My Grilled Chicken Piccata takes the classic dish to the outdoor grill, adding a smoky depth to boneless chicken breasts. Finished with a zesty piccata sauce of lemon juice, chicken broth, and capers, it’s a bright, buttery, and effortless meal perfect for any occasion.
Grilled chicken piccata is a smoky, vibrant twist on the classic Italian-American dish. Instead of pan-frying, boneless chicken breasts are seasoned and cooked over an outdoor grill, developing a slight char and deep flavor.
The grilled chicken is then smothered in a bright and tangy piccata sauce made with lemon juice, chicken broth, capers, and tablespoons of butter, creating a rich yet refreshing balance of flavors. This version keeps the dish light while still delivering that signature golden brown, buttery finish. It’s perfect for pairing with pasta, roasted vegetables, or even a crisp salad.
Looking for more? Try my Balsamic Grilled Chicken, Grilled Chicken Spiedini or Grilled Italian Dressing Chicken.
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🌟 Why You'll Love this Recipe
- Smoky, Grilled Flavor – Cooking boneless chicken breasts over an outdoor grill adds a delicious char and depth that enhances the classic buttery piccata sauce.
- Bright and Tangy Balance – The combination of lemon juice, chicken broth, and capers creates a zesty contrast to the rich tablespoons of butter, making each bite flavorful and refreshing.
- Quick and Versatile – With just a few ingredients and a cooking time of around 30 minutes, this dish is an effortless way to enjoy restaurant-quality flavors at home, whether served with pasta, roasted vegetables, or a fresh salad.
🥘 Ingredients
- Boneless Chicken Breasts – The heart of this dish! Using boneless, skinless chicken breasts ensures a lean and tender bite. Grilling them over medium-high heat adds a smoky depth and those perfect grill marks.
- Olive Oil – Helps the chicken cook evenly on the outdoor grill while preventing it from sticking. It also adds richness to the piccata sauce.
- Black Pepper & Sea Salt – Simple seasonings that enhance the natural flavor of the chicken. Freshly cracked black pepper adds a hint of warmth, balancing the acidity of the lemon juice.
- Lemon Juice – The star of the piccata sauce! Freshly squeezed lemon juice brings a bright, tangy flavor that pairs beautifully with the buttery richness of the sauce.
- Lemon Zest – Intensifies the citrusy aroma and adds an extra layer of freshness to the dish. A little zest goes a long way in boosting flavor.
- Chicken Broth – Provides a savory depth to the sauce, helping to balance the acidity of the lemon juice while keeping the chicken juicy.
- Capers – These little bursts of briny, salty goodness are essential for a classic piccata sauce, adding complexity and a pop of flavor.
- Shallot – Adds a mild sweetness and depth to the sauce without overpowering the delicate balance of flavors. Finely chopped for the best texture.
- Garlic – Aromatic and bold, minced garlic enhances the savory notes of the dish and complements the tangy lemon juice.
- Tablespoons of Butter – The key to achieving that silky, rich piccata sauce. It smooths out the acidity and gives the sauce its signature velvety texture.
- Lemon Slices (Optional) – A fresh garnish that makes for a beautiful presentation while reinforcing the citrusy brightness of the dish.
- Fresh Parsley (Optional) – A final touch of color and freshness, bringing a light, herbal contrast to the richness of the sauce.
See recipe card for quantities.
🔪 Step by Step Instructions
Season the chicken: Pat the boneless chicken breasts dry and season both sides with black pepper and sea salt. Lightly coat with olive oil to help retain moisture and create golden brown grill marks.
Grill the chicken: Preheat the outdoor grill to medium-high heat. Brush the grates with olive oil to prevent sticking. Place the chicken on the grill and cook for 3-4 minutes per side, or until the internal temperature reaches 165°F. Remove from the grill and let it rest for a couple of minutes.
Sauté the shallot and garlic: In a large skillet over medium heat, melt tablespoons of butter with a drizzle of olive oil. Add the finely chopped shallot and cook for a couple of minutes until softened. Stir in the minced garlic and cook for another 2-3 minutes until fragrant.
Deglaze with broth and lemon juice: Pour in the chicken broth and lemon juice, stirring well to combine. Let the mixture simmer for 4-5 minutes over medium heat until reduced by half, creating a rich and flavorful base for the piccata sauce.
