I love pasta, I love lemon and I love this dish. This is a little lighter than most – I try to cut down on flour but not breading it at all just takes away the key aspects of this meal.

Chicken Piccata

A meal that tastes fresh, is filling and perfect for any night of the week!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course dinner
Cuisine Italian
Servings 6
Calories 370 kcal


  • 2 tbsp olive oil
  • 3 lbs boneless skinless chicken breast
  • 1/4 cup flour
  • 1/2 cup panko breadcrumbs
  • 4 lemons
  • 2 cups chicken broth
  • 2 cups white mushrooms
  • 7 oz capers with liquid from jar
  • 12 oz pasta of choice I use Banza for additional protein


  • Combine flour and panko in a bowl.
  • Heat olive oil on high in a cast iron skillet or dutch oven.
  • Dredge each piece of chicken in flour and breadcrumbs until well coated but not too thick of a crust.
  • Place chicken into skillet in batches and let brown for about 4 minutes on each side. Cook chicken in batches if needed and once browned, remove and place on a plate.
  • Add onions and lemon juice to the same skillet. Let sauté for about 3-4 minutes.
  • Combine chicken broth with onions and lemons.
  • Add in capers and mushrooms. Bring to a boil.
  • Place chicken back into skillet. Boil for 15 minutes.
  • While the piccata is boiling, prepare your pasta of choice.
  • Serve chicken with broth on top of your pasta and enjoy!




Calories: 370kcalCarbohydrates: 12gProtein: 54gFat: 11g
Keyword capers, chicken, italian, lemon, pasta, piccata
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