Lemon Chicken Piccata is a quick and easy gluten-free dinner recipe featuring tender chicken cutlets in a tangy lemon butter sauce with capers. Perfect for weeknight meals or special occasions, this healthy Italian-inspired dish pairs wonderfully with pasta, rice, or veggies. Learn tips, substitutions, and serving ideas for this restaurant-quality meal made at home!
Ingredients
1 pound chicken cutlets, skinless and boneless
1 teaspoon black pepper
¼ cup arrowroot starch
2 tablespoons olive oil
1 tablespoon butter
3 garlic cloves, minced
2 tablespoons capers, drained and rinsed (plus extra for serving)
Prepare the Chicken: Season both sides of the chicken cutlets with salt and pepper. Place the arrowroot starch in a shallow bowl and dredge each cutlet lightly, shaking off excess. Set aside on a clean plate.
Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken cutlets in batches, ensuring not to overcrowd the skillet. Cook for 3-4 minutes on each side, until golden brown. The chicken does not need to be fully cooked at this stage. Transfer to a parchment-lined plate.
Make the Sauce: Lower the heat to low and add butter to the skillet. Once melted, stir in the minced garlic and cook for about 30 seconds until fragrant. Add the capers, chicken broth, and lemon juice. Increase the heat to bring the sauce to a simmer.
Combine and Simmer: Return the chicken to the skillet, nestling it into the sauce. Simmer uncovered for about 15 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through. Adjust seasoning with additional salt and pepper, if needed.
Serve and Garnish: Transfer the chicken to a serving plate, spoon the sauce over the top, and garnish with fresh parsley and optional lemon slices. Serve warm.
Why You’ll Love This Recipe
Quick and Easy: A restaurant-quality dish ready in under 30 minutes.
Bursting with Flavor: The tangy lemon sauce and salty capers complement the tender chicken beautifully.
Healthy Twist: Made with arrowroot starch for a gluten-free option.
Versatile: Perfect for weeknight dinners or special occasions.
Tips
Pound the chicken cutlets to an even thickness for faster and more uniform cooking.
Use freshly squeezed lemon juice for the best flavor.
Avoid overcrowding the skillet to ensure a golden, crisp crust on the chicken.
Deglaze the pan with a splash of white wine for added depth of flavor.
Variations and Substitutions
Starch: Substitute arrowroot starch with cornstarch or all-purpose flour if gluten-free isn’t required.
Protein: Try this recipe with turkey cutlets or thinly sliced pork chops.
Herbs: Add fresh thyme or basil for an aromatic twist.
Capers: Swap capers with chopped green olives for a milder tang.
FAQs
Can I make this dish ahead of time? Yes, you can prepare the chicken and sauce separately, then reheat them together gently on the stovetop before serving.
Can I freeze Lemon Chicken Piccata? This dish is best enjoyed fresh, but you can freeze leftovers in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
What can I use instead of capers? If you’re not a fan of capers, substitute with chopped green olives or omit them altogether.
Serving
Serve over pasta, rice, or mashed potatoes to soak up the delicious sauce.
Pair with a side of steamed vegetables or a crisp green salad for a balanced meal.
Suggestions
Make it a complete Italian-inspired dinner by serving with garlic bread and a glass of white wine.
Double the sauce ingredients if you prefer extra sauce for drizzling over sides.
Use leftovers in sandwiches or wraps for a flavorful lunch optio
Lemon Chicken Piccata
Ingredients
1 pound chicken cutlets, skinless and boneless
1 teaspoon black pepper
¼ cup arrowroot starch
2 tablespoons olive oil
1 tablespoon butter
3 garlic cloves, minced
2 tablespoons capers, drained and rinsed (plus extra for serving)
Prepare the Chicken: Season both sides of the chicken cutlets with salt and pepper. Place the arrowroot starch in a shallow bowl and dredge each cutlet lightly, shaking off excess. Set aside on a clean plate.
Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken cutlets in batches, ensuring not to overcrowd the skillet. Cook for 3-4 minutes on each side, until golden brown. The chicken does not need to be fully cooked at this stage. Transfer to a parchment-lined plate.
Make the Sauce: Lower the heat to low and add butter to the skillet. Once melted, stir in the minced garlic and cook for about 30 seconds until fragrant. Add the capers, chicken broth, and lemon juice. Increase the heat to bring the sauce to a simmer.
Combine and Simmer: Return the chicken to the skillet, nestling it into the sauce. Simmer uncovered for about 15 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through. Adjust seasoning with additional salt and pepper, if needed.
Serve and Garnish: Transfer the chicken to a serving plate, spoon the sauce over the top, and garnish with fresh parsley and optional lemon slices. Serve warm.
