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If you’ve never made Chicken Piccata at home, this is your sign.
It’s one of those dishes that sounds a little fancy, but it’s surprisingly simple to throw together.
It is so full of fresh, bright flavour that it feels like something you’d order at your favourite cozy Italian spot.
I started making this version of Chicken Piccata on weeknights when I wanted something that felt like a little treat, but still light and nourishing.
It’s not fried, not heavy, and doesn’t need a long list of ingredients. Just fresh lemons, garlic, a bit of broth, and a small touch of butter to make it all come together.
The sauce is light but flavorful, tangy without being too sharp, and perfect spooned over fluffy mashed potatoes.
📌 Save this one for your next comfort-meets-fresh dinner idea!
I usually make this when I want something that’s quick (under 30 minutes!), comforting, and doesn’t leave me with a mountain of dishes.
Why You’ll Love This Recipe:
- Quick & easy – Ready in about 30 minutes start to finish
- Fresh ingredients – No shortcuts here, fresh lemons make all the difference
- Light but cozy – No cream, no heavy sauces, just clean, simple flavors
- Perfect for mashed potatoes – The lemony sauce seeps into the potatoes and it’s so good
Ingredients (Serves 4)
For the chicken:
- 2 large boneless, skinless chicken breasts (sliced in half lengthwise to make 4 thin cutlets)
- Salt and pepper
- ¼ cup all-purpose flour (for dredging)
- 1 tbsp olive oil
- 2 tbsp butter, divided
- 3 garlic cloves, minced
For the sauce:
- Juice of 2 fresh lemons
- Zest of 1 lemon (optional, but adds more lemon flavour)
- 1 cup low-sodium chicken broth
- 2 tbsp capers (optional, but classic!)
- Chopped fresh parsley (for garnish)
For serving:
- Mashed potatoes (homemade or store-bought—we won’t judge!)
How to Make It
1. Prep the chicken.
Pat the chicken dry and season generously with salt and pepper. Dredge lightly in flour, shaking off the excess. This helps give the chicken a light golden crust when it cooks without making it heavy or greasy.
2. Sear the chicken.
Heat olive oil and 1 tbsp of butter in a large skillet over medium-high heat. Add the chicken cutlets and cook for about 3–4 minutes per side, until golden brown and cooked through. Transfer them to a plate and cover loosely with foil while you make the sauce.
3. Build the sauce.
In the same skillet, lower the heat and add the remaining tablespoon of butter along with the garlic. Sauté for about 30 seconds—just until it smells fragrant and slightly golden.
Pour in the lemon juice, lemon zest (if using), and chicken broth. Scrape up any browned bits from the pan—that’s where the flavour is. Add in the capers if you’re using them, and let everything simmer for 4–5 minutes, until the sauce slightly reduces.
4. Finish it off.
Return the chicken to the pan and spoon some of the sauce over top. Let it simmer for another 2–3 minutes so the flavours meld. Give it a taste and adjust with salt or pepper if needed.
5. Serve and enjoy.
Spoon the chicken and lemony sauce over a big scoop of mashed potatoes. Garnish with chopped parsley and an extra squeeze of lemon if you want even more zing.
Tips & Tricks
- Fresh lemons only. This recipe really relies on that fresh citrus flavour—bottled lemon juice just doesn’t cut it.
- Don’t skip the mashed potatoes. It’s the perfect pairing for the light sauce. You could also do rice or pasta, but creamy mashed potatoes make this feel extra cozy.
- Make ahead: You can cook the chicken ahead and just warm it back up in the sauce when you’re ready to eat.
- Capers are optional, but they do add a little salty, briny pop that balances the lemon beautifully.
Sometimes I’ll add a side of roasted green beans or sautéed spinach to make this a full plate, but honestly, just the chicken and potatoes is enough.
If I have leftovers, I’ll slice the chicken up and throw it on a salad the next day with any remaining sauce as a quick lemony dressing.
