Lemon Chicken Piccata

Lemon Chicken Piccata

LemonLush 99

"This delicious chicken dish is exquisite and easy to prepare. The light and luscious lemon sauce really pops without being too acidic; it is simply divine. Serve it with herb-roasted potatoes or lemon-rice pilaf."


50 m servings 421 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 41.1 g
  • 82%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 348 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
  2. Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
  3. Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
  4. Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 686 Ratings


OMG, this is exactly what I was looking for. It's restaurant quality. The sauce is SO SO good and I think adding the lemon slices early on really makes it POP like you suggested with a beautif...

When I make this recipe, I use Italian flavored bread crumbs, instead of flour, to dredge the chicken. Also pound the chicken breasts out a little so they cook faster. I use white wine instead...

This dish is superb. Very light, low fat and the sauce has a lemon infusion that is simple, yet elegant. The lemon slices really do make a difference. Be sure you're adding them early or your...

The reason that this might taste bitter is because the white pith of the lemon when simmered becomes very bitter. You could just use a vegetable peeler and peel off just the yellow of the lemon

I have not made this yet.....some quick thoughts. To stop the bitterness do not add the lemon slices to cook with the sauce, use lemon zest and finish with the butter, the white pith is what is...

Perfect. Well, almost. I pounded the chicken breast first; really makes it tender. It takes less time to cook, so it doesn't get tougher and drier on the outside...

excellent. Very light even with the butter at the end. No bitterness from the lemon slices because I took them out after the first 7 mins of boiling.

Wow, I do not know what I did wrong? I love chicken piccata. I followed the recipe exactly. But, the sauce was so bitter!!! Maybe, the lemons I used were the problem? I loved the cooked chic...

This was excellent. The flavors were just perfect with just the right amount of lemon. I used a lemon pepper seasoning from Weber to add a little zest to this and increased the garlic some, bu...