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Chicken Piccata with Capers Recipe

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4.2 from 75 reviews

This classic Chicken Piccata features tender pan-seared chicken cutlets in a bright lemon butter sauce with briny capers. Elegant yet easy, it’s a restaurant-quality meal perfect for weeknights or special occasions.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 4 boneless, skinless chicken breasts, sliced in half horizontally
  • ½ cup all-purpose flour (or gluten-free flour)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil

Sauce

  • 3 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • ½ cup chicken broth
  • ⅓ cup fresh lemon juice (about 2 lemons)
  • ¼ cup capers, drained
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Season and Flour the Chicken: Season chicken cutlets evenly with salt and pepper, then lightly dredge each piece in flour, shaking off any excess to ensure a thin coating for a crispy exterior.
  2. Heat the Skillet: In a large skillet over medium-high heat, warm the olive oil alongside 1 tablespoon of the unsalted butter until the butter is melted and the oil shimmers.
  3. Cook the Chicken: Add the floured chicken cutlets to the skillet, cooking each side for 3–4 minutes until they develop a golden-brown crust and are cooked through. Remove the chicken from the skillet and set aside, keeping warm.
  4. Sauté Garlic: In the same skillet, add the minced garlic and sauté it for about 30 seconds, just until fragrant, being careful not to burn it.
  5. Deglaze and Make Sauce: Pour in the chicken broth and fresh lemon juice, scraping the bottom of the skillet to loosen any browned bits for added flavor. Stir in the drained capers and allow the sauce to simmer for 4–5 minutes until it slightly reduces and thickens.
  6. Finish the Sauce: Add the remaining 2 tablespoons of butter to the skillet, stirring continuously until the sauce becomes glossy and smooth.
  7. Return Chicken and Serve: Place the cooked chicken back into the skillet, spooning the lemon-caper sauce over the top. Let it simmer together for 2–3 more minutes to meld the flavors. Garnish with freshly chopped parsley and serve immediately.

Notes

  • Serve over pasta, mashed potatoes, or rice for a complete meal.
  • Add ¼ cup white wine when deglazing for extra depth of flavor.
  • Use thinly sliced cutlets for quicker and more even cooking.
  • Leftovers can be stored in the refrigerator for up to 3 days.
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://dishestocook.com/chicken-piccata-with-capers-recipe/