Easy Lemon Chicken Piccata

Some nights call for something comforting but still quick enough to pull off without turning your kitchen upside down. That’s where this one pan Easy Lemon Chicken Piccata comes in—a dish that’s light, creamy, and packed with lemony flavor, all made in under 30 minutes. Did I mention creamy? Yes, it certainly is! But this recipe doesn’t have a drop of cream in it. It is actually dairy-free.

This recipe takes simple pantry staples—chicken, lemon, garlic, and bone broth—and turns them into a restaurant-worthy meal without the fuss. The best part? It all happens in one skillet, so cleanup is minimal. Perfect for busy weeknights or when you just want something special without the work.

How much lemon is too much?

It depends on who you ask. I love the taste of lemon! I literally eat it every day on salads or in my green tea. But the trouble with many of the “lemony” recipes I’ve tried is there is just too much lemon. (And this is coming from a lemon lover!) After making many mouth-puckering dishes, I believe I’ve finally discovered the proper amount of lemon for my family. In our house, this chicken piccata recipe strikes the perfect lemon balance: bright but not overpowering. Get ready to enjoy your new favorite weeknight dish!

Want more lemon inspired dishes? Check out these other recipes that are also perfectly lemony!

• Lemon Bar Energy Balls
• Lemon Garlic Red Lentil Hummus
• Easy Lemon Ginger Detox Dressing

Easy Lemon Chicken Piccata

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• Author: Kristi McCollom
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

Easy Lemon Chicken Piccata is light, dairy-free, and ready in under 30 minutes. Juicy chicken in sauce of lemon, bone broth and capers makes a simple one-pan meal that’s elegant enough for company yet easy enough for weeknights.

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Ingredients

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1.25 lb chicken breast (2 large breasts)

1/2 cup almond flour

1/4 tsp garlic powder

salt and pepper

3–4 TBSP butter

1 TBSP olive oil

3/4 cup homemade bone broth or other chicken broth

1 TBPS lemon juice

1/2 tsp lemon zest (about 1/2 lemon)

1 TBSP brined capers

Optional: parsley, grated parmesan cheese

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Instructions

1. Slice the chicken breasts in half horizontally to create 4 thin chicken breasts. 

2. Sprinkle both sides with salt and pepper. 

3. In a shallow bowl, add almond flour, 1/4 tsp salt, 1/8 tsp pepper and 1/4 tsp garlic powder.  Stir to combine.

4. Coat both sides of the chicken breasts with the flour mixture.

5. Add 1 TBPS butter and 1 TBPS olive oil to a large skillet and heat to medium heat.

6. Once the skillet is hot, cook the chicken pieces for about 4-5 minutes per side until golden brown.  Then move the chicken to a plate.

7. To the same skillet, add the remaining 2-3 TBSP butter, 3/4 cup chicken broth, lemon juice, lemon zest and capers.

8. Let this mixture simmer for 5-6 minutes until it has reduced down a little.

9. Add the chicken and any escaped juices back into the skillet and allow it to cook for an additional 2-3 minutes.  

10. Once the sauce is reduced to your liking, the dish is done!  Sprinkle with parsley and parmesan if using and serve hot.  Enjoy!

• Prep Time: 10 minutes
• Cook Time: 15 minutes