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GET IT NOWMy Chicken Piccata Recipe Skips The Flour (But Not The Flavor)
I’ve tested a lot of versions of this classic Italian‑American dish, but my lemon chicken piccata recipe has become a weeknight favorite. The sauce is inspired by my veal piccata, with that same buttery, lemony base and briny capers, but made lighter and easier. Here’s why it deserves a permanent spot in your dinner rotation:
- Restaurant-worthy flavor – The lemon and capers balance the rich, buttery base perfectly. You get a golden crust and bold flavor that tastes like it came from a restaurant, but it’s made in one pan at home.
- Tender, juicy chicken – Pounding the chicken thin makes all the difference. It cooks evenly and soaks up every bit of that buttery sauce.
- It’s quick and easy – Just 10 simple ingredients and 30 minutes from start to finish. It’s fast enough for a weeknight but still feels special.
- No flour needed – Instead of dredging in flour, I coat the chicken in parmesan. It creates a golden crust that’s naturally healthy, low carb and full of flavor.
Trust me, this is one of those recipes you’ll come back to. Make it with me!
Reader Review
“Piccata 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.” –Amanda
⭐⭐⭐⭐⭐
Ingredients & Substitutions
Here I explain the best ingredients for my lemon chicken piccata recipe, what each one does, and substitution options. For measurements, see the recipe card.
Chicken:
- Chicken – I went with boneless, skinless chicken breasts so I could cut them into cutlets, but chicken cutlets work too. You can also slice chicken thighs if you prefer dark meat.
- Parmesan Cheese – I use grated parmesan to dredge the chicken instead of flour. It crisps up nicely and adds way more flavor. Just make sure it’s the finely grated kind, not shredded.
- Olive Oil – I usually use extra virgin, but regular olive oil or avocado oil works too.
- Salt & Pepper
Chicken Piccata Sauce:
- Butter – I use unsalted butter so I can control the salt level in the sauce. If you want the cleanest option, go with grass-fed.
- Garlic – Fresh garlic really shines here, so I usually mince a few cloves myself. The jarred garlic will work if you’re in a pinch.
- Chicken Broth – I use reduced sodium broth to keep the salt in check, especially with the capers. Homemade broth or bone broth is a great upgrade. You can also swap half the broth for dry white wine. Pinot grigio or sauvignon blanc both work. If you go this route, taste and adjust the salt at the end.
- Lemon Juice – Fresh lemon juice tastes the best and gives the sauce a bright, clean flavor. Bottled will do if needed. I sometimes add a little lemon zest for even more citrusy kick.
- Capers – These bring that classic salty bite. Just make sure to drain them before adding to the sauce.
- Fresh Parsley – Totally optional, but I like to add some to the lemon chicken piccata for a pop of freshness and color.
How To Make Chicken Piccata
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep & Season. Slice chicken breasts in half to make 6 thin pieces, pound to 1/4 inch if needed, and pat dry. Season both sides with salt and pepper.
- Dredge. Coat the chicken in grated parmesan, pressing to help it stick (I use a shallow bowl for this).
- Cook chicken & garlic. Fry the chicken in a single layer until golden on both sides, then set aside and keep warm. Add butter to the same pan, toss in the garlic, and sauté just until fragrant.
- Make the sauce. Pour in the broth and lemon juice, scraping up any browned bits. Stir in capers, bring to a boil, then simmer until the sauce reduces by half.
- Finish. Add the remaining butter, return the chicken, and coat in the sauce. Garnish chicken piccata with lemon wedges and parsley.
My Recipe Tips
- Slicing the chicken into cutlets helps it cook faster and more evenly. You can leave the breasts whole if you prefer, but they’ll take longer and may cook less evenly.
- Pat the chicken dry before dredging. This helps the parmesan stick better and prevents steaming in the pan. If the surface is wet, it can cause the coating to fall off.
- Make sure to use a coated pan so the parmesan doesn’t stick when flipping. I used this cast iron braiser, which is enameled to prevent sticking. If your cast iron isn’t coated, a nonstick skillet is a better choice.
- Make sure your oil is hot before adding the chicken. If it’s not hot enough, the parmesan crust can stick or fall off. I wait until the oil is shimmering, then add the cutlets and let them sear without moving until a golden crust forms. Depending on your pan, you might also need a little more oil to help things crisp up properly.
