Air Fryer Chicken Piccata

The air fryer makes for quick and easy work of some tasty breaded chicken with a light lemony sauce. I love those bright bites with the pop from the capers (my favorite)!

We served this alongside some simple steamed rice with the sauce drizzled over everything, but you can serve it alongside your favorite pasta or just a salad or some roast or steamed veggies! 

Air Fryer Chicken Piccata

1 to 1 1/2 lbs boneless skinless chicken breasts or tenders (in about 4-oz fillets)

Egg Mixture
2 large egg, beaten
1 TBS lemon juice
1 teaspoon garlic powder

Flour Mixture
1/2 cup flour (all-purpose)
1/2 cup grated Parmesan cheese
2 TBS dried minced parsley
1 teaspoon salt

Piccata Sauce
2 TBS butter
1/2 cup chicken broth
2 TBS lemon juice
2–4 TBS capers, with juice

  1. Prepare your dredging station by placing the eggs, 1 TBS lemon juice, and garlic powder in a bowl and whisking to blend.
  2. Next prepare your flour mixture by combining: flour, grated parmesan, parsley, and salt in a wide and shallow bowl (or pie plate) and stirring with a fork until well blended.
  3. Pound your chicken fillets out (cover in saran wrap first and use a meat mallet) until uniform and thin.
  4. Spray the bottom insert of your air fryer with nonstick cooking spray. 
  5. Dredge the chicken first in the flour, then in the egg wash, then in the flour again and place into the air fryer as you go, arranging so that they don't overlap (if you have too many pieces of chicken you can cook them in batches).
  6. Spray the tops of the chicken with the nonstick cooking spray until coated.
  7. Bake at 375 for 14 minutes, or until internal temperature reaches 165 degrees.
  8. While chicken cooks, melt the butter in a small saucepan over medium heat, then whisk in the chicken broth, 2 TBS lemon juice, and capers (start with about 2 TBS of capers and add more to your taste preference).
  9. Bring the sauce to a simmer and allow to simmer and reduce slightly while the chicken cooks. Sauce will be thin.
  10. Serve the chicken with sauce drizzled over top. 
Note: You can cook the chicken for about 10 minutes and then flip it for the remaining time if desired, and if you're able to flip the chicken without disturbing the breading. The bottom will be soggier than the top if you're not able to flip it, but with the sauce drizzled over the top of the chicken I didn't really notice a difference. 

Recipe adapted from Fork to Spoon


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