Best Chicken Piccata – Simple and Delicious

Chicken Piccata Recipe, Lemon Chicken Recipe, Lemon Caper Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delicious and tasty, this Chicken Piccata recipe has a wonderful lemon caper sauce that is wonderful drizzled over a bed of pasta.


  • 4 split boneless chicken breasts
  • 1/2 tsp. Kosher salt
  • Freshly ground black pepper (pinch)
  • 1 cup all purpose flower
  • 1/4 cup finely grated parmesan cheese
  • 1/4 tsp. garlic powder
  • 4 tbs. olive oil
  • 4 tbs. butter
  • 1/2 cup chicken stock or dry white wine ( Sauvignon Blanc is a good choice)
  • 1 tsp. lemon zest
  • 1/3 cup freshly squeezed lemon juice
  • 1/4 c. capers
  • Chopped fresh Italian parsley


  1. Preheat oven to 375F
  2. Cut the chicken breasts into cutlets by slicing in half horizontally with a sharp knife.
  3. Place each cutlet between wax paper or plastic wrap and pound to 1/4″ thick.
  4. Sprinkle both sides of each cutlet with salt and pepper.
  5. Mix the flour, 1/2 tsp. of salt, 1/4 tsp. black pepper, 1/4 tsp. of garlic powder, and 1/4 cup of parmesan cheese together in a shallow plate.
  6. Heat 2 tbs. olive oil and 2 tbs. butter in a large sauté pan or skillet over medium heat.
  7. Dredge each chicken cutlet in the flour mixture on both sides.
  8. Cook the chicken breast cutlets in the sauté pan for 3 minutes on each side.
  9. Place chicken on a sheet pan lined with parchment paper and bake them in the oven for 5 to 10 minutes while you prepare sauce.
  10. Add lemon juice, lemon zest, 2tbs. olive oil, chicken stock (or wine), 1/2 tsp. salt, 1/4 tsp. black pepper, and capers. Simmer to reduce by one third.
  11. Add 2 tbsp. of butter and stir with whisk being sure to loosen brown crusty bits from the bottom of the pan for richer flavor.
  12. Serve chicken with pasta with sauce poured over chicken and pasta. Sprinkle chicken with parsley.