Chicken Piccata

  • Author: Christine Pittman
  • Prep Time: 8 minutes
  • Cook Time: 12 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: Italian


Chicken in a rich lemon butter sauce? That’s right…it’s Chicken Piccata time. Who’s in?
Garnish with chopped flat leaf parsley and lemon slices.


  • 2 medium boneless skinless chicken breasts
  • ½ cup all-purpose flour
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt
  • 2 Tablespoons olive oil
  • 4 Tablespoons unsalted butter, divided
  • ¼ cup fresh lemon juice
  • ½ cup low or no sodium chicken stock or broth
  • ¼ cup drained capers


  1. Pound chicken breasts to an even ¼-inch thickness (photo tutorial for how to do this is here, steps #1-2.). Cut each one in half to make 4 portions.
  2. In a medium bowl mix together the flour, garlic powder, black pepper, and salt.
  3. Dredge chicken in the flour mixture so that it is dusted in white. Shake off excess.
  4. Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. When hot, add chicken.
  5. Cook chicken until brown on both sides, about 2-3 minutes per side. Transfer to a plate lined with a kitchen towel.
  6. To the pan add the lemon juice, chicken stock, and capers. Scrape the bottom of the pan and then bring to a boil.
  7. Return chicken to the pan (it’s fine if pieces overlap a bit). Cook until chicken is hot and no longer pink inside, about 5 minutes.
  8. Remove chicken to a large clean serving plate. Arrange in a single layer.
  9. Remove pan from heat. Add the remaining 2 tablespoons of butter to the pan and whisk it vigorously. Taste. Season with salt and pepper to taste.
  10. Pour over chicken. Garnish with parsley and lemon slices, if desired.