Chicken Piccata Lemon Capers

The first time I made chicken piccata, I was skeptical about how much flavor could come from such simple ingredients. But that first bite—crispy, tangy, buttery—completely won me over. Now it's one of those recipes I can make without even thinking, the kind that feels like a warm hug on a Tuesday night.

Last winter my sister came over feeling exhausted, and I whipped this up while she curled up on the couch. Watching her face light up when she took that first bite—sauce dripping down her chin because she couldn't wait—is exactly why this dish lives in my regular rotation.

Ingredients

• 2 large boneless, skinless chicken breasts: Slice these horizontally to create four thin cutlets—they cook faster and stay more tender
• Salt and freshly ground black pepper: Season generously since the flour coating needs flavor too
• 1/2 cup (60 g) all-purpose flour: Creates that golden crust we're all here for
• 2 tablespoons olive oil: Helps the butter from burning too quickly
• 2 tablespoons unsalted butter: Adds richness to the sauté, or use more olive oil for dairy-free
• 1/2 cup (120 ml) dry white wine: Sauvignon Blanc or Pinot Grigio work beautifully, though chicken broth makes a fine substitute
• 1/2 cup (120 ml) low-sodium chicken broth: Builds the sauce base without over-salting
• 3 tablespoons freshly squeezed lemon juice: About one whole lemon—don't skip this
• 2 tablespoons capers, drained and rinsed: These little bursts of saltiness make the dish sing
• 2 tablespoons unsalted butter: Swirled in at the end for that glossy finish
• 2 tablespoons chopped fresh parsley: Adds a fresh pop of color and flavor

Instructions

Pound and season the chicken:

Slice each chicken breast horizontally to make four thin cutlets. Pat them completely dry with paper towels—this is crucial for getting that golden crust—and season both sides generously with salt and pepper.

Dredge the cutlets:

Lightly coat each piece in flour, shaking off any excess. You want a thin, even layer, not a thick coating.

Sear until golden:

Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat until foamy. Add chicken in a single layer, working in batches if your pan is crowded. Cook 2–3 minutes per side until deeply golden and just cooked through. Transfer to a plate and cover loosely with foil.

Build the sauce base:

Pour wine into the hot skillet and use a wooden spoon to scrape up all those browned bits from the bottom—this is where the flavor lives. Let it bubble for 2 minutes.

Add brightness and brine:

Pour in chicken broth, lemon juice, and capers. Simmer for 3–4 minutes until slightly reduced and fragrant.

Create that glossy finish:

Reduce heat to low and swirl in the remaining 2 tablespoons butter until melted and the sauce looks silky and gorgeous.

Bring it all together:

Return chicken and any accumulated juices to the skillet. Simmer gently for 1–2 minutes just to heat everything through.

Finish and serve:

Plate the chicken and spoon that luscious sauce over the top. Sprinkle with fresh parsley and watch people's eyes light up.

Save

This recipe became a lifeline during grad school when I needed something that felt fancy but actually used ingredients I kept in my pantry. Now whenever I make it, I'm back in that tiny apartment kitchen, celebrating finishing another paper with something that tastes like a win.

Make It Your Own

Over the years I've learned that piccata sauce is incredibly forgiving. Sometimes I'll add a splash more lemon if I'm craving extra brightness, or let the wine reduce a bit longer if I want a more concentrated flavor. The dish remains perfect every single time.

Serving Suggestions That Work

I've served this over angel hair pasta, alongside mashed potatoes, and simply with a crisp green salad when I want something lighter. Whatever you choose, make sure there's something to soak up that sauce—it's too good to waste.

Make-Ahead Wisdom

You can pound and season the chicken up to a day ahead, storing it between sheets of parchment paper. I've also made the sauce completely separately and reheated it while the chicken cooked, which saved me from doing too many things at once on busy weeknights.

• Keep some extra lemon wedges on hand for serving
• Thin-sliced chicken cutlets from the store work beautifully
• The sauce reheats beautifully if you have leftovers

Save

There's something deeply satisfying about a dish that looks impressive but comes together so effortlessly. I hope this becomes one of those recipes you turn to again and again.

Questions & Answers

→ What type of chicken is best for this dish?

Boneless, skinless chicken breasts work well to ensure even cooking and tenderness.

→ Can I substitute the butter for a dairy-free option?

Yes, olive oil can replace butter for a dairy-free version without compromising flavor.

→ What wine pairs nicely with this meal?

Sauvignon Blanc or Pinot Grigio complements the lemony and caper flavors perfectly.

→ How do I ensure the sauce is glossy?

Swirling in butter at the end of simmering helps create a smooth, glossy sauce texture.

→ Can this dish be made gluten-free?

Use gluten-free flour when dredging the chicken to accommodate gluten-free diets.