Easy and healthy lemon caper chicken piccata recipe! Use chicken breasts, thighs, or make with fish. Makes a delicious lemon sauce that’s perfect with Instant Pot rice or quinoa.
I don’t remember the first time I made chicken piccata, but I do remember my family’s reaction.
I told my daughter that I was making this for dinner, and she turned her nose up at me and gave me the stink eye.
Then at dinner, she took a bite and told me she was sorry for the ugly face because the chicken was SO GOOD!
I love it when that happens, and I want to share with you the chicken piccata recipe that made my daughter a believer!
Chicken Piccata Recipe
I agree with my family that this is a really good recipe, but I have my own reasons for liking it too:
- Simple enough for a nice family dinner.
- It’s fancy enough to host the boss for dinner.
- Works with chicken or fish (if there’s a sale on one or the other).
- It comes together quickly.
- Reheats well!
I know these are “mom” reasons. But they’re still legit.
I don’t like fighting with my family over dinner, so when I make something that’s a bit more sophisticated than homemade hamburger helper and they like it, I call it a winner!
Plus it’s WAY healthier than the version at Olive Garden!
Lemon Chicken Piccata Ingredients
The ingredients for lemon chicken piccata are very basic, but don’t let that fool you. This dinner is AMAZING!
- Chicken breasts
- Flour
- Salt & pepper
- Olive oil
- Butter
- Chicken stock (here’s how to make it homemade)
- Lemon juice
- Capers (they’re really great for you and have anti-inflammatory benefits!)
- Dried parsley (optional, for garnish)
How to Make Lemon Caper Chicken
Step 1. Sprinkle chicken lightly with salt and dredge both sides in flour to coat. Warm 1 tablespoon of butter and 1 tablespoon of oil in a large skillet over medium heat until butter melts.
Step 2. Saute 1-2 breasts (depending on the size of your pan), turning once, until browned on both sides and cooked through. Transfer to a plate and cover to keep warm. Repeat with another tablespoon of butter and olive oil and remaining chicken until all pieces are cooked.
Step 3. Pour chicken stock and lemon juice into the skillet and bring to a boil, stirring to bring up the cooked-on pieces of chicken. Remove from heat and stir in capers, parsley and 1 tablespoon of butter, stirring until the butter melts. Serve immediately.
FAQs
I like to serve this over Instant Pot brown rice or Instant Pot quinoa. Both are hands-off and cook perfectly every time!
Simple vegetables like oven-roasted broccoli or Instant pot steamed vegetables also go well with lemon chicken piccata because of the lemony sauce.
No! Capers come in a brine that is part of their unique flavor. We like them straight out of a jar.
You can use chicken thighs, but they will take longer to cook. When I use chicken breasts, this dish is ready in under 30 minutes. Chicken thighs will make your total cook time closer to 45 minutes.
Other Easy Chicken Recipes
- White Chicken Chili
- Jamaican Jerk Chicken
- Sweet and Sour Chicken
- Almond Crusted Chicken
- Honey Garlic Chicken
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Chicken Piccata Recipe
Easy and healthy lemon caper chicken piccata recipe! Use chicken breasts, thighs, or make with fish. Makes a delicious lemon sauce that’s perfect with rice.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 chicken breasts, pounded out to approx ½ inch thick and each breast cut in half for a total of 4 pieces of meat
- ¼ cup flour
- Salt for seasoning
- 2–4 Tbsp olive oil
- 3–4 Tbsp unsalted butter
- ½ cup chicken stock
- ¼ cup lemon juice
- 1–2 Tbsp capers
- 2 Tbsp fresh parsley (or 1 Tbsp dried)
Instructions
- Sprinkle chicken lightly with salt and dredge both sides in flour to coat. Warm 1 tablespoon of butter and 1 tablespoon of oil in a large skillet over medium heat until butter melts.
- Saute 1-2 breasts (depending on the size of your pan), turning once, until browned on both sides and cooked through. Transfer to a plate and cover to keep warm. Repeat with another tablespoon of butter and olive oil and remaining chicken until all pieces are cooked.
- Pour chicken stock and lemon juice into the skillet and bring to a boil, stirring to bring up the cooked-on pieces of chicken. Remove from heat and stir in capers, parsley and 1 tablespoon of butter, stirring until the butter melts. Serve immediately.
Notes
To Make Chicken Thighs Instead of Chicken Breasts:
You can use chicken thighs instead, but they will take longer to cook. When I use chicken breasts, this dish is ready in under 30 minutes. Chicken thighs will make your total cook time closer to 45 minutes.
To Serve:
I like to serve this over Instant Pot brown rice or Instant Pot quinoa. Both are hands-off and cook perfectly every time!
Simple vegetables like oven-roasted broccoli or Instant pot steamed vegetables also go well with lemon chicken piccata because of the lemony sauce.
Nutrition
- Serving Size: 1
- Calories: 389
Sunny days are amazing when you’re in the mood to get out and ENJOY life! But cloudy days are a good excuse to stay in and cook and snuggle 😉 Love how puffy and cheesy this quiche looks. yuuuuum.
Paul Brown