Add the capers: Stir in the capers and lemon zest, letting them infuse the sauce with briny and citrusy notes. Reduce the heat to low and swirl in the remaining tablespoons of butter to create a silky finish.
Return the chicken to the pan: Place the grilled chicken back into the skillet, spooning the piccata sauce over each piece. Let it warm in the sauce for a couple of minutes, allowing the flavors to meld.
Serve and garnish: Transfer the chicken to a serving plate, drizzle with extra piccata sauce, and garnish with fresh lemon slices and parsley. Serve immediately with pasta, roasted vegetables, or a crisp salad.
👩🏼🍳 Chef's Tips
- For extra flavor, marinate the chicken in a flavorful marinade of olive oil, lemon juice, black pepper, and a pinch of salt for a couple of hours before grilling. This helps tenderize the chicken and infuses it with a deeper citrusy brightness that complements the piccata sauce beautifully.
💭 Recipe FAQs
Absolutely! Chicken thighs work great for grilled chicken piccata and add extra juiciness due to their higher fat content. If using boneless, skinless chicken thighs, grill them over medium-high heat for about 5-6 minutes per side, until they reach an internal temperature of 165°F. The piccata sauce pairs just as beautifully with chicken thighs, giving you that same bright, buttery, and lemony flavor with a slightly richer bite.
🥣 Storage & Reheating
- Store leftover grilled chicken piccata in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium heat with a splash of chicken broth to keep the sauce smooth and prevent the chicken from drying out.
- Freezing is not recommended, as the piccata sauce may separate.
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🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Grilled Chicken Piccata
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Equipment
- Grill (gas or charcoal or grillpan)
- Tongs
- 12-inch large deep skillet
- Dry measuring cups
- Liquid measuring cup
- Measuring spoons
- Wooden mixing spoon
Ingredients
- 2 pounds chicken cutlets or boneless skinless breasts, butterflied to create thinner pieces
- ½ teaspoon freshly cracked black pepper
- 1 ¾ teaspoons sea salt
- 3 tablespoons extra-virgin olive oil divided
- 4 tablespoons unsalted butter divided
- 1 shallot finely chopped, or yellow onion
- 1 tablespoon minced garlic from 4-6 cloves
- 1 ½ cups chicken stock
- 1 teaspoon lemon zest from 1 lemon, plus more to taste
- 1 tablespoon fresh lemon juice
- 2 tablespoons capers drained
- Fresh parsley chopped (optional)
Instructions
- Preheat the grill: Set the grill to medium-high heat (375-400°F). Lightly brush the grates with 1 tablespoon olive oil to prevent sticking.
- Season the chicken: Pat the chicken dry and season both sides with black pepper and 1½ teaspoons salt. Lightly coat with 1 tablespoon olive oil.
- Grill the chicken: Place on the grill and cook for 3-4 minutes per side, or until the internal temperature reaches 165°F.
- Rest the chicken: Transfer to a serving platter and loosely tent with foil to keep warm.
- Sauté the aromatics: In a 12-inch deep skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add the shallot and cook for 2 minutes until soft. Stir in the garlic and cook for 1 minute more, until fragrant.
- Simmer the sauce: Pour in the chicken stock and bring to a simmer. Cook until the liquid reduces by half (about 4-5 minutes).
- Finish with butter & lemon: Lower the heat and stir in the remaining 2 tablespoons butter, capers, lemon zest, and lemon juice. Stir continuously until the butter is fully melted and the sauce is smooth. Avoid boiling to prevent separation.
- Coat the chicken: Pour the piccata sauce over the grilled chicken, making sure each piece is well-coated.
- Garnish & serve: Sprinkle with fresh parsley and extra lemon zest, if desired. Serve immediately with pasta, rice, grilled vegetables, or a fresh salad, drizzling extra sauce over the top.
Notes
- Grilling tips: Preheating the grill and lightly oiling the grates prevent sticking. Avoid overcooking to keep the chicken juicy.
- Sauce consistency: If the sauce is too thick, add a splash of extra chicken stock to thin it out.
- Storage: Store in an airtight container in the fridge for up to 3 days. Reheat gently over low heat.
- Serving suggestions: Serve with pasta, roasted potatoes, or a side of sautéed spinach for a complete meal.
🌡️ Food safety
- Chicken - Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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