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chicken piccata in pan with lemons

Chicken Piccata recipe

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Thin, pan-fried chicken breasts in a silky, buttery lemon sauce, this Chicken Piccata recipe is one easy weeknight meal or a fantastic date night style dinner. 

  • Total Time: 40 minutes
  • Yield: 6 portions 1x


  • 6 6 oz chicken breasts
  • 1 C AP flour 
  • 6 Tbsp butter
  • 4 Tbsp olive oil
  • Juice from 1 1/2 lemons about 5 Tbsp
  • 1/2 C chicken stock
  • 3 Tbsp capers
  • 1/4 C fresh chopped parsley


1. Place chicken between sheets of plastic wrap and pound chicken to a thin and uniform thickness.

2. Salt and Pepper all breasts on both sides.

3. Heat butter and olive oil in large skillet over medium heat.

4. Place chicken in flour 1 breast at a time and coat both sides, remove excess and place into hot pan and cook for 3 minutes or until browned. Turn breasts over and cook an additional 3 minutes or until browned. ( Do not over crowd pan so depending on size of pan you may have to do this in a couple stages.) When browned on both sides, remove and place on a plate. Continue until all breasts are browned.

5. In the pan add chicken stock, lemon juice and bring to a boil. While boiling, scrape bottom of pan with wooden spoon to remove any browned bits, as this adds flavor. 

6. Place all chicken breasts back in pan and allow to simmer 3-4 minutes. Rinse capers under water and add to the pan along with chicken.

7. Place the chicken on a serving plate and top with sauce and garnish with fresh parsley.

  • Author: Superman Cooks
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: main dishes


  • Serving Size: 6 oz breast
  • Calories: 624
  • Sugar: 2.9 g
  • Sodium: 276.8 mg
  • Fat: 36.7 g
  • Carbohydrates: 31.8 g
  • Protein: 43 g
  • Cholesterol: 170.8 mg

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