Chicken Piccata with Lemon-Caper Sauce
Cut used: Breast chicken →
Prep
15 min
Cook
15 min
Total
30 min
Piccata relies on pounding chicken breast into thin, even cutlets so they cook in mere minutes over high heat, leaving behind a flavorful fond for the sauce. Briny capers and fresh lemon juice cut through the richness of butter, creating a sauce that's tangy, glossy, and restaurant-worthy. This is a weeknight dinner that tastes like it took far longer than 30 minutes.
What Ingredients Do You Need?
- 2 large (about 1.5 lbs) Boneless, skinless chicken breasts, halved and pounded thin
- 1/2 cup All-purpose flour, for dredging
- to taste Salt and black pepper
- 3 tbsp Olive oil
- 4 tbsp, divided Unsalted butter
- 2 cloves Garlic, minced
- 1/2 cup Dry white wine
- 1/2 cup Chicken broth
- 3 tbsp Fresh lemon juice
- 3 tbsp Capers, drained
- 2 tbsp Fresh parsley, chopped
How Do You Make Chicken Piccata with Lemon-Caper Sauce?
- 1
Pound the cutlets
Place chicken between plastic wrap and pound to an even 1/4-inch thickness. Season both sides with salt and pepper.
- 2
Dredge
Lightly coat each cutlet in flour, shaking off the excess.
- 3
Sear the chicken
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear cutlets 3 minutes per side until golden and cooked through to 165°F. Transfer to a plate.
- 4
Build the sauce base
Add garlic to the skillet and sauté 30 seconds. Pour in white wine, scraping up the browned bits, and simmer 2 minutes to reduce slightly.
- 5
Add broth and lemon
Stir in chicken broth, lemon juice, and capers. Simmer 3-4 minutes until slightly reduced.
- 6
Finish and serve
Off heat, whisk in the remaining 3 tablespoons butter until glossy. Return chicken to the pan to coat, sprinkle with parsley, and serve immediately.
What Are the Pro Tips for This Recipe?
- 💡 Pounding to an even thickness is essential so thin edges don't overcook while the center lags behind.
- 💡 Use a dry white wine like Pinot Grigio or Sauvignon Blanc; skip cooking wine, which is overly salty.
- 💡 Whisking in cold butter off the heat keeps the sauce silky instead of greasy.
- 💡 Serve over angel hair pasta or with crusty bread to soak up the sauce.
