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Lemon chicken piccata in a cast iron serving dish.
4.34 from 3 votes

Lemon Chicken Piccata

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4 servings
Author: Bailey
Seared chicken breasts simmered in a buttery, lemony, white wine sauce with capers.
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  • 3 chicken breasts
  • 1/4 cup flour
  • 1 tablespoon grated parmesan cheese
  • 1 teaspoon lemon zest
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter

Piccata Sauce

  • 1/4 cup butter
  • 3 cloves garlic pressed
  • 1 tablespoon flour
  • 1 cup chicken broth
  • 1 cup dry white wine
  • 4 tablespoons lemon juice fresh
  • 3 tablespoons capers rinsed
  • 3 tablespoons parsley chopped


  • Combine flour, lemon zest, parmesan cheese, salt and pepper in a shallow dish. Butterfly chicken breasts by slicing them in half to create two thin chicken pieces. If chicken breasts are still uneven, pound with a meat mallet. Dredge chicken in flour mixture, shaking off excess.
  • Heat oil and butter in a saucepan over medium high heat. Once hot, sear chicken for 4 minutes on each side or until golden and fully cooked. Remove from pan.
  • Reduce heat to medium. Add butter and garlic, then cook until garlic is fragrant. Add flour and stir to create a roux, then cook for 1 minute.
  • Slowly whisk in chicken broth, then white wine, lemon juice, and capers. Cook for 5-10 minutes or until thickened.
  • Stir in parsley, then add chicken back to the pan to reheat and be coated. Serve immediately.


For wine, a dry pinot grigio or sauvignon blanc works best. 
Serve over pasta, rice, or mashed potatoes. 
Calories: 453kcal | Carbohydrates: 12g | Protein: 38g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 148mg | Sodium: 729mg | Potassium: 758mg | Fiber: 1g | Sugar: 1g | Vitamin A: 746IU | Vitamin C: 18mg | Calcium: 43mg | Iron: 2mg