Lemon-Caper Chicken Piccatta

Lemons and capers are one of my favorite combinations. Both are a bit a strong and sour, yet each has their own unique flavor that they don’t mask or overwhelm each other.

Together they create a wonderful sauce to serve over top of chicken.



Lemon-Caper Chicken Piccatta

Marla Hingley
Lemons and capers create a deliciously tart sauce for this chicken dish.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4


  • 4 chicken breasts
  • 2 tsp cornstarch + 2 tsp rice flour
  • Salt and pepper
  • 2 Tbsp oil divided
  • 1 shallot minced
  • 1 clove garlic
  • 2 Tbsp capers drained and rinsed
  • 1/2 cup GF chicken broth
  • 1/4 cup lemon juice
  • 2 Tbsp fresh Italian parsley minced


  • Mix cornstarch and rice flour into a shallow dish. Season chicken with salt and pepper then dredge in flour mixture.
  • Heat 1 Tbsp oil in cast iron skillet and fry chicken until fully cooked. Set aside.
  • Heat 1 Tbsp oil in skillet and sauté shallot until soft. Stir in capers, broth and lemon juice. Stir, scraping any browned bits into sauce. If want a thicker sauce, add a cornstarch mixture (2 tsp cornstarch + 2 tsp cold water) into the skillet, stiring well. Remove from heat and stir in parsley.
  • To serve, pour sauce over chicken.
Tried this recipe?Let us know how it was!
See also
Chicken Shepard's Pie


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