Lemon Caper Chicken (Chicken Piccata)
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This Lemon Caper Chicken (Chicken Piccata) is light, buttery, and ready in 30 minutes. Tender chicken simmered in a silky lemon butter sauce with capers make this classic Italian dish an Italian favorite.
If you love this recipe, you should try my Chicken Piccata Meatballs and Salmon Piccata.
Quick Look: Lemon Caper Chicken (Chicken Piccata)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
- Dietary Info: Can be made gluten-free (use cornstarch)
- Method: Stovetop
- Technique: Light dredge + pan sauce
- Flavor/Texture: Bright, buttery, tangy, tender
Why You’ll Love This Chicken Piccata Recipe!
This is the kind of recipe that feels restaurant-worthy, but comes together in your own kitchen super fast. Tender, golden chicken in a silky lemon butter sauce with briny capers – it’s bright, balanced, and absolutely irresistible. Once you make this Chicken Piccata, you’ll crave it again and again.
Try my Crispy Breaded Chicken Cutlets and Best Fried Pork Chops Recipe.
Made With Amore,
Table of Contents
Simple Ingredients
These simple, classic ingredients come together to create a bright, buttery lemon caper chicken packed with flavor.
- Chicken Breasts: Thinly sliced and pounded for tender, even cooking and a delicate texture
- Fresh Lemon Juice And Lemon Zest: Bring the bright, fresh citrus flavor that defines the sauce
- Capers: Add salty, briny bursts of flavor that balance the richness of the butter sauce
- Butter And Olive Oil: Create a silky, flavorful base for searing the chicken and building the sauce
- Chicken Broth, Shallot, And Garlic: Add savory depth and aroma to the light lemon butter sauce
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Chicken Variation: Use chicken thighs instead of breasts for a richer, more tender result. Try my Simple Baked Chicken Thighs next!
- Gluten-Free Option: Swap flour with cornstarch for a light gluten-free coating.
- Wine Addition: Add a splash of dry white wine before the broth for extra depth and brightness.
- Fresh Twist: Stir in fresh spinach at the end for added color and freshness. Serve with my Lemon Garlic Pasta!
How to Make Lemon Caper Chicken
This easy chicken recipe is a classic Italian-American dish you will love! Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Slice chicken breasts in half lengthwise to create thinner cutlets. Pound gently to even thickness. In a shallow bowl, mix flour, salt, and pepper. Lightly dredge each piece of chicken, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3–4 minutes per side, until golden brown and cooked through. You may need to cook in batches. Remove and set aside.
- Reduce heat to medium. In the same pan, add butter. Once melted, add shallots and cook 2–3 minutes until soft. Add garlic and cook 30 seconds until fragrant. Pour in chicken broth and scrape up any browned bits from the pan.
- Add lemon juice and zest. Simmer 3–4 minutes to slightly reduce.
- Stir in capers and let the sauce simmer another minute. Add chicken back into the skillet. Spoon sauce over the top and simmer for 4-5 minutes to warm through and marry flavors.
- Sprinkle with fresh parsley and serve with lemon slices if desired.
Chicken Piccata FAQs
To make this recipe ahead-of-time, prepare the chicken and sauce separately. You can then combine the components before serving. Lemon caper chicken stays fresh for up to 3 days when placed in an airtight container in the fridge.
To reheat, warm gently on the stovetop with a splash of broth to loosen the sauce.
A classic Italian dish with lightly floured chicken in a lemon butter sauce with capers. “Piccata” refers to the tangy, bright sauce.
Pound the chicken to an even thickness and avoid overcooking!
Serving Suggestions
This lemon caper chicken is best served with sides that soak up the bright piccata sauce. I love pairing it with Lemon Butter Pasta , Homemade Pasta, or Authentic Fettucine Alfredo for a comforting dinner. It also goes beautifully with lighter sides like a salad with Lemon Basil Vinaigrette or Roasted Asparagus to balance the richness of the sauce.
My Pro Tips
Recipe Tips
- Pound the chicken evenly so it cooks fast and stays tender
- Don’t overcrowd the pan or you’ll lose that golden crust
- Use fresh lemon juice only, bottled won’t give the same brightness
- Let the sauce reduce slightly for the perfect silky texture
- Taste at the end, capers add salt so adjust carefully
More Chicken Recipes You’ll Love
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Lemon Caper Chicken (Chicken Piccata)
Ingredients
Chicken
- 2 large chicken breasts, skinless and boneless (cut in half lengthwise, then pounded thin)
- 6 tablespoons all-purpose flour, or cornstarch for gluten-free
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons olive oil
Piccata Sauce
- 4 tablespoons salted butter
- 1 shallot, finely chopped
- 2-3 cloves garlic, thinly sliced
- ¾ cup chicken broth, or vegetable broth
- 4 tablespoons fresh lemon juice, about 1 lemon
- 1 teaspoon lemon zest
- 2 –4 tablespoons capers, drained, adjust to taste
- 2 tablespoons fresh Italian parsley, finely chopped
- Optional: lemon slices, for serving
Instructions
- Prepare the chicken: Slice chicken breasts in half lengthwise to create thinner cutlets. Pound gently to even thickness.
- Season and dredge: In a shallow bowl, mix flour, salt, and pepper. Lightly dredge each piece of chicken, shaking off excess.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 3–4 minutes per side until golden and cooked through. Remove and set aside.
- Build the sauce: Reduce heat to medium. In the same pan, add butter. Once melted, add shallots and cook 2–3 minutes until soft. Add garlic and cook 30 seconds until fragrant.
- Deglaze and simmer: Pour in chicken broth and scrape up any browned bits from the pan. Add lemon juice and zest. Simmer 2-3 minutes to slightly reduce.
- Finish with capers: Stir in capers and let the sauce simmer another minute.
- Return chicken to pan: Add chicken back into the skillet. Spoon sauce over the top and simmer for 4-5 minutes to warm through and marry flavors.
- Garnish and serve: Sprinkle with fresh parsley and serve with lemon slices if desired.
Notes
- Pound the chicken evenly so it cooks fast and stays tender
- Don’t overcrowd the pan or you’ll lose that golden crust
- Use fresh lemon juice only, bottled won’t give the same brightness
- Let the sauce reduce slightly for the perfect silky texture
- Taste at the end, capers add salt so adjust carefully
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
