Description
Tender chicken cutlets simmered in a bright, lemony butter sauce with capers — this Chicken Piccata is a weeknight favorite that tastes restaurant-quality but comes together in under 30 minutes.
Ingredients
2 large boneless, skinless chicken breasts (halved lengthwise)
1/2 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
3 tbsp unsalted butter, divided
1/3 cup chicken broth
1/4 cup fresh lemon juice (about 2 lemons)
2 tbsp capers, drained
2 tbsp chopped fresh parsley
Instructions
1. Place the halved chicken breasts between plastic wrap and pound to 1/2-inch thickness.
2. Season both sides with salt and pepper, then dredge lightly in flour, shaking off excess.
3. In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat.
4. Cook chicken for 3–4 minutes per side until golden and cooked through. Transfer to a plate.
5. Reduce heat to medium; add chicken broth, lemon juice, and capers to the skillet, scraping up browned bits.
6. Simmer for 2–3 minutes, then whisk in the remaining 2 tablespoons butter.
7. Return chicken to the skillet, spooning sauce over the top, and cook for 1–2 minutes more.
8. Garnish with parsley and serve immediately over pasta, rice, or mashed potatoes.
Notes
Add a splash of white wine to the sauce for extra depth.
For a lighter version, reduce the butter by half and use olive oil instead.
Chicken Piccata pairs beautifully with angel hair pasta or roasted vegetables.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Pan-Seared
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 410
- Sugar: 1g
- Sodium: 690mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 115mg
Keywords: chicken piccata, lemon caper chicken, easy weeknight dinner, Italian chicken recipe