Chicken Piccata Recipes

Published on August 2, 2014 By Lauren
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    Have you ever tasted the buttery & lemony goodness that is Chicken Piccata? You need to check out this EASY recipe to make it yourself!

    If you have never tried the buttery and lemony goodness that is Chicken Picatta, you are missing out!  This particular recipe comes straight from my mom, so the secret ingredient is… you guessed it – Love.  Actually, you could make this recipe while extremely angry and it would still come out great!  It is really hard to screw up.

    Oh – and in case you’re interested, I’d LOVE to send you a FREE Meal Plan! 10 super easy meals prepared in about 45 minutes for under $80! Sign up right below:

    Ok back to the recipe at hand…

    Before you look at the recipe, this does use a half stick of butter, and I definitely recommend following it.  While that seems like a lot, this makes 4-6 portions, so keep in mind that each portion will only have at most a tablespoon of butter.  But it’s so good that you might end up eating 2 portions… like I just did last night.

    If you don’t feel like buying a lemon or two at the store, that lemon juice sitting in your fridge would also work.

    Need to eat gluten-free?  Simply substitute the flour with a gluten-free flour.  The picture above is actually 100% gluten-free, including the pasta.

    Chicken Piccata
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4-6
    Have you ever tasted the buttery & lemony goodness that is Chicken Piccata? You need to check out this EASY recipe to make it yourself!
    • 1.5 lbs. boneless skinless chicken breasts
    • 1 or 2 Lemons (enough to squeeze 3 Tbsp lemon juice)
    • 1 Egg
    • 4 Tbsp Butter
    • 1/2 cup flour
    • 1/2 tsp paprika
    • 1/4 tsp granulated garlic
    • 1 chicken bullion cube
    • 1/2 cup water
    • Kosher salt
    • Black pepper
    1. Pound chicken to about 1/2 inch thickness, and cut each chicken breast in half.
    2. Season both sides of chicken with kosher salt and pepper.
    3. Slice a few VERY thin slices from the lemon, then squeeze the juice from the lemon, set aside.
    4. Boil the water and dissolve the bullion in the water. Set aside.
    5. In a bowl, beat an egg with 1 Tbsp of the lemon juice.
    6. In a bowl or dish, mix the flour with the paprika and garlic.
    7. Melt the butter in a large pan over medium high heat.
    8. Drench the chicken in the egg mixture, and then generously coat in the flour.
    9. Once the butter is melted and bubbly, place the chicken in the pan, browning both sides.
    10. Pour the chicken broth, remaining lemon juice and lemon slices in the pan and reduce heat to low.
    11. Cover and cook for about 20 minutes.



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