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Easy 30-Minute Restaurant-Style Chicken Piccata with Lemon Caper Sauce

Close-up of pan-seared chicken piccata pieces covered in lemon butter sauce, capers, and fresh parsley.
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Make this classic Italian-American Chicken Piccata at home. You get tender, pan-seared chicken cutlets coated in a bright, zesty lemon butter sauce with briny capers. This recipe is simple enough for a quick weeknight dinner but elegant enough for company.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, thinly sliced or pounded into cutlets
  • 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
  • 1 tablespoon unsalted butter, cold

Instructions

  1. Pound the chicken cutlets to about 1/4-inch thickness. In a shallow dish, mix the flour, salt, and pepper. Dredge each chicken cutlet 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. Cook for 2-3 minutes per side until golden brown and cooked through. Remove the chicken and set it aside. Repeat with the remaining chicken, adding more oil or butter if the pan becomes dry.
  3. 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 the liquid reduce by half, about 2 minutes.
  4. Add the chicken broth and lemon juice to the skillet. Bring the sauce to a simmer and cook for 3 minutes until it thickens slightly.
  5. Stir in the drained capers and the chopped parsley. Remove the skillet from the heat.
  6. Whisk in the remaining 1 tablespoon of cold butter until the sauce is smooth and slightly glossy. Do not let the sauce boil after adding the butter.
  7. Return the cooked chicken cutlets to the pan. Spoon the lemon caper sauce over the chicken.
  8. Serve immediately over pasta or rice.

Notes

  • For a richer sauce, you can substitute heavy cream for half of the chicken broth.
  • If you prefer a less tangy sauce, reduce the amount of fresh lemon juice slightly.
  • Serve this dish with cooked pasta, mashed potatoes, or steamed asparagus.

Nutrition

Find it online: https://delishcraze.com/easy-30-minute-chicken-piccata-recipe/