There’s something magical about the way lemon, butter, and capers transform simple chicken breasts into an elegant Italian masterpiece. This Light Chicken Piccata delivers all the bright, tangy flavors of the classic dish while using a lighter approach that doesn’t sacrifice taste. What makes this version special is how it achieves the signature piccata sauce with less butter and oil while maintaining the silky texture and vibrant flavors that make this dish a restaurant favorite.
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Table of Contents
Why This Recipe Works
The secret to perfect chicken piccata lies in the preparation technique and the development of the sauce. By pounding the chicken thin, it cooks quickly and evenly while staying incredibly tender. The light coating of salt and pepper seasons the meat while helping it develop a beautiful golden crust. The pan sauce, made from the flavorful browned bits left in the skillet, creates a restaurant-quality sauce that’s both bright and rich without being heavy.
Ingredients
For the Chicken:
- Chicken breasts – Provide lean protein that becomes incredibly tender when properly prepared
- Salt and pepper – Essential seasonings that enhance the chicken’s natural flavor
For the Piccata Sauce:
- Unsalted butter – Creates richness and helps build the silky sauce base
- Fresh lemon zest – Adds bright citrus oils and aromatic intensity
- Fresh lemon juice – Provides the signature tangy flavor that defines piccata
- Capers – Contribute briny, salty bursts that balance the lemon’s acidity
- Low-sodium chicken broth – Forms the sauce base and adds depth without excess salt
Step-by-Step Instructions
Preparing the Chicken
- Butterfly the breasts. Slice each chicken breast in half horizontally to create 4 thinner cutlets.
- Pound to even thickness. Place chicken between plastic wrap and use a meat mallet to pound to about 1/4 inch thickness for even cooking.
- Season properly. Season both sides of the pounded chicken lightly with salt and pepper.
Cooking the Chicken
- Heat the pan. Heat a large skillet over medium-high heat until hot but not smoking.
- Add butter. Add 2 tablespoons of butter and heat until bubbly and foaming.
- Brown the chicken. Cook chicken cutlets for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F).
- Rest the chicken. Remove the browned chicken to a plate and tent with foil to keep warm.
Creating the Piccata Sauce
- Deglaze the pan. Add chicken broth to the hot pan, scraping up any browned bits from the bottom with a wooden spoon.
- Build the sauce. Add the remaining 2 tablespoons of butter, fresh lemon juice, lemon zest, and capers to the pan.
- Reduce the sauce. Simmer until the sauce has reduced by about 25%, resulting in a slightly thickened, glossy consistency.
- Finish the dish. Return the chicken to the pan briefly to warm through and coat it with the sauce.
- Serve immediately. Transfer chicken to serving plates and spoon the bright piccata sauce over the top.
Storage & Reheating Instructions
- Refrigerator Storage: Store cooked chicken and sauce separately in airtight containers for up to 3 days in the refrigerator.
- Reheating Method: Reheat gently in a skillet over low heat, adding a splash of chicken broth if the sauce becomes too thick. Avoid microwaving as it can make chicken tough.
- Freezing is not recommended, as the delicate sauce doesn’t freeze well, and the chicken can become tough when reheated from a frozen state.
Light Chicken Piccata Recipe
Ingredients
- 1 pound chicken breasts 2 chicken breasts
- 4 tablespoons unsalted butter
- 1 1/2 teaspoons lemon zest
- 1 1/2 tablespoons lemon juice
- 2 tablespoons capers
- 1/3 cup low sodium chicken broth
Instructions
- Slice chicken breasts in half horizontally. Wrap chicken breasts in plastic wrap, and use a meat pounder to pound out until about 1/4 inch thin. Salt and pepper chicken breasts lightly.
- Over medium high heat add two tablespoons of butter, and heat until the butter is bubbly. Cook chicken breasts in butter until each side is light brown. This will take about 3 or 4 minutes on each side. Remove chicken breasts when browned and set on a plate.
- Add chicken broth to pan, scraping the browned bits off the pan, add the remaining butter, lemon juice, lemon zest, and capers. When sauce has reduced by 25% add chicken breasts to pan.
My mouth is watering. I LOVE the combination of butter, capers, and lemon. I think I’d probably even add some crispy capers on top as a garnish.
Oh no! I never thought of making crispy capers. I want to do this!
I adore Chicken Piccata it is such a great go to dinner for us!
I have all the stuff for this AND it is low carb..WHOOO HOOO!!
You must have meant that this is 4 servings. 1/2 breast per serving if it’s only 6 weight watcher points.
Oh Yum! Perfect for my low carb diet! Please post more like this one!
dont need to pound anything, just slice across the grain into 1/4″ thin medallions, dust with corn flour, sautee in butter till white (not brown) and take out, will continue to cook whilesauce is being made. I also rduce a bit of white wine with the broth….
wow, that was an easy recipe. I’m also trying my hand at dieting but it seems a little harder than what I was expecting. Maybe I’ll try your recipe and see if I can make a similar one out of beef or fish. Thanks for the information.
Dieting is tough, hopefully with great tasting meals it will be made easier
OMG! This looks so good! The color is beautiful. It makes my mouth water!