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A white Staub cast iron skillet sits atop a creamy white textured surface filled with finished Meyer Lemon Chicken Piccata. The chicken cutlets have had Meyer Lemon pan sauce spooned on top and garnished with chopped fresh herbs and Meyer Lemon wedges. Halved and quartered lemons, loose fresh herbs, and a white and blue linen napkin surround the skillet.

Meyer Lemon Chicken Piccata

  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: serves 4
  • Category: Pasta Recipes, Main Dishes
  • Method: Stovetop, Skillet
  • Cuisine: Italian


An Italian classic with a winter citrus twist! Thinly sliced chicken cutlets are lightly breaded & pan-fried until totally golden brown & perfectly juicy. A simple chicken piccata sauce made with white wine, Meyer lemon juice, garlic, & capers adds a beautiful burst of winter citrus brightness. Serve this Meyer lemon chicken piccata with pasta, mashed potatoes, or a simple salad for a seriously delicious & special dinner that comes together quickly & easily. 


  • 2 large boneless, skinless chicken breasts (about 2 pounds)
  • 1/2 cup all-purpose flour
  • 34 tablespoons olive oil
  • 4 cloves garlic, roughly chopped
  • 3 tablespoons capers, drained & roughly chopped
  • 2 Meyer lemons, juiced (about 1/3 cup juice)
  • 1/2 cup dry white wine
  • 4 tablespoons unsalted butter, cut into 1-tablespoon pieces
  • kosher salt & ground black pepper, to season


  1. Prep: Once you get cooking, chicken piccata is the type of dish that comes together really quickly. Take a few minutes before you get started to get everything measured, chopped & prepped, making cooking a really smooth, easy, & fun process. To prep: roughly chop the garlic & capers, slice the unsalted butter into 1-tablespoon pieces & prep the wet ingredients by squeezing the Meyer lemon juice into a liquid measuring cup & pouring the wine into the same measuring cup – the total liquid should measure between 3/4 & 1 cup. Set aside, within an arm’s reach of the stove for easy, streamlined cooking.  Meyer Lemon Chicken Piccata ingredients arranged on a creamy white textured surface: boneless, skinless chicken breasts, all-purpose flour, olive oil, garlic, capers, Meyer lemons, dry white wine, and unsalted butter.
  2. Cut & pound the chicken into cutlets: Carefully butterfly each chicken breast, slicing it in half lengthwise. Use a meat mallet to lightly pound each piece of chicken into uniform thickness. There’s no need to go crazy here – just pound out the thickest part of the piece of chicken so it’s about the same thickness as the rest. If you don’t have a meat tenderizer, you can drape a piece of wax paper over the chicken & pound it out using a rolling pin.Butterflied chicken thats been pounded with a meat tenderizer rests atop a grey ceramic plate. A single butterflied chicken cutlet lays flat on a light pink cutting board next to the plate with a metal meat tenderizer resting atop the cutting board.
  3. Dredge the chicken: Season the chicken liberally with 2 teaspoons kosher salt & ground black pepper as desired. Place the flour on a large plate or shallow bowl. Working one by one, place the chicken into the flour, coating it with a light dusting. Shake off excess flour & set aside. How to make Meyer Lemon Chicken Piccata, Step 3: A breading station of flour in a shallow gray ceramic bowl sits atop a creamy white textured surface. A woman's hand takes a bare chicken cutlet from a gray ceramic plate to the left of the bowl and places it in the flour. Two already lightly dredged chicken cutlets sit atop a small baking sheet that sits to the right of the small bowl of flour.
  4. Brown the chicken: Add the olive oil to a large skillet over medium heat. Working in batches to avoid overcrowding the pan, carefully add in the breaded chicken. Cook 3-4 minutes per side, until the chicken is golden brown & cooked through. Transfer the cooked chicken to a plate & set aside. How to make Meyer Lemon Chicken Piccata, step 4: Brown the chicken. Two browned chicken cutlets sit in a white Staub cast iron skillet. The skillet sits atop a creamy white textured surface.
  5. Make the Meyer lemon pan sauce: Add the chopped garlic & capers to the skillet. Cook, stirring constantly, until fragrant, about 1 minute. While stirring constantly, carefully pour the Meyer lemon juice & wine into the skillet. The lemon juice & wine will sizzle as soon as it hits the hot skillet. Using a wooden spoon, scrape up any browned bits that may have formed on the pan. Once the sauce begins to bubble vigorously, add the pieces of butter to the skillet one by one, stirring constantly to combine into a smooth, creamy sauce. As the butter melts, the sauce will thicken & take on a beautiful glossy sheen. How to make Meyer Lemon Chicken Piccata, step 4: Make the Meyer lemon pan sauce. A Meyer lemon sauce made with Meyer lemon juice, wine, butter, garlic, & capers fills a white Staub skillet. The skillet sits atop a creamy white textured surface with a wooden spoon rests inside of the skillet.
  6. Serve immediately, drizzling the Meyer lemon sauce over the chicken cutlets. We love Meyer lemon chicken piccata served with some long thin pasta or with our favorite roasted garlic mashed potatoes. Enjoy!Sliced Meyer Lemon Chicken piccata atop a pile of spaghetti alla chitarra garnish fills a blue-gray ceramic bowl. The chicken piccata has been garnished with lemon wedges, fresh herbs, and ground black pepper. Lemon wedges, a plate of fresh herbs and parmesan cheese, a gold fork, and a blue and white striped linen napkin surround the bowl.


  • Ingredient Notes:
    • Meyer lemon substitute: Meyer lemons are like a cross between a conventional lemon & an orange or tangerine – they are slightly floral, with a slightly sweeter flavor than a conventional lemon. If you cannot find Meyer lemons, feel free to replace the Meyer lemon juice with the juice of 1 conventional lemon (about 2-3 tablespoons), increasing the amount of white wine to about 2/3 cup. 
    • Gluten-free chicken piccata: Swap the all-purpose flour with your favorite 1:1 gluten-free flour to easily make this chicken piccata recipe totally gluten-free. 
  • Storage & Reheating: While chicken piccata is best served fresh, leftovers will keep stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave until warmed through.
  • 10-Minute Meal Prep: While this Meyer lemon chicken piccata is a quick recipe, you can eliminate nearly all of the active prep time involved by prepping the chicken ahead of time. To prep, pound out the chicken according to Step 2, above. Store in an airtight container in the refrigerator for up to 3 days. At dinnertime, all you have to do is dredge & cook – easy!

Keywords: chicken piccata, chicken recipes, easy dinner recipes, weeknight cooking, Italian recipes