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There's a reason lemony chicken piccata has survived every food trend! Golden-seared chicken with crisp edges, a lemon-caper sauce that's savoury, briny, and bright. Every bite hits just right. Juicy chicken. Silky sauce. Little pops of salt from the capers. It's comforting, sharp, and deeply satisfying all at once.

A skillet of lemony chicken picatta is served with orzo and spinach. — Lemony Chicken Piccata with Orzo and Spinach

This is the kind of meal that feels special but cooks like a weeknight dinner. Simple ingredients, classic technique, and flavours that never get old.

I love this recipe because it includes the sides right in the process, so you aren’t left wondering what to serve with your main dish. Whether you use traditional thin cutlets or the thicker ones we used in our recipe process shots, I'll guide you through getting that perfect golden sear every single time!

Chicken piccata served with orzo and spinach.

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Why We Love This Recipe
Ingredients
Instructions
Tips & Substitutions
Other Chicken Dishes to Try Next:
📖 Recipe

Why We Love This Recipe

Complete Meal: This isn’t just a protein; we've included the orzo and spinach so your entire plate is planned out.
Bright Flavours: The combination of fresh lemon juice and briny capers cuts through the richness of the butter perfectly.
Adaptable: You can use thin cutlets for speed or thicker breasts for a heartier bite; we provide instructions for both.
Restaurant Quality: The light flour dredge creates a beautiful golden crust that holds onto that silky sauce.

Ingredients

Chicken

Boneless, skinless chicken breasts
Kosher salt
Black pepper
All-purpose flour
Avocado oil

Piccata Sauce

Unsalted butter
Garlic
Low-sodium chicken broth
Dry white wine
Fresh lemon juice
Lemon zest
Capers
Fresh parsley

Orzo

Dry orzo
Kosher salt
Olive oil or butter
Optional: Parsley or lemon zest

Spinach

Baby spinach
Olive oil
Garlic
Kosher salt
Optional: lemon juice

For Serving, optional

Lemon slices
Crusty bread

See the recipe card below for exact quantities.

Instructions

Cook the Orzo

Bring a medium pot of water to a boil. Add the salt and the orzo. Cook until al dente (usually 7 to 10 minutes, check your package instructions). Drain and toss with olive oil or butter to prevent sticking. Cover and set aside.

Prepare the Chicken

If using standard breasts, slice them horizontally into 2 thin cutlets each (about ½ to ¾ inch thick). If using the 4 thicker cutlets seen in our process shots and video, leave them as is. Pat the chicken very dry with paper towels. Season one side with salt and pepper, then lightly dust with flour. Shake off any excess; you want a light veil, not a thick breading.

Season the chicken with salt, pepper and a dusting of flour. — Prepare the chicken.

Sear the Chicken

Heat the avocado oil in a large skillet over medium-high heat until shimmering. Add the chicken, seasoned side down. Season the other side once placed on the skillet.

For thin cutlets: Sear for 3 to 4 minutes per side until golden brown.
For thicker cutlets (as seen in process shots and video): Sear for 5 to 6 minutes per side.

If the chicken browns too fast, reduce the heat slightly. Transfer chicken to a plate. Do not wipe out the pan.

Sear the chicken until golden brown on both sides. — Sear the chicken.

Build the Sauce

Reduce the heat to medium. Add 1 ½ tablespoon butter. Once melted, add the garlic and cook for 20 to 30 seconds until fragrant. Pour in the white wine and scrape the bottom of the pan to release the flavourful browned bits. Add the chicken broth and simmer for 2 minutes. Stir in the lemon juice, zest, and capers. Simmer for 3 to 4 minutes.

Note for Thicker Cutlets: If you used the larger cutlets like we did from the process shots and in our video, place them back into the sauce now and simmer together until the internal temperature reaches 165°F (74°C).

Simmer the chicken in the lemony picotta sauce until the internal temperature reaches 165°F (74°C). — *Simmer until the internal temperature reaches 165°F (74°C).*

The Finishing Touch

Remove the skillet from the heat. Swirl in the remaining 1 ½ tablespoon butter until the sauce is glossy and thickened. If the sauce is too tart, add an extra teaspoon of butter. If too thin, simmer for another minute before adding the chicken back. Stir in the parsley and return all chicken (and juices) to the pan to coat.

Finish off the lemony chicken piccata sauce. — Finish the sauce.

Sauté the Spinach

In a separate small pan, heat the olive oil over medium heat. Add the optional garlic for 30 seconds, then toss in the spinach and salt. Cook for 1 to 2 minutes until just wilted. Finish with a squeeze of lemon.

For Serving

Serve the chicken alongside a bed of orzo and spinach. Pour the extra sauce over the chicken so it trickles down into the orzo for a cohesive, restaurant-style presentation. Serve with crusty bread for soaking up any extra sauce.

Tips & Substitutions

Substitutions: If you prefer not to use wine, swap it for an equal amount of extra chicken stock with a teaspoon of white wine vinegar.
Pro Tip: Always use fresh lemon juice. The bottled stuff is too metallic and will ruin the delicate balance of the butter sauce.

Equipment Used: Prepared using Hestan's CopperBond Induction Copper 12.5-inch Skillet and Induction Copper 6-Quart Stockpot. All opinions in this post are our own.

Other Chicken Dishes to Try Next:

📖 Recipe

Lemony Chicken Piccata with Orzo and Spinach

There's a reason chicken piccata has survived every food trend! Golden-seared chicken with crisp edges, a lemon-caper sauce that's savoury, briny, and bright. Every bite hits just right. Juicy chicken. Silky sauce. Little pops of salt from the capers. It's comforting, sharp, and deeply satisfying all at once. This is the kind of meal that feels special but cooks like a weeknight dinner. Simple ingredients, classic technique, and flavours that never get old.

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Prep Time 15

Cook Time 20

Total Time 35

Course Dinner, Main Course

Cuisine Italian-American

Servings -6