#piccata

An interesting take on a traditional Italian dish, this spaghetti piccata with lemon and capers tastes great. The chicken breasts are soft and covered in a sour lemon-caper sauce. They are served on top of perfectly cooked spaghetti. This meal is very quick and easy, and it tastes great!

Ingredients: 8 oz spaghetti. 2 tbsp olive oil. 2 boneless, skinless chicken breasts, pounded to 1/4 inch thickness. Salt and pepper to taste. 1/4 cup all-purpose flour. 2 cloves garlic, minced. 1/2 cup chicken broth. 1/4 cup freshly squeezed lemon juice. 2 tbsp capers, drained. 2 tbsp unsalted butter. 2 tbsp chopped fresh parsley. Grated Parmesan cheese for serving.

Instructions: Cook spaghetti according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium-high heat. Season chicken breasts with salt and pepper, then dredge in flour, shaking off excess. Place chicken breasts in the skillet and cook until golden brown and cooked through, about 3-4 minutes per side. Remove from skillet and set aside. In the same skillet, add minced garlic and cook until fragrant, about 1 minute. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Stir in capers and simmer until sauce has slightly thickened, about 2-3 minutes. Add cooked spaghetti to the skillet and toss to coat in the sauce. Slice cooked chicken breasts and add them back to the skillet, along with any juices accumulated on the plate. Stir in butter until melted and fully incorporated. Sprinkle with chopped parsley and toss once more. Serve hot, garnished with grated Parmesan cheese. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

A classic Chicken Piccata recipe made with just five simple ingredients. This dish is quick to prepare and bursting with bright flavors.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup all-purpose flour. 3 tablespoons olive oil. 1/3 cup fresh lemon juice. 1/4 cup capers, drained.

Instructions: Place chicken breasts between two sheets of plastic wrap and pound to 1/4-inch thickness. Season both sides of chicken with salt and pepper. Dredge chicken in flour, shaking off excess. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until golden brown and cooked through, about 4-5 minutes per side. Transfer chicken to a plate and cover to keep warm. In the same skillet, add lemon juice and capers, scraping up any browned bits from the bottom of the pan. Cook for 2 minutes, or until slightly reduced. Pour sauce over chicken and serve immediately.

Prep Time: 10 minutes

Cook Time: 15 minutes

Creamy Lemon Chicken Piccata is a delicious dish made with soft chicken breasts cooked until golden and tossed in a lemon sauce with salty capers. It's the perfect mix of savory and citrus flavors, and it's easy enough to make for any event.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 1/2 cup all-purpose flour. 2 tablespoons olive oil. 4 tablespoons unsalted butter, divided. 3 cloves garlic, minced. 1 cup chicken broth. 1/2 cup heavy cream. 1/4 cup freshly squeezed lemon juice. 1/4 cup capers, drained. 2 tablespoons chopped fresh parsley.

Instructions: Season chicken breasts with salt and pepper, then dredge in flour, shaking off excess. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown and cooked through, about 5-6 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add remaining 2 tablespoons of butter and garlic. Cook until fragrant, about 1 minute. Stir in chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 5 minutes. Stir in heavy cream, lemon juice, and capers. Simmer for another 5 minutes, or until sauce has slightly thickened. Return chicken breasts to the skillet, turning to coat in the sauce. Cook for an additional 2-3 minutes. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in the delightful flavors of this creamy lemon parmesan chicken piccata. Tender chicken breasts are cooked to perfection, then bathed in a rich and tangy sauce made with butter, garlic, lemon juice, Parmesan cheese, and capers. This dish is a perfect blend of savory, creamy, and citrusy notes, sure to please your taste buds.

Ingredients: 4 boneless, skinless chicken breasts. Salt and black pepper to taste. 1/2 cup all-purpose flour. 2 tablespoons olive oil. 2 tablespoons unsalted butter. 4 cloves garlic, minced. 1 cup chicken broth. 1/2 cup heavy cream. 1/4 cup freshly squeezed lemon juice. 1/2 cup grated Parmesan cheese. 2 tablespoons capers, drained. 2 tablespoons chopped fresh parsley, for garnish.

Instructions: Season chicken breasts with salt and black pepper. Dredge seasoned chicken breasts in flour, shaking off excess. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown and cooked through, about 4-5 minutes per side. Remove and set aside. In the same skillet, melt butter. Add minced garlic and cook until fragrant, about 1 minute. Pour in chicken broth, heavy cream, and lemon juice. Bring to a simmer and let it cook for 2-3 minutes. Stir in grated Parmesan cheese until melted and smooth. Add capers and return cooked chicken breasts to the skillet. Simmer for another 2-3 minutes until the sauce thickens slightly and chicken is heated through. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Breaking dried lasagna sheets into shards and cooking them directly in the sauce gives you the flavor and texture of a layered lasagna without the fuss of boiling the noodles separately. Using pre-shredded rotisserie chicken saves time and prep work. The capers crisped in butter add a briny crunch that balances the richness. Rich yet bright and balanced, this one-pan dinner brings together two…

Published: Aug 15, 2025 · Modified: Aug 13, 2025 by Amira · This post may contain affiliate links which won’t change your price but will share some commission. Slow Cooker Chicken Piccata is fork-tender chicken that is slow-cooked in a tangy, buttery lemon sauce with a slight briny flavor from the capers. No fancy skills or standing at the stove needed, so it’s great for busy weeknights. Jump…

A classic chicken piccata recipe that cooks tender chicken breasts in a lemon-caper sauce that is sour.

Ingredients: 4 chicken breasts. Salt and pepper to taste. 1/2 cup all-purpose flour. 2 tablespoons olive oil. 1/2 cup chicken broth. 1/4 cup fresh lemon juice. 1/4 cup capers, drained. 2 tablespoons unsalted butter. 2 tablespoons chopped fresh parsley.

Instructions: Season chicken breasts with salt and pepper. Dredge chicken breasts in flour, shaking off excess. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown and cooked through, about 4-5 minutes per side. Remove from skillet and set aside. In the same skillet, add chicken broth, lemon juice, and capers. Bring to a simmer, scraping up any browned bits from the bottom of the skillet. Stir in butter until melted and sauce is slightly thickened, about 2 minutes. Return chicken breasts to the skillet, spooning sauce over them. Cook for an additional 2 minutes. Garnish with chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

This post may contain affiliate links. Read my disclosure policy. Foil-pack shrimp piccata with shrimp, lemon, garlic, butter, and capers—quick, flavorful, and cleanup-free. If you love lemony piccata flavors, this easy Shrimp Piccata Foil Pack recipe is a must-try this summer. Juicy shrimp cook in a garlicky lemon-butter sauce with capers—all sealed in foil for maximum flavor and minimal…