Chicken Piccata Recipe High-Protein
This chicken piccata recipe delivers golden pan-fried chicken cutlets in a bright lemon, butter and caper sauce. It's a restaurant-quality Italian classic on the table in 30 minutes, and packs 38g of protein per serving.
Ingredients
- 2 large chicken breasts (about 700 g), halved horizontally into 4 cutlets
- 60 g (1/2 cup) all-purpose flour
- 1/2 tsp salt, 1/4 tsp black pepper
- 3 tbsp olive oil
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 180 ml (3/4 cup) chicken stock
- 60 ml (1/4 cup) fresh lemon juice (about 2 lemons)
- 3 tbsp capers, drained
- 2 tbsp fresh parsley, chopped
Instructions
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Slice each chicken breast in half horizontally and pound to an even 1 cm thickness. Season both sides with salt and pepper.
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Dredge each cutlet in flour, shaking off the excess.
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Heat the olive oil in a large skillet over medium-high heat and cook the cutlets 3-4 minutes per side until golden. Transfer to a plate.
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In the same skillet, melt 1 tbsp butter and saute the garlic for 30 seconds until fragrant.
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Pour in the chicken stock and lemon juice, scraping up the browned bits. Simmer for 3-4 minutes until slightly reduced.
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Stir in the capers and remaining butter until the sauce is glossy.
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Return the chicken to the skillet and spoon the sauce over. Simmer 2 minutes to warm through.
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Scatter with parsley and serve immediately with lemon slices.
Substitutions
- Use turkey cutlets or pork loin instead of chicken
- Swap flour for almond flour or cornstarch for a gluten-free version
- White wine can replace half the chicken stock for a richer sauce
- Green olives work if you don't have capers
Tips
- Pound the cutlets evenly so they cook at the same rate
- Don't move the chicken while searing — that's how you get the golden crust
- Add the second butter off the heat for a silkier sauce
- Serve over zucchini noodles to keep it low-carb
Piccata refers to the Italian technique of pan-frying thin cutlets and dressing them in a lemon and butter pan sauce; the caper-studded version became a signature of Italian-American cooking.
Frequently Asked Questions
How long does Chicken Piccata Recipe take to make?
Chicken Piccata Recipe takes about 30 minutes total — 10 minutes of prep and 20 minutes of cooking — and makes 4 servings.
What can I substitute in Chicken Piccata Recipe?
You can adapt it easily: Use turkey cutlets or pork loin instead of chicken; Swap flour for almond flour or cornstarch for a gluten-free version; White wine can replace half the chicken stock for a richer sauce.
How should I store leftover Chicken Piccata Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
How much protein is in Chicken Piccata Recipe?
Each serving of Chicken Piccata Recipe has about 38g of protein and 380 calories.
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