Chicken Piccata Lemon Capers (Printable)

Tender chicken breasts cooked in a tangy lemon and caper sauce with Italian flair.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts, sliced horizontally into 4 thin cutlets
02 - Salt and freshly ground black pepper, to taste
03 - 1/2 cup all-purpose flour

→ For Sautéing

04 - 2 tablespoons olive oil
05 - 2 tablespoons unsalted butter (or use olive oil for dairy-free)

→ Sauce

06 - 1/2 cup dry white wine (or low-sodium chicken broth)
07 - 1/2 cup low-sodium chicken broth
08 - 3 tablespoons freshly squeezed lemon juice (about 1 lemon)
09 - 2 tablespoons capers, drained and rinsed
10 - 2 tablespoons unsalted butter (or dairy-free substitute)
11 - 2 tablespoons chopped fresh parsley

# Steps:

01 - Slice each chicken breast horizontally to create 4 thin cutlets. Pat cutlets completely dry with paper towels, then season both sides generously with salt and freshly ground black pepper.
02 - Lightly dredge each cutlet in flour, coating both sides evenly. Shake off any excess flour to prevent a heavy coating.
03 - Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat until butter foams. Add chicken in a single layer, cooking in batches if necessary to avoid overcrowding. Sauté for 2-3 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil to rest.
04 - Pour wine into the hot skillet, using a wooden spoon to scrape up any browned bits from the bottom. Let the wine simmer for 2 minutes to reduce slightly.
05 - Add chicken broth, lemon juice, and capers to the skillet. Simmer for 3-4 minutes until the liquid reduces by about one-third.
06 - Reduce heat to low. Add remaining 2 tablespoons butter, swirling the pan constantly until the butter melts and the sauce becomes glossy and emulsified.
07 - Return chicken cutlets and any accumulated juices to the skillet. Simmer for 1-2 minutes until heated through. Plate the chicken, spoon sauce generously over each cutlet, and garnish with chopped fresh parsley.

# Expert Advice:

01 -
  • That perfect balance of bright lemon and salty capers makes everything taste expensive
  • Comes together in under 40 minutes but tastes like you spent hours on it
02 -
  • Dry the chicken thoroughly before dredging—any moisture will steam instead of sear
  • Don't crowd the pan or the chicken will steam instead of getting crispy
03 -
  • Let the pan get properly hot before adding the chicken—listen for that sizzle
  • Don't stir the butter at the end, just swirl the pan gently

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