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–+ servings

Chicken Piccata with Lemon and Capers

This Chicken Piccata with Lemon and Capers is a timeless Italian-inspired dish featuring tender chicken breasts in a buttery lemon sauce with briny capers and fresh parsley. Bright, tangy, and savory, this recipe is elegant enough for guests yet simple enough for a weeknight meal. Serve it with pasta, mashed potatoes, or steamed vegetables for a perfectly balanced dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method Nutrition Notes

Ingredients
 
 

  • 2 large boneless and skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter divided
  • 3 garlic cloves minced
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine optional
  • 3 tbsp fresh lemon juice
  • 2 tbsp capers drained
  • 2 tbsp chopped fresh parsley
  • Lemon slices for garnish

Method
 

  1. Prepare the chicken: Slice the chicken breasts in half horizontally to create 4 thin cutlets. Pat dry with paper towels and season both sides lightly with salt and pepper.
  2. Dredge in flour: Place the flour in a shallow bowl. Dredge each chicken cutlet lightly in the flour, shaking off excess. This coating helps create a golden crust and thickens the sauce later.
  3. Sear the chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken cutlets and cook for 3–4 minutes per side, or until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer to a plate and cover loosely with foil to keep warm.
  4. Make the sauce base: In the same skillet, reduce heat to medium. Add the remaining 1 tablespoon of butter and the minced garlic. Sauté for 30 seconds until fragrant, scraping up any browned bits from the pan for extra flavor.
  5. Deglaze and simmer: Pour in chicken broth and white wine (if using), stirring to combine. Let simmer for 2–3 minutes until slightly reduced.
  6. Add lemon and capers: Stir in lemon juice and capers, then return the chicken cutlets to the skillet. Spoon the sauce over the chicken and simmer for another 2–3 minutes to blend the flavors.
  7. Finish and serve: Sprinkle with chopped parsley and garnish with lemon slices. Serve warm with pasta, rice, or roasted vegetables, spooning extra sauce over the top.
  8. Optional: For a richer sauce, whisk in 1 tablespoon of cream or cold butter before serving.

Nutrition Facts (per serving)

Calories: 370kcalCarbohydrates: 10gProtein: 35gFat: 20g

Notes

You can substitute white wine with extra chicken broth for an alcohol-free version.
For extra brightness, add a little lemon zest just before serving.
Leftovers can be refrigerated for up to 3 days and reheated gently in a skillet.

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