Easy Lemon-Chicken Piccata

58  Ratings
  • 10 min prep
  • 33 min total
  • Makes 4 servings.

Crispy chicken, fresh lemon juice and capers come together for one outstanding dish that’s ready to serve at your table any night of the week.

Easy Lemon-Chicken Piccata Recipe


  • 3 large lemons, divided
  • 4 small boneless skinless chicken breast halves (1 lb.)
  • 1/4 cup reduced-fat mayonnaise
  • 22 RITZ Crackers, finely crushed (about 1 cup)
  • 2 Tbsp. olive oil
  • 2 tsp. chopped fresh parsley
  • 1/2 cup chicken broth
  • 1 Tbsp. butter
  • 1 Tbsp. capers


  • Cut  4 thin lemon slices from half of 1 lemon; squeeze juice from remaining lemons. Coat chicken with mayo, then cracker crumbs.
  • Heat  oil in large skillet on medium-high heat. Add chicken; cook 5 min. Turn; cook on medium heat 5 min. or until chicken is golden brown on both sides and done (165ºF). Transfer chicken to platter; sprinkle with parsley. Cover to keep warm. Carefully wipe any crumbs from skillet with paper towel.
  • Add  lemon juice and broth to skillet; cook on medium-high heat 6 to 8 min. or until slightly reduced, stirring occasionally. Add butter, lemon slices and capers; cook and stir on low heat 3 to 4 min. or until butter is melted and lemons are heated through. Serve over chicken.

Recipe Tips

Serving SuggestionServe over hot cooked angel hair pasta.

NoteYou should get about 3/4 cup juice from 2-1/2 lemons.


Nutrition Information

Makes 4 servings.

Nutrition per serving:

    • Calories 370 
    • Total fat 21 g
    • Saturated fat 5 g
    • Cholesterol 75 mg
    • Sodium 480 mg
    • Carbohydrate 22 g
    • Dietary fiber 4 g
    • Total sugars 4 g
    •     Includes added sugars n/a
    • Protein 27 g
    • Vitamin A 4 %DV
    • Vitamin C 50 %DV
    • Vitamin D n/a
    • Calcium 10 %DV
    • Iron 10 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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