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Chicken Piccata

Chicken Piccata

Looking for an easy-family-favorite-anytime-dinner? Chicken Piccata is a great quick go to. This dish has a silky smooth lemon garlic sauce that I absolutely love. We usually serve this with a side of couscous because it soaks up the sauce which is so so so good. You can also serve it with noodles or potatoes or no starch at all, up to you.

Once you make this dish you will ask yourself “Why on earth have I not done this before” I promise it will find itself somewhere on your weeknight dinner rotation.

This. Lemon. Sauce. 🍋💛

Chicken Piccata

  • Servings: 4
  • Difficulty: easy
  • Print


– 1 TBSP of Butter & a drizzle of Olive Oil
– 4 Thin Chicken Breasts, seasoned with salt and pepper, pat dry
– 2 Garlic Cloves, smashed
– 1 Lemon, cut so that 1/2 is sliced into 3 or 4 slices and the other 1/2 you can squeeze juice
– 2 TBSP of Flour
– 2 cups of Chicken Stock
– 1 TBSP Capers without juice
– Salt and Pepper to taste


If you have two large chicken breasts, like I do, you can slice them down the center to create 4 thin chicken breasts.


Season with salt and pepper, let it sit on the chicken for a couple of minutes while you get together all of your other ingredients, then pat dry. Patting dry is important for browning the chicken, also it will reduce the splatter of the hot butter when you put it in the pan.

Over medium heat, melt butter in the pan.


Add in the chicken breasts to brown, and garlic. Browning the chicken will take about 2-3 minutes on each side.
Note: if you are not using a non-stick pan, meat will become easier to flip over after it’s browned, if it’s still “stuck” to the pan give it another minute or two so it has time to brown. 


Once you flip your chicken breasts over drizzle with olive oil and add in a lemon slice.


Remove the chicken and set aside.


Sprinkle flour onto the bottom of the pan.


Add in chicken stock and lemon slices. You can use more chicken stock if you want to more sauce, it will just increase your time on reducing the liquid to a sauce-y consistency (the next- next step), no biggie and if you ask me, totally worth it.

Take a wooden spoon and scrape up the bottom of the pan – this will flavor you sauce.


Turn the your heat to medium-high and reduce your chicken stock until it’s a thicker consistency. Taste and season if necessary.  Remember that salt brings out flavors, however the capers you add will also be salty so keep that in mind.


Reduce heat, add in capers and add back in your chicken breasts, finish cooking them in the sauce, for these thin chicken breasts, it should only take about another minute. This will help keep them juicy too!



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