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Easy Chicken Piccata

Crispy fried chicken topped with a lemon caper butter sauce, elegant but simple.
Lemony chicken piccata in a cast iron skillet.

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Need a new chicken recipe that is SURE to impress?? Make this simple chicken piccata and listen to the rave reviews that come from family and friends. It feels upscale like you’re eating from a fancy restaurant yet you’re making dinner at home in about 35 minutes!

Finished chicken piccata.

This chicken piccata recipe features crispy fried chicken served with luxurious lemon caper sauce! You KNOW I love fried chicken, like this air fryer fried chicken or this buttermilk fried chicken. I’m so happy to make fried chicken ANOTHER WAY!

Serve this piccata with angel hair pasta and a salad and this quick dinner is sure to please. BUT you can also serve this with any pasta! Or over rice. Or try it over whipped potatoes.

Chicken with a lemon butter sauce on a plate with crusty bread and the pan of chicken piccata.

Chicken or Veal piccata is a classic Italian dish made by pounding the meat thin with a meat mallet. In this version, we’re subbing in chicken breast cut into cutlets to save time. You can pound the chicken into thinner pieces if you want it thinner.

We’re also omitting white wine to make it more kid and weeknight-friendly. If you’re missing the wine in the sauce serve this with a nice white wine on the side or substitute wine for half of the chicken broth.

Ingredient shot for Lemon Chicken Piccata.

What you need to make this recipe

  • boneless skinless chicken breasts OR chicken cutlets
  • salt
  • pepper
  • all-purpose flour
  • light olive oil or vegetable oil
  • shallot
  • garlic
  • chicken broth or chicken stock
  • lemon juice use bottled or juice from fresh lemons
  • sun-dried tomatoes
  • capers (if you have a choice pick small capers)
  • light cream or half and half
  • butter
  • fresh parsley(garnish)
  • lemon slices(garnish)
  • Tools needed
  • cutting board
  • chefs knife
  • large skillet
  • tongs
  • paper towels
Crispy fried chicken in lemony butter sauce.

Substituting Chicken Pieces

This recipe calls for boneless skinless chicken breasts but you can use chicken breast cutlets instead if you find them. The difference between breasts you’ve thinly sliced and store-made breast cutlets is that the ones from the store are probably mechanically pounded thin.

Chicken Piccata in a cast iron skillet.

Essentially you’re making a chicken cutlet when you slice boneless chicken breasts so if you prefer to have someone do that work for you buy cutlets.

Chicken tenders or tenderloins will work as well for this recipe.

Chicken piccata on a plate with a piece of butter bread and some butter on a knife.

Our Favorite Easy Weeknight Dinners

Got leftovers?

You can keep any leftovers in an airtight container in the fridge. Reheat in the oven or over medium heat in a skillet.

Lemony sauce over crispy chicken.
Lemony chicken piccata in a cast iron skillet.

Olive Garden Copycat Chicken Piccata

5 from 95 votes
Crispy fried chicken topped with a lemon caper butter sauce, elegant but simple.
Course: Dinner Recipes
Cuisine: Italian
Keyword: easy chicken dinner
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 Servings
Calories: 376kcal
Author: Laura
Print Recipe


  • 2 chicken breasts 1 ½-2 lbs
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 Tablespoons flour
  • 2 Tablespoons olive oil
  • 1 shallot
  • 1 Tablespoon minced garlic 2-3 medium cloves
  • 1 cup chicken broth
  • 3 Tablespoons lemon juice
  • ¼ sun dried tomatoes chopped
  • ¼ cup capers drained
  • ¼ cup cream
  • 4 Tablespoons butter
  • 1 tablespoon parsley garnish
  • 4 lemon slices


  • Slice chicken breasts in half lengthwise (to make them thinner)
  • Mix flour, salt, and pepper in a bowl, and dredge chicken in mixture
    Flour for dredging chicken.
  • Heat a tablespoon of oil in a skillet over medium heat until it sizzles, and add chicken breasts, reserve the remaining flour for use in making the sauce
    Dredge chicken and panfry.
  • Cook 4-5 minutes on each side until chicken is just cooked through
    Just browend chicken breast in a skillet.
  • lay a paper towel on a plate and set aside
  • Remove chicken from skillet and set aside
  • Add second tablespoon of oil to skillet, and add shallots
    Adding shallots and garlic to the cooking pan.
  • Saute about a minute, then add garlic, and saute another minute
  • add the reserved flour and cook for a minute
  • add 1/2 the chicken broth to deglaze the pan and scrape up the browned bits
  • then add remaining broth, and lemon juice, and cooking until thickened
  • Add sun-dried tomatoes, capers, cream, and butter, and stir together until butter is melted, and fully combined
    Adding remaining ingredients to the piccata sauce.
  • Add chicken back to skillet, spooning some of the lemon mixture on top of chicken, and heat through
    Finished chicken piccata.
  • Garnish with parsley and lemon slices and serve


Serving: 1serving | Calories: 376kcal | Carbohydrates: 8g | Protein: 26g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 120mg | Sodium: 1038mg | Potassium: 501mg | Fiber: 1g | Sugar: 2g | Vitamin A: 706IU | Vitamin C: 8mg | Calcium: 32mg | Iron: 1mg
laura sampson

About Laura

Laura is on a mission to teach modern family oriented women how to make old-fashioned foods new again. A wife and mom of 3 boys, Laura understands the struggles of trying to serve a home-cooked meal each night. She provides recipes and cooking hacks for busy moms to create dishes they may think take more time or skill than they have to make. Read more...

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