This quick chicken piccata delivers classic flavor in under 30 minutes. Tangy lemon, briny capers, and a rich buttery sauce coat tender, golden chicken. It’s an elegant yet simple weeknight meal that comes together in one pan.
Love Quick Chicken Piccata? So do we! If you're into Dinner Ideas or curious about Chicken Breast Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Quick Chicken Piccata
- Fast & simple: Ready in about 30 minutes with minimal steps.
- Bright, balanced flavor: Lemon, capers, and butter create a vibrant sauce.
- Elegant & versatile: Impressive for guests, easy for family meals.
- Adapts easily: Great over pasta, zoodles, or cauliflower mash.
Ingredients & Tools
- 2 large boneless, skinless chicken breasts (about 1 lb / 450 g total)
- 1/4 cup (30 g) almond flour
- 1 tsp garlic powder
- 1/2 tsp each of salt and black pepper
- 2 tbsp olive oil, for frying
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/2 cup (120 ml) chicken broth
- 1/4 cup (60 ml) fresh lemon juice (from about 1-2 large lemons)
- 2 tbsp brined capers, drained
- 2 tbsp fresh parsley, chopped
- Lemon slices, for garnish (optional)
Tools: A large skillet (I prefer stainless steel or cast iron for a good sear), tongs, a sharp knife, and a microplane or garlic press.
Notes: Use fresh lemon juice for best flavor. Don’t rinse capers thoroughly—a little brine adds complexity.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 35 g |
| Fat: | 25 g |
| Carbs: | 5 g |
| Fiber: | 2 g |
Serves: 2 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Pound your chicken to an even thickness. This is the single most important step for ensuring your chicken cooks quickly and evenly. If the breasts are thick in the middle and thin on the ends, the thin parts will be dry and overcooked by the time the thick center is done.
- Don’t skip the almond flour dredge. It’s not just for a crispy coating; it also helps to thicken the sauce slightly later on, giving it a better body that clings to the chicken beautifully.
- Have all your sauce ingredients measured and ready. Once you start making the sauce, things move fast. Having your broth, lemon juice, and capers pre-measured and within arm’s reach (this is your *mise en place*) prevents any frantic scrambling and ensures a smooth process.
- Use a good, flavorful chicken broth. Since the broth forms the base of your sauce, its quality really matters. A rich, homemade or high-quality store-bought broth will elevate the entire dish significantly.
How to Make Quick Chicken Piccata
Step 1: Prepare the Chicken. Start by placing your chicken breasts on a cutting board. If they are particularly thick, you can slice them in half horizontally to create two thinner cutlets. Then, place them between two sheets of plastic wrap or in a large zip-top bag. Using a rolling pin, meat mallet, or even the bottom of a heavy pan, gently pound them to an even 1/2-inch thickness. This might seem like an extra step, but it’s what guarantees that perfect, quick cook.
Step 2: Create the Dredging Station. In a shallow dish, whisk together the almond flour, garlic powder, salt, and pepper. The almond flour gives a lovely, lightly nutty crust that browns beautifully and stays low-carb. Pat the chicken cutlets completely dry with a paper towel—this is crucial for getting a good sear instead of a steam.
Step 3: Sear the Chicken. Heat the olive oil in your large skillet over medium-high heat. Once the oil is shimmering and hot, dredge each chicken cutlet in the almond flour mixture, shaking off any excess. Carefully place them in the hot skillet. You should hear a satisfying sizzle. Cook for about 4-5 minutes per side, until they are golden brown and cooked through. The internal temperature should read 165°F (74°C). Transfer the cooked chicken to a clean plate and tent loosely with foil to keep warm.
Step 4: Build the Sauce. Reduce the heat to medium. Add the 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and sauté for just about 30 seconds until fragrant—be careful not to let it burn! Now, pour in the chicken broth and lemon juice. Use a wooden spoon or spatula to scrape up all those browned, flavorful bits from the bottom of the pan. This is called deglazing, and it’s where a huge amount of the sauce’s depth comes from.
