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The Ultimate 30-Minute Easy Chicken Piccata with Bright Lemon Caper Sauce

Four golden-brown pieces of chicken piccata covered in a bright lemon butter sauce, capers, and fresh parsley.
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Make restaurant-quality Chicken Piccata quickly. This recipe features tender, pan-seared chicken cutlets coated in a zesty, buttery lemon sauce with briny capers. It is simple enough for a weeknight dinner but elegant for guests.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, pounded thin (about 1/4 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 fresh lemon juice
  • 2 tablespoons capers, drained
  • 2 cloves garlic, minced
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Place the flour, salt, and pepper on a shallow plate. 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.
  3. Sear the chicken cutlets in batches for 2 to 3 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
  4. Reduce the heat to medium. Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
  5. Pour in the white wine or broth, scraping up any browned bits from the bottom of the pan. Let it simmer and reduce by half, about 2 minutes.
  6. Stir in the fresh lemon juice and capers. Bring the sauce back to a gentle simmer.
  7. Remove the skillet from the heat. Whisk in the cold butter pieces, one piece at a time, until the sauce is smooth and slightly thickened. Do not let the sauce boil after adding the cold butter.
  8. Return the cooked chicken cutlets to the skillet. Spoon the lemon caper sauce over the chicken.
  9. Garnish with fresh chopped parsley before serving immediately.

Notes

  • Serve this zesty chicken dinner over cooked pasta, rice, or mashed potatoes to soak up the buttery lemon sauce.
  • For a slightly different texture, you can use chicken thighs instead of breasts, but adjust cooking time as needed.
  • If you prefer a creamier sauce, stir in 2 tablespoons of heavy cream with the lemon juice in step 6.

Nutrition

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