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Easy Weeknight Chicken Piccata with Classic Lemon Caper Sauce

Close-up of three golden, breaded chicken piccata cutlets drizzled with lemon sauce and topped with capers and parsley.
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Make restaurant-style chicken piccata quickly with this simple recipe featuring thin chicken cutlets in a bright lemon butter and caper sauce. Ready in under 30 minutes.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, halved horizontally to make 8 thin cutlets
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 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 fresh parsley, chopped

Instructions

  1. Pound the chicken cutlets to about 1/4 inch thickness. Mix the flour, salt, and pepper in a shallow dish. Dredge each cutlet lightly in the flour mixture, shaking off excess.
  2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Cook the chicken in batches for 2-3 minutes per side until golden brown and cooked through. Remove the chicken and set it aside.
  3. Reduce the heat to medium. Add the white wine (or broth) to the skillet and scrape up any browned bits from the bottom. Let it simmer for 1 minute.
  4. Add the chicken broth and lemon juice. Bring to a simmer and cook for 3 minutes until the sauce slightly reduces.
  5. Stir in the remaining 1 tablespoon of butter and the drained capers. Stir until the butter melts and the sauce thickens slightly.
  6. Return the chicken to the skillet. Spoon the sauce over the chicken. Sprinkle with fresh parsley before serving.

Notes

  • Serve this chicken piccata over cooked angel hair pasta or orzo to soak up the lemon butter sauce.
  • For a richer sauce, substitute heavy cream for half of the chicken broth.
  • If you do not use wine, increase the chicken broth to 1 cup total.

Nutrition

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