12 Exquisite Lemon Chicken Piccata Variations

Welcome to the ultimate guide for Lemon Chicken Piccata, a classic Italian-American dish beloved for its bright, tangy flavors and buttery finish. Whether you are looking for a quick weeknight dinner or a sophisticated meal for guests, these twelve unique variations offer something for every palate. From the traditional caper-heavy sauce to modern keto-friendly adaptations, you will find detailed instructions to master this citrus-infused masterpiece.

Traditional Lemon Chicken Piccata

The quintessential version of the dish, featuring thinly pounded chicken breasts dredged in seasoned flour and pan-seared to golden perfection, then finished in a luxurious lemon-butter sauce with salty capers.

Ingredients

• •2 large chicken breasts halved and pounded thin
• •1/2 cup all-purpose flour
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •2 tablespoons olive oil
• •3 tablespoons unsalted butter
• •1/3 cup fresh lemon juice
• •1/2 cup chicken stock
• •1/4 cup brined capers
• •Fresh parsley for garnish

Method

1. 1

   1. In a shallow bowl, mix the all-purpose flour with salt and black pepper until well combined.

2. 2

   2. Dredge each chicken cutlet in the flour mixture, shaking off any excess flour so only a thin coating remains.

3. 3

   3. Heat the olive oil and one tablespoon of butter in a large skillet over medium-high heat until the butter is melted and foaming.

4. 4

   4. Place the chicken cutlets in the skillet and cook for about 3 to 4 minutes per side until they are golden brown and cooked through.

5. 5

   5. Remove the chicken from the skillet and set it aside on a warm plate.

6. 6

   6. In the same skillet, add the chicken stock, lemon juice, and capers, scraping the bottom of the pan to release any browned bits.

7. 7

   7. Let the liquid simmer for about 3 to 5 minutes until it has reduced by half.

8. 8

   8. Whisk in the remaining two tablespoons of butter until the sauce is thick and glossy.

9. 9

   9. Return the chicken to the skillet for 1 minute to coat it in the sauce.

10. 10

    10. Garnish with chopped fresh parsley and serve immediately.

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Creamy Garlic Chicken Piccata

A decadent twist on the original, this version incorporates heavy cream and roasted garlic for a richer, more velvety sauce that clings perfectly to pasta or mashed potatoes.

Ingredients

• •4 chicken cutlets
• •1/2 cup flour
• •4 cloves minced garlic
• •1/2 cup heavy cream
• •1/4 cup chicken broth
• •3 tablespoons lemon juice
• •2 tablespoons capers
• •3 tablespoons butter
• •2 tablespoons olive oil

Method

1. 1

   1. Season the chicken cutlets with salt and pepper then coat them thoroughly in the flour.

2. 2

   2. Heat olive oil in a pan and sear the chicken until golden on both sides, then remove and set aside.

3. 3

   3. In the same pan, melt one tablespoon of butter and sauté the minced garlic for 1 minute until fragrant but not browned.

4. 4

   4. Pour in the chicken broth and lemon juice, simmering for 2 minutes to reduce slightly.

5. 5

   5. Stir in the heavy cream and capers, bringing the mixture to a gentle simmer while whisking constantly.

6. 6

   6. Add the remaining butter to the sauce to give it a silky texture.

7. 7

   7. Place the chicken back into the creamy sauce and simmer for 2 to 3 minutes until the sauce thickens and the chicken is heated through.

8. 8

   8. Serve the creamy chicken over a bed of linguine for a complete meal.

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White Wine Chicken Piccata

This version uses a dry white wine like Pinot Grigio or Sauvignon Blanc to add a sophisticated depth and acidity to the sauce, balancing the richness of the butter.

Ingredients

• •2 large chicken breasts sliced into cutlets
• •1/2 cup flour
• •1/2 cup dry white wine
• •1/4 cup lemon juice
• •1/2 cup chicken broth
• •3 tablespoons capers
• •4 tablespoons cold butter
• •2 tablespoons olive oil

Method

1. 1

   1. Prepare the chicken by pounding it thin and coating it in seasoned flour.

2. 2

   2. Sauté the chicken in olive oil over medium-high heat until fully cooked and browned, then set aside.

3. 3

   3. Deglaze the hot pan with the white wine, using a wooden spoon to scrape up all the flavorful bits from the bottom.

4. 4

   4. Add the chicken broth and lemon juice, then let the liquid boil and reduce by about one-third.

5. 5

   5. Turn the heat to low and whisk in the cold butter one tablespoon at a time to create an emulsified sauce.

6. 6

   6. Stir in the capers and return the chicken to the pan, spooning the wine sauce over the meat.

7. 7

   7. Let it rest for a minute so the flavors meld before serving.

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Crispy Panko Chicken Piccata

For those who love a crunch, this recipe replaces the standard flour dredging with a crispy panko breadcrumb coating that stays firm even under the lemon sauce.

