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Quick & Easy Classic Chicken Piccata with Zesty Lemon Caper Sauce

Close-up of golden pan-seared chicken piccata topped with capers and parsley in a bright lemon sauce.
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Make restaurant-style chicken piccata tonight. This recipe delivers tender chicken cutlets in a bright, zesty lemon butter sauce with capers, ready in under 30 minutes for a perfect weeknight dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, pounded thin 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
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons cold unsalted butter, cut into pieces
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Place the chicken cutlets between two sheets of plastic wrap. Pound them to about 1/4-inch thickness using a meat mallet or rolling pin.
  2. In a shallow dish, mix the flour, salt, and pepper. Dredge each chicken cutlet in the flour mixture, shaking off any excess.
  3. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. When the butter foams, add two chicken cutlets to the skillet. Cook 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 chicken, adding more oil or butter if the pan becomes dry.
  4. Reduce the heat to medium. Add the white wine or chicken broth to the skillet, scraping up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
  5. Pour in the 1/2 cup of chicken broth and the fresh lemon juice. Bring the sauce to a simmer. Stir in the capers and lemon zest. Let the sauce cook for 2 minutes to slightly reduce.
  6. Remove the skillet from the heat. Whisk in the 2 tablespoons of cold butter pieces, one piece at a time, until the sauce thickens slightly and becomes glossy. Do not let the sauce boil after adding the cold butter.
  7. Return the cooked chicken cutlets to the skillet and spoon the lemon caper sauce over them. Heat through for about 1 minute.
  8. Serve immediately, garnished with fresh chopped parsley. This pairs well with pasta or rice.

Notes

  • For a creamy chicken piccata variation, stir in 2 tablespoons of heavy cream along with the cold butter in step 6.
  • If you want a crispier coating, chill the floured chicken cutlets for 10 minutes before searing.
  • Use fresh lemon juice for the best bright flavor in your homemade piccata sauce.

Nutrition

Find it online: https://cookincorner.com/quick-easy-chicken-piccata-lemon-caper-sauce/