Lemon Chicken Piccata

SaveSavedRemoved 0
Deal Score0
Deal Score0

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Lemon Chicken Piccata

Chicken Piccata is a rich and tart simultaneously! Every one of the flavors consolidated in this exquisite chicken dish, make it ideal for pasta!

The sauce itself has a distinctive butter and lemon flavor that, once tasted, is impossible to forget. The capers also give the entire meal a richer flavor.

What is Chicken Piccata

We also enjoy a tasty chicken dish! The white meat is prepared to cook it uniformly, and the cooking method itself provides the crust additional structure. It is a particular Italian dish created with evenly thinned meat. This guarantees that it is also cooked uniformly. Not just the name of the meal, but also that method is meant by the term “piccata.” As a result, you may apply this cooking technique with different meats, such as veal, which is more common in Italy.

The widely used variation in the US uses white meat. In this recipe, the meat is seared after being dredged in flour. The pan drippings are then added to the sauce to give it more flavor.

After Dinner Sweet Treat, try our Peaches and Cream Ice Cream

Prep Time: 10 minutes
Cook Time: 20 minutes.
Total Time: 30 minutes
Servings: 4 servings
Calories: 412kcal
Author: Catalina Castravet



  • 4 chicken breasts (cut in half crosswise)
  • 1/2 cup flour
  • 3 tablespoons parmesan (grated)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil more as needed
  • Salt and pepper to taste


  • 1/4 cup unsalted butter
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1/2 lemon (juiced)
  • 1 tablespoon lemon zest
  • 1/2 cup white wine (or chicken stock)
  • 1/4 capers (drained)
  • 2 tablespoons fresh parsley (chopped)



  • Start by lightly pounding the chicken and slicing it in halves horizontally, butterflying the chicken breasts open. If the breast pieces you are working with are large, you may want to cut them each into two pieces.
  • Place the butterflied chicken between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
  • In a large shallow bowl combine the flour, garlic powder, onion powder, grated parmesan, salt, and pepper. Dredge the chicken in the flour mixture and set aside.
  • In a large pan, heat olive oil over medium-high heat and cook chicken for about 4-5 minutes per side or until just until cooked through. Cook in batches if needed. Remove from pan and place into a deep dish, cover with foil to keep warm.


  • In the same pan, melt the butter and add flour to create a roux, whisk until smooth. Cook 1-2 minutes.
  • Gradually stir in chicken broth whisking until smooth.
  • Add lemon juice, white wine, lemon zest, and capers. Simmer the mixture for 3-5 minutes, whisking occasionally.
  • Add chicken back to the pan and simmer 2-3 minutes.
  • Stir in parsley and serve over pasta.


Calories: 412kcal | Carbohydrates: 19g | Protein: 47g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 148mg | Sodium: 644mg | Potassium: 960mg | Fiber: 1g | Sugar: 1g | Vitamin A: 620IU | Vitamin C: 19mg | Calcium: 72mg | Iron: 2mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Recipe Credit Like

We will be happy to hear your thoughts

Leave a reply

Enable registration in settings - general
Compare items
  • Total (0)