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This healthy chicken piccata recipe is the perfect fancy meal you can make any night of the week! Much like veal scallopini piccata, this lemon chicken piccata combines thin chicken cutlets with an irresistible lemon butter sauce and capers.
What Is Chicken Piccata?
Chicken piccata is a classic Italian-American dish consisting of thin, pounded chicken breast pan fried with a lemony butter and caper sauce.
Some versions of this recipe dredge chicken in all purpose flour before pan frying, but there’s no need — we’re dredging the chicken in something else that’s healthier and even more delicious.
Why You’ll Love This Lemon Chicken Piccata Recipe
- Bright, tangy flavor from lemon and capers
- Tender meat with buttery sauce
- Uses basic ingredients
- No flour needed
- Done in just over 30 minutes
- A naturally healthy, gluten-free, low carb, and keto chicken piccata

Ingredients You’ll Need
This section explains how to choose the best ingredients for easy lemon chicken piccata, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
For The Chicken:
- Chicken Breasts – Use boneless skinless chicken breasts that weigh 8 ounces apiece.
- Salt & Pepper
- Parmesan Cheese – Use a grated variety for best texture, since it will serve as a light dredging ingredient for the chicken. It works surprisingly well instead of flour!
- Olive Oil – For frying. I use extra virgin olive oil here, but regular olive oil or avocado oil will also work.
For The Healthy Chicken Piccata Sauce:
- Butter – Gives the sauce flavor and helps thicken. Use unsalted, and for the healthiest option, grass-fed.
- Garlic – Minced garlic in a jar will work fine, but fresh garlic shines in this sauce.
- Chicken Broth – I use reduced sodium chicken broth for all my recipes, which is somewhere between low sodium and regular. The dish may be too salty if you use regular. For an extra nutrient boost, try bone broth instead.
- Lemon Juice – Use fresh squeezed juice if you can! Bottled will work, but does not taste nearly as good. If you like extra lemon flavor, add a teaspoon of lemon zest as well.
- Capers – Get capers in brine, but drain before using in the recipe.
- Fresh Parsley – Optional, for garnish and freshness.
SWAP: Replace half of the chicken broth with dry white wine.
Use a dry white wine, such as pinot grigio or sauvignon blanc. The sauce will be less salty if you do this, so you may need to adjust salt to taste.

How To Make Chicken Piccata
This section shows how to make lemon piccata chicken, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep chicken. Slice the 3 chicken breasts horizontally, all the way through, to create 6 thin pieces in total. If necessary, use a meat tenderizer to pound chicken until it reaches 1/4 inch thickness. Pat dry with paper towels.

TIP: Slicing thin means faster, more even cooking.
However, you can keep chicken breasts whole if you prefer. Cooking time will take longer.
- Season. Sprinkle the cutlets with salt and pepper.
- Dredge. Dredge both sides of the chicken in grated parmesan. (A shallow bowl works best for this.) We’re using parmesan cheese here instead of the typical flour mixture that some recipes use, which is healthier and provides great flavor and texture when it browns.


- Fry. In a large skillet, add a single layer of cutlets to the pan. Saute until browned on each side, then remove and cover to keep warm. Repeat until all chicken is cooked.
- Saute garlic. Melt butter in the same pan. Add garlic and saute until fragrant.


- Deglaze. Add broth and lemon juice. Use a wooden spoon to scape up the browned bits from the bottom of the pan.
- Reduce. Add capers. Increase heat to boiling, then simmer until sauce is thickened and reduced by half.
- Finish. Stir in remaining butter. Add chicken back to the pan and coat in sauce. Garnish with lemon wedges and parsley to serve.


Storage Instructions
- Store: Keep leftover chicken lemon piccata covered in the fridge for 3-4 days.
- Reheat: Reheat in a microwave or warm skillet.
- Freeze: Freeze keto chicken piccata in an airtight container for up to 2 months. Store chicken and sauce separately, if possible. Thaw in the fridge overnight before reheating and serving.

