Lemon Chicken Piccata is an easy, yet elegant weeknight dinner that’s ready in under 30 minutes. Juicy chicken breasts are cooked in a lemon garlic butter sauce, and is delicious served with pasta, rice, or mashed potatoes.

For more Easy Chicken Recipes, be sure to check out my Slow Cooker Chicken and Dumplings, Honey Dijon Chicken Thighs, and Air Fryer Whole Chicken.

chicken piccata fillets in a black skillet surrounded by lemon slices.

One of the best ways to elevate simple chicken breasts is to make Lemon Chicken Piccata. If you’re looking for a delicious, super flavorful chicken recipe, you’ve come to the right place. No bland chicken here!

Chicken Piccata is a favorite of mine because it’s super simple, yet so flavorful and elegant, too. It’s made from dredging thinly sliced chicken breasts in flour, pan frying, then serving with a lemon garlic butter sauce studded with tangy capers.

chicken piccata fillets in a black skillet surrounded by lemon slices.

This is a great recipe for easy weeknight dinners and it’s special enough to serve to guests or for a Sunday dinner. I love to make this or a Pork Rib Roast when I want a more elevated meal. I also love that I usually have all of the ingredients for it on hand, too.

pieces of chicken piccata on a white plate with lemon slices.

Ingredients for Lemon Chicken Piccata

Ingredient measurements and full instructions are located in the recipe card below.

  • thinly sliced chicken breasts
  • all purpose flour
  • butter
  • olive oil
  • onion
  • garlic
  • chicken broth
  • capers
  • lemon
  • salt + pepper
ingredients in bowls on a counter top.

How to Make Lemon Chicken Piccata – Step by Step

Ingredient measurements and full instructions are located in the recipe card below.

Step 1: Prep the chicken

Place the flour in a shallow dish. Season the chicken filets with salt and pepper, then lightly dredge in the flour and shake off excess.

sliced lemons on a wooden cutting board.
a chicken breast being dredged in flour.

Step 2: Cook the chicken

Heat a large, heavy skillet to medium high heat. When the pan is hot, add 2 tablespoons of olive oil and 2 tablespoons butter. When the butter has melted, place 3 chicken fillets in the skillet and sauté for 3 minutes per side. Remove to a plate. Add another drizzle of oil if needed, and repeat with the remaining chicken fillets. If the chicken is browning too quickly, reduce heat to medium.

chicken breasts cooking in a black skillet.
onions and garlic cooking in a black skillet.

Step 3: Make the sauce

Carefully pour out any excess oil, but do not clean the pan. Over medium heat, saute the onions and garlic until translucent, about 2 minutes. Pour in the chicken broth, lemon juice, lemon zest, 2 tablespoons butter, and capers. Bring to a boil and return chicken to the pan. Simmer for about 5 minutes until chicken is cooked through and sauce has thickened, spooning the sauce on top of the chicken. If the sauce thickens too quickly, add a splash of broth.

garlic cooking in a black skillet.
chicken breasts cooking in a black skillet.

Step 4: Serve

Taste and add salt and pepper as needed. Serve your lemon chicken piccata right away with fresh chopped parsley and lemon slices as garnish.

chicken piccata fillets in a black skillet surrounded by lemon slices.

What to Serve with Chicken Piccata

This Lemon Chicken Piccata is great served with pasta like orzo, angel hair, or spaghetti. My kids love it with mashed potatoes or buttered rice, too. We also like to serve it with some fresh veggies on the side like:

chicken piccata fillets in a black skillet surrounded by lemon slices.

Tips and Notes

  • Watch the salt. The capers, butter, and chicken broth all contain salt, and the lemon will also intensify the flavor of the salt. Therefore, take it easy on the salt and taste your lemon chicken piccata just before serving and adjust seasoning as needed.
  • Making enough for a crowd: This recipe doubles easily, just sauté the chicken in batches so you don’t crowd the pan.
  • Add a splash of wine. After cooking the onion and garlic, you can also add a splash of white wine for extra tanginess and complexity.
  • Storing and reheating: Any leftover lemon chicken piccata can be stored in an airtight container in the fridge for up to 4 days. To reheat, place the chicken and all the sauce in a cold skillet, add a splash of broth and reheat covered over medium low heat, flipping occasionally until the chicken piccata is warmed through.
chicken piccata fillets in a black skillet surrounded by lemon slices.

More Dinner Recipes You Should Try!

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

pieces of chicken piccata on a white plate with lemon slices.
5 from 30 ratings

Recipe: Lemon Chicken Piccata

Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Lemon Chicken Piccata is an easy, yet elegant weeknight dinner that's ready in under 30 minutes. Juicy chicken breasts are cooked in a lemon garlic butter sauce, and is delicious served with pasta, rice, or mashed potatoes.
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Ingredients

  • 3 large chicken breasts, sliced in half to make 6 thin fillets
  • 1/2 cup all purpose flour
  • 2 Tablespoon olive oil
  • 4 Tablespoons butter, divided
  • 3 Tablespoons shallot or yellow onion, finely minced
  • 3 garlic cloves, minced
  • 1/2 cup low sodium chicken broth
  • 1 lemon, zested and juiced
  • 3 Tablespoons capers, drained
  • salt and pepper, to taste

Instructions
 

  • Place the flour in a shallow dish. Season the chicken filets with salt and pepper, then lightly dredge in the flour and shake off excess.
  • Heat a large, heavy skillet to medium high heat. When the pan is hot, add 2 tablespoons of olive oil and 2 tablespoons butter. When the butter has melted, place 3 chicken fillets in the skillet and sauté for 3 minutes per side. Remove to a plate. Add another drizzle of oil if needed, and repeat with the remaining chicken fillets. If the chicken is browning too quickly, reduce heat to medium.
  • Carefully pour out any excess oil, but do not clean the pan. Over medium heat, saute the onions and garlic until translucent, about 2 minutes. Pour in the chicken broth, lemon juice, lemon zest, 2 tablespoons butter, and capers. Bring to a boil and return chicken to the pan. Simmer for about 5 minutes until chicken is cooked through and sauce has thickened, spooning the sauce on top of the chicken. If the sauce thickens too quickly, add a splash of broth.
  • Taste and add salt and pepper as needed. Serve right away with freshly chopped parsley and lemon slices as garnish, if desired.

Notes

  • Watch the salt. The capers, butter, and chicken broth all contain salt, and the lemon will also intensify the flavor of the salt. Therefore, take it easy on the salt and taste your lemon chicken piccata just before serving and adjust seasoning as needed.
  • Making enough for a crowd: This recipe doubles easily, just sauté the chicken in batches so you don’t crowd the pan.
  • Add a splash of wine. After cooking the onion and garlic, you can also add a splash of white wine for extra tanginess and complexity.
  • Storing and reheating: Any leftover lemon chicken piccata can be stored in an airtight container in the fridge for up to 4 days. To reheat, place the chicken and all the sauce in a cold skillet, add a splash of broth and reheat covered over medium low heat, flipping occasionally until the chicken piccata is warmed through.
Cuisine: Mediterranean
Course: Main Dish
Author: Ashlyn Edwards | Belle of the Kitchen
Calories: 287kcal, Carbohydrates: 11g, Protein: 26g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 93mg, Sodium: 309mg, Potassium: 482mg, Fiber: 1g, Sugar: 1g, Vitamin A: 277IU, Vitamin C: 12mg, Calcium: 19mg, Iron: 1mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.