Step 5: Simmer and Finish. Let the sauce simmer for 2-3 minutes, allowing it to reduce slightly. You’ll notice it will start to look a little thicker and more cohesive. Stir in the drained capers and let them warm through for another minute. The final touch is to turn off the heat and stir in the remaining tablespoon of cold butter, if using, swirling the pan until it melts. This last-minute addition, called *monter au beurre*, gives the sauce an incredible silkiness and gloss.
Step 6: Bring It All Together. Return the chicken cutlets and any accumulated juices back to the skillet, spooning the sauce over the top to coat them thoroughly. Let everything heat through for a final minute. Just before serving, sprinkle generously with the fresh chopped parsley. The parsley adds a fresh, green note that cuts through the richness perfectly.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze chicken and sauce separately for up to 2 months.
- Reviving: Reheat gently in a skillet with a splash of broth.
Serving Suggestions
Complementary Dishes
- Zucchini Noodles (Zoodles) — They soak up the glorious sauce without adding heavy carbs, and their mild flavor lets the piccata shine.
- Garlic Sautéed Spinach — A bed of wilted, garlicky spinach adds a vibrant green color and makes the meal feel complete and healthy.
- Cauliflower Mash — Creamy and comforting, it acts like a blank canvas for the tangy, buttery sauce, much like traditional mashed potatoes would.
Drinks
- A Crisp Sauvignon Blanc — Its citrusy notes are a natural pairing with the lemon in the dish, creating a harmonious and refreshing combination.
- Sparkling Water with Lemon — A simple, non-alcoholic option that cleanses the palate between bites and enhances the citrus theme.
Something Sweet
- Lemon Ricotta Mousse — A light, airy dessert that continues the lemon theme in a sweet, creamy, and utterly delightful way.
- Mixed Berry Compote — The bright, slightly tart berries provide a beautiful, colorful finish that feels fresh and not too heavy.
Top Mistakes to Avoid
- Overcrowding the Pan: If you put too many chicken cutlets in the skillet at once, they’ll steam instead of sear. Cook in batches if necessary to ensure each piece gets that beautiful golden-brown crust.
- Burning the Garlic: Garlic burns in a heartbeat and turns bitter. Once you add it to the butter, keep it moving and only let it cook for about 30 seconds until it’s just fragrant. You’re toasting it, not frying it.
- Using Bottled Lemon Juice: The flavor is flat and often has a preservative aftertaste. Freshly squeezed lemon juice is vibrant, bright, and essential for achieving the signature piccata flavor profile.
- Overcooking the Chicken: Since the cutlets are thin, they cook fast. Use a meat thermometer to check for 165°F (74°C) and pull them off the heat immediately. They will continue to cook a little while resting.
Expert Tips
- Tip: Let the chicken rest after pounding. If you have an extra minute, let the pounded cutlets sit for 5-10 minutes after seasoning. This allows the salt to penetrate and helps the surface dry out a bit more, which leads to an even better sear.
- Tip: Swirl in cold butter at the end. After you’ve reduced the sauce, take the pan off the heat and add a final tablespoon of cold butter. Swirl the pan until it melts and emulsifies into the sauce. This French technique, *monter au beurre*, gives the sauce a restaurant-quality shine and velvety texture.
- Tip: Don’t discard the caper brine. If you love a super-briny kick, add a teaspoon of the caper brine into the sauce along with the capers. It adds another layer of that salty, tangy flavor that makes piccata so addictive.
- Tip: Reheat leftovers gently. If you have leftovers, reheat them gently in a covered skillet over low heat or in the microwave at a reduced power. A quick blast of high heat can cause the delicate sauce to break and the chicken to toughen.
FAQs
Can I make this dish ahead of time?
You can prep the components ahead to save time. Pound and dredge the chicken, then keep it covered in the fridge for up to a day. You can also juice the lemons and measure the other sauce ingredients. I don’t recommend cooking the entire dish and reheating it, as the chicken can become tough. The best approach is a quick assembly right before serving for the freshest taste and texture.
What can I use instead of almond flour?