- Let the chicken sit undisturbed until it naturally releases from the pan. If you try to flip early, the crust might tear off.
- Don’t overcrowd the pan, or the chicken will steam instead of sear. I cook the cutlets in a single layer, even if it takes a couple rounds.
- I always scrape up the browned bits after cooking the chicken. They melt right into the broth and give the sauce more depth. A wooden spoon or silicone spatula works best so you don’t damage your pan.
Chicken Piccata (30 Minute Meal)
This lemon chicken piccata recipe has tender cutlets in a buttery lemon caper sauce. It's bright, savory, and ready in just 30 minutes.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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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.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 chicken cutlet with sauce
- Tips: Check out my recipe tips above to help you get a golden crust, keep the chicken from sticking, and make your sauce taste extra rich.
- Store: Keep leftover chicken lemon piccata covered in the fridge for 3-4 days. I store the chicken and sauce together, but separate is fine too.
- Reheat: Warm in a skillet for the best texture, or use the microwave if you’re short on time.
- Freeze: Freeze the chicken and sauce in separate containers. Thaw in the fridge overnight, then reheat before serving.
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Chicken Piccata
Serving Ideas
If you’re wondering what to serve with this easy chicken piccata recipe, here are some of my favorite pairings to round out the meal:
- Starches – Italian restaurants usually serve this over angel hair pasta, but I like lighter options like mashed cauliflower, zucchini noodles, or cauli rice.
- Vegetables – I like baked eggplant for something hearty, sauteed asparagus when I want something quick, air fryer broccoli for a little crisp, or roasted artichokes when I want to level it up a bit.
- Salads – Try an Italian artichoke salad for bold flavor, a chopped Mediterranean salad for something crunchy, or serve the piccata chicken over a bed of greens with homemade Caesar dressing.
- Soup – For a full Italian-inspired meal, I pair it with a warm bowl of copycat Zuppa Toscana soup.
38 Comments
Vivian
0Can you use fresh grated Parmesan cheese to make this recipe?
Maya | Wholesome Yum
0Hi Vivian, Yes, you can, but I would pulse it in a food processor rather than using a grater, so that you get the same powdery consistency that store-bought grated parm has. Please let me know how it turns out!
Cheryl
0The cheese sticks to the pan even tho there is 1 tbsp EVOO in it…
Maya | Wholesome Yum
0Hi Cheryl, Depending on your pan size and material, you may need more oil. Also, make sure to preheat the oil well before adding the chicken, and don’t flip too soon. Hope this helps!
Barbara J
0I make this often, the flavours are fresh and clean. Just outstanding.
Van
0The taste was great but the cheese does not stick to the chicken . It sticks to the pan. Not sure if the recipe is written incorrectly but I was not thinking that was going to work from the start.
Maya | Wholesome Yum
0Hi Van, Sorry to hear you had issues with it. Mine don’t usually stick a lot (they do a little but not enough to remove all the coating), but you need enough oil to coat the pan well. This can vary depending on the pan, so I’d recommend adding more next time and that should help.
Zoy K
0Very good recipe. My family loved it. I did take the advice of one reviewer to use a non stick pan. Great idea. I also wanted a little more sauce at the end so I added a little parm and about a 1/4 cup heavy whipping cream.
Deb
0USE NONSTICK. Take my advise, all the cheese stuck to the pan. However, when deglazing the pan the cheese came up nicely so I included it with the sauce so you got the same flavors when eating it. I will make this again because it was so very tasty. I used chicken cutlets so the butcher did all the work for me and I didn’t have to slice up the chicken breasts, just dredge and cook. Ingredient ratio is spot-on. When I told my husband I was going to make this again he said, ‘GOOD!’. He really liked it.
Helen Sohne
0I love chicken piccata but haven’t made it in a while because of the white flour. Another chicken recipe on the website uses unflavored protein whey instead of white flour. Wondering if that would work in this recipe. With the tangy sauce, the parmesan cheese might not be needed for flavor. What do you think?
Wholesome Yum D
0Hi Helen, I have never tried that but please let me know the results if you try it out.
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!