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Easy 30-Minute Classic Chicken Piccata with Lemon Caper Sauce

Close-up of golden-brown chicken piccata fillets covered in a bright lemon-butter sauce and capers.
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Make restaurant-quality Chicken Piccata at home in under 30 minutes. This recipe features tender, lightly dredged chicken cutlets topped with a bright, zesty lemon butter sauce and briny capers. It is a simple, elegant Italian-American dinner perfect for busy weeknights.

Ingredients

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  • 4 boneless, skinless chicken breasts, thinly sliced or pounded into cutlets (about 1/2 inch thick)
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, divided
  • 1/2 cup dry white wine (or chicken broth)
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers, drained
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons unsalted butter, cold, cut into pieces

Instructions

  1. Prepare the chicken: Place the chicken cutlets between two sheets of plastic wrap. Pound them to an even 1/4-inch thickness using a meat mallet.
  2. Dredge the chicken: In a shallow dish, mix the flour, salt, and pepper. Lightly coat each chicken cutlet in the flour mixture, shaking off any excess.
  3. Sear the chicken: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if necessary) and cook for 2 to 3 minutes per side until golden brown and cooked through. Remove the chicken and set it aside on a plate.
  4. Make the sauce base: Reduce the heat to medium. Pour the white wine (or broth) into the skillet and scrape up any browned bits from the bottom of the pan. Let it simmer and reduce by half, about 2 minutes.
  5. Build the sauce: Add the chicken broth and lemon juice to the skillet. Bring to a simmer. Stir in the drained capers. Let the sauce cook for 3 minutes until it slightly thickens.
  6. Finish the sauce: Remove the skillet from the heat. Whisk in the remaining 2 tablespoons of cold butter, one piece at a time, until the sauce is smooth and slightly creamy. Do not let the sauce boil after adding the butter.
  7. Combine and serve: Return the cooked chicken to the skillet. Spoon the lemon caper sauce over the chicken. Sprinkle with fresh parsley. Serve immediately over pasta or rice for a complete meal, similar to what you might plan with a meal planning service.

Notes

  • For extra flavor, you can substitute half of the flour with finely ground almond flour for a slightly different texture.
  • If you prefer a richer sauce, use chicken broth instead of white wine in step 4.
  • This dish pairs well with angel hair pasta, orzo, or steamed asparagus.

Nutrition

Find it online: https://cutcooktaste.com/easy-chicken-piccata-recipe/