Lemon chicken piccata is a classic Italian-inspired recipe featuring pan-fried chicken breasts in a light, tangy lemon and caper sauce. Made with simple ingredients like garlic, white wine, chicken stock, and fresh parsley, this easy chicken dinner is packed with flavor. Serve it with pasta, mashed potatoes, or rice for a quick and delicious weeknight meal. This recipe is perfect for anyone looking for a fresh, zesty chicken dish that’s easy to prepare in one pan.

Lemon Chicken Piccata is a bright and flavorful dish made with tender pan-fried chicken breasts simmered in a tangy lemon, caper, and white wine sauce. Finished with butter, parsley, and parmesan, this Italian-inspired recipe is perfect for weeknight dinners or casual entertaining. Serve it with pasta, potatoes, or rice for a complete, satisfying meal.

Ingredients

For the chicken:

4 chicken breasts (about 600g / 1.3 lbs)
60 g (½ cup) plain (all-purpose) flour
3 tbsp finely grated parmesan
½ tsp salt
½ tsp black pepper
¼ tsp garlic powder
2 tbsp neutral oil (e.g. avocado, rapeseed, or sunflower)

For the sauce:

2 tbsp unsalted butter
1 banana shallot, finely diced (or 2 small regular shallots)
2 garlic cloves, minced
120 ml (½ cup) white wine
360 ml (1½ cups) chicken stock
45 ml (3 tbsp) fresh lemon juice (approx. juice of 1½ lemons)
2 tbsp capers in brine, drained
2 tbsp finely chopped fresh parsley

Optional thickener:

1 tsp cornflour (cornstarch) mixed with 1 tbsp cold water

To serve:

1 lemon, thinly sliced
Freshly ground black pepper
Freshly grated parmesan

Instructions

Preheat the oven to a very low temperature to keep the chicken warm. Set a baking tray aside.
Flatten each chicken breast to about 1 cm (just under ½ inch) thickness using a rolling pin between parchment paper or cling film.
In a shallow bowl, combine the flour, parmesan, salt, pepper, and garlic powder. Dredge each chicken breast in the flour mixture, coating all sides.
Heat the oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4–5 minutes on each side, until golden brown and fully cooked through.
Transfer the chicken to the prepared tray and place it in the low oven to stay warm.
Lower the pan heat to medium and add the butter. Once melted, add the shallot and sauté for 2–3 minutes until softened.
Stir in the garlic and cook for another 30 seconds.
Pour in the white wine, increase the heat to high, and let it bubble for 1–2 minutes until reduced by half.
Add the chicken stock and simmer for 3–4 minutes to reduce slightly. Lower the heat again, then stir in the lemon juice, capers, and parsley.
If using the cornflour mixture, stir it in now to thicken the sauce slightly.
Return the chicken to the pan and spoon over the sauce to coat well. Slice the chicken before serving, if desired.
Serve topped with lemon slices, a crack of black pepper, and extra parmesan.

Tips

Flatten evenly: Flattening the chicken ensures quick, even cooking and more surface for browning.
Don’t overcrowd: Cook chicken in batches if needed to avoid steaming rather than searing.
Keep warm: Use a low oven (around 100°C/200°F) to keep the chicken warm without overcooking.
Deglaze properly: Scrape up the flavorful browned bits from the pan when adding wine.

Variations and Substitutions

No wine? Substitute with extra chicken stock and a splash of white wine vinegar or lemon juice.
Low-fat version: Omit the parmesan from the coating and reduce the butter slightly.
Make it creamy: Add a splash of cream at the end for a rich variation.
Vegetarian version: Use thick slices of tofu or seitan in place of chicken, and vegetable stock instead of chicken stock.

FAQs

Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well—adjust cooking time as they may take slightly longer.

Can I make this ahead?
It’s best fresh, but you can cook the chicken and sauce in advance. Reheat gently, adding a splash of stock to loosen the sauce if needed.

Can I freeze this?
Freezing is not ideal due to the lemon and capers, which can change texture. For best results, enjoy it freshly cooked or refrigerated for up to 2 days.

Serving Suggestions

Serve with linguine, spaghetti, or tagliatelle to soak up the sauce.
Mashed potatoes or sautéed baby potatoes are great options.
Pair with steamed green beans, asparagus, or roasted broccoli for added freshness.
Serve with fluffy herbed rice or quinoa for a gluten-free option.

Why You’ll Love This Recipe

Combines zesty lemon with savory capers and a buttery sauce
Crisp, golden chicken that stays juicy inside
Quick enough for a weeknight, impressive enough for guests
Simple ingredients, restaurant-quality flavor