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Air Fryer Chicken Piccata Recipe

This Air Fryer Chicken Piccata Recipe has you covered! Juicy breaded chicken breast is cooked to golden perfection in the air fryer, then topped with a rich, tangy lemon-caper sauce. It’s a fresh take on classic Chicken Piccata that’s light, flavorful, and way less messy than pan-frying. 
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Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

For the Chicken:

  • 2 large boneless skinless chicken breasts (cut in half to make 4 cutlets)
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 3/4 cup seasoned breadcrumbs panko recommended
  • 1/2 cup grated Parmesan cheese
  • Salt & pepper to taste
  • Olive oil spray for crisping in the air fryer

For the Lemon-Caper Sauce:

  • 2 tbsp unsalted butter
  • 2 garlic cloves minced
  • 1/2 cup chicken broth or white wine for more flavor
  • 1/4 cup fresh lemon juice about 1 large lemon
  • 2 tbsp capers drained
  • 1 tbsp fresh parsley chopped, for garnish

Instructions
 

Prep the Chicken

  • Cut each chicken breast in half lengthwise to create 4 thin cutlets. Pat them dry with a paper towel.
  • Season both sides of the chicken with salt and pepper.

Set Up Breading Station

  • Set up 3 bowls:
  • Bowl 1: Flour
  • Bowl 2: Beaten eggs
  • Bowl 3: Panko breadcrumbs + Parmesan cheese + salt & pepper (mix it up).
  • Coat each chicken cutlet by dipping it in the flour, then the egg, and finally the breadcrumb-Parmesan mix. Press to make sure the coating sticks.

Air Fry the Chicken

  • Preheat your air fryer to 375°F (190°C).
  • Spray both sides of the breaded chicken with olive oil spray.
  • Place the chicken in a single layer in the air fryer basket. Don’t overcrowd! Cook in batches if needed.
  • Air fry for 8-10 minutes, flipping halfway. Chicken is done when it’s golden, crispy, and the internal temp reads 165°F (74°C).

Make the Lemon-Caper Sauce

  • While the chicken is cooking, melt butter in a small pan over medium heat.
  • Add minced garlic and cook for 30 seconds until fragrant (don’t burn it!).
  • Pour in chicken broth (or wine) and lemon juice. Stir well.
  • Add the capers and let it simmer for 3-4 minutes to reduce slightly.

Serve It Up

  • Plate the crispy chicken cutlets and spoon the warm lemon-caper sauce over the top.
  • Garnish with fresh parsley and serve with pasta, rice, or veggies.

Notes

  • Don’t overcrowd the air fryer! Cook in batches if needed. 
  • Use fresh lemon juice. The fresh stuff makes the sauce 100x better. 
  • Extra crispy hack: Double-dip the chicken in the egg and breadcrumbs for a thicker crust.