Ingredients

• •4 chicken cutlets
• •1 cup Panko breadcrumbs
• •1/2 cup grated Parmesan cheese
• •2 eggs beaten
• •1/4 cup lemon juice
• •1/2 cup chicken stock
• •3 tablespoons capers
• •4 tablespoons butter

Method

1. 1

   1. Mix Panko breadcrumbs and Parmesan cheese in a shallow dish.

2. 2

   2. Dip each chicken cutlet into the beaten eggs, then press firmly into the Panko mixture to coat both sides.

3. 3

   3. Fry the breaded chicken in oil over medium heat until the crust is golden and very crispy, then remove to a paper towel-lined plate.

4. 4

   4. In a separate small saucepan, combine chicken stock, lemon juice, and capers.

5. 5

   5. Bring the sauce to a boil, then whisk in butter until melted and the sauce is slightly thickened.

6. 6

   6. Arrange the crispy chicken on a serving platter and drizzle the lemon butter sauce over the top just before serving to maintain the crunch.

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Spicy Red Pepper Piccata

A zesty and hot variation that adds crushed red pepper flakes and sliced pepperoncini for a spicy kick that cuts through the buttery sauce.

Ingredients

• •4 chicken cutlets
• •1/2 cup flour
• •1 teaspoon red pepper flakes
• •1/4 cup sliced pepperoncini
• •1/4 cup lemon juice
• •1/2 cup chicken broth
• •3 tablespoons capers
• •3 tablespoons butter

Method

1. 1

   1. Season the flour with salt, pepper, and half of the red pepper flakes.

2. 2

   2. Dredge and sear the chicken in a large skillet until golden brown, then set aside.

3. 3

   3. Add the remaining red pepper flakes and the sliced pepperoncini to the skillet with a bit of oil, sautéing for 1 minute.

4. 4

   4. Pour in the chicken broth, lemon juice, and capers, simmering until the liquid reduces by half.

5. 5

   5. Stir in the butter to finish the sauce, then return the chicken to the pan.

6. 6

   6. Coat the chicken in the spicy sauce and serve with extra lemon wedges.

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Keto Almond Flour Piccata

A low-carb and gluten-free alternative that uses almond flour for dredging, providing a nutty flavor while keeping the dish keto-compliant.

Ingredients

• •4 chicken cutlets
• •3/4 cup almond flour
• •1/2 teaspoon garlic powder
• •1/4 cup lemon juice
• •1/2 cup chicken bone broth
• •3 tablespoons capers
• •4 tablespoons butter
• •Olive oil for frying

Method

1. 1

   1. Combine almond flour, garlic powder, salt, and pepper in a shallow bowl.

2. 2

   2. Press the chicken cutlets into the almond flour mixture, ensuring a thick coating.

3. 3

   3. Heat olive oil in a pan and carefully fry the chicken; almond flour browns faster than wheat flour, so monitor the heat closely.

4. 4

   4. Remove the chicken once cooked through.

5. 5

   5. Add bone broth and lemon juice to the pan, simmering to reduce the volume.

6. 6

   6. Whisk in the butter and capers until the sauce is smooth.

7. 7

   7. Serve the chicken with the sauce poured over a side of steamed zucchini noodles.

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Mushroom and Thyme Piccata

This earthy variation adds sautéed cremini mushrooms and fresh thyme, giving the dish a more robust and savory profile.

Ingredients

• •4 chicken cutlets
• •1 cup sliced cremini mushrooms
• •1 tablespoon fresh thyme leaves
• •1/2 cup flour
• •1/2 cup chicken broth
• •1/4 cup lemon juice
• •3 tablespoons capers
• •3 tablespoons butter

Method

1. 1

   1. Dredge the chicken in flour and sear in a skillet until golden, then remove and set aside.

2. 2

   2. Add another tablespoon of oil to the pan and sauté the sliced mushrooms until they are browned and their moisture has evaporated.

3. 3

   3. Stir in the fresh thyme and cook for 30 seconds until fragrant.

4. 4

   4. Pour in the chicken broth and lemon juice, bringing the mixture to a boil.

5. 5

   5. Add the capers and whisk in the butter to create a rich, savory sauce.

6. 6

   6. Return the chicken to the pan and simmer briefly with the mushrooms before serving.

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Instant Pot Chicken Piccata

A fast and convenient way to make tender chicken piccata using a pressure cooker, perfect for busy weeknights when you want maximum flavor with minimum effort.

