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Close-up of pan-seared Chicken Piccata with Lemon sauce, capers, and a lemon slice garnish.

Chicken Piccata with Lemon

This recipe provides instructions for making easy, oven-baked chicken piccata with a lemon cream sauce. It is suitable for a high-protein meal or meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 cutlets
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large chicken breasts Slice lengthwise to make 4 thinner cutlets
  • to taste Salt & pepper
  • 1/4 teaspoon garlic powder
  • as needed Flour For dredging
  • 4 tablespoons butter divided
  • 1 tablespoon olive oil
  • 1/4 cup chicken broth or dry white wine
  • 1 tablespoon lemon juice
  • 1 zest of 1 lemon
  • 1 tablespoon brined capers drained
  • 1/2 cup heavy/whipping cream
Garnish (Optional)
  • to taste chopped parsley and/or freshly grated parmesan cheese

Equipment

  • Skillet
  • Plate

Method
 

  1. Slice the chicken breasts lengthwise (butterfly then cut in half) to make 4 thinner cutlets. Trim off any fat.
  2. Season the chicken generously with salt & pepper and sprinkle with garlic powder. Coat the chicken in flour.
  3. Add 2 tablespoons of the butter plus the olive oil to a skillet over medium-high heat.
  4. Once the pan is hot, cook the chicken pieces for about 4-5 minutes per side until golden. Transfer the chicken to a plate.
  5. Take the pan off the heat and add the chicken broth, lemon juice, lemon zest, remaining 2 tablespoons of butter, and capers to the skillet. Scrape up any browned bits.
  6. Stir in the cream and return the pan to the heat. Once it is bubbling again, add the chicken back into the pan. If you want to make this recipe without cream, increase the chicken broth to 3/4 cup.
  7. Cook for another 5 minutes or until the chicken is cooked through and the sauce has reduced to your liking. Turn down the heat a bit if it is bubbling too much. If the sauce thickens too much, add more broth.
  8. Garnish with freshly chopped parsley and/or parmesan cheese if you want to.

Notes

If you skip the cream, use 3/4 cup of chicken broth instead of 1/4 cup plus the cream.