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+ servings
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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  • 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


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


  • 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.


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!