Ingredients

• •1 lb chicken breast tenders
• •1/2 cup chicken broth
• •1/4 cup lemon juice
• •2 tablespoons capers
• •2 tablespoons butter
• •1 tablespoon cornstarch mixed with water
• •1/2 teaspoon garlic powder

Method

1. 1

   1. Season the chicken tenders with salt, pepper, and garlic powder.

2. 2

   2. Set the Instant Pot to 'Sauté' mode and brown the chicken in a bit of oil, then remove.

3. 3

   3. Add chicken broth and lemon juice to the pot, scraping the bottom to deglaze.

4. 4

   4. Place the chicken back in, lock the lid, and set to high pressure for 5 minutes.

5. 5

   5. Perform a quick pressure release.

6. 6

   6. Remove the chicken and set the pot back to 'Sauté'.

7. 7

   7. Stir in the cornstarch slurry, capers, and butter, whisking until the sauce thickens.

8. 8

   8. Pour the thickened sauce over the chicken and serve.

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Roasted Asparagus Piccata

A one-pan-inspired dish where fresh asparagus spears are cooked alongside the chicken, absorbing the bright lemon and caper flavors.

Ingredients

• •4 chicken cutlets
• •1 bunch thin asparagus trimmed
• •1/2 cup flour
• •1/4 cup lemon juice
• •1/2 cup chicken broth
• •3 tablespoons capers
• •3 tablespoons butter

Method

1. 1

   1. Dredge the chicken in flour and sear in a large skillet until almost cooked through, then remove.

2. 2

   2. Add the asparagus to the same skillet with a splash of water, cover, and steam for 2 minutes until bright green.

3. 3

   3. Remove the lid and add the lemon juice, chicken broth, and capers.

4. 4

   4. Return the chicken to the pan with the asparagus.

5. 5

   5. Simmer everything together for 3 minutes until the sauce reduces and the asparagus is tender.

6. 6

   6. Whisk in the butter at the very end to glaze both the chicken and the vegetables.

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Honey Lemon Chicken Piccata

A sweet and savory take on the classic, adding a touch of honey to balance the sharp acidity of the lemon and the saltiness of the capers.

Ingredients

• •4 chicken cutlets
• •1/2 cup flour
• •2 tablespoons honey
• •1/4 cup lemon juice
• •1/2 cup chicken broth
• •3 tablespoons capers
• •3 tablespoons butter

Method

1. 1

   1. Prepare and sear the chicken as in the traditional method, then set aside.

2. 2

   2. In the skillet, whisk together the chicken broth, lemon juice, and honey.

3. 3

   3. Bring to a simmer and let the sauce reduce until it becomes slightly syrupy.

4. 4

   4. Add the capers and whisk in the butter until the sauce is glossy and well-incorporated.

5. 5

   5. Place the chicken back in the pan and turn to coat thoroughly in the honey-lemon glaze.

6. 6

   6. Serve with a side of roasted carrots or rice.

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Mediterranean Olive Piccata

This version replaces some of the capers with sliced Castelvetrano olives and sun-dried tomatoes for a Mediterranean flavor explosion.

Ingredients

• •4 chicken cutlets
• •1/2 cup flour
• •1/4 cup sliced green olives
• •2 tablespoons chopped sun-dried tomatoes
• •1/4 cup lemon juice
• •1/2 cup chicken broth
• •2 tablespoons capers
• •3 tablespoons butter

Method

1. 1

   1. Dredge the chicken in flour and sear in a skillet until golden, then set aside.

2. 2

   2. Add the olives and sun-dried tomatoes to the pan and sauté for 2 minutes.

3. 3

   3. Pour in the lemon juice and chicken broth, bringing the mixture to a simmer.

4. 4

   4. Add the capers and whisk in the butter to finish the sauce.

5. 5

   5. Return the chicken to the skillet, spooning the olive and tomato mixture over the top.

6. 6

   6. Serve immediately, perhaps with a side of couscous.

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Sage and Brown Butter Piccata

A rustic variation where the butter is browned to a nutty aroma and infused with fresh sage leaves before adding the lemon and capers.

Ingredients

• •4 chicken cutlets
• •1/2 cup flour
• •6 fresh sage leaves
• •4 tablespoons butter
• •1/4 cup lemon juice
• •1/2 cup chicken broth
• •3 tablespoons capers

Method

1. 1

   1. Season and flour the chicken cutlets, then sear them in oil until golden and set aside.

2. 2

   2. In the same pan, wipe out the excess oil and add the butter over medium heat.

3. 3

   3. Cook the butter until it begins to foam and turn a toasted brown color, then add the fresh sage leaves.

4. 4

   4. Fry the sage leaves in the brown butter for 30 seconds until crisp.

5. 5

   5. Carefully pour in the chicken broth and lemon juice (it will steam), then add the capers.

6. 6

   6. Whisk the sauce and return the chicken to the pan to warm through.

7. 7

   7. Serve the chicken with the crispy sage leaves on top for added texture.

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Wrapping Up

We hope you enjoy exploring these twelve diverse ways to prepare Lemon Chicken Piccata. Each recipe brings its own unique flair to the table, ensuring that you can enjoy this bright and zesty dish time and time again without ever getting bored. Bon appétit!