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Ultra Easy 30-Minute Restaurant-Style Chicken Piccata with Zesty Lemon Caper Sauce

Close-up of two golden-brown chicken piccata cutlets smothered in bright lemon sauce, capers, and parsley.
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Create an elegant, restaurant-quality Chicken Piccata right in your kitchen in under 30 minutes. This recipe delivers tender chicken cutlets coated in a bright, zesty lemon butter sauce packed with capers, making it a perfect choice for a quick weeknight dinner or impressing guests.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, halved horizontally to make 8 thin cutlets
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, divided
  • 1/2 cup dry white wine or chicken broth
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers, drained
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons cold unsalted butter, cut into pieces
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Pound the chicken cutlets between two sheets of plastic wrap until they are about 1/4 inch thick.
  2. In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken cutlet lightly in the flour mixture, shaking off any excess.
  3. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. When the butter foams, add half of the chicken cutlets in a single layer. Sear for 2 to 3 minutes per side until golden brown. Remove the chicken and set it aside on a plate. Repeat with the remaining chicken, adding the remaining 1 tablespoon of butter to the skillet if needed.
  4. Return all the chicken to the skillet. Pour in the white wine or chicken broth and scrape up any browned bits from the bottom of the pan. Let the liquid reduce by half, about 2 minutes.
  5. Add the 1/2 cup chicken broth, lemon juice, and capers to the skillet. Bring the sauce to a simmer and cook for 3 minutes, allowing the flavors to meld.
  6. Remove the skillet from the heat. Whisk in the cold butter pieces, one at a time, until the sauce is slightly thickened and glossy. Do not let the sauce boil after adding the cold butter.
  7. Stir in the lemon zest. Taste the sauce and adjust seasoning if necessary.
  8. Return the chicken to the pan briefly to coat it in the sauce. Garnish generously with fresh parsley before serving immediately.

Notes

  • For an even more elegant presentation, serve this dish over angel hair pasta or alongside roasted asparagus.
  • If you prefer a richer sauce, substitute 2 tablespoons of heavy cream for 2 tablespoons of the chicken broth in step 5.
  • To achieve very thin cutlets quickly, place the chicken breasts in a freezer bag for 15 minutes before pounding; this helps them hold their shape better.

Nutrition

Find it online: https://www.unfoldrecipes.com/chicken-piccata-easy-30-minute-lemon-caper-sauce/