Chicken Piccata
Pan-seared chicken cutlets in a bright lemon-caper butter sauce. Classic Italian-American restaurant dish at home.
Pan-seared chicken cutlets in a bright lemon-caper butter sauce. Classic Italian-American restaurant dish at home.
Per serving · Adjust servings below to scale ingredients
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Pound chicken breasts to 1cm thickness. Season with salt and pepper, then dredge lightly in flour, shaking off excess.
Heat olive oil in a large skillet over medium-high heat. Pan-fry chicken 3-4 minutes per side until golden. Remove and set aside.
Reduce heat to medium. Add butter and garlic to the same pan, cook 30 seconds.
Pour in chicken broth and lemon juice. Scrape up browned bits. Add capers. Simmer 3-4 minutes until sauce reduces slightly.
Return chicken to the pan, spoon sauce over. Garnish with fresh parsley and serve with pasta or crusty bread.
Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.
Each serving of Chicken Piccata delivers 40g of protein at 400 calories — that's 10 calories per gram of protein, making it one of the more efficient protein sources on this site. Protein accounts for roughly 40% of total calories in this dish. With only 18g of carbohydrates per serving, this recipe fits well into low-carb, ketogenic, or carb-cycling approaches. The 20g of fat primarily comes from the cooking method and protein source itself, contributing to satiety and supporting fat-soluble vitamin absorption.
Chicken Piccata is a quick recipe that scales well for meal prep. This recipe makes 4 servings, each delivering 40g of protein and 400 calories — ideal for tracking macros across the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat or in the microwave in 90-second intervals, stirring between each, until heated through. Adding a small splash of water or broth prevents the protein from drying out during reheating. Chicken Piccata also freezes well — portion into individual freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Batch cooking a double or triple portion on the weekend means you have 40g-protein meals ready throughout the week with zero daily effort.
Cook the chicken ahead and refrigerate for up to 3 days. Slice or shred just before serving — whole cooked breasts stay juicier than pre-sliced portions.
Yes! Thighs are juicier and more forgiving with cooking time. They have slightly more fat but won't dry out. Adjust cook time — thighs take 1-2 minutes longer.
The two most common causes: the pan isn't hot enough before the chicken goes in (heat oil until shimmering), or the chicken is wet (pat dry with paper towels). Don't force it — a properly seared piece releases cleanly when the crust forms.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.
