Lemon Chicken Piccata with Grilled Bread

Tender, thinly-pounded chicken cutlets are dredged in flour, pan-seared to golden perfection, then bathed in a bright lemon–butter caper sauce and served with grilled bread to soak up every last drop.

Why You’ll Love This Recipe

• Sumptuously tangy and rich with a vibrant lemon-butter sauce
• Quick and elegant—ready in about 30 minutes
• Grilled bread adds a deliciously crisp vehicle for soaking up extra sauce

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken & Sauce

• 1 lb boneless, skinless chicken breasts, pounded to ½-inch thickness
• Salt and pepper, to taste
• ½ cup all-purpose flour (optional: mix with grated Parmesan)
• 2 tbsp olive oil
• 4 tbsp butter, divided
• ½ cup dry white wine or chicken broth
• Juice and slices of 1–2 lemons
• 2–4 tbsp capers, drained
• Chopped fresh parsley

Grilled Bread

• Baguette or crusty country bread, sliced
• Butter or olive oil, for brushing

directions

1. Pound chicken to ½-inch thickness, season with salt and pepper, and dredge in flour.
2. Heat olive oil and 2 tbsp butter in a skillet over medium-high heat. Sear chicken for about 3 minutes per side until golden and cooked through. Remove and set aside.
3. Deglaze pan with wine or broth, scraping up browned bits. Add lemon juice, slices, and capers. Simmer to reduce slightly.
4. Stir in remaining butter off-heat, return chicken to pan, and spoon sauce over to warm through.
5. Brush bread slices with butter or oil and grill or pan-toast until golden.
6. Serve chicken with sauce and grilled bread on the side.

Servings and timing

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Lighter: Use olive oil in place of some butter
• Creamy: Add a splash of cream to the sauce
• Gluten-free: Use gluten-free flour or skip dredging
• Alcohol-free: Use chicken broth instead of wine
• Try with veal or fish for a protein swap

storage/reheating

• Refrigerator: Store chicken and sauce separately up to 4 days
• Reheating: Warm chicken and sauce gently on the stove; re-toast bread before serving

FAQs

Can I use chicken thighs?

Yes—adjust cooking time to ensure they reach 165°F internally.

Is it necessary to pound the chicken?

Yes—it ensures even cooking and a tender texture.

What do capers add to the dish?

A briny, salty bite that enhances the lemony sauce.

Can I skip the wine?

Yes—use all chicken broth for an alcohol-free option.

How to keep the bread crisp?

Grill or toast right before serving and avoid letting it sit in the sauce too long.

What sides go well with this dish?

Green salad, roasted veggies, pasta, or potatoes all pair nicely.

Can I prep this ahead?

Yes—make the chicken and sauce ahead and reheat gently. Toast the bread fresh.

Can I freeze leftovers?

Yes—freeze the chicken in sauce; thaw and reheat gently before serving.

Is the sauce very tart?

It’s bright but balanced by butter—adjust lemon juice to your preference.

Can I add garlic or shallots?

Absolutely—sauté finely minced garlic or shallots for extra depth.

Conclusion

Lemon Chicken Piccata with Grilled Bread is the ultimate quick comfort food—bright, buttery, and deeply flavorful. The grilled bread adds a rustic charm and makes the most of that incredible sauce. Whether for a weeknight dinner or casual gathering, it’s a dish that’s easy to love and even easier to prepare.

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