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Classic Chicken Piccata with Lemon Caper Sauce

Four golden-brown fillets of chicken piccata smothered in a bright lemon butter sauce and topped with capers.
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Make this restaurant-quality Chicken Piccata at home. You get tender chicken cutlets in a bright, tangy lemon butter sauce with capers. It is a quick Italian-American classic perfect for any weeknight.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, halved horizontally to make 8 thin 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 cold unsalted butter, cut into pieces
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Lemon slices (for serving)

Instructions

  1. Pound the chicken cutlets to about 1/4-inch thickness between two sheets of plastic wrap.
  2. Combine the flour, salt, and pepper in a shallow dish. 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.
  4. Cook the chicken in batches, about 2-3 minutes per side, until golden brown and cooked through. Remove the chicken to a plate and keep warm.
  5. Add the white wine or broth to the skillet and scrape up any browned bits from the bottom. Let it simmer for 1 minute.
  6. Pour in the chicken broth and lemon juice. Bring the sauce to a simmer and cook for 3 minutes until slightly reduced.
  7. Stir in the drained capers. Reduce the heat to low.
  8. Whisk in the remaining 1 tablespoon of cold butter, piece by piece, until the sauce thickens slightly and becomes glossy. Do not let the sauce boil after adding the cold butter.
  9. Return the chicken to the skillet and spoon the sauce over the top. Cook for 1 minute to reheat.
  10. Garnish with fresh parsley and serve immediately with lemon slices.

Notes

  • For a richer sauce, consider this recipe as part of your meal planning alongside a side dish like pasta or roasted asparagus.
  • If you prefer a creamier sauce, substitute 2 tablespoons of heavy cream for the final piece of cold butter.
  • This dish pairs well with a simple side of rice or angel hair pasta to soak up the sauce.

Nutrition

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