooned over pasta, mashed potatoes, or rice. It’s comforting yet elegant, and every bite delivers the perfect mix of buttery richness and citrusy freshness.

Why You’ll Love This Recipe

There’s something about the combo of lemon, capers, and golden-browned chicken that makes this dish such a standout. Here’s why I keep making it:

• Bright, tangy flavor balanced with creamy richness
• Ready in under 30 minutes—great for weeknights or dinner guests
• Feels elegant, but uses simple pantry staples
• Delicious served over pasta, rice, or even with crusty bread
• Easily doubled for family meals or entertaining

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 large boneless, skinless chicken breasts (halved horizontally to make 4 cutlets)
• Salt and pepper, to taste
• ½ cup all-purpose flour (for dredging)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup chicken broth
• ⅓ cup freshly squeezed lemon juice (about 2 lemons)
• ¼ cup capers, drained and rinsed
• ½ cup heavy cream (optional, for creamy version)
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

1. Prep the chicken:
   I slice the chicken breasts in half horizontally to make thin cutlets. Then I season them generously with salt and pepper, and dredge them lightly in flour, shaking off any excess.
2. Sear the chicken:
   I heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. I add the chicken and cook for 4–5 minutes per side until golden brown and cooked through. Then I transfer the chicken to a plate.
3. Make the sauce:
   In the same pan, I add the remaining butter and garlic, sautéing for 30 seconds until fragrant. I pour in the chicken broth and lemon juice, scraping up the browned bits from the pan.
4. Add capers and cream:
   I stir in the capers and let the sauce simmer for 2–3 minutes. For a creamy version, I stir in the heavy cream and let it simmer for another 2 minutes until slightly thickened.
5. Return the chicken:
   I return the chicken to the skillet and spoon the sauce over it. I let it simmer for 2–3 minutes to reheat and absorb the flavors.
6. Garnish and serve:
   I top with chopped parsley and serve immediately over pasta, rice, or mashed potatoes.

Servings and timing

This recipe serves 4 people. It takes 10 minutes to prep and 15–20 minutes to cook, so I have it on the table in about 30 minutes total.

Variations

• Add white wine: I sometimes replace half the chicken broth with dry white wine for extra depth.
• Make it dairy-free: I skip the cream and keep it as a classic lemon-butter sauce—it’s just as flavorful.
• Use chicken thighs: For a juicier version, I use boneless, skinless chicken thighs and adjust the cooking time slightly.
• Add veggies: I stir in spinach or serve with steamed asparagus for a full meal.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop with a splash of broth or cream to loosen the sauce. I avoid microwaving too long to prevent drying out the chicken.

FAQs

Can I use bottled lemon juice?

I prefer fresh lemon juice for the best flavor, but bottled works in a pinch—just use a good quality one.

Is the cream necessary?

Nope. Traditional piccata is without cream, but I like to add it for a rich, velvety finish.

What pasta goes best with this dish?

I usually serve it with angel hair or linguine, but any pasta works well.

Can I make this ahead of time?

Yes. I make the chicken and sauce separately and store them, then reheat together before serving.

What can I use instead of capers?

If I’m out of capers, I use chopped green olives or leave them out for a milder flavor.

Conclusion

Lemon Chicken Piccata is a dish that feels both comforting and refined—perfect for weeknight dinners or special occasions. With that tangy lemon sauce, briny pops of caper, and optional creaminess, it’s one of those meals that I know will always hit the spot.

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