Chicken Piccata Capers Lemon (Printable Version)

Tender chicken breasts simmered in a bright lemon and caper sauce with fresh parsley garnish.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1/2 tsp salt
03 - 1/4 tsp freshly ground black pepper
04 - 1/2 cup all-purpose flour

→ For Sautéing

05 - 3 tbsp olive oil, divided
06 - 2 tbsp unsalted butter (use dairy-free spread for dairy-free option)

→ Sauce

07 - 1/2 cup dry white wine or low-sodium chicken broth
08 - 1/2 cup low-sodium chicken broth
09 - 3 tbsp freshly squeezed lemon juice (about 1 lemon)
10 - 2 tbsp capers, rinsed and drained
11 - 2 tbsp chopped fresh parsley
12 - Lemon slices, for garnish

# Directions:

01 - Butterfly each chicken breast and pound to 1/2-inch thickness between two sheets of plastic wrap. Season both sides with salt and pepper.
02 - Dredge the chicken in flour, shaking off the excess to ensure even coating.
03 - In a large skillet, heat 2 tbsp olive oil and 1 tbsp butter over medium-high heat. Add chicken in batches without overcrowding. Sauté for 3–4 minutes per side until golden and cooked through. Transfer to a plate and tent with foil to keep warm.
04 - Add remaining 1 tbsp olive oil to the skillet. Deglaze with white wine, scraping up browned bits from the bottom. Let simmer for 2 minutes to reduce slightly.
05 - Add chicken broth, lemon juice, and capers. Simmer for 3–4 minutes, reducing the sauce until slightly thickened.
06 - Stir in remaining 1 tbsp butter. Return chicken to the pan and simmer for 2–3 minutes, spooning sauce over the top. Remove from heat, sprinkle with parsley, and garnish with lemon slices. Serve immediately.

# Expert Advice:

01 -
  • The sauce hits every note at once, tangy from lemon, briny from capers, rich from butter, and somehow still light enough for a weeknight
  • Pounding the chicken thin means it cooks through in just a few minutes, so dinner is ready faster than delivery would arrive
  • This is the kind of meal that makes people ask if you've been taking cooking classes when really you just melted some butter and squeezed a lemon
02 -
  • Overcrowding the pan drops the temperature and the chicken will steam instead of sear, so cook in two batches if your skillet isn't large enough
  • The sauce looks thin at first but will cling beautifully to the chicken once you stir in that final tablespoon of butter
  • Capers vary in saltiness depending on the brand, so taste your sauce before adding any additional salt
03 -
  • Room temperature chicken cooks more evenly, so take it out of the fridge about 20 minutes before you start cooking
  • If your sauce separates, a quick whisk off the heat usually brings it back together, and no one will be the wiser

Return