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Easy Chicken Piccata with Lemon Caper Butter Sauce served with fresh parsley.

Easy Chicken Piccata

A quick and delicious chicken piccata recipe featuring a bright lemon caper butter sauce, perfect for cozy weeknight dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 2 large large chicken breasts, sliced in half horizontally to make 4 cutlets Slicing the chicken helps it cook evenly and quickly.
  • to taste Salt
  • to taste Black pepper
  • 1/3 cup Flour for dredging A light coating is preferred to avoid a pasty sauce.
Cooking Ingredients
  • 2 to 3 tablespoons Olive oil
  • 3 tablespoons Butter, divided Add the remaining butter at the end for a glossy sauce.
  • 2 to 3 cloves Garlic, minced Add in the pan for a fragrant base.
  • 1 cup Chicken broth Can be substituted with wine if desired.
  • 1 large Juice of lemon Freshly squeezed for the best flavor.
  • 2 to 3 tablespoons Capers, drained Essential for the classic piccata taste.
  • to taste Chopped parsley, optional Add for garnish and freshness.

Method
 

Preparation
  1. Pat the chicken dry, season with salt and pepper, then lightly coat in flour.
Cooking
  1. Heat olive oil and 1 tablespoon butter in a pan over medium heat.
  2. Cook chicken cutlets until golden and cooked through, about 3 to 5 minutes per side depending on thickness. Remove to a plate.
  3. Add garlic to the pan for about 20 seconds, just until it smells good.
  4. Pour in chicken broth and lemon juice, scraping up the browned bits.
  5. Stir in capers, then add the remaining butter to make the sauce glossy.
  6. Return chicken to the pan for a minute or two so it soaks up that sauce. Sprinkle parsley if you want.

Notes

Serve with pasta, rice, or mashed potatoes for a comforting meal. For leftovers, reheat gently on the stove with a splash of broth.