RecipeLemon Chicken Piccata

Nutrition Facts
Amount per Serving
  • Calories: 270
  • Protein: 32 g
  • Total Fat: 15 g
    • Unsaturated Fat: 10.5 g
    • Saturated Fat: 4.5 g
  • Cholesterol: 115 mg
  • Total Carbohydrate: 2 g
  • Dietary Fiber: 0 g
  • Total Sugar: 0 g
    • Natural Sugar: 0 g
    • Added Sugar: 0 g
  • Sodium: 250 mg

Unlike traditional chicken piccata recipes, I skip the breading step and pull back on the amount of butter; this helps trim refined carbs and saturated fat from the dish while still maintaining the delicious signature flavor. I love that it comes together in no time, and it incorporates simple, everyday ingredients. Get ready for a scrumptious and saucy winner-winner-chicken dinner.

  • Prep time
  • Total Time
This recipe makes 4 servings
  • • 1¼ pounds thinly sliced chicken breasts
  • • Salt and pepper to taste
  • • 2 tablespoons olive oil
  • • ¼ cup fresh lemon juice
  • • ¼ cup reduced-sodium chicken broth
  • • 3 tablespoons capers in brine, rinsed
  • • 2 tablespoons butter
  • • 2 tablespoons roughly chopped parsley, more for optional garnish

Season chicken with salt and pepper on both sides.

Warm a large skillet over medium-high heat. Working in batches, add 1 tablespoon of olive oil to the pan and heat. Place 2 pieces of chicken in the pan and cook for 3 minutes per side. Transfer cooked chicken to a plate and cover. Add another tablespoon olive oil to the pan and repeat this same process with the remaining chicken breasts. All of the cooked chicken should now be transferred to a plate and covered.

Add ¼ cup fresh lemon juice, ¼ cup broth, and 2 to 3 tablespoons capers to the pan, deglazing the bottom by scraping up the small brown bits using a spatula. Bring to a gentle boil and add all of the chicken back to the pan. Reduce heat and let simmer for about 5 minutes, until the sauce has reduced by about half. Turn off the heat, then remove chicken and transfer to a serving platter, reserving all of the sauce in the pan. Add 2 tablespoons butter to the pan and whisk or swirl the pan to melt and emulsify the butter into the sauce.

Taste the sauce and season with extra salt, pepper and lemon as preferred. Add in the chopped parsley and give it a quick stir to combine. Pour the sauce over the plated chicken and garnish with additional chopped parsley if desired.

Makes 4 serving; nutrition provided for 1 serving.

Try my Chicken Paillard with Lemon Vinaigrette.