Chicken Piccata Lemon Capers (Printable)
Tender chicken cutlets sautéed in a lemon-caper sauce with bright, tangy flavors and fresh herbs.
# What You’ll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lb), sliced horizontally into cutlets
02 - 1/2 cup all-purpose flour (65 g)
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ For Sautéing
05 - 3 tablespoons olive oil
06 - 2 tablespoons unsalted butter (optional)
→ Sauce
07 - 1/2 cup dry white wine (120 ml) or chicken broth for alcohol-free option
08 - 1/2 cup chicken broth (120 ml)
09 - 1/4 cup freshly squeezed lemon juice (60 ml, about 2 lemons)
10 - 2 tablespoons capers, drained and rinsed
11 - 2 tablespoons chopped fresh parsley
# How to Prepare:
01 - Place chicken cutlets between two sheets of plastic wrap and gently pound to 1/2-inch thickness.
02 - Combine flour, salt, and black pepper in a shallow dish. Dredge each cutlet, shaking off excess.
03 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook chicken cutlets 2-3 minutes per side until golden and cooked through. Remove and set aside.
04 - Reduce heat to medium. Add white wine to the skillet, scraping browned bits. Simmer 1-2 minutes until reduced by half.
05 - Add chicken broth, lemon juice, and capers. Simmer 2-3 minutes until sauce thickens slightly.
06 - Return chicken to skillet, spoon sauce over cutlets. Cook 1-2 minutes until heated through.
07 - Stir in remaining tablespoon butter for silkiness, if desired.
08 - Sprinkle chopped parsley over chicken and serve immediately.
# Expert Advice:
01 -
- Tastes like you've been cooking all day, but your hands know better—it's genuinely quick.
- Capers add this briny pop that makes people think you actually know what you're doing.
- One skillet, minimal fuss, and somehow it feels both cozy and upscale at the same time.
02 -
- Pound your chicken cutlets evenly or you'll end up with some pieces overcooked while others are still slightly soft in the middle.
- Don't skip rinsing the capers—that briny liquid can overpower the dish if you're not careful.
- Fresh lemon juice tastes completely different from bottled, and it matters here more than anywhere else.
03 -
- Don't crowd the pan when you're searing the chicken—give them space to brown properly, and work in batches if you have to.
- The sauce comes together fastest when your pan is already hot and your ingredients are measured and ready before you start cooking.