Print

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

Two golden-brown pan-seared chicken piccata fillets covered in a bright lemon-butter sauce, capers, and fresh parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You can prepare this restaurant-quality Chicken Piccata quickly. It features tender, pan-seared chicken cutlets coated in a bright, tangy lemon butter sauce with briny capers. This simple recipe is perfect for a weeknight dinner or when you want an elegant meal without the effort.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter, divided
  • 1/2 cup dry white wine (optional, substitute with chicken broth)
  • 1/2 cup fresh lemon juice
  • 1 cup low-sodium chicken broth
  • 1/4 cup capers, drained
  • 2 tablespoons fresh parsley, chopped for garnish

Instructions

  1. Place the flour, salt, and pepper in a shallow dish. Dredge each thin chicken cutlet lightly in the flour mixture, shaking off any excess.
  2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. When the butter foams, add half of the chicken cutlets. Pan-sear for 2 to 3 minutes per side until golden brown and cooked through. Remove the chicken and set it aside on a plate. Repeat with the remaining 1 tablespoon of butter and the rest of the chicken.
  3. Reduce the heat to medium. Add the white wine (if using) to the skillet and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 1 minute.
  4. Pour in the fresh lemon juice and chicken broth. Bring the sauce to a simmer. Stir in the capers. Let the sauce cook for 3 to 4 minutes until it thickens slightly.
  5. Remove the skillet from the heat. Whisk in the final 1 tablespoon of cold butter until the sauce is smooth and slightly glossy. Do not let the sauce boil after adding the final butter.
  6. Return the cooked chicken cutlets to the skillet, turning them once to coat them completely in the lemon caper sauce.
  7. Serve immediately, garnished with fresh chopped parsley. This pairs well over pasta or rice for a complete meal.

Notes

  • For an easy weeknight meal, serve this over angel hair pasta or egg noodles.
  • If you prefer a richer sauce, you can substitute 1/4 cup of the chicken broth with heavy cream for a creamy chicken piccata variation.
  • To pound the chicken evenly, place the breasts between two sheets of plastic wrap before using a meat mallet.

Nutrition

Find it online: https://pureplatepath.com/easy-chicken-piccata-30-minute-lemon-caper/