Lemon Chicken Piccata – pan-fried parmesan-coated chicken in a tangy lemon sauce with garlic, butter and capers. It’s one of those moreish lip-smackingly tasty dinners. Perfect with linguine!

Tall overhead image of lemon chicken piccata on a bed of linguine with slices of lemon in a white bowl. The chicken has been sliced into strips and there is a fork sticking out. The bowl is on a wooden table next to a small bowl of herbs. There is a further bowl of lemon chicken piccata just in shot at the top of the frame.

Lemon chicken piccata is an American-Italian dish in its origin, so it’s not something you see on UK-Italian menus quite as much.

It is something I like to order when we’re in the US though, and I was inspired to make this after eating it last summer in Florida.
It was one of those stormy days and we were all soaking wet after a day at Universal studios. We managed to get a table at a restaurant called Vivo. I wasn’t hoping for much (with it being a chain restaurant in a theme park), but served with a lovely glass of white wine, it totally hit the spot.

Despite the fact I looked completely bedraggled and I could have fallen asleep at a moments notice, this dish put a happy, satisfied smile on my face.

📋 Ingredients

Ingredients for lemon chicken piccata on a wooden board.
There is a text ovelay showing the ingredient names.

I use four small chicken breasts to feed four people. They’re bashed/tenderised to make them larger and flatter. If you prefer you can use 2 large chicken breasts, sliced in half horizontally to make 4 large pieces.

📺 Watch how to make it

Full recipe with detailed steps in the recipe card at the end of this post.

Nicky Corbishley: https://www.kitchensanctuary.com/lemon-chicken-piccata/ Chris Mobile:
  1. We start off by flattening the chicken with rolling pin. This tenderises and flattens the chicken, so it will cook quickly and more evenly.
  2. The chicken is then dredged in a coating of flour, parmesan, salt, pepper and garlic powder. Traditionally it’s only coated in seasoned flour, but the added parmesan and garlic gives it extra flavour and a darker crust.
  3. Fry the chicken until golden, then place in a low oven while you make the sauce.
  4. The sauce is make from sautéing shallots in butter, then adding garlic, wine, stock, lemon juice, capers and parsley.
  5. The chicken is added back in right at the end before serving topped with slices of lemon.

👩‍🍳PRO TIP Be sure to measure out the lemon juice and don’t get any pith in the sauce – as this can make it taste bitter. Cooking on too high a heat can also make the sauce taste bitter (due to overcooked lemon and garlic).
If you find the sauce is too bitter for you, try adding a teaspoon of sugar to mellow it out a little.

Lemon chicken piccata in a black pan topped with lemon sliced and parsley. There is a spoon starting to lift up one of the pieces of chicken.

🍽️ What to serve it with

I usually like to serve this over linguine, as that’s how i’ve eaten it in restaurants, but you could serve with:


I like to go in with a few more capers and an extra sprinkling of parmesan and black pepper before serving.

Tall image of lemon chicken piccata on a bed of linguine with slices of lemon in a white bowl. The chicken has been sliced into strips. The bowl is on a wooden table and there is a fork sticking out. There is a second bowl in the background.

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Lemon Chicken Piccata

Lemon Chicken Piccata – pan-fried parmesan-coated chicken in a tangy lemon sauce with garlic and capers. It's one of those moreish lip-smackingly tasty dinners. Perfect with linguine!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Course: Dinner
Cuisine: American-Italian

Ingredients

  • 4 chicken breasts about 600g/1.3lbs
  • 60 g (1/2 cup) plain (all-purpose) flour
  • 3 tbsp finely grated parmesan
  • ½ tsp salt
  • ½ tsp black pepper
  • ¼ tsp garlic powder
  • 2 tbsp neutral oil I use avocado, but rapeseed or sunflower are also good
  • 2 tbsp unsalted butter
  • 1 banana shallot peeled and finely diced (or us two regular small shallots)
  • 2 cloves garlic peeled and minced
  • 120 ml (1/2 cup) white wine
  • 360 ml (1 1/2 cups) chicken stock
  • 45 ml (3 tbsp) fresh lemon juice (this is approx the juice of 1 1/2 lemons)
  • 2 tbsp capers in brine drained
  • 2 tbsp finely chopped fresh parsley

