You may never go back to traditional chicken piccata after you get a taste of this light and lemony dish. Baking the chicken creates a crunchy texture that pairs perfectly with delicate sauce. Top it with fresh parsley for garnish that will no doubt leave your family asking for more!

Healthy Lemon Chicken Piccata


  • Shallow bowl
  • Mixing fork
  • Cutting board
  • Knife
  • Baking sheet
  • Parchment
  • Pastry brush
  • Spatula


  • 3 8- oz boneless skinless chicken breasts
  • ¼ teaspoon black pepper
  • 1 cup plain panko breadcrumbs
  • 1/3 cup grated parmesan cheese
  • 2 Tablespoons olive oil divided
  • 3 Tablespoons unsalted butter divided into 1 tbsp and 2 tbsp
  • 4 cloves garlic minced
  • ¾ cup chicken broth no added salt or low sodium
  • ¼ cup lemon juice
  • ¼ cup capers drained
  • 2 Tablespoons Fresh parsley optional, for serving


  • Preheat oven to 400 degrees F.
  • In a shallow bowl, mix panko breadcrumbs, parmesan and black pepper.

Make chicken cutlets:

  • Butterfly the chicken breasts by cutting them horizontally in half all the way through. (You’ll end up with 6 pieces total.) If they are still thick, use the flat side of a meat tenderizer to pound them to ¼-inch thickness. Pat the chicken dry with paper towels.
  • Dredge the chicken on both sides in the panko mixture, using your hands to press in the coating.
  • Place on baking sheet lined with parchment. Spray or gently brush top of each cutlet with olive oil.
  • Bake for 15-20 minutes or until chicken reaches internal temperature of 165 degrees.

Make the sauce:

  • Heat a large sauté pan over medium heat, then add 1 tablespoon olive oil.
  • Once oil is warm, add garlic and sauté for a minute, until fragrant.
  • Add a tablespoon of butter to the pan and cook garlic for another minute.
  • Add the chicken broth and lemon juice, stir to combine.
  • Add the capers. Increase heat to bring to a boil, then simmer for 7-10 minutes, until volume is reduced by half and slightly thickened.
  • Stir in remaining butter, until melted. Simmer for another 3-5 minutes, until slightly reduced to your liking.
  • Return the chicken to the pan and coat in sauce. Serve with fresh parsley, if desired.