This Chicken Piccata is an easy and healthy one pan dinner made with tender chicken breasts in a zesty buttery lemon sauce with briny capers and aromatic herbs. It comes together in around 30 minutes and is perfect for date night or busy weeknights.
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Updated September 2023
Deliciously Easy Chicken Piccata Recipe
If you’re in search of a quick and satisfying weeknight dinner, look no further than this Chicken Piccata recipe. This classic Italian-inspired dish is bursting with zesty flavors, featuring tender chicken breasts bathed in a tangy lemon-caper sauce. Whether you’re preparing a special dinner or a simple weeknight meal, this recipe is sure to become a household favorite.
It’s an easy chicken dish that’s sure to impress, and this healthy variation caters to various dietary preferences, making it gluten-free, low carb, keto, paleo, Whole30 and dairy-free optional.
Ingredients You’ll Need
- Chicken Breasts: The star of the show, chicken breasts are lean and protein-packed.
- Almond Flour (or Substitutes): Coating the chicken with almond flour (or gluten-free oat flour or all-purpose flour) adds a crispy texture while keeping it gluten-free if needed.
- Ghee or Butter (or Dairy-Free Butter): These fats are essential for searing the chicken to perfection.
- Olive Oil (or Avocado Oil): A bit of oil is used to enhance the cooking process.
- Lemon Juice: Fresh lemon juice provides the unmistakable zesty kick to our Piccata sauce.
- Chicken Broth: This provides a savory base for our sauce.
- Capers: These little flavor-packed wonders add a tangy, briny element to the dish.
- Garlic: Minced garlic brings a delightful aroma and depth of flavor.
- Italian Seasoning: A blend of dried herbs for an authentic Italian taste.
- Smoked Paprika (Optional): For those who enjoy a hint of smokiness, add smoked paprika for a unique twist.
- Lemon Wedges (Optional): These make for a lovely garnish and extra burst of citrusy flavor.
Instructions: How to make Chicken Piccata
The great thing about this easy Chicken Piccata recipe is that it cooks up in just one skillet in about 30 minutes. The key is to make sure you start off with thin pieces of chicken breasts or pound them to even thickness.
Season: Generously season the boneless chicken breasts with salt and pepper. Then dust with a coating of almond flour, shaking off any excess. Feel free to use all purpose flour if you are not following any particular food diet or have any food sensitivities.
Brown Chicken: Heat 1 tablespoon of the butter (or ghee) along with oilive oil in a large non-stick skillet set over medium-high heat. Add chicken and cook for 4–6 minutes per side, or until golden and cooked through. Remove chicken from pan and set aside.
Make the Lemon Sauce: Add remaining 1 tablespoon butter, lemon juice, chicken broth, capers, garlic, Italian seasoning, and paprika (if using) to the skillet. Return skillet to medium heat and bring to a boil while scraping down the brown bits.
- Taste, adjust and serve: Adjust seasonings as needed and sprinkle with fresh parsley. Alternatively, you can pour the sauce over the chicken and garnish with parsley and lemon wedges, if desired. Serve with your favorite sides.
Tips for Success
- Pound the chicken breasts to an even thickness for uniform cooking.
- Don’t skip the step of scraping down the brown bits in the skillet; they add incredible flavor to the sauce.
Variations and Substitutions
- Experiment with different flours for coating the chicken to suit your dietary preferences.
- Swap the chicken for turkey or pork if you’re looking for a variation.
- Customize the sauce by adding white wine or heavy cream for a different flavor profile.
Serving Suggestions
- Chicken Piccata is delicious on its on and also goes well with so many sides. An authentic piccata is served with angel hair pasta, but many people also serve it with rice, mashed potatoes, bow-tie pasta, a fresh green salad, roasted potatoes or roasted asparagus, as shown in this recipe.
Storage and Freezer Instructions
- Leftover chicken piccata can be stored in an airtight container in the refrigerator for up to 3 days.
