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Chicken piccata served on top of spaghetti pasta on a plate with fork and knife.
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Lemon Chicken Piccata

Deliver restaurant-quality food in 30 minutes with this Lemon Chicken Piccata recipe. It's a classic Italian dish that has proved a favorite year after year. Serve with your choice of pasta, zucchini noodles, rice, or crusty bread for a simple yet elegant meal that works just as well for busy weeknights as it does for entertaining.
Course Main Course
Cuisine American, Italian
Keyword dinner, lemon chicken piccata
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 339kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 2 large boneless, skinless chicken breasts
  • 1 tsp. kosher salt
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. black pepper
  • 1/4 tsp. MSG
  • 1/2 cup all-purpose flour, for dredging
  • 2-3 Tbsp olive oil, or more as needed

For the sauce

  • 3 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice, about 1-2 lemons
  • 2-3 Tbsp capers
  • 2-3 Tbsp cold unsalted butter
  • 2 Tbsp. chopped fresh parsley
  • Lemon zest, optional
US Customary - Metric

Instructions

  • Prep the chicken: Slice each chicken breast in half lengthwise (cut completely all the way, not butterflied). Place on a piece of plastic wrap, then lay another piece of plastic wrap on top of the chicken, and pound to about 1/4-inch thickness. Mix seasonings together in a bowl and season both sides with seasonings, then lightly dredge in flour, shaking off excess.
    2 large boneless, skinless chicken breasts, 1 tsp. kosher salt, 1 tsp. garlic powder, 1/2 tsp. onion powder, 1/4 tsp. black pepper, 1/4 tsp. MSG, 1/2 cup all-purpose flour
    Six images showing how to cut, pound and dredge the chicken for lemon chicken piccata.
  • Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 2-3 minutes per side Start Timer, until golden brown and cooked through. Transfer to a plate and set aside. Work in batches to avoid overcrowding the skillet. Carefully wipe out the pan if needed, leaving a few of the brown bits behind.
    2-3 Tbsp olive oil
    Searing two chicken breasts in a pan.
  • Build the sauce: Reduce the heat to medium. Add garlic and sauté for ~30 seconds. Pour in wine and scrape up browned bits from the pan. Reduce for 3 minutes Start Timer. Then add chicken broth, lemon juice, and capers. Simmer for another 3-4 minutes. Start Timer
    3 cloves garlic, 1/2 cup dry white wine, 1/2 cup chicken broth, 1/4 cup fresh lemon juice, 2-3 Tbsp capers
    Six images showing how to make the sauce for lemon chicken piccata.
  • Finish the sauce: Lower the heat and stir in cold butter until melted and the sauce is glossy.
    2-3 Tbsp cold unsalted butter
    Three images side-by-side showing adding the cold butter to the sauce and letting it melt until sauce is smooth and thick.
  • Bring it all together: Return chicken to the pan and spoon sauce over top. I like to give the pan a tilt to get the sauce and spoon it evenly over the chicken. Be sure to simmer for 1-2 minutes Start Timer until warmed through so the sauce has time to thicken slightly. Garnish with fresh parsley and lemon zest if using, and serve immediately with pasta of choice, mashed potatoes, orzo, or crusty fresh bread.
    2 Tbsp. chopped fresh parsley, Lemon zest
    Side-by-side of the lemon chicken piccata finished in a pan then served on a plate with spaghetti noodles.

Video

Notes

  • Chicken breasts: To cut the chicken breasts, slice the chicken breast in half; place the boneless, skinless chicken breast on a cutting board, and hold it flat with the palm of your non-knife hand. Using a sharp chef's knife, slice the chicken breast horizontally into two even pieces.
  • Gluten-free: Use gluten-free flour such as almond flour if needed for a gluten-free diet. 
  • This recipe was updated in May 2026 with updates to the recipe and new photos.

Nutrition

Serving: 1serving | Calories: 339kcal | Carbohydrates: 16g | Protein: 26g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 877mg | Potassium: 514mg | Fiber: 1g | Sugar: 1g | Vitamin A: 218IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 2mg