Chicken Piccata with Lemon Sauce
A classic Italian dish featuring tender chicken breasts in a bright, tangy lemon-caper sauce — quick, elegant, and perfect for weeknight or dinner guests.
🕒 Time
Prep: 10 minutes
Cook: 15–20 minutes
Total: ~30 minutes
🍽 Serves
4
🛒 Ingredients
For the Chicken
4 boneless, skinless chicken breasts
Salt and black pepper, to taste
½ cup all-purpose flour, for dredging
2 tablespoons olive oil
2 tablespoons butter
For the Lemon Caper Sauce
½ cup dry white wine (or chicken broth)
½ cup chicken broth
2 tablespoons capers, drained
3 tablespoons fresh lemon juice (about 1–2 lemons)
2 tablespoons unsalted butter
2 tablespoons fresh parsley, chopped
Optional Garnish:
Lemon slices
Extra parsley
🔥 Instructions
1️⃣ Prepare the Chicken
Slice chicken breasts in half horizontally if thick (for even cooking).
Season both sides with salt and pepper.
Dredge lightly in flour, shaking off excess.
2️⃣ Cook the Chicken
Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
Add chicken and cook 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C).
Remove chicken and set aside on a plate.
3️⃣ Make the Lemon Caper Sauce
In the same skillet, add white wine and chicken broth. Scrape up any browned bits from the bottom.
Stir in capers and lemon juice.
Simmer 2–3 minutes until slightly reduced.
Remove from heat and stir in 2 tablespoons butter until sauce is glossy.
4️⃣ Combine and Serve
Return chicken to the skillet, spooning sauce over the top.
Garnish with chopped parsley and lemon slices.
Serve immediately with:
Pasta, rice, or mashed potatoes
Steamed or roasted vegetables
💡 Tips & Variations
Extra Lemon Flavor: Add zest of 1 lemon to the sauce.
Light Version: Use 1 tablespoon butter or omit entirely, and substitute olive oil.
Wine-Free Version: Replace white wine with extra chicken broth and 1 teaspoon white wine vinegar.
Crispy Chicken: Pound chicken thinly for faster, even cooking.
