Lemon-Chicken Piccata Recipe - Kraft Recipes Top
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Lemon-Chicken Piccata Recipe

Prep Time
Total Time

4 servings

Bring together crispy chicken, fresh lemon juice & capers in this Lemon-Chicken Piccata Recipe. Serve a Lemon-Chicken Piccata Recipe any night of the week.

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What You Need

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Make It

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  • Cut half of 1 lemon into 4 thin slices; squeeze juice from remaining 2-1/2 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.

Special Equipment Needed

Serving Suggestion

Serve over hot cooked angel hair pasta.


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


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 330
Total fat 22g
Saturated fat 4.5g
Cholesterol 70mg
Sodium 460mg
Carbohydrate 16g
Dietary fiber 1g
Sugars 2g
Protein 20g
% Daily Value
Vitamin A 6 %DV
Vitamin C 25 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from So far, this is my FAVORITE recipe I've made from Fraft Foods. So far, this is my FAVORITE recipe I've made from Fraft Foods. Excellent meal! I was worried that my boyfriend would find it too lemony but he couldn't stop talking about how good it was while we were eating. I served mine over angel hair pasta. I added some of the juice from the pan, a little bit of olive oil, some italian seasoning, and a sprinkle of parmesan cheese to the pasta. I also used a few more capers then what the recipe allows.
Date published: 2011-11-14
Rated 4 out of 5 by from Very tasty, my whole family loved this. Very tasty, my whole family loved this. I would give 5 stars for flavor, but 4 stars because it was trickier to make than it sounded. Be careful when browning the chicken, I also burned the first set I cooked. I pounded them thin and they were burning before they cooked through. Would recommend a quick browning then turn heat down and cover to cook. Enjoy!!
Date published: 2011-05-15
Rated 5 out of 5 by from I love chicken Piccata and frequently order it in restaurants. I love chicken Piccata and frequently order it in restaurants. This recipe is definitely a keeper! The only change I made was to serve it over linguine instead of angel hair. (Linguine is sturdier for chicken and if you're lucky enough to have leftovers, linguine doesn't turn to mush like angel hair can.)
Date published: 2014-05-12
Rated 4 out of 5 by from I would make this again and wouldn't even bother with the sauce. I would make this again and wouldn't even bother with the sauce. I took two thick pieces of chicken and cut them in half and they cooked perfectly with the 5 min on each side. It had a great flavor with no sauce. I did drizzle a little on the chicken and it was good, but not worth even the minimal effort it took to make the sauce when the chicken alone was so good.
Date published: 2011-04-06
Rated 4 out of 5 by from Made this last night for dinner. Made this last night for dinner. Super easy recipe and did not take much time to prepare. Did not have Ritz crackers so used flour easoned with Emeril's essence instead. The chicken was very tender and moist. As per Kraft kitchen tip, I served over angel hair pasta. After his second helping, my husband said he would like for this to be a keeper.
Date published: 2012-08-07
Rated 5 out of 5 by from Great simple recipe. Great simple recipe. I have a wonderful boyfriend that likes to help me cook. So we did this one together. Very simple and absolutely delicious! This next comment might be a given but I did it and want to make sure you do not! Be sure to NOT drench all the chicken only one at a time, I did them all and the leftovers were soggy, still good, but soggy!
Date published: 2011-04-05
Rated 2 out of 5 by from This was way too lemon-y, in my opinion. This was way too lemon-y, in my opinion. If I made it again, I would only use the juice of one lemon. The Ritz also burned on the pan before my chicken was done (my heat may have been too high). Using bread crumbs and flattening the chicken before frying would probably work better. Adding capers would also help the flavor.
Date published: 2011-03-28
Rated 4 out of 5 by from Overall, I really liked this. Overall, I really liked this. My kids and husband both had seconds! My biggest challenge was that the chicken breasts did not cook all the way through so I had to bake them for about 20 mins at 400. this is probably because they were larger chicken breasts. Next time I would possibly make them into medallions or pound them thinner. Well worth making! Great flavor!
Date published: 2011-05-14
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