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Ultimate 30-Minute Classic Chicken Piccata with Lemon Caper Sauce

Close-up of pan-seared chicken piccata fillets covered in a bright lemon-butter sauce and fresh parsley.
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Make restaurant-quality Chicken Piccata at home in under 30 minutes. This recipe features tender, pan-seared chicken cutlets coated in a bright, buttery lemon caper sauce. It is simple enough for a weeknight dinner but elegant for company.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, halved horizontally to make 8 thin cutlets
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons olive oil, divided
  • 4 tablespoons unsalted butter, divided
  • 1/2 cup dry white wine or chicken broth (for deglazing)
  • 1/2 cup fresh lemon juice
  • 2 tablespoons capers, drained
  • 2 cloves garlic, minced
  • 1/4 cup cold unsalted butter, cut into pieces
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Pound the chicken cutlets to an even 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 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. When the butter foams, add half of the chicken cutlets in a single layer. Cook for 2 to 3 minutes per side until golden brown and cooked through. Remove the chicken and set it aside. Repeat with the remaining oil, butter, and chicken.
  3. Reduce the heat to medium. Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
  4. Pour in the white wine or chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Let the liquid reduce by half, about 2 minutes.
  5. Stir in the fresh lemon juice and capers. Bring the sauce to a simmer.
  6. Remove the skillet from the heat. Whisk in the cold butter pieces, one piece at a time, until the sauce is smooth and slightly thickened. Do not let the sauce boil after adding the cold butter.
  7. Return the cooked chicken to the skillet and spoon the lemon caper sauce over the cutlets. Simmer for 1 minute to heat through.
  8. Garnish with fresh chopped parsley before serving immediately over pasta or rice.

Notes

  • Serve this Chicken Piccata over angel hair pasta, white rice, or alongside steamed asparagus for a complete meal.
  • For a richer sauce, substitute half of the chicken broth with heavy cream when deglazing the pan.
  • If you prefer a less tangy sauce, reduce the amount of lemon juice slightly.

Nutrition

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