Chicken Piccata With Lemon and Parsley

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 06/22/22
Chicken piccata with lemon and parsley on a white platter

The Spruce / Diana Rattray
Prep: 12 mins
Cook: 25 mins
Total: 37 mins
Servings: 6 servings
Nutrition Facts (per serving)
370 Calories
17g Fat
13g Carbs
39g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 370
% Daily Value*
Total Fat 17g 21%
Saturated Fat 7g 34%
Cholesterol 122mg 41%
Sodium 266mg 12%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein 39g
Vitamin C 5mg 24%
Calcium 29mg 2%
Iron 2mg 12%
Potassium 374mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chicken piccata is a classic Italian comfort food dish of chicken in a lemony caper sauce. It's one of those dinners that looks fancier than it actually is, which means you can serve it quickly on a weeknight for the family, on the weekend, or for guests or a special occasion. It works equally well in any of those situations. Chicken with lemon and parsley is a classic combination.

For best results and quickest cooking, use small chicken breasts, chicken tenders, or simply cut larger chicken breasts into strips. To make it extra special, use Meyer lemons in the dish if they're in season. They are unique insofar as you can eat them in a way that you wouldn't want to eat a typical lemon, and the aroma and taste are more floral.

Ingredients

  • 4 tablespoons (2 ounces) unsalted butter

  • 2 tablespoons olive oil

  • 6 large boneless, skinless chicken breasts, about 2 pounds

  • 3/4 cup all-purpose flour

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1 clove garlic, minced

  • 1/2 cup low-sodium chicken broth, or half dry white wine

  • 6 tablespoons fresh Meyer lemon juice, or regular lemon juice

  • 2 tablespoons capers, drained, optional

  • 3 tablespoons finely chopped fresh parsley

Steps to Make It

  1. In a large skillet or sauté pan, heat the butter and olive oil over medium heat.

  2. If the chicken breasts are large, cut them into strips or cut them horizontally to make cutlets. Chicken tenders may also be used in the recipe.

  3. Put the flour in a shallow bowl or on a plate.

  4. Sprinkle the chicken with kosher salt and pepper and coat with the flour. Arrange the chicken in the skillet, and cook until browned and cooked through, turning to brown all sides.

  5. Remove the chicken to a plate, and add the garlic to the pan. Cook for 1 minute. Add the chicken broth (or chicken broth and wine mixture) and the lemon juice. Bring to a boil. Add the chicken back to the pan along with capers, if using. Bring back to a boil. Reduce the heat to low, and simmer for 5 minutes.

  6. Garnish servings with fresh chopped parsley.

Variations

  • Meyer lemons soften and mellow when they're cooked and really infuse a dish like this with a new level of flavor. If you want to amplify the lemon, slice an additional Meyer lemon into thin rounds and add them to the pan during the last 5 minutes or so of cooking while everything is simmering.
  • If you're out of capers, feel free to use a couple of olives, finely chopped; you don't need much as a little goes a long way.

Tips

  • Chicken piccata is especially good when served with either rice or pasta; in particular, we like to pair it with white rice or angel hair pasta.
  • If you use white wine instead of chicken stock, make sure you pick a wine that you enjoy drinking, and serve it alongside the meal if desired.
  • Pair this meal with a green salad and a loaf of crusty bread to sop up the extra sauce on the plate.

How to Store and Freeze Chicken Piccata With Lemon and Parsley

Once cooked, this dish will keep in the refrigerator for three to five days if it's sealed in a tight container. You can freeze cooked chicken piccata too, if desired. Wrap the chicken in plastic and then foil, and transfer to a zip-close plastic bag suitable for the freezer. Try to squeeze as much air out of the bag as possible before sealing it.