Lemon Chicken Piccata Recipe (Easy & Classic)

Name: Lemon Chicken Piccata Recipe (Easy & Classic)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1/4 cup Olivea Extra Virgin Olive Oil, divided; 2 large (about 1.5 lb) boneless skinless chicken breasts, halved into cutlets and pounded thin; 1/3 cup all-purpose flour, for dredging; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 3 garlic cloves, minced; 1/2 cup dry white wine; 3/4 cup low-sodium chicken broth; 1/4 cup (about 2 lemons) fresh lemon juice; 3 tbsp capers, drained and rinsed; 2 tbsp unsalted butter, cold; 2 tbsp flat-leaf parsley, chopped; 4 thin slices lemon slices, for serving

Classic lemon chicken piccata: golden olive-oil-seared cutlets in a bright lemon, caper, and white wine pan sauce. This Italian favorite is on the table in about 30 minutes, with Olivea extra virgin olive oil carrying flavor from the dredge-sear all the way to the silky finishing sauce.

By Olivea Kitchen | Published June 15, 2026

Jump to Recipe

Prep 15 min

Cook 15 min

Total 30 min

Easy

Why We Love This Recipe

Piccata is a study in brightness. Tender chicken cutlets, a sauce that is equal parts tart lemon, briny capers, and crisp white wine, and a glossy finish that you want to mop up with bread. The whole dish is built on one ingredient working twice: Olivea extra virgin olive oil gives the cutlets their golden, flavorful sear, then becomes the backbone of the pan sauce.

Olive oil is where this dinner earns its place in a Mediterranean kitchen. It is rich in monounsaturated fats and naturally occurring polyphenols, including hydroxytyrosol, the compound olive lovers prize most. Lemon brings vitamin C, the chicken delivers lean protein and B vitamins, and a shower of fresh parsley adds vitamin K. We reach for Olivea High Phenolic EVOO here because a peppery, fruity oil makes the sauce taste alive.

It is the kind of dinner that feels special on a Tuesday and dressed-up enough for guests, and it pairs beautifully with a lemon-forward Mediterranean spread.

View Nutrition Facts

Recipe Success Tips

Pound the cutlets to an even thickness.

Halve each breast horizontally, then pound to about a quarter inch between two sheets of parchment. Even cutlets cook in the same three to four minutes and stay juicy instead of drying out at the thin edges.

Dredge, then sear in a hot pan.

Coat the cutlets in seasoned flour and shake off the excess, then lower them into shimmering Olivea extra virgin olive oil. A dry surface and a hot pan are what give you that lacquered golden crust the sauce clings to.

Use fresh lemon juice, always.

Piccata lives and dies by its acidity. Squeeze lemons just before cooking; bottled juice tastes flat and slightly bitter and will not deliver the clean, ringing tartness this sauce is known for.

Rinse the capers and let them fry a moment.

A quick rinse tames the brine so the capers pop without overwhelming the sauce. Letting them sizzle in the oil for thirty seconds before the liquid goes in coaxes out a deeper, nuttier flavor.

Reach for a fruity, peppery olive oil.

Because the oil seasons both the sear and the sauce, its character carries through the whole plate. A robust Olivea extra virgin olive oil adds a savory, grassy depth that a neutral oil simply cannot.

Finish off the heat with a swirl.

Pull the pan from the burner before swirling in the cold butter and a last drizzle of olive oil. Off-heat emulsifying keeps the sauce silky and glossy instead of greasy or broken.

Ingredients

servings

1/4 cup Olivea Extra Virgin Olive Oil, divided
2 large (about 1.5 lb) boneless skinless chicken breasts, halved into cutlets and pounded thin
1/3 cup all-purpose flour, for dredging
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
3 garlic cloves, minced
1/2 cup dry white wine
3/4 cup low-sodium chicken broth
1/4 cup (about 2 lemons) fresh lemon juice
3 tbsp capers, drained and rinsed
2 tbsp unsalted butter, cold
2 tbsp flat-leaf parsley, chopped
4 thin slices lemon slices, for serving

Kitchen Tools You'll Need

Chef's Knife

Cutting Board

Meat Mallet

Shallow Dredging Dish

Large Stainless Skillet

Tongs

How to Cook Lemon Chicken Piccata Recipe (Easy & Classic)

PREP

Halve each chicken breast horizontally to make two thin cutlets, then pound between parchment to an even quarter inch. Pat the cutlets very dry and season both sides with the salt and pepper.

Spread the flour in a shallow dish. Dredge each cutlet, pressing lightly so the flour adheres, then shake off the excess. A thin, even coat browns better than a thick one.

SEAR

Heat 3 tablespoons of Olivea extra virgin olive oil in a large skillet over medium-high heat until it shimmers. Add the cutlets in a single layer, working in batches so the pan stays hot, and sear 3 to 4 minutes per side until deep golden and just cooked through. Transfer to a plate.

