🍗 Lemon Chicken Piccata

I have been getting quite bored with what I have been making, so over the weekend, I searched for something new.  I started by seeing what I already had laying around as I didn’t want to have to go on a major shopping spree in order to make a single meal. I came across a couple of different recipes and compared them and got to work.

Below is the final set of ingredients as well as for instructions that I finally settled on.  Sadly I did not end up taking any pictures as I dug right in when it was all done!


  • 2 boneless skinless chicken breasts, sliced thinly lengthwise
  • Salt and Pepper to taste
  • 1/2 cup all-purpose flour
  • 4 tbsp butter (unsalted)
  • 4 tbsp olive oil
  • 1/4 cup fresh squeezed lemon juice
  • 1/2 cup white wine
  • 1/4 cup capers
  • Chopped parsley


  1. First season the chicken with salt and pepper and then coat each piece in the flour, be sure to shake off excess flour.
  2. In a large skillet melt 2 tbsp of butter with the olive oil, over medium-high heat.
  3. Add the chicken slices to the skillet, cook for 4-5 min on each side (until browned) After the chicken has been cooked, remove from skillet and set aside.
  4. Now add lemon juice, wine, and capers. Bring to a boil now add remaining butter, once melted add the chicken back to skillet and simmer for about 5 minutes. At this point, the sauce should start to thicken.
  5. Remove skillet from the stove, sprinkle the parsley on to the chicken and serve.

I served with a side of spinach fettuccine tossed in garlic expressions vinaigrette dressing/marinade, topped with grated parmesan cheese as shown below. Also serves well with homemade spinach fettuccine.

🍗 Lemon Chicken Piccata 1

If you are looking for other ideas and have an Instant Pot, be sure to check out my Chicken Tikka Masala recipe!