Get dinner on the table in 30 minutes with this lemon chicken piccata! Juicy pan-fried chicken with a tart, buttery sauce that will make your mouth water!
Lemon Chicken Piccata
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This lemon chicken piccata harks back to the type of dinners mom cooked for us growing up. It’s super easy – on the table in less than 30 minutes – and big on flavor.
It can be served with another starch, such as rice or mashed potatoes, but since she always served it with eggs noodles, that’s how I do it as well. Plus, I think the buttery lemon sauce glazes the noodles perfectly.
While I love the tender, juicy chicken, the sauce is what really makes this dish. It’s a light sauce, not heavy with cream, so it’s bright and fresh for summer. I mentioned the noodles before, but I could really eat a whole bowl of them dripping with this tangy, buttery sauce!
To make this lemon chicken piccata, start by pounding the chicken breasts to an even thickness. This is the secret to cooking them faster and evenly! Next, dip the chicken in flour. This gives the chicken a thin, crispy coating, and the flour will help to thicken the final sauce.
The chicken is cooked in a mix of butter and olive oil. The butter gives the sauce a velvety rich flavor and the olive oil keeps the butter from burning at such a high temperature. After the chicken has cooked, lemon juice is mixed into the pan drippings. As a final touch, capers are added to the sauce.
When I was little, I hated the caper berries and left them on my plate. I thought they looked like peas (which I also disliked) and tasted like vinegar. Now, I absolutely love the salty, briny pop of flavor they add! All that to say, if you’re not a fan of capers, feel free to leave them out.
Lemon Chicken Piccata
- 4 chicken breasts about 1.5lbs total
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/4 teaspoon pepper
- 4 tablespoons butter divided
- 3 tablespoons olive oil
- 1/2 cup water
- 3 tablespoons lemon juice
- 1 tablespoon capers
- Cooked egg noodles for serving
- Parsley for garnish (optional)
- With a meat mallet or the back of a frying pan, pound the chicken to an even thickness.
- Combine the flour, salt, garlic powder and pepper in a shallow dish. Dip the chicken into the flour mixture coating both sides.
- In a large skillet, melt 2 tablespoons of butter along with the oil over medium heat. Brown the chicken, about 3 minutes per side.
- Add the water and lemon juice. Cover and simmer for 10 minutes, or until chicken is cooked through.
- Remove the chicken from the pan. Add the remaining 2 tablespoons of butter and the capers to the sauce and continue to simmer until butter is melted. Season to taste with salt and pepper.
- Serve chicken and sauce over egg noodles. Garnish with chopped parsley, if desired.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
If you’re looking for another quick stovetop meal, check out this easy bacon fried rice. It has bacon so that already puts it in the amazing recipe category! It’s a little sweet, salty and smoky. Great way to use up leftover rice!
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