Tired of the same old boring chicken dinner? This Chicken Piccata is golden brown, juicy chicken breast topped with a lemon caper butter sauce for a delicious, family friendly meal. Recipe includes a gluten-free option and it’s ready in under 30 minutes!

Chicken piccata on a serving plate

I prepare chicken pretty often, so it’s important to find new ways to enjoy it to keep it from getting old. I love making spatchcock roast chicken and chicken enchiladas, but that requires a bit more prep time than I have on most weeknights.

I typically turn to quick and easy meals like white chicken chili or pineapple teriyaki chicken because they’re always a hit and there’s minimal prep involved.

This Chicken Piccata recipe has become one of my favorite things to make the past few months. It’s easy yet it feels special, and it’s on the table in under 30 minutes.

The flavors are fresh and bright, and are guaranteed to perk up your next chicken dinner. 🙂

Chicken piccata on a white serving platter

Why you’ll love this recipe:

  • Chicken piccata is juicy chicken breast seared to perfection, and smothered in a tangy lemon caper sauce.
  • It’s an easy yet elegant dinner that’s perfect for busy weeknights or dinner parties.
  • This is a versatile meal that may be served with pasta, rice or a simple side salad and veggies.
  • Recipe includes a gluten-free option using cornstarch or gluten-free flour.

Recipe ingredients

There are just a few ingredients in this chicken piccata recipe. The flour is used to thicken the sauce, but gluten-free alternatives are outlined in the ingredient notes and recipe card notes below.

Chicken piccata recipe ingredients

Ingredient notes

  • Chicken breast. For best results, use boneless skinless chicken breasts in uniform size and thickness for the most even cooking. Breasts should be butterflied and cut in half or pounded to uniform thickness as outlined in the instructions.
  • Flour. This recipe works well with either all purpose or gluten-free flour.
  • Butter and oil. I used a high heat oil to sear the chicken in the pan, then used butter in the sauce to add richness and flavor.
  • Lemon. Use fresh lemon juice for best results!
  • Capers. Be sure to rinse the capers well before adding to the pan as the brine will overpower the sauce.

How to make this recipe

This chicken piccata recipe is a quick and easy dinner. Once you’ve prepped the chicken breast, have the remaining ingredients ready to go as the recipe goes very quickly.

See the recipe card below for full instructions.

Prep the chicken breast

For best results, it’s best that the chicken breast is uniform thickness to ensure even cooking. This can be done two different ways as shown below.

How to butterfly or pound chicken breast for chicken piccata
  1. Butterfly the chicken breast and cut it in half to create two even pieces.
  2. Place the chicken breast in a zip top bag and pound with a meat mallet until it’s uniform thickness, or about 1/2″ thick.

Prepare the chicken piccata

How to make chicken piccata collage
  1. Dredge the chicken in the flour and shake off the excess.
  2. Sear on both sides until golden brown and set aside.
  3. Add the chicken broth, lemon juice and capers to the pan. Bring to a boil then reduce the heat and allow it to reduce slightly.
  4. Add the chicken back to the pan and cook until a thermometer inserted into the chicken breast reaches 165 degrees.
  5. Remove the chicken from the pan. Remove the pan from heat and stir the butter into the sauce and adjust the seasoning as necessary.
  6. Add the chicken back to the pan and coat with the sauce, or pour the sauce over the chicken and serve.

Chicken piccata in the pan with lemon

FAQS

What is chicken piccata?

This is an Italian dish that includes seared meat (typically veal or chicken), and a lemon caper butter sauce.

What is in chicken piccata?

It’s chicken breast smothered in a sauce that includes chicken broth, lemon juice, capers and butter. The chicken is dredged in all purpose flour or gluten-free flour to thicken the sauce.

What goes well with chicken piccata?

This dish pairs well with pasta, rice, mashed potatoes and bread, as well as low carb alternatives like mashed cauliflower, roasted vegetables or salad.

Can I make chicken piccata gluten-free?

Chicken piccata is easily made gluten-free by substituting the all purpose flour with gluten-free flour.

