I’m always looking for new ways to cook skinless boneless chicken breasts. It can sometimes be a challenge to keep them moist and flavorful, but with this popular Italian American recipe, those worries are over! Chicken piccata is dredged in flour and parmesan cheese to create a thin crust which helps to keep the meat beautifully tender while the lemon and capers add so much flavor to the buttery sauce. Some kids prefer to eat the chicken without the sauce, so make sure to set some cutlets aside just for them. If you’re looking for similar quick chicken recipes, you have to try my Creamy Lemon Chicken which is also made in one pan, or check out the recipe for Creamy Lemon Chicken Pasta which is always a huge hit with the entire family! More easy chicken recipes to try include Marry Me Chicken, Bruschetta Chicken, Chicken Francese, and Cream of Mushroom Chicken. If you’d like to try a different type of piccata, I have a Creamy Grilled Fish Piccata, and a stovetop Fish Piccata recipe that are delicious too!
Why You’ll Love This Chicken Piccata Recipe
Key Ingredients
Here’s everything you need to make chicken piccata a success! Complete list of ingredients and amounts can be found in the recipe card below.
How to Make Lemon Chicken Piccata
Recommended Tools
Meat tenderizer: This tool makes it a breeze to pound protein to make it thinner and more tender. One side has pointy teeth and is used for breaking down tough fibers and the smooth side is perfect for flattening protein, so it cooks faster.Skillet: I like this budget-friendly stainless-steel skillet. My food always cooks evenly when I use it which is key!Citrus juicer: I find a citrus juicer makes juicing lemons and limes so much easier. This one is so sturdy; I’ve had mine for years. Plus, I can pop it into the dishwasher which makes for quick cleanup!
Chicken Piccata Recipe Tips
Dredging: Try to use only one hand to dredge the chicken cutlets in the flour. The combination of flour and oil can get sticky and messy! Using only one hand means you always have a clean hand to move dishes, open cupboard doors, etc.Don’t overcrowd the pan: Cook the chicken cutlets in batches. If you overcrowd the pan, the chicken will steam rather than pan-fry and you won’t get that beautiful golden color on your crust.If doubling the batch or cooking for a crowd: Hold the cooked chicken in a warm oven until you’re ready to serve.Fresh lemon juice only! Nothing from a bottle here please. This recipe isn’t fussy at all, but it’s the little things that make a difference.Sauce too tangy? Don’t fret. The capers and lemon are meant to give it a delicious lip-smacking tang. It will be balanced out by the chicken and any rice, pasta, or potatoes you serve it with.
How to Store Leftover chicken Piccata
Enjoy leftovers for up to 3 days! Keep everything stored in an airtight container in the fridge. If you’re thinking ahead and making more to meal plan, then you’re in luck. This freezes very well. Once completely cooled, store in an airtight freezer-friendly container or Ziploc bag and keep it frozen for up to 3 months.
What To Serve With Lemon Piccata Chicken
There are so many options for side dishes to serve alongside your chicken piccata. Here are some suggestions:
Crockpot mashed potatoesButtered noodlesOlive Oil PastaRoasted broccoliniCrushed potatoesSimple tossed green saladSauteed mushroom and onionsMushroom riceHomemade French friesBlanched green beans
This chicken piccata will make a simple weeknight dinner feel like a special occasion! Save this recipe the next time you need a delicious and easy chicken breast recipe. Pin it for more people to enjoy too! © Little Sunny Kitchen
