Chicken Piccata Lemon Butter Sauce (Printable)

Golden chicken in tangy lemon butter sauce with capers. A classic Italian-American favorite ready in 30 minutes.

# What You’ll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - Kosher salt, to taste
03 - Freshly ground black pepper, to taste
04 - ½ cup all-purpose flour (60 g), for dredging

→ Sautéing

05 - 2 tablespoons olive oil
06 - 2 tablespoons unsalted butter

→ Sauce

07 - ⅓ cup dry white wine (80 ml) or chicken broth
08 - ½ cup low-sodium chicken broth (120 ml)
09 - ¼ cup fresh lemon juice (60 ml, about 2 lemons)
10 - 2 tablespoons capers, drained and rinsed
11 - 2 tablespoons cold unsalted butter, cut into pieces
12 - 2 tablespoons fresh parsley, chopped

→ Optional Garnish

13 - Lemon slices

# How to Prepare:

01 - Slice each chicken breast horizontally to create four thin cutlets. Place between two sheets of plastic wrap and gently pound to an even ½-inch thickness. Season both sides with kosher salt and freshly ground black pepper.
02 - Coat the chicken cutlets evenly in all-purpose flour, shaking off any excess.
03 - Heat olive oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat. Add the chicken cutlets and sauté for 3 to 4 minutes per side, until golden brown and cooked through. Transfer to a plate and cover loosely with foil to keep warm.
04 - Pour white wine into the skillet, scraping up any browned bits from the bottom. Simmer for 1 minute, then add chicken broth, fresh lemon juice, and capers. Continue to simmer for 2 to 3 minutes until the sauce lightly reduces.
05 - Reduce the heat to low and whisk in the cold butter pieces until the sauce is glossy. Return the chicken to the skillet, spoon sauce over the cutlets, and simmer gently for 1 to 2 minutes to reheat.
06 - Plate the chicken and spoon extra sauce on top. Garnish with freshly chopped parsley and optional lemon slices. Serve immediately.

# Expert Advice:

01 -
  • It's ready in 30 minutes but tastes like you've been planning it all day.
  • The capers add this briny punch that makes people ask what's in it.
  • You can make it on a random weeknight without any stress.
02 -
  • Don't skip pounding the chicken even or evenly—thick spots will be rubbery while thin spots turn to mush.
  • Cold butter swirled in at the end is what makes the sauce glossy and rich; warm butter won't emulsify the same way.
03 -
  • A splash of fresh garlic in the butter-oil mixture adds depth without overpowering the delicate lemon flavor.
  • Angel hair pasta or buttered mashed potatoes are your perfect partner to soak up every drop of that sauce.

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