Chicken Piccata with Lemon Sauce – Italian Recipes for Dinner

There’s something about the zesty brightness of a good lemon sauce that just brings chicken piccata to life, don’t you think? Whenever I make this dish, the kitchen fills with that irresistible scent of sizzling butter and sharp, fresh lemon—something that instantly lifts my spirits. It’s one of those classic Italian recipes that feels fancy, yet comes together in about 30 minutes, which means you get all the flavors without any fuss. Today, I’m excited to share how you can whip up a perfectly tender chicken with a tangy, buttery sauce that’s just begging for crusty bread or angel hair pasta to soak it all up. Let’s get cooking!

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Ingredients

For the Main Dish:

• 1 lb boneless, skinless chicken breasts (about 2 large breasts)
• ½ cup all-purpose flour, for dredging
• Salt and freshly ground black pepper, to taste
• 3 tbsp olive oil
• 4 tbsp unsalted butter, divided
• ½ cup dry white wine (or low sodium chicken broth)

For the Sauce / Garnish:

• ¾ cup fresh lemon juice (about 2 lemons)
• ¼ cup capers, rinsed and drained
• 2 tbsp fresh parsley, chopped

How I Make It

Step 1:

Start by slicing your chicken breasts in half horizontally to make 4 thin cutlets. Pat them dry with paper towels—this helps the flour stick and creates that nice golden crust. Season both sides generously with salt and pepper, then dredge each piece in the flour, shaking off any excess.

Step 2:

Heat the olive oil and 2 tbsp butter in a large skillet over medium-high heat until the butter foams. Add the chicken and cook until golden brown on each side, about 3-4 minutes per side. Don’t fuss with them too much; leaving them undisturbed helps build a crispy crust.

Step 3:

Remove the chicken to a warm plate and tent with foil. Pour the wine (or broth) into the pan to deglaze, scraping up all those tasty browned bits with a wooden spoon—this is where all the flavor is!

Step 4:

Add the lemon juice and capers to the pan. Let the sauce simmer gently for 3-4 minutes, reducing slightly so it thickens up and the flavors concentrate.

Step 5:

Return the chicken to the pan and spoon the sauce over top. Add the remaining 2 tablespoons of butter and swirl it in to create a silky finish. Cook just until the chicken is heated through and the sauce is glossy—about 2 minutes more.

Step 6:

Turn off the heat and sprinkle the dish with fresh parsley. Serve immediately with plenty of sauce drizzled on top.

Variations & Tips

• Use chicken thighs for a juicier, more rustic take; adjust cooking times accordingly.
• No white wine? Substitute with low-sodium chicken broth and add an extra tablespoon of lemon juice for brightness.
• For a creamier sauce, stir in ¼ cup of heavy cream right before serving.
• Add a pinch of red pepper flakes with the lemon juice for a subtle heat kick.
• If your sauce is too tart, balance with a teaspoon of honey or sugar.
• Make sure to let the chicken rest after dredging but before cooking for better crispiness.

How I Like to Serve It

I love pairing chicken piccata with angel hair pasta tossed in olive oil and garlic to soak up that luscious lemon sauce. It also shines alongside tender roasted asparagus or sautéed green beans for a fresh, spring-inspired meal. On chillier nights, creamy mashed potatoes make the perfect cozy base.

Notes

• Store leftovers refrigerated in an airtight container for up to 2 days; reheat gently to avoid drying out the chicken.
• If doubling, cook chicken in batches to avoid overcrowding the pan and losing that lovely golden crust.

Closing: This chicken piccata never fails to impress with its burst of fresh lemon flavor and comforting buttery sauce — dinner perfection every time!