Optional – if you want a thicker sauce:

  • 1 tsp cornflour (cornstarch in USA) mixed with 1 tbsp cold water

To serve:

  • 1 lemon sliced into thin rounds
  • black pepper
  • freshly grated parmesan

Instructions 

  • Preheat the oven to a very low temperature (to keep the chicken warm in) and put a baking tray to one side.
  • Place a chicken breast in between pieces of parchment paper or clingfilm, and pound with a rolling pin to flatter. We want it about 1cm (a little under half an inch) thick.
    4 chicken breasts
  • Repeat with the remaining chicken breasts.
  • Place the flour, parmesan, salt, pepper and garlic powder in a shallow bowl and mix together.
    60 g (1/2 cup) plain (all-purpose) flour, 3 tbsp finely grated parmesan, 1/2 tsp salt, 1/2 tsp black pepper, 1/4 tsp garlic powder
  • Dredge the chicken breasts in the flour mixture to fully coat.
  • Heat up the oil in a large frying pan (skillet) over a medium-high heat.
    2 tbsp neutral oil
  • Add the chicken breasts, and cook for 4-5 minutes on each side, until golden brown and cooked all the way through.
  • Remove from the pan and place on the tray in a very low oven.
  • Turn the heat of the pan down to medium and add the butter.
    2 tbsp unsalted butter
  • When the butter has melted, add the diced shallot and cook for 2-3 minutes, stirring often, until softened.
    1 banana shallot
  • Add the garlic and cook for 30 seconds, stirring constantly.
    2 cloves garlic
  • Add the wine, turn up the heat to high and bubble for 1-2 minutes, until the wine is reduced by half.
    120 ml (1/2 cup) white wine
  • Add the stock, and allow to bubble for 3-4 minutes, until slightly reduced. Then turn the heat back down to medium and stir in the lemon juice, capers and parsley.
    360 ml (1 1/2 cups) chicken stock, 45 ml (3 tbsp) fresh lemon juice, 2 tbsp capers in brine, 2 tbsp finely chopped fresh parsley
  • If you would like to thicken the sauce (optional) you can stir in the cornflour mixture at this point.
    1 tsp cornflour (cornstarch in USA) mixed with 1 tbsp cold water
  • Add the chicken breasts back to the pan and give them a baste in the sauce before serving. If you like, you can slice up the chicken breasts before serving it up.
  • Serve topped with lemon slices, black pepper and a sprinkling of Parmesan. It tastes great with linguine, mashed potato, saute potatoes or fluffy herbed rice.
    1 lemon, black pepper, freshly grated parmesan

Video

Nicky Corbishley: https://www.kitchensanctuary.com/lemon-chicken-piccata/ Chris Mobile:

Notes

Thicker coating tip:
If you like a thicker coating on your chicken you can double dredge.
Dredge the chicken in the flour-parmesan mixture, then leave the chicken for 10 minutes while you prep the rest of the recipe, and you’ll find the coating starts to go a little sticky (if it doesn’t you can sprinkle on a little bit of water. Dredge again again and you’ll have a thicker coating.
Additions/swaps:
  • Make it creamy – replace 120ml (1/2 cup) of the chicken stock with double (heavy) cream
  • Don’t want to use wine? Replace with non-alcoholic wine or more chicken stock
Nutritional information is approximate, per serving (this recipe serves 4) not including serving suggestions of rice, pasta or potatoes.

Nutrition

Calories: 436kcal | Carbohydrates: 20g | Protein: 41g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 130mg | Sodium: 959mg | Potassium: 812mg | Fiber: 2g | Sugar: 3g | Vitamin A: 443IU | Vitamin C: 25mg | Calcium: 71mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

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Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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