Air Fryer Chicken Piccata

Enjoy this recipe from the Electric Kitchen!

air fryer chicken piccata


Air Fryer Chicken Piccata

  • 2 large eggs, beaten
  • 3 tablespoons lemon juice, divided
  • 1 teaspoon garlic powder
  • 1/2 cup flour
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons dried parsley flakes
  • 1 teaspoon salt
  • 1 pound boneless, skinless, chicken breast halves
  • Nonstick cooking spray
  • 2 tablespoons butter
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons capers with liquid, or more to taste


  1. In a medium bowl, place eggs, 1 tablespoon lemon juice, and garlic powder and whisk.
  2. In a shallow bowl, combine flour, Parmesan cheese, parsley, and salt.
  3. Heat air fryer to 375°F.
  4. Spray bottom insert of fryer with cooking spray.
  5. Place chicken breasts in plastic bag.
  6. Using a meal mallet, pound chicken until uniform and thin.
  7. Dredge chicken in flour mixture, then in egg wash, then in flour mixture again.
  8. Place into air fryer in a single layer and not overlapping; cook in batches in necessary.
  9. Air fry chicken about 14 minutes or until center is no longer pink and a thermometer inserted into the centers reads 165°F.
  10. In a small saucepan, melt butter over medium heat.
  11. Whisk in chicken broth, remaining lemon juice, and capers, adding more capers to taste.
  12. Bring sauce to a simmer and allow to simmer and reduce slightly while chicken cooks. Sauce will be thin.
  13. Serve chicken with lemon butter sauce drizzled over top.

Serves 4.

Approximate Nutrient Analysis per serving (not including more capers to taste):
330 calories, 14 g fat, 7 g saturated fat, 200 mg cholesterol, 1050 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g sugar, 34 g protein


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