- For freezer storage, seal the chicken and sauce in an airtight container for up to 2 months. Thaw and reheat as needed.
Frequently Asked Questions (FAQ)
Q: Can I use regular flour instead of almond flour?
A: Yes, you can use regular flour if you’re not gluten-sensitive. Gluten-free oat flour or gluten-free all-purpose flour are also options.
Q: Is there a dairy-free alternative to butter?
A: Absolutely! You can use dairy-free butter as a substitute for ghee or regular butter.
Q: Can I make this recipe with other proteins besides chicken?
A: Of course! You can use turkey or pork for a variation on this classic dish.
Q: What can I serve with Chicken Piccata besides asparagus?
A: This dish pairs well with pasta, rice, or a fresh green salad, giving you plenty of options for sides.
Q: Can I freeze Chicken Piccata?
A: Yes, you can freeze it for up to 2 months in an airtight container. Thaw and reheat as needed.
Q. What is Chicken Piccata?
A. Chicken Piccata is a classic Italian dish that features tender chicken breasts that are typically pounded to an even thickness, seasoned, and coated with flour. The chicken is then pan-fried until it’s golden brown and cooked through. What makes Chicken Piccata truly special is the delicious lemon-caper sauce that accompanies it.
The sauce is made by combining fresh lemon juice, chicken broth, capers (small, pickled flower buds that add a tangy and slightly briny flavor), minced garlic, and often some Italian herbs and spices like Italian seasoning and smoked paprika for added depth of flavor. This sauce is poured over the cooked chicken, creating a delightful combination of savory and tangy flavors.
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This Chicken Piccata is an easy one pan dinner made with tender chicken breasts in a buttery lemon sauce with capers and fresh herbs. It comes together in around 30 minutes and is perfect for date night or busy weeknights.
- 2 medium boneless, skinless chicken breasts , cut horizontally & pounded to even thickness
- salt and freshly cracked black pepper , to taste
- 4 tbsp superfine blanched almond flour , can also sub with gluten-free oat flour or gluten-free all purpose flour, regular works too if not gluten-free
- 2 tbsp ghee , or unsalted grass-fed butter , divided - can also sub with dairy-free butter
- 1 tbsp olive oil OR avocado oil
- 1/3 cup fresh lemon juice , (about 1 large lemon)
- 1/2 cup low sodium chicken broth , Whole30 compliant if needed
- 3 tsp capers , drained
- 3 garlic cloves , minced
- 1/2 tsp Italian seasoning
- 1/4 tsp smoked paprika , optional
- lemon wedges for garnish (optional)
- 1 bunch asparagus , washed, dried with ends trimmed
- 1 tbsp olive oil , or avocado oil
- salt and black pepper , to taste
Season chicken with salt and pepper and dust with a light coating of almond flour, shaking off any excess.
Heat 1 tablespoon of the butter along with the oil in a large non-stick skillet set over medium-high heat. Add chicken and cook for 4–6 minutes per side, or until golden and cooked through. Remove chicken from pan and set aside.
Add remaining 1 tablespoon butter, lemon juice, chicken broth, capers, garlic, Italian seasoning, and paprika (if using) to the skillet. Return skillet to medium heat and bring to a boil while scraping down the brown bits.
- Adjust seasonings as needed and sprinkle with fresh parsley. Alternatively, you can pour the sauce over the chicken and garnish with parsley and lemon wedges, if desired. Serve with your favorite sides.
Preheat oven to 400 F. Grease or line one large baking sheet with parchment or foil for easier cleanup.
Arrange 1 bunch of asparagus in a single layer on the prepared baking sheet. Drizzle with 1 tablespoon olive oil then sprinkle with salt, and pepper to taste. Toss to coat well. Roast for 10-12 minutes or until the asparagus is tender-crisp. Serve immediately.
How to store:
- Leftover chicken piccata can be stored in an airtight container in the refrigerator for up to 3 days.
How to freeze:
- Seal the chicken and sauce in an airtight container for up to 2 months. Thaw and reheat as needed.
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