Chicken Piccata

This easy Chicken Piccata recipe is the BEST lemon chicken piccata that's ready in 25 minutes! Made with lemon, capers & a buttery pan sauce.

Course Chicken, Main Course, Main Dish

Cuisine Chicken, Healthy, Summer

Keyword Chicken Picatta

Prep Time 8

Cook Time 17

Total Time 25

Servings servings

Calories 306kcal

Author Chrissie

Pat the chicken breasts dry with a paper towel and remove any loose fat bits. Slice the breasts in half.
Season well with lemon pepper and salt on all sides.
Heat up your skillet over medium heat and add the olive oil when the pan is hot.
When the olive oil is hot, add the chicken cutlets and brown them on both sides. When they've almost reached 165°F (74°C), remove them to a plate and set to the side.
In the same pan, add the other tablespoon of olive oil (if necessary). Add the finely diced onion, minced garlic, chopped capers, and zest of the lemon and sauté until the onions start to soften.
Add the wine and the juice of 1 lemon and let the wine cook off. Add the chicken stock. Let it cook on medium heat for 5 minutes, to have your sauce reduce a little bit.
Over medium-low heat, add the butter 1 tablespoon at a time, mixing it with a whisk to emulsify your sauce.
Add the chicken back in with all the juices from the plate and turn the heat off.
Garnish with some lemon slices and some finely chopped fresh parsley. Serve over rice, mashed potatoes, or even pasta.

This chicken keeps well in an airtight container for up to 3 days.

This chicken can be frozen for up to 3 months if protected well from freezer burn.