This easy chicken piccata is a classic Italian‑American dish with a bright lemon‑butter and caper sauce that’s quick to make at home—just a few ingredients and about 25 minutes.
What is chicken piccata?
Chicken piccata features pan‑fried chicken cutlets finished in a tangy, buttery sauce made with lemon, capers, and a little broth or wine. It’s simple and satisfying. The key is balancing the lemon so the sauce is bright but not overpowering.
You can make this dish two ways: a classic piccata sauce or a creamier version. Both are delicious—the cream adds richness, while the lighter version keeps the flavors sharper.
What you’ll need
- Chicken – chicken breasts sliced in half lengthwise into thinner cutlets (no pounding required)
- Garlic powder – used with salt and pepper for a savory base
- Flour – for dredging the cutlets
- Olive oil and butter – for browning the chicken and enriching the sauce
- Chicken broth – adds depth; you can substitute a dry white wine for more complexity
- Lemon juice – use freshly squeezed for best flavor
- Lemon zest – adds bright aromatic lift
- Capers – provide a briny counterpoint to the lemon
- Heavy cream – optional for a silky, rich sauce
- Parsley – for a fresh finishing touch
Can I make it without cream?
- Yes. Omit the cream and increase the chicken broth to about 3/4 cup, or use a mix of broth and white wine. The sauce will be lighter and more lemony.
- Avoid substituting milk or half‑and‑half, as the acidity from the lemon can cause curdling and those options won’t thicken the sauce the same way. Either use heavy cream or leave it out entirely.
How to make chicken piccata
This overview highlights the main steps; full ingredient amounts and instructions follow in the recipe card below.
Slice chicken breasts lengthwise to create thinner cutlets; season with salt, pepper, and garlic powder, then dredge in flour. Brown the cutlets in butter and olive oil until golden on both sides, then remove from the pan. Deglaze the skillet with chicken broth (or wine), lemon juice and zest, add the remaining butter and capers, and scrape up the browned bits.
Stir in the cream if using, return the chicken to the pan, and simmer until the sauce reduces slightly and the chicken reaches 165°F. Adjust seasoning and finish with chopped parsley.
Tools for this recipe
Helpful tools: a Microplane for zesting, an instant‑read thermometer to avoid overcooking thin cutlets, and a splatter guard or a sturdy skillet for frying.
Substitutions and variations
- If breasts are small, you can leave them whole but allow extra cooking time.
- Boneless chicken thighs work well and will need slightly longer to cook.
- Use low‑sodium broth if you prefer less salt.
What to serve with chicken piccata
- Mashed potatoes, sautéed green beans, or garlic‑butter broccolini make hearty sides that soak up the sauce.
- Pasta tossed with simple garlic butter is another classic pairing; a light salad like arugula with parmesan brightens the plate.
- Finish with freshly grated Parmesan for extra depth if you like.
Leftovers and storage
- Store leftovers in the refrigerator for 3–4 days and reheat gently in a saucepan over low heat.
- Freezing is not recommended for the creamy version, as the texture can change after thawing.
More easy chicken recipes
- Creamy Garlic Chicken
- Easy Chicken Marsala
- Lemon Butter Chicken Scallopini
- Creamy Tuscan Chicken
- Chicken Parmesan
Have you made this lemon chicken piccata? Share your experience or ask questions in the comments. Tag your photos with #saltandlavender on Instagram so the author can see your version.
Easy Chicken Piccata
Ingredients
- 2 large chicken breasts
- Salt & pepper, to taste
- 1/4 teaspoon garlic powder
- Flour (for dredging)
- 4 tablespoons butter divided
- 1 tablespoon olive oil
- 1/4 cup chicken broth or dry white wine
- 1 tablespoon lemon juice + zest of 1 lemon
- 1 tablespoon brined capers drained
- 1/2 cup heavy/whipping cream
- Garnish (optional): chopped parsley and/or freshly grated Parmesan
Instructions
- Slice each chicken breast lengthwise (butterfly and halve) to make four thin cutlets. Trim any fat, then season generously with salt, pepper, and garlic powder. Dredge in flour.
- Heat 2 tablespoons butter and the olive oil in a skillet over medium‑high heat.
- When the pan is hot, cook the chicken 4–5 minutes per side until golden. Transfer to a plate.
- Remove the pan from heat and add the chicken broth (or wine), lemon juice, lemon zest, remaining 2 tablespoons butter, and capers. Scrape up any browned bits.
- Stir in the cream if using and return to the heat. When the sauce bubbles, add the chicken back to the pan. (If you omit cream, increase the broth to 3/4 cup.)
- Simmer another 5 minutes or until the chicken is cooked through and the sauce has reduced to your liking. If the sauce gets too thick, add a splash more broth.
- Garnish with chopped parsley and/or grated Parmesan before serving.
Notes
- Smaller chicken breasts can be left whole but will require more cooking time.
- If you don’t want cream, omit it rather than substituting milk or half‑and‑half to avoid curdling and poor thickening.
- Use low‑sodium broth if you’re watching salt.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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This recipe was originally published on September 4, 2015 and has been updated with new photos and clarified instructions.