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–+ servings

Lemon Chicken Piccata with Grilled Bread

A simple, classic Chicken Piccata recipe that’s incredibly easy to make! Serve with a fresh green salad and buttery grilled bread to soak up every last drop of the tangy, savory sauce.
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Course: Main Course
Cuisine: Italian
Keyword: Lemon Chicken Piccata with Grilled Bread
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 392kcal

Ingredients

  • 1 Ib boneless, skinless chicken breasts
  • ½ cup all-purpose flour
  • Salt and black pepper, to taste
  • 4 tbsp butter (European-style recommended)
  • 2 tbsp olive oil
  • ½ cup dry white wine
  • 1 ½ cups chicken broth
  • 1 large lemon, thinly sliced (reserve ¼ of the lemon for juicing)
  • ¼ cup capers, drained
  • Fresh parsley, chopped

Instructions

Prepare the Chicken

  • Slice the chicken breasts in half horizontally to create four thin pieces. Place them between plastic wrap and pound to an even ½-inch thickness.
  • In a shallow bowl, mix the flour with a pinch of salt and pepper. Dredge the chicken in the seasoned flour, shaking off any excess.

Cook the Chicken

  • Heat 2 tablespoons butter and the olive oil in a large skillet over medium-high heat.
  • Add the chicken and sear until golden brown on both sides, about 3–4 minutes per side. Remove and set aside.

Make the Sauce

  • Pour the white wine into the skillet and let it bubble, scraping up any browned bits from the pan.
  • Add the chicken broth and lemon slices, allowing the sauce to simmer and reduce by half.
  • Stir in the capers, remaining 2 tablespoons butter, and any juice from the reserved lemon.

Bring it All Together

  • Return the chicken to the skillet, spooning the sauce over the top. Simmer for another 2–3 minutes.
  • Garnish with fresh parsley and serve immediately.

How to Make the Best Grilled Bread

  • For the perfect crispy, golden bread to soak up the sauce:
    Option 1 (Grill): Brush slices of baguette or country loaf with butter and grill until toasted.
    Option 2 (Oven): Toast in the oven at 375°F until crispy.
    Option 3 (Skillet-Fry - My Favorite!)
  • Heat a thin layer of oil and butter in a heavy skillet.
  • Add bread slices and toast until both sides are golden and crisp.
  • Drain on paper towels and serve warm with your piccata.
    Pro Tip: This buttery, crispy bread is a must for sopping up that rich, tangy piccata sauce. Trust me—you won’t regret it!

Nutrition

Calories: 392kcal | Carbohydrates: 17g | Protein: 30g | Fat: 23g | Cholesterol: 117mg | Sodium: 603mg | Potassium: 440mg | Fiber: 12g | Sugar: 1g | Iron: 1mg
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