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overlay of easy chicken piccata recipe in skillet

Lemon Chicken Piccata

With a buttery lemon sauce and salty capers, this easy chicken piccata recipe is my go-to dish during a busy weeknight or just when I'm craving it.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 428kcal
Author Ryan Beck


  • 4 chicken breasts cutlets (or 2 chicken breasts cut in half)
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground pepper
  • ½ cup all-purpose flour
  • 5 tablespoon unsalted butter
  • 4 tablespoon olive oil
  • ½ cup chicken stock
  • 2 lemons, juiced
  • ¼ cup brined capers, rinsed
  • chopped fresh Italian parsley for garnish


  • In shallow medium bowl, add flour and mix in salt and pepper. Dredge chicken in flour and shake off excess.
  • In large skillet, melt 3 tablespoon olive oil and 2 tablespoon butter over medium-high heat. Add 2 pieces of chicken and cook for 3 minutes per side or when chicken is browned. Remove chicken and transfer to a place. Add 1 tablespoon olive and 1 tablespoon butter and repeat with remaining 2 pieces of chicken. Remove chicken to plate.
  • Add the lemon juice, chicken stock and capers to skillet. Bring to boil, scraping up brown bits. Reduce heat to medium-low and add chicken back to skillet and simmer for 5 minutes or until chicken is cooked through. Remove chicken from skillet. Add 2 tablespoon butter to sauce. Pour sauce over chicken and serve immediately.


  • Add cold oil and butter to a cold skillet and let heat up to proper temperature before adding the chicken. You’ll know it is ready when the oil starts to shimmer.
  • While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn’t that much extra work to freshly squeeze the lemons and you’ll notice a difference in flavor.
  • You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
  • If you want an even thicker sauce, whisk 1 tablespoon of flour with 1 tablespoon chicken stock and add to the simmering sauce.


Serving: 1g | Calories: 428kcal | Carbohydrates: 14g | Protein: 25g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0g | Cholesterol: 94mg | Sodium: 720mg | Potassium: 274mg | Fiber: 1g | Sugar: 1g | Vitamin A: 450IU | Vitamin C: 12.4mg | Calcium: 10mg | Iron: 0.9mg