Chicken piccata in a pan with sauce and lemons

Serving suggestions

If you’re wondering what to serve with chicken piccata, I’ve gathered a few ideas for you below:

Recipe notes

  • Pro tip: Butterfly the chicken breast and cut in half, or pound it in a zip top bag with a meat mallet to ensure even cooking. From there, have the remaining ingredients ready to go as this recipe goest very quickly!
  • For best results, serve chicken piccata immediately.
  • Be sure to rinse the capers well before adding to the pan as the brine will overpower the sauce.
  • Substitute the all purpose flour with a gluten-free alternative such as gluten free all purpose flour, arrowroot flour, or even cornstarch. If using cornstarch, increase the amount of chicken stock to between 3/4 and 1 cup as it will make the sauce thicker.
  • Store leftovers in an air tight container for up to 3 days.
Chicken piccata smothered in a lemon caper butter sauce

More chicken recipes you’ll love:

Did you try this recipe?

If so, be sure to leave a comment and star rating below, and don’t forget to tag @flavorthemoments on Facebook and Instagram!

Chicken piccata on a serving plate

Easy Chicken Piccata Recipe

Chicken Piccata is tender, juicy chicken breast seared to perfection and smothered in a tangy lemon caper butter sauce. Recipe includes a gluten-free option and it's ready in about 30 minutes!
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Ingredients

  • 2 boneless skinless chicken breasts
  • 1/4 cup all purpose flour or sub with gluten-free flour or cornstarch (*see notes)
  • 2 tablespoons olive oil
  • 2/3 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons capers rinsed well and drained
  • 3 tablespoons unsalted butter cold
  • 1/2 teaspoon kosher salt or to taste
  • 1/4 teaspoon freshly ground pepper or to taste
  • freshly chopped parsley, for garnish optional

Instructions 

Prep the chicken breast

  • Butterfly then cut the chicken breast in half, or pound it in a zip top bag with a meat mallet to uniform thickness (about 1/2") to ensure even cooking time.
    2 boneless skinless chicken breasts

Prepare the chicken piccata

  • Season the chicken well with salt and pepper. Place the flour on a plate and dredge the chicken lightly in the flour to coat, shaking off any excess.
    1/4 cup all purpose flour
  • Heat the olive oil in a large skillet over medium high heat. When it begins to sizzle, add the chicken and cook until browned and releases easily from the pan, about 3 minutes. Flip and repeat on the other side. Remove from heat and set aside on a plate, then wipe out excess oil from the pan, being careful not to remove the browned bits.
    2 tablespoons olive oil
  • Decrease the heat to medium and add the chicken broth, lemon juice and capers. Scrape up the bits from the bottom of the pan and bring to a boil. Lower the heat to medium low and cook for 2-3 minutes or until reduced slightly.
    2/3 cup chicken broth, 2 tablespoons fresh lemon juice, 3 tablespoons capers
  • Add the chicken back to the pan along with any accumulated juices and cook until a thermometer inserted into the thickest part registers 165 degrees. Remove the chicken and place on a serving platter. Stir in the butter and season with salt and pepper. Adjust the seasoning as needed, then pour the sauce over the chicken and garnish with parsley. Enjoy!
    3 tablespoons unsalted butter, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground pepper, freshly chopped parsley, for garnish

Notes

  • Pro tip: Butterfly the chicken breast and cut in half, or pound it in a zip top bag with a meat mallet to ensure even cooking. From there, have the remaining ingredients ready to go as this recipe goest very quickly!
  • *Substitute the all purpose flour with a gluten-free alternative such as gluten free all purpose flour, arrowroot flour, or even cornstarch. If using cornstarch, increase the amount of chicken stock to between 3/4 and 1 cup as it will make the sauce thicker.
  • For best results, serve chicken piccata immediately.
  • Be sure to rinse the capers well before adding to the pan as the brine will overpower the sauce.
  • Store leftovers in an air tight container for up to 3 days.

Nutrition

Calories: 236kcal, Carbohydrates: 7g, Protein: 13g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 60mg, Sodium: 669mg, Potassium: 239mg, Fiber: 1g, Sugar: 1g, Vitamin A: 290IU, Vitamin C: 4mg, Calcium: 12mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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