Quick Chicken Piccata
Quick Chicken Piccata is a bright, tangy, and elegant dish that comes together in just 30 minutes. Featuring tender chicken cutlets simmered in a lemony, buttery caper sauce, this Italian-inspired meal is full of bold flavor with simple, wholesome ingredients—perfect for busy weeknights or special occasions.
Why You’ll Love This Recipe
This dish is fast, flavorful, and feels fancy without requiring hours in the kitchen. The lemon-caper sauce is light but deeply savory, and the thin, seared chicken cutlets cook in minutes. It pairs beautifully with pasta, rice, or vegetables and can easily be made gluten-free or dairy-free if needed.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts (butterflied and pounded thin)
salt
black pepper
all-purpose flour (or gluten-free flour, for dredging)
olive oil
butter (or dairy-free substitute)
garlic (minced)
chicken broth
fresh lemon juice
capers (drained and rinsed)
fresh parsley (chopped, for garnish)
lemon slices (optional, for serving)
Directions
- Butterfly and pound chicken breasts into thin cutlets. Season both sides with salt and pepper.
- Lightly dredge each cutlet in flour, shaking off the excess.
- Heat olive oil and half the butter in a large skillet over medium-high heat.
- Add chicken cutlets and cook for 3-4 minutes per side until golden and cooked through. Transfer to a plate and keep warm.
- In the same pan, reduce heat to medium and add garlic. Sauté briefly until fragrant.
- Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
- Add capers and simmer the sauce for 2-3 minutes to reduce slightly.
- Stir in the remaining butter and return chicken to the skillet to coat in the sauce.
- Serve hot, garnished with chopped parsley and lemon slices if desired.
Servings and timing
This recipe serves 4 people.
Cooking time: 15-20 minutes
Prep time: 10 minutes
Variations
- Use chicken thighs instead of breasts for a juicier option.
- Add white wine along with the broth for extra depth of flavor.
- Make it dairy-free by using olive oil or a plant-based butter alternative.
- Serve over gluten-free pasta or cauliflower rice for a gluten-free, low-carb option.
- Add sautéed spinach or artichoke hearts for a twist.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat or in the microwave. Add a splash of broth or lemon juice to refresh the sauce.
This dish is best fresh but can be frozen without the sauce for up to 2 months.
FAQs
Can I make this ahead of time?
Yes, you can cook the chicken and prepare the sauce separately, then reheat and combine just before serving.
Can I skip the flour?
Flour helps the chicken brown and slightly thickens the sauce, but you can skip it or use almond flour or cornstarch as an alternative.
What can I serve with chicken piccata?
Pasta, mashed potatoes, rice, roasted veggies, or a simple green salad all pair well.
Is this dish kid-friendly?
Yes, the lemon flavor is bright but not overpowering. You can reduce the lemon or capers if preferred.
Can I use bottled lemon juice?
Fresh lemon juice is best, but bottled can be used in a pinch.
What are capers?
Capers are small pickled flower buds with a tangy, salty flavor that add depth to the sauce.
Can I use fish or shrimp instead of chicken?
Yes, this sauce works beautifully with white fish or shrimp for a seafood twist.
How do I thicken the sauce more?
Simmer a bit longer or whisk in a small amount of cornstarch mixed with water.
Is this recipe low-carb?
Yes, if you skip the flour or use a low-carb alternative.
Can I double the recipe?
Absolutely, just use a large skillet or work in batches to cook the chicken evenly.
Conclusion
Quick Chicken Piccata is a vibrant and elegant dish that brings restaurant-style flavor to your table in under 30 minutes. With simple ingredients and bold flavors, it’s a go-to recipe you can rely on for both easy weeknights and impressive dinners. Once you try it, you’ll want to make it again and again.
Print
Quick Chicken Piccata is a fast, elegant Italian-inspired dish made with tender chicken cutlets simmered in a lemony caper sauce. This 30-minute meal is bursting with fresh, tangy flavor and perfect for weeknights or special occasions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 2 boneless, skinless chicken breasts (butterflied and pounded thin)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup all-purpose flour (or gluten-free flour)
- 2 tablespoons olive oil
- 2 tablespoons butter (or dairy-free substitute), divided
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tablespoons capers, drained and rinsed
- Fresh parsley, chopped (for garnish)
- Lemon slices (optional, for serving)
Instructions
- Butterfly and pound chicken breasts into thin cutlets. Season both sides with salt and pepper.
- Lightly dredge each cutlet in flour, shaking off any excess.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Add chicken cutlets and cook for 3–4 minutes per side until golden and cooked through. Transfer to a plate and keep warm.
- Reduce heat to medium and add garlic to the skillet. Sauté for about 30 seconds until fragrant.
- Pour in chicken broth and lemon juice, scraping up browned bits from the bottom of the pan.
- Add capers and simmer the sauce for 2–3 minutes to reduce slightly.
- Stir in the remaining 1 tablespoon of butter. Return the chicken to the skillet and coat in the sauce.
- Serve hot, garnished with chopped parsley and lemon slices if desired.
Notes
- Use chicken thighs for a juicier option.
- White wine can be added with the broth for extra depth.
- Make it dairy-free with plant-based butter or extra olive oil.
- For a thicker sauce, reduce longer or add a cornstarch slurry.
- Pairs well with pasta, rice, or vegetables.
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 310
- Sugar: 1g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg
