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Zesty, light, and bold, this easy chicken piccata recipe is a great weeknight dinner recipe that is lemon based with perfectly seasoned and seared chicken!
Chicken and pasta dinners are a favorite weeknight meal for two reasons.
Some of our other favorite chicken and pasta dinner recipes are our easy chicken parmesan, chicken tetrazzini casserole, and when we want to be adventurous we make our famous buffalo chicken mac n’ cheese bowls!
Chicken piccata is a lemon, butter, and capers based Italian dish that is typically made with chicken, although you can make it with veal or another lean protein of your choosing.
For the traditional chicken piccata, the boneless chicken is typically made with a heavy coating of flour that is lightly fried until golden.
For a healthy chicken piccata recipe, we’re skipping on the flour. Simply season the chicken and sear it to perfection. All of the flavor, less of the fat!
The chicken piccata sauce is the star of the dish. Piccata is bold with it’s zesty citrus taste from fresh lemon juice, and rich silkiness from butter.
The capers, which taste like tiny olives, offer a crunch and the perfect balance with salt. We’re taking a play from Olive Garden’s Chicken Piccata by adding in sun dried tomatoes.
This easy dinner dish is heavenly, easy to make, and tastes like it was just ordered from a 5 star restaurant!
To make chicken piccata we are first going to season our thin sliced chicken with lemon pepper seasoning.
**Seasoning Substitute: If you do not have lemon pepper seasoning, use salt, pepper, ground thyme, and add a little bit of lemon zest or lemon juice while seasoning the chicken.**
Once your chicken is seasoned, you will warm olive oil over a large pan on medium high heat. Sear both sides of the chicken until it’s a beautiful golden brown with nice char marks here and there.
This should take about 3-5 minutes per side, or until juices run clear. The thinner the chicken breasts the quicker it will cook.
Remember, do not overcook your chicken, when you put it to the side, the heat will continue cooking the chicken.
Place the chicken to the side.
In the same pan over medium to medium high heat, keep in the drippings from the chicken and add in the lemon slices and sun-dried tomatoes. Cook for a minute before adding in your garlic.
Saute an additional 30 seconds before moving on to the next step.
After 30 seconds of the garlic sauteing, add in your good quality butter. European butter has an amazingly rich taste to it!
Also add in your capers and lemon juice.
**Pro Tip: If you enjoy cooking with wine, a few tablespoons of good quality drinking white wine can be added now.**
Reduce heat to medium low and continue to cook until the lemon juice begins to reduce and thicken.
Toss in your pasta to coat with the chicken piccata sauce or skip the pasta and use just cooked chicken for a low carb or keto chicken piccata recipe.
Allow chicken to reheat and serve immediately.
This Italian chicken recipe is typically served with spaghetti pasta, but it’s okay to change things up.
Here are some side dish ideas of what to serve:
Chicken piccata will naturally go great with a simple tossed salad that has croutons and Parmesan cheese over it.
Here are additional ideas for vegetables:
Wondering if you can freeze leftover chicken piccata? Yes, you can freeze chicken piccata. I highly suggest you do not freeze the pasta. Make it fresh when it’s time to reheat the chicken.
TIPS FOR SUCCESS: