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Lemon Chicken Piccata

Lemon Chicken Piccata

A true Italian-American classic, chicken piccata is light yet full of flavor — thinly pounded chicken cutlets simmered in a tangy lemon-butter sauce with briny capers. It’s elegant enough for entertaining but simple enough for a weeknight dinner. Serve with pasta, roasted vegetables, or crusty bread to soak up every drop of sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts (cut in half horizontally for 4 cutlets)
  • ½ cup all-purpose flour for dredging
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper
  • 3 tbsp extra-virgin olive oil
  • 3 tbsp unsalted butter divided
  • 3 cloves garlic minced
  • ½ cup dry white wine or chicken broth
  • ¾ cup low-sodium chicken broth
  • Juice of 2 lemons about ⅓ cup
  • 3 tbsp capers drained
  • 2 tbsp fresh parsley chopped
  • Lemon slices for garnish

Method
 

  1. Place chicken cutlets between parchment or plastic wrap. Pound lightly with a meat mallet or rolling pin until about ½-inch thick.
  2. Season flour with salt and pepper. Dredge chicken lightly in the flour, shaking off excess.
  3. Sear the chicken
  4. Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat.
  5. Add chicken and cook 3–4 minutes per side until golden and cooked through. Remove to a plate.
  6. In the same skillet, add garlic and sauté 30 seconds.
  7. Deglaze with white wine (or broth), scraping up any browned bits. Let it simmer until reduced by half, about 2–3 minutes.
  8. Add chicken broth, lemon juice, and capers. Simmer another 2 minutes.
  9. Return chicken to the pan and spoon sauce over it. Simmer gently 2 minutes so flavors combine.
  10. Remove from heat and stir in the remaining 1 tbsp butter for a silky finish.
  11. Garnish with fresh parsley and lemon slices.

Notes

  • Pair with angel hair pasta, garlic roasted potatoes, or sautéed spinach.
  • A crisp Pinot Grigio or Sauvignon Blanc complements the lemony sauce.