Citrus Chicken Piccata

Citrus Chicken Piccata for two! These chicken breasts are lightly seasoned, pan seared in butter, and then topped with an orange and lemon sauce with capers. 

Citrus Chicken Piccata - The Foodie Affair

So I just cleaned out my refrigerator and tossed about 5 containers of leftover food that got pushed to the back of the refrigerator. Sam hasn’t been swinging by as often as he did when he first moved out, so he’s not taking advantage of any extra meals from home.

So tonight I made an effort to only make what we would eat this evening. Dang it! Now I wish I would have made extra servings because this Citrus Chicken Piccata would be a delicious meal for my lunch tomorrow!

Citrus Chicken Piccata - The Foodie Affair

I cooked two chicken breasts for Alan and me. Technically, if you follow the traditional way of making piccata and use thin slices of veal or in this case chicken, you would cut the breast in half lengthwise, and you would have enough pieces to serve another two people.

BUT….stay with me as I explain. I used ice-glazed chicken right out of the freezer, and although I ran the chicken under lukewarm water so that I could season the meat, it was still dense in the middle and I’m sure I would have cut through one of my fingers if I attempted to cut it in half. Plus, I’m certain we would have eaten all of the filets between the two of us. Those thin pieces of chicken hardly fill us up! So the choice is yours as far as serving size! Without changing a thing to the recipe you can use two full size boneless breasts or four smaller filets!

Citrus Chicken Piccata - The Foodie AFfair

Citrus Chicken Piccata on a white dinner plate with fresh vegetables

Citrus Chicken Piccata

Chicken breasts are lightly seasoned, pan seared in butter, and then topped with an orange and lemon sauce with capers. Perfect date night meal or dinner for two.
4.92 from 12 votes
Print Pin Rate
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 servings
Calories: 573kcal
Author: Sandra @ The Foodie Affair


  • 2 skinless boneless chicken breast halves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup all purpose flour
  • 2 tablespoons unsalted butter
  • 1/3 cup white wine or chicken broth
  • 1/2 cup chicken broth
  • 1/2 a large orange juiced (about 4 tablespoons)
  • 1 lemon juiced (about 3 tablespoons)
  • 2 tablespoons capers drained


  • Pre-heat oven to 350 degrees.
  • If using ice-glazed chicken like I did, rinse chicken under lukewarm water for a couple of minutes. Dry with paper towels. Sprinkle each side of the chicken with salt and pepper, and then dredge in the flour.
  • Melt butter in a large skillet over medium-high heat. Saute chicken for 3-4 minutes on each side. Remove from pan and place in a baking dish and bake for 10-15 minutes (depending on the thickness of your chicken).
  • In the meantime, Add wine to skillet and bring to a boil and scrape any cooked pieces from the pan. Stir in chicken broth and bring to a boil. Reduce heat and continue to simmer broth until about half of the liquid evaporates. Stir in orange and lemon juices with the capers. Pour over chicken.


If you are using thawed and think sliced chicken, you do not need to bake the chicken. Pan cook for about 2 minutes per side.


Serving: 1g | Calories: 573kcal | Carbohydrates: 33g | Protein: 52g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Cholesterol: 174mg | Sodium: 1085mg | Fiber: 2g | Sugar: 5g


Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

Citrus Chicken Piccata - The Foodie Affair

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  1. Love this quick weeknight recipe, but food safety experts say not to rinse raw chicken. (Yes, I know even Julia Child used to give instructions about rinsing chicken:) Anyway, I adore these flavors – and just the few capers make all the difference.

    1. That’s a good point, Laura. I usually don’t rinse raw chicken. The chicken I used was ice glazed. I’ll have to look further into that to see if that poses the same risks. Love capers!!

  2. It looks like the perfect meal to serve to/enjoy with dinner guests. I can also imagine it in a lunch time sandwich.

  3. Our leftovers never get eaten. It’s such a waste! This looks delicious though! I’m going to add it to my list of recipes to make!

    1. Oh, your photographs are making me hungry! I’m afraid the salad I have planned just isn’t going to cut it after viewing your version of chicken piccata. I love the twist you made on the traditional piccata by adding orange. I’m sure it was delicious!

      Have a great afternoon!