If you’re not strictly low-carb, a light dusting of all-purpose flour works perfectly. For a gluten-free alternative that isn’t nut-based, you can use a tablespoon or two of tapioca flour or arrowroot starch. The goal is just a light coating to help with browning and sauce thickening, so you don’t need much.
My sauce is too thin. How can I thicken it?
If your sauce hasn’t reduced enough, let it simmer for another minute or two. If it’s still too thin, you can create a quick slurry. Mix a teaspoon of almond flour with a tablespoon of cold water until smooth, then whisk it into the simmering sauce. Let it cook for another minute until it thickens up to your liking.
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs are a great option. They are more forgiving and stay incredibly juicy. Just be aware that they may have a slightly longer cooking time depending on their size, so always check for an internal temperature of 165°F (74°C). The richer flavor of thighs pairs wonderfully with the bright sauce.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The best way to reheat is gently in a skillet over low heat with a splash of chicken broth or water to loosen the sauce. Avoid the microwave on high power, as it can make the rubbery and cause the sauce to separate.
Quick Chicken Piccata
Make this easy Quick Chicken Piccata in under 30 minutes! Featuring a tangy lemon-caper sauce and tender chicken. Get the simple one-pan recipe here.
Ingredients
For the Ingredients
-
2 large boneless, skinless chicken breasts (about 1 lb / 450 g total)
-
1/4 cup almond flour (30 g)
-
1 tsp garlic powder
-
1/2 tsp salt
-
1/2 tsp black pepper
-
2 tbsp olive oil
-
2 tbsp unsalted butter
-
2 cloves garlic (minced)
-
1/2 cup chicken broth (120 ml)
-
1/4 cup fresh lemon juice (60 ml, from about 1-2 large lemons)
-
2 tbsp brined capers (drained)
-
2 tbsp fresh parsley (chopped)
-
Lemon slices (for garnish (optional))
Instructions
-
Prepare the Chicken. Start by placing your chicken breasts on a cutting board. If they are particularly thick, you can slice them in half horizontally to create two thinner cutlets. Then, place them between two sheets of plastic wrap or in a large zip-top bag. Using a rolling pin, meat mallet, or even the bottom of a heavy pan, gently pound them to an even 1/2-inch thickness. This might seem like an extra step, but it’s what guarantees that perfect, quick cook.01
-
Create the Dredging Station. In a shallow dish, whisk together the almond flour, garlic powder, salt, and pepper. The almond flour gives a lovely, lightly nutty crust that browns beautifully and stays low-carb. Pat the chicken cutlets completely dry with a paper towel—this is crucial for getting a good sear instead of a steam.02
-
Sear the Chicken. Heat the olive oil in your large skillet over medium-high heat. Once the oil is shimmering and hot, dredge each chicken cutlet in the almond flour mixture, shaking off any excess. Carefully place them in the hot skillet. You should hear a satisfying sizzle. Cook for about 4-5 minutes per side, until they are golden brown and cooked through. The internal temperature should read 165°F (74°C). Transfer the cooked chicken to a clean plate and tent loosely with foil to keep warm.03
-
Build the Sauce. Reduce the heat to medium. Add the 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and sauté for just about 30 seconds until fragrant—be careful not to let it burn! Now, pour in the chicken broth and lemon juice. Use a wooden spoon or spatula to scrape up all those browned, flavorful bits from the bottom of the pan. This is called deglazing, and it’s where a huge amount of the sauce’s depth comes from.04
-
Simmer and Finish. Let the sauce simmer for 2-3 minutes, allowing it to reduce slightly. You’ll notice it will start to look a little thicker and more cohesive. Stir in the drained capers and let them warm through for another minute. The final touch is to turn off the heat and stir in the remaining tablespoon of cold butter, if using, swirling the pan until it melts. This last-minute addition, called *monter au beurre*, gives the sauce an incredible silkiness and gloss.05
-
Bring It All Together. Return the chicken cutlets and any accumulated juices back to the skillet, spooning the sauce over the top to coat them thoroughly. Let everything heat through for a final minute. Just before serving, sprinkle generously with the fresh chopped parsley. The parsley adds a fresh, green note that cuts through the richness perfectly.06
Not what you're looking for?