SAUCE

Lower the heat to medium and add the remaining tablespoon of Olivea extra virgin olive oil. Stir in the garlic and rinsed capers and cook about 30 seconds, until the garlic is fragrant and the capers begin to crisp.

Pour in the white wine and scrape up the golden bits from the bottom of the pan. Let it bubble and reduce by half, about 2 minutes, then add the chicken broth and fresh lemon juice and simmer 3 to 4 minutes until slightly thickened.

FINISH

Pull the pan off the heat and swirl in the cold butter until the sauce turns glossy. Return the cutlets and any resting juices to the pan, spooning sauce over the top to coat.

Scatter with chopped parsley, tuck in the lemon slices, and finish with a drizzle of Olivea extra virgin olive oil. Serve hot.

Recipe Notes

Serving Suggestions

Piccata wants something to soak up its lemony sauce. Spoon it over a tangle of lemon pasta al limone, plate it alongside a scoop of creamy Parmesan risotto, or keep it rustic with torn pieces of warm rosemary focaccia for mopping. A simple green salad rounds out the plate.

Variations

Use thin-cut chicken thighs for a richer, more forgiving cutlet, or swap in turkey or veal for a classic veal piccata. For a creamy version, stir a splash of heavy cream into the finished sauce. If you love this style of bright, quick chicken dinner, try our weeknight easy lemon chicken next.

Technique Tip

Keep the cutlets warm on a plate loosely tented with foil while you build the sauce. Returning them at the very end, rather than simmering them in the sauce, keeps the chicken tender and the crust from going soggy.

Storage Tips

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of broth or water to loosen the sauce, which keeps the chicken from drying out.

Make-Ahead Instructions

Pound, season, and dredge the cutlets up to a few hours ahead and keep them chilled. The sauce comes together so quickly that it is best made fresh, but having the chicken prepped turns this into a true 15-minute dinner.

Nutrition Facts per Serving

Nutrition Facts

Serving size 1 cutlet with sauce

Calories 390

% Daily Value*

Total Fat 22g28%

Saturated Fat 6g30%

Trans Fat 0g

Unsaturated Fat 15g

Monounsaturated Fat 12g

Polyunsaturated Fat 2g

Cholesterol 110mg37%

Sodium 640mg28%

Total Carbohydrate 10g4%

Dietary Fiber 1g4%

Total Sugars 1g

Includes 0g Added Sugars 0%

Protein 38g76%

Vitamin A 60mcg7%

Vitamin C 12mg13%

Vitamin D 0.1mcg1%

Calcium 30mg2%

Iron 2mg11%

Potassium 560mg12%

* Percent Daily Values are based on a 2,000 calorie diet.

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Frequently Asked Questions

What is lemon chicken piccata?

Chicken piccata is an Italian-American dish of thin chicken cutlets that are dredged in flour, seared until golden, and finished in a bright sauce of lemon juice, capers, white wine, and butter. The lemon and capers give it its signature tangy, briny flavor.

What does piccata mean?

Piccata refers to an Italian preparation in which meat is sliced thin, dredged, sauteed, and served in a pan sauce of lemon, butter, and capers. The word traces back to the Italian for larded or pounded, describing the thin cutlets at the heart of the dish.

Can I make chicken piccata gluten-free?

Yes. Swap the all-purpose flour for a one-to-one gluten-free blend, rice flour, or fine almond flour for the dredge. The sear and the sauce work exactly the same, so the dish stays naturally gluten-free everywhere else.

What can I use instead of white wine in piccata?

Replace the wine with an equal amount of chicken broth plus an extra teaspoon of lemon juice for brightness. A splash of white wine vinegar also works to mimic the acidity the wine would have added.

What kind of olive oil is best for chicken piccata?

A good extra virgin olive oil is ideal because it seasons both the sear and the sauce. A fruity, peppery oil like Olivea High Phenolic EVOO adds savory depth and stands up beautifully to the lemon and capers.

What should I serve with chicken piccata?

Pasta, risotto, mashed potatoes, or crusty bread are all classic, since they soak up the lemon-caper sauce. A simple green salad or sauteed greens balances the richness for a complete meal.

Can I make chicken piccata ahead of time?

The cutlets can be pounded, seasoned, and dredged a few hours ahead and kept chilled, but the sauce is best made fresh just before serving. Leftovers keep for up to 3 days and reheat gently with a splash of broth.

How do I keep chicken piccata cutlets tender?

Pound the cutlets to an even quarter inch, sear them quickly over medium-high heat, and return them to the sauce only at the very end. Overcooking or long simmering is what dries the chicken out.

Is chicken piccata dairy-free?

It is easy to make dairy-free by omitting the finishing butter and swirling in an extra tablespoon of Olivea extra virgin olive oil instead. The olive oil emulsifies the sauce to a glossy finish without any dairy.

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless thighs pounded thin make a richer, more forgiving cutlet that is harder to overcook. Sear them an extra minute per side to render and brown fully.