If you’re craving a restaurant-quality meal that’s ready in just 20 minutes, look no further than this zesty 20-Minute Lemon Chicken Piccata! Tender chicken cutlets bathed in a bright, buttery lemon-caper sauce—it’s the kind of dish that feels fancy but comes together in a flash. Perfect for busy weeknights, date nights, or whenever you need a burst of flavor in your life. Follow my step-by-step guide, and you’ll master this classic Italian-inspired recipe with ease!
Why You Will Love This Recipe
This 20-Minute Lemon Chicken Piccata delivers big flavor with minimal effort. The tangy lemon sauce paired with briny capers and golden-brown chicken is pure magic. Plus, you only need one pan, and most of the ingredients are pantry staples. You’ll love how it feels indulgent without being heavy, and the quick cook time means you’ll be eating sooner than you’d think!
Ingredients:
- 4 boneless, skinless chicken breasts (about 1.5 lbs total)
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 4 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 1/2 cup chicken broth
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1/4 cup capers, drained
- 1/4 cup chopped fresh parsley (optional, for garnish)
Ingredient Prep Guide
Chicken Breasts: Slice them horizontally into thin cutlets (about 1/4-inch thick). If they’re too thick, place them between parchment paper and gently pound with a rolling pin or meat mallet.
Lemons: Roll them on the counter before juicing to maximize yield. Remove any seeds to avoid bitterness.
Capers: Drain and rinse them to reduce excess saltiness. Pat dry with a paper towel.
Flour Mixture: Whisk the flour, garlic powder, salt, and pepper in a shallow dish for even coating.
Equipment & Tools
- Large skillet (stainless steel or nonstick)
- Tongs
- Shallow dish (for dredging)
- Citrus juicer or fork
- Measuring cups and spoons
- Whisk
Step-by-Step Instructions
Step 1: Prep the chicken. Slice each breast into two thin cutlets (or pound to 1/4-inch thick). Pat them dry with paper towels—this helps the flour stick and ensures a crispy crust.
Step 2: Dredge the chicken. Whisk flour, garlic powder, salt, and pepper in a dish. Lightly coat each cutlet in the flour mixture, shaking off excess. Avoid pressing the flour into the meat, as this can create a clumpy coating.
Step 3: Cook the chicken. Heat 2 tbsp butter and olive oil in a large skillet over medium-high heat. Once the butter is bubbling, add the chicken in a single layer (work in batches if needed). Cook for 3-4 minutes per side until golden brown. Transfer to a plate and cover loosely with foil.
Step 4: Make the sauce. In the same skillet, add chicken broth, lemon juice, and capers. Scrape up any browned bits with a whisk—those add tons of flavor! Let the sauce simmer for 2-3 minutes until slightly reduced. Stir in remaining 2 tbsp butter until melted and glossy.
Step 5: Finish the dish. Return the chicken to the skillet, spooning the sauce over it. Simmer for 1-2 minutes to let the flavors meld. Garnish with parsley if using.
Key Details
Total Time: 20 mins (Prep: 10 mins | Cook: 10 mins)
🍽️ Servings: 4 people
⚙️ Equipment: Skillet, tongs, whisk, measuring tools
Serving Suggestions
Pair this lemon chicken piccata with pasta, mashed potatoes, or crusty bread to soak up the sauce. For a lighter meal, serve over steamed asparagus or zucchini noodles. Garnish with extra lemon slices or parsley for a pop of color. It’s ideal for casual dinners or impressing guests without spending hours in the kitchen!
Pro Tips
Don’t Overcrowd the Pan: Cooking chicken in batches ensures even browning. If you add too much at once, the pan temperature drops, leading to soggy coating instead of crispiness.
Fresh Lemon Juice is Key: Bottled lemon juice can taste flat. Freshly squeezed gives the sauce a vibrant, tangy kick. If your sauce is too tart, balance it with a pinch of sugar or a splash of broth.
Adjust Sauce Thickness: For a thicker sauce, mix 1 tsp cornstarch with 1 tbsp cold water and stir it into the simmering liquid. Let it cook for 1 minute until glossy.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the chicken and sauce in a skillet over low heat. Avoid microwaving, as it can make the chicken rubbery. If the sauce separates, whisk in a splash of broth or water while reheating.
Troubleshooting
Sauce Too Thin? Simmer it longer to reduce, or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
Sauce Too Tangy? Balance with a teaspoon of honey or a pat of butter. Taste as you go!
Chicken Sticking to the Pan? Make sure the skillet is hot before adding the chicken, and don’t move it until it’s ready to flip (edges should lift easily).
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes! Thighs are more forgiving and stay juicy. Cook them skin-side down first to render fat, then proceed with the recipe.
What can I substitute for capers?
Chopped green olives or a sprinkle of dill pickles add a similar briny flavor. If you’re not a fan, just leave them out!
Is this dish gluten-free?
Swap the all-purpose flour for a gluten-free blend or almond flour. Use a gluten-free broth to keep the recipe safe for celiac diets.
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20-Minute Lemon Chicken Piccata
Ingredients
- 4 boneless skinless chicken breasts (about 1.5 lbs total)
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 4 tbsp unsalted butter divided
- 2 tbsp olive oil
- 1/2 cup chicken broth
- 1/3 cup fresh lemon juice about 2 lemons
- 1/4 cup capers drained
- 1/4 cup chopped fresh parsley optional, for garnish
Instructions
- Prep the chicken. Slice each breast into two thin cutlets (or pound to 1/4-inch thick). Pat them dry with paper towels—this helps the flour stick and ensures a crispy crust.
- Dredge the chicken. Whisk flour, garlic powder, salt, and pepper in a dish. Lightly coat each cutlet in the flour mixture, shaking off excess. Avoid pressing the flour into the meat, as this can create a clumpy coating.
- Cook the chicken. Heat 2 tbsp butter and olive oil in a large skillet over medium-high heat. Once the butter is bubbling, add the chicken in a single layer (work in batches if needed). Cook for 3-4 minutes per side until golden brown. Transfer to a plate and cover loosely with foil.
- Make the sauce. In the same skillet, add chicken broth, lemon juice, and capers. Scrape up any browned bits with a whisk—those add tons of flavor! Let the sauce simmer for 2-3 minutes until slightly reduced. Stir in remaining 2 tbsp butter until melted and glossy.
- Finish the dish. Return the chicken to the skillet, spooning the sauce over it. Simmer for 1-2 minutes to let the flavors meld. Garnish with parsley if using.
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