Print

Easy 30-Minute Classic Chicken Piccata with Zesty Lemon Caper Sauce

Four pan-seared pieces of chicken piccata topped generously with capers and fresh parsley in a bright lemon butter sauce.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make restaurant-style Chicken Piccata quickly. This recipe delivers tender chicken cutlets coated in a bright, zesty lemon and caper pan sauce, perfect for a fast weeknight dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, halved horizontally to make 8 thin cutlets
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons olive oil, divided
  • 4 tablespoons unsalted butter, divided
  • 1/2 cup dry white wine (like Pinot Grigio) 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

Instructions

  1. Pound the chicken cutlets between two sheets of plastic wrap until they are about 1/4 inch thick.
  2. In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken cutlet in the flour mixture, shaking off any excess.
  3. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
  4. Sear the chicken in batches, cooking for 2 to 3 minutes per side until golden brown and cooked through. Do not overcrowd the pan. Remove the cooked chicken to a plate and keep warm.
  5. Add the remaining 2 tablespoons of olive oil and 2 tablespoons of butter to the same skillet.
  6. Pour in the white wine or broth to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer and reduce by half, about 2 minutes.
  7. Add the chicken broth and lemon juice. Bring the sauce to a simmer.
  8. Stir in the drained capers. Cook for 1 minute until the sauce slightly thickens.
  9. Return the chicken cutlets to the skillet. Spoon the sauce over the chicken.
  10. Sprinkle with fresh parsley before serving immediately.

Notes

  • For a richer sauce, substitute heavy cream for half of the chicken broth.
  • Serve this dish over angel hair pasta or alongside steamed asparagus for a complete meal.
  • To keep the chicken warm while you finish the sauce, place it on a baking sheet in a 200°F oven.

Nutrition

Find it online: https://kitchnkudos.com/easy-chicken-piccata-zesty-lemon-sauce/