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Easy 30-Minute Classic Chicken Piccata with Zesty Lemon Caper Sauce

Three golden-brown, breaded chicken piccata cutlets covered in a bright lemon butter sauce with capers and fresh parsley.
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Make restaurant-style Chicken Piccata tonight. This recipe delivers tender chicken cutlets coated in a bright, tangy lemon butter sauce with capers, ready in under 30 minutes for a perfect weeknight dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, pounded thin into cutlets (about 1/4 inch thick)
  • 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 or chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers, drained
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons cold unsalted butter, cut into pieces
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Place the flour, salt, and pepper on a plate. Dredge each chicken cutlet lightly in the flour mixture, shaking off any excess.
  2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
  3. Sear the chicken cutlets in batches for 2 to 3 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
  4. Reduce the heat to medium. Pour the white wine or broth into the skillet and scrape up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
  5. Stir in the fresh lemon juice and drained capers. Let the sauce simmer for 2 minutes until slightly reduced.
  6. Remove the skillet from the heat. Whisk in the cold butter pieces, one piece at a time, until the sauce is smooth and slightly thickened. Do not let the sauce boil after adding the cold butter.
  7. Stir in the lemon zest. Taste the sauce and adjust seasoning if needed.
  8. Return the chicken cutlets to the skillet and spoon the lemon caper sauce over them. Heat gently for 1 minute to warm through.
  9. Garnish with fresh chopped parsley before serving immediately.

Notes

  • For an even quicker meal, use thin-sliced chicken cutlets from the store.
  • Serve this zesty lemon sauce chicken over pasta, rice, or alongside steamed asparagus.
  • If you prefer a richer sauce, substitute 2 tablespoons of heavy cream for 2 tablespoons of the broth when making the sauce.

Nutrition

Find it online: https://delishsymphony.com/chicken-piccata-easy-quick-lemon-caper-sauce/