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

Three golden-brown pieces of chicken piccata topped generously with capers and parsley in a lemon butter sauce.
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Create restaurant-quality Chicken Piccata quickly. This recipe delivers tender, pan-seared chicken cutlets coated in a bright, buttery lemon sauce with briny capers. It is a simple Italian-American classic ready for your weeknight table.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, halved horizontally to make 8 thin cutlets
  • 1/2 cup all-purpose flour for dredging
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine (optional, substitute with chicken broth)
  • 1 cup low-sodium chicken broth
  • 1/2 cup fresh lemon juice
  • 1/4 cup capers, drained
  • 2 tablespoons fresh parsley, chopped for garnish

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, mix the flour, salt, and pepper. Dredge each chicken cutlet lightly in the flour mixture, shaking off any excess.
  3. Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat.
  4. Sear the chicken 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.
  5. Reduce the heat to medium. Add the white wine (if using) to the skillet and scrape up any browned bits from the bottom. Let it reduce by half, about 1 minute.
  6. Pour in the chicken broth and lemon juice. Bring the sauce to a simmer and cook for 3 to 4 minutes until it thickens slightly.
  7. Stir in the capers and the remaining 2 tablespoons of butter until the butter melts and the sauce emulsifies. Taste the sauce and adjust seasoning if needed.
  8. Return the chicken cutlets to the skillet. Spoon the lemon caper sauce over the chicken. Cook for 1 minute to heat through.
  9. Remove from heat, garnish with fresh parsley, and serve immediately over pasta or rice.

Notes

  • For an even faster meal, skip pounding the chicken and use thin, pre-cut chicken cutlets.
  • If you prefer a richer sauce, substitute 1/4 cup of the chicken broth with heavy cream when making the sauce.
  • This dish pairs well with angel hair pasta or steamed asparagus for a complete meal.

Nutrition

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