Easy Lemon Chicken Piccata: A Weeknight Delight


  • 4 boneless, skinless chicken breasts
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 tbsp all-purpose flour

  • 2 tbsp extra-virgin olive oil
  • 4 tbsp unsalted butter, divided
  • 1 shallot, peeled and sliced
  • 1/3 cup reduced sodium chicken broth

  • 1/3 cup dry white wine (or more chicken broth)
  • 1 lemon, zested and juiced
  • 1/4 cup brined capers, rinsed and drained

  • 1/4 cup chopped fresh parsley


  1. Prepare the chicken: Split each chicken breast in half horizontally. Season with salt and pepper.
  2. Coat the chicken: Dredge the chicken in flour, shaking off any excess.
  3. Brown the chicken: Heat olive oil and 2 tbsp butter in a large skillet. Add the chicken and cook until golden brown on both sides.
  4. Soften the shallot: Remove the chicken and add the shallot to the skillet. Cook until caramelized.
  5. Simmer the sauce:

    Add the wine and broth. Let simmer until reduced by half.
  6. Finish the sauce: Stir in the lemon zest, juice, capers, and remaining butter. Season to taste.
  7. Add the chicken:

    Return the chicken to the skillet and spoon the sauce over it.
  8. Serve: Garnish with parsley and serve immediately.


  • For easier slicing, freeze the chicken for 10-15 minutes before cutting.
  • Don’t crowd the chicken in the pan or it won’t brown properly.

  • Add more lemon juice for a brighter flavor.
  • Serve with your favorite side dishes, such as potatoes, rice, or vegetables.


Hi! I’m Debbi!

I am no chef, I am just a mom who loves to eat good food. I enjoy making healthy, low calorie meals without compromising taste. It’s not all healthy here but I do try!


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