What To Serve With Chicken Piccata
Pair this dish with a few light sides:
- Vegetables – Easy veggie sides such as roasted eggplant, mashed cauliflower, sauteed asparagus, air fryer broccoli, or roasted artichokes pair very well with healthy chicken piccata.
- Pasta – This classic Italian dish pairs well with linguine, but for a keto chicken piccata option, use zucchini noodles or baked spaghetti squash.
- Salads – Try this dish with Italian marinated artichoke salad, chopped Mediterranean salad, or a bed of greens with homemade Caesar dressing.
More Italian Chicken Recipes
Chicken is the perfect canvas for Italian flavors! Try these fast and easy dishes next.
Tools To Make Healthy Chicken Piccata
- Large Pan – I used this cast iron braiser because it heats well and can fit a lot of chicken cutlets at once, but a regular non-stick skillet will work as well.
- Wooden Spoon – This one is nice and sturdy for deglazing the pan, and won’t scratch it.
Easy Healthy Chicken Piccata Recipe
Healthy Lemon Chicken Piccata Recipe
With a few fresh ingredients and no white flour, you can have this healthy lemon chicken piccata recipe on the table in just over 30 minutes!
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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To make chicken cutlets, butterfly the chicken breasts by cutting them horizontally in half all the way through. (You will end up with 6 pieces total.) If they are still thick, use the flat side of a meat tenderizer to pound them to 1/4-inch (6.4 mm) thickness. Pat the chicken dry with paper towels.
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Season both sides of the chicken cutlets with salt and pepper. Place the grated parmesan into a shallow bowl. Dredge the chicken on both sides in the parmesan.
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In a 12-inch skillet (I used this cast iron braiser because it heats well and can fit a lot of chicken cutlets at once, but a regular non-stick skillet works too), heat a tablespoon of olive oil over medium-high heat, until shimmering. Working in batches, add the chicken cutlets in a single layer. Saute for about 3 minutes per side, until browned. Transfer to a plate and cover with foil to keep warm. Repeat with all the chicken cutlets, adding the remaining tablespoon of olive oil halfway through.
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Reduce heat to medium. Add a tablespoon of butter to the pan. Add minced garlic and saute for about a minute, until fragrant.
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Add the chicken broth and lemon juice. Scrape the bottom of the pan with a wooden spoon or spatula to release any browned bits (this is called deglazing). Add the capers. Increase heat to bring to a boil, then simmer for 7-10 minutes, until volume is reduced by half and slightly thickened.
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Stir in remaining butter, until melted. Simmer for another 3-5 minutes, until slightly reduced to your liking. Taste and adjust salt and pepper to taste, if desired.
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Return the chicken to the pan and coat in sauce. Serve with fresh parsley, if desired.
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Recipe Notes
Serving size: 1 chicken cutlet with sauce
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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27 Comments
Theresa Lauzis
0This is one of our families favorite recipes. It’s amazing and super simple to make. I made it for my parents when they visited and they loved it. They asked for the recipe.
Suzanne
0I made this last weekend and it was delicious! I recommend making more sauce (because it’s so tasty!) and thickening it with a small amount of xantham gum powder (start out with under 1/2 tsp — add a little more as you go, if needed; it will thicken the sauce quickly — and sprinkle it into the sauce during step 6; stir well).
Amanda
0Piccata is one of my go-to meals when we dine out, and this did not disappoint. The piccata sauce was perfect, and the chicken was nice and juicy.
Glenda
0One of our favorite chicken dinners! Butterflying the chicken makes it a quick cook. It’s easy o serve on a busy weeknight. Great recipe!
Bella B
0This was so good! I added extra capers because they are a favourite for me.
Sara
0Wowww this was SO GOOD. I had some capers leftover from another recipe and wanted to use them up. Found this recipe and we LOVED it. Will definitely be making this again.
Hilda
0Oh my goodness, this looks so good! I can’t wait to try this recipe!
Addison
0This chicken dish has so much flavor! Love that it’s healthy too!
Joyce
0Wonderful!
Evi
0This is such a delicious chicken recipe! I made it for dinner last night, and my family LOVED it! Was really easy to make too.
Rhonda
0The flavor was excellent. I must have done something wrong tho. It was way too salty. I will follow exactly next time. I had more fresh parm, and maybe seasoned the chicken w too much salt. I am remaking the sauce for leftovers tonight following your recipe. Thanks for sharing!! Will definately make again and again
Hayley Dhanecha
0Made this recipe over the weekend, enjoyed by us all. So comforting and delicious!
Moop Brown
0This chicken looks incredibly tasty and flavorful. I love the addition of the capers as well.
Marie
0My family loved chicken piccata and this week I tried your recipe! I loved how streamlined it was and that it used just enough of everything to make it leaner but still incredibly flavorful. I don’t think I’ll go back to the recipe I previously used!
Amanda
0This chicken piccata is fabulous! The Parmesan gave it such a nice crisp touch. Will definitely make this again! Big hit for us.
Mikayla
0A terrific balance of flavors, lemon, salty and tender chicken. I could eat this every night!
amy liu dong
0Such an easy and delicious dish to make for tonight’s dinner.
I am sure my family will love this!
veenaazmanov
0Definitely a delicious and flavorful dish. Would love to try it for the family. Simple and quick and perfect for Happy Meal. Thanks
Amanda
0So glad to find a healthier version of this recipe because it’s my favorite Italian dish! This was delicious and I didn’t feel guilty eating it! Thank you for such a great recipe!
Susan
0Oh wow – the browned font you got when sauteeing the chicken looks like it adds sooooo much fabulous flavor to this piccata. Great job!
Abi
0I made this recipe for my meals this week and I love it!!
Sheila G
0Words can’t describe how much we loved this dish! Simply delicious.
Lisa
0Is there anyway to make in slow cooker?
Wholesome Yum D
0Hi Lisa, I have never tried this recipe in a slow cooker.
Wilhelmina
0This piccata got rave reviews from my family. I am saving this recipe for sure!
Katie
0This has such bright flavors. Chicken and lemon are just meant to be together!
Addison
0This recipe was easy to make and was so delicious!