This bright and tangy grilled chicken piccata brings all the classic Italian flavors outdoors! Juicy chicken breasts are marinated in lemon and herbs, then grilled to perfection before being topped with that irresistible lemon-caper sauce we all love from traditional piccata. Perfect for summer entertaining or weeknight dinners when you want something special without turning on the oven. Pair it with some gnocchi or pasta on the side, and you’ve got a restaurant-worthy meal right in your backyard!
The Magic Behind This Recipe
I stumbled upon this grilled version of chicken piccata years ago when my kitchen was being renovated. With no stovetop available, I took my favorite piccata recipe outside to the grill and honestly never looked back! The subtle smokiness from grilling adds an incredible dimension to the bright, tangy flavors of traditional piccata. It’s become our family’s most-requested summer dinner.
Tips from WebHealthy
- For the juiciest chicken, brine it for 30 minutes in salt water (2 tablespoons salt dissolved in 4 cups water) before marinating.
- Don’t skip pounding the chicken breasts to even thickness – this ensures they cook evenly and stay tender.
- Let your chicken rest at room temperature for 15 minutes before grilling to promote even cooking.
- Serve with whole grain options like farro or brown rice for extra nutrition.
- Save some of the marinade (before it touches raw chicken) to brush on during grilling for extra flavor.
- For a complete piccata experience, serve with chicken piccata gnocchi on the side, or toss with chicken piccata pasta for a full meal.
Grilled Chicken Piccata With Lemon-Caper
- Total Time: 35
- Yield: 4 1x
Ingredients
For the chicken:
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 3 tablespoons olive oil
- 2 lemons (1 juiced and zested, 1 sliced for garnish)
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
For the piccata sauce:
- 3 tablespoons butter
- 2 tablespoons olive oil
- ⅓ cup fresh lemon juice
- ½ cup chicken broth
- ¼ cup dry white wine (optional, can substitute with additional broth)
- 3 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- Salt and pepper to taste
Instructions
- Prep the chicken: Place chicken breasts between two pieces of plastic wrap and pound to an even thickness of about ½ inch. This helps them cook evenly.
- Marinate: In a large zip-top bag, combine olive oil, juice and zest of 1 lemon, minced garlic, thyme, salt, and pepper. Add chicken breasts, seal bag, and massage to coat evenly. Refrigerate for at least 30 minutes, up to 4 hours.
- Preheat the grill: Set up your grill for direct cooking over medium-high heat (about 400-450°F). Oil the grates well to prevent sticking.
- Grill the chicken: Remove chicken from marinade, letting excess drip off. Place chicken on the hot grill and cook for 5-7 minutes per side, or until internal temperature reaches 165°F and grill marks are visible. Transfer to a plate and tent loosely with foil while you prepare the sauce.
- Make the piccata sauce: In a saucepan over medium heat, melt butter with olive oil. Add lemon juice, chicken broth, and wine (if using). Bring to a simmer and cook until reduced by about a third, approximately 5 minutes. Add capers and cook for another minute. Remove from heat and stir in parsley. Season with salt and pepper to taste.
- Serve: Place grilled chicken on plates and generously spoon the warm piccata sauce over each piece. Garnish with lemon slices and additional fresh parsley.
Notes
Key Ingredients
- Chicken: Boneless, skinless breasts (6 oz each) pounded to ½ inch thickness
- Lemons: Both juice and zest; critical for the signature tangy flavor
- Capers: 3 tablespoons, drained; provides essential briny flavor
- Herbs: Fresh thyme for marinade, fresh parsley for sauce and garnish
- Wine: Optional dry white wine (can substitute with additional broth)
Preparation Tips
- Brining: For juicier chicken, brine for 30 minutes (2 tbsp salt in 4 cups water)
- Pounding: Essential step for even cooking and tenderness
- Marinating Time: 30 minutes minimum, up to 4 hours for best flavor
- Resting: Let chicken sit at room temperature for 15 minutes before grilling
- Grilling Temperature: Medium-high heat (400-450°F)
- Cooking Time: 5-7 minutes per side until internal temperature reaches 165°F
- Sauce Reduction: Simmer until reduced by about a third (approximately 5 minutes)
- Prep Time: 15
- Cook Time: 20
- Method: Pan-Frying
Nutrition
- Calories: 550
- Carbohydrates: 30g
- Protein: 40g
Serving Suggestions
This grilled chicken piccata pairs beautifully with so many sides! For a classic Italian dinner, serve with chicken piccata gnocchi on the side – the pillowy dumplings soak up that amazing sauce like little flavor sponges. For a lighter option, try chicken piccata pasta tossed with fresh vegetables, or go for a chicken piccata Milanese style by serving with a fresh arugula salad dressed simply with lemon and olive oil on top of the chicken.
My Personal Touch
I like to add a touch of lemon zest to the breadcrumb mixture – it infuses the coating with a subtle citrus aroma that complements the piccata sauce perfectly. For extra flavor, I sometimes add a tablespoon of finely chopped fresh herbs (parsley, basil, and a bit of thyme) to the panko mixture. The herbs toast slightly during frying, adding another dimension of flavor to the cutlets.
