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Quick 30-Minute Chicken Piccata with Lemon Caper Sauce

Close-up of pan-seared chicken piccata fillets covered in a bright lemon butter sauce and topped generously with capers and parsley.
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Make restaurant-quality Chicken Piccata at home in under 30 minutes. This recipe features tender chicken cutlets in a bright, buttery lemon and caper sauce.

Ingredients

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  • 4 boneless, skinless chicken breasts (about 1.5 lbs total)
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, divided
  • 1/2 cup dry white wine (like Pinot Grigio)
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers, drained
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon lemon zest
  • Optional: 2 tablespoons heavy cream for a creamy sauce

Instructions

  1. Prepare the chicken: Place each chicken breast between two sheets of plastic wrap. Pound the chicken to an even 1/4-inch thickness using a meat mallet or rolling pin.
  2. Dredge the chicken: In a shallow dish, combine the flour, salt, and pepper. Lightly coat each pounded chicken cutlet in the flour mixture, shaking off any excess.
  3. Cook the chicken: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken in batches, being careful not to overcrowd the pan. Cook for 3 to 4 minutes per side until golden brown and cooked through. Remove the chicken to a plate and set aside.
  4. Start the sauce: Reduce the heat to medium. Add the white wine to the skillet, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2 minutes.
  5. Build the sauce: Pour in the chicken broth and lemon juice. Bring the mixture to a simmer. Stir in the capers and lemon zest. Let the sauce cook for 3 minutes until it thickens slightly.
  6. Finish the sauce: Remove the skillet from the heat. Whisk in the remaining 1 tablespoon of butter until melted and incorporated. If you want a creamy sauce, stir in the heavy cream now. Taste and adjust salt and pepper if needed.
  7. Serve: Return the chicken cutlets to the skillet and spoon the lemon caper sauce over them. Garnish with fresh parsley. Serve immediately over pasta or with vegetables.

Notes

  • For an even quicker meal, use pre-sliced thin chicken cutlets.
  • If you do not use wine, substitute it with an equal amount of extra chicken broth mixed with 1 teaspoon of white vinegar for acidity.
  • Serve this dish over angel hair pasta or alongside roasted asparagus for a complete meal.

Nutrition

Find it online: https://kitchenslang.com/quick-chicken-piccata-recipe-lemon-caper-sauce/