This chicken piccata is a bright and flavorful Italian classic made with pan-seared chicken cutlets in a lemony butter sauce with capers.

It’s elegant enough for date night, yet simple enough for a weeknight dinner.

Pair it with pasta, rice, or roasted veggies for a restaurant-worthy meal at home.

Why You’ll Love This Chicken Piccata

Tangy lemon-butter sauce that’s light but flavorful

Simple ingredients you already have at home

Quick to make – ready in about 30 minutes

Elegant presentation – great for entertaining

Low carb and gluten-free adaptable

Pairs well with many side dishes

What You’ll Need (Ingredient Highlights)

Boneless, skinless chicken breasts – sliced and pounded thin for quick cooking

Flour – lightly coats the chicken for a golden crust (use gluten-free if needed)

Olive oil + butter – for rich flavor and browning

Fresh garlic – brings depth to the sauce

Chicken broth – builds the savory sauce base

Lemon juice – adds tangy brightness

Capers – little bursts of briny flavor

Parsley – optional, for garnish and freshness

Pro Tips Before You Start

Slice chicken breasts in half for quicker, more even cooking

Pound the chicken evenly to about 1/2 inch thickness

Don’t skip the sear – it adds lots of flavor

Use fresh lemon juice for best taste

Deglaze the pan with broth to capture all the delicious brown bits

How to Make Chicken Piccata

Prep the chicken
Slice the chicken breasts horizontally into cutlets.

Pound each piece to an even thickness.

Season with salt and pepper, then dredge lightly in flour.

Sear the chicken
In a large skillet over medium-high heat, heat olive oil and 1 tablespoon of butter.

Cook chicken in batches until golden on both sides and cooked through (about 3–4 minutes per side).

Transfer to a plate.

Make the sauce
In the same skillet, add a bit more butter and minced garlic.

Cook 30 seconds.

Pour in chicken broth and lemon juice.

Simmer and scrape up browned bits from the pan.

Add capers & finish
Stir in capers. Let sauce reduce slightly, then return chicken to the pan.

Spoon sauce over chicken and simmer for 2 minutes.

Serve
Garnish with chopped parsley and lemon slices.

Serve immediately with your favorite sides.

What to Serve It With

Angel hair pasta or linguine

Garlic mashed potatoes

Steamed or roasted asparagus

Crisp green salad with vinaigrette

Crusty bread to soak up the sauce

Variations / Substitutions

Use chicken tenders instead of breasts

Swap capers for green olives if needed

Make it dairy-free by using olive oil only

Add white wine in place of some broth for depth

Thicken sauce with cornstarch if desired

Storage & Leftovers

Fridge: Store leftovers in an airtight container for 3 days

Reheat gently on the stove or in microwave

Don’t freeze with sauce – it may separate

Great for meal prep with pasta or rice bowls

FAQs

What can I use instead of capers?
Try chopped green olives or omit entirely if you prefer.

Can I use chicken thighs?
Yes—just make sure they’re boneless and pounded thin.

Is chicken piccata gluten-free?
Use gluten-free flour for dredging to make it GF.

Can I use bottled lemon juice?
Fresh is best, but bottled will work in a pinch.

How do I prevent dry chicken?
Avoid overcooking—just sear until golden and cooked through.

Can I add cream to the sauce?
Yes—add 1–2 tbsp heavy cream at the end for a creamy twist.

Is this good for a dinner party?
Absolutely! It’s elegant and easy to scale up.

Final Thoughts

This chicken piccata is light yet satisfying, simple but sophisticated.

With just a few fresh ingredients and one pan, you’ll have a dish that tastes like it came from a trattoria.

It’s a timeless classic you’ll come back to again and again.