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Lemon Butter Chicken Piccata Recipe

Creamy, tangy, vegan “chicken” simmered in lemon-garlic butter sauce with briny capers, ready in under an hour.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

For the vegan “chicken”:
  • 1 lb plant-based chicken pieces
  • 2 tbsp all-purpose flour or gluten-free alternative
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
For the sauce:
  • 3 tbsp vegan butter
  • 2 cloves garlic minced
  • 1/2 cup vegetable broth
  • Juice of 1 lemon about 3 tbsp
  • 2 tbsp capers drained
  • 2 tbsp fresh parsley chopped

Method
 

  1. Pat vegan “chicken” dry; season with salt and pepper, then lightly coat with flour.
  2. Heat olive oil in skillet over medium heat; sauté “chicken” until golden, about 3–4 minutes per side.
  3. Remove “chicken”; set aside on a plate.
  4. Melt vegan butter in the same pan; add garlic and sauté 30 seconds until fragrant.
  5. Pour vegetable broth and lemon juice into skillet; scrape any brown bits, simmer 2–3 minutes.
  6. Stir in capers; return “chicken” to pan and coat with sauce for 3–5 minutes.
  7. Garnish with chopped parsley; serve immediately with pasta, rice, or steamed vegetables.

Notes

Nutritional Values (per serving)

  • Calories: 280
  • Total Fat: 14g
  • Saturated Fat: 3g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 16g

Vitamins & Minerals (per serving)

  • Vitamin C: 40%
  • Vitamin A: 8%
  • Calcium: 6%
  • Iron: 10%
  • Vitamin K: 12%

Notes & Tips

  • Marinate vegan “chicken” in lemon juice and olive oil for 15 minutes for extra flavor.
  • Use gluten-free flour for allergy-friendly option.
  • Add more lemon zest for brighter citrus punch.
  • Serve over zucchini noodles for low-carb elegance.
  • Drizzle remaining pan sauce over “chicken” before plating for maximum flavor.