Chicken Piccata Recipe with Lemon, Capers and Sage

Name: Chicken Piccata Recipe with Lemon, Capers and Sage
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 2 whole large chicken breasts, halved horizontally; 60 g all-purpose flour; 1/2 tsp fine salt; 1/4 tsp black pepper; 2 tbsp olive oil; 30 g unsalted butter, divided; 240 ml chicken stock; 2 whole lemons, zest and juice; 2 tbsp capers, drained; 1 tsp chopped fresh sage; 2 tbsp chopped parsley, optional

Golden chicken cutlets with a bright lemon, butter, sage and caper sauce.

By Hez ArslanUpdated October 2, 2026

Total 40 minMakes 4 servings

Jump to Recipe

Chicken piccata coats thin chicken cutlets in a light flour dusting, sears them golden and finishes them in a lemon-caper pan sauce. The source has an unclear second-cooking instruction; this version cooks the chicken through before returning it briefly to the sauce. Pound the breasts to even thickness so they cook at the same rate. Serve the sauce immediately while glossy. Pound chicken pieces between parchment to an even 1-cm thickness. Season flour with salt and pepper and dredge chicken lightly. Heat oil and half the butter in a skillet over medium-high heat. Cook chicken in batches 3 to 4 minutes per side until golden and 74°C (165°F). Transfer to a plate. Pour stock and lemon juice into skillet, scraping browned bits. Add zest, capers and sage. Simmer 3 to 4 minutes.

Chicken Piccata Recipe with Lemon, Capers and Sage

How to tell when it is ready

Garnish with parsley and serve with the pan sauce.

Tips

Pound chicken pieces between parchment to an even 1-cm thickness.
Heat oil and half the butter in a skillet over medium-high heat.
Pour stock and lemon juice into skillet, scraping browned bits.
Whisk in remaining butter until glossy.

Troubleshooting

If sauce is too sharp, whisk in a little extra butter.
If cutlets brown too quickly, reduce heat to medium.

Substitutions

Use gluten-free flour for dredging.
Use olive oil in place of butter, though the sauce will be less rich.

Variations

Use thyme instead of sage.
Add a splash of dry white wine with the stock.

Serving suggestions

Serve over linguine.
Add steamed green beans.
Offer mashed potatoes.
Add lemon wedges.

Make ahead

Prepare components ahead and store safely. Refrigerate within 2 hours up to 3 days. Reheat gently in sauce until steaming.

Storage

Refrigerate within 2 hours up to 3 days. Reheat gently in sauce until steaming.

Food safety

Cook chicken to 74°C (165°F) and refrigerate leftovers promptly.

Frequently asked questions

Can I make chicken piccata ahead?

It is best freshly cooked; prepare the sauce ingredients ahead and cook the cutlets just before serving.

How should I store chicken piccata with lemon and capers?

Refrigerate within 2 hours up to 3 days. Reheat gently in sauce until steaming.

Serve over linguine. Refrigerate within 2 hours up to 3 days. Reheat gently in sauce until steaming.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Chicken Piccata Recipe with Lemon, Capers and Sage