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30-Minute Easy & Authentic Chicken Piccata with Lemony Caper Pan Sauce

Close-up of golden-brown chicken piccata fillets smothered in lemon-butter sauce and topped with capers and 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, zesty lemon and caper pan sauce.

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
  • 1/4 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, divided
  • 1/2 cup dry white wine or chicken broth
  • 1/2 cup fresh lemon juice
  • 2 tablespoons capers, drained
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Pound the chicken cutlets between two sheets of plastic wrap until they are about 1/4 inch thick.
  2. In a shallow dish, whisk together the flour, salt, pepper, and garlic powder. 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. Working in batches to avoid overcrowding the pan, sear the chicken cutlets for 2 to 3 minutes per side until golden brown and cooked through. Remove the chicken to a plate and keep warm.
  5. Reduce the heat to medium. Add the white wine or broth to the skillet, scraping up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
  6. Stir in the fresh lemon juice and the drained capers. Let the sauce simmer for 2 minutes until it slightly reduces.
  7. Remove the skillet from the heat and whisk in the remaining 1 tablespoon of butter until the sauce is smooth and slightly thickened.
  8. Return the chicken cutlets to the skillet and spoon the lemon caper sauce over them. Sprinkle with fresh parsley before serving.

Notes

  • For extra tender chicken, lightly pound the cutlets just before dredging.
  • Serve this zesty lemon sauce chicken over angel hair pasta or with steamed rice to soak up the sauce.
  • If you prefer a richer sauce, substitute 1/4 cup of the broth with heavy cream for a creamy chicken piccata variation.

Nutrition

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