Description
This classic chicken piccata with lemon sauce features golden-brown chicken cutlets in a bright, tangy sauce that’s perfectly balanced with butter, lemon, and briny capers. Ready in just 30 minutes, this Italian-American favorite is perfect for both weeknight meals and special occasions.
Ingredients
Scale
- For the Chicken:
- 2 large boneless, skinless chicken breasts (about 1.5 pounds), butterflied and cut in half
- 1/2 cup all-purpose flour for dredging
- 1/4 cup grated Parmesan cheese (optional but recommended)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- For the Lemon Sauce:
- 1/3 cup fresh lemon juice (approximately 2 lemons)
- 1 cup chicken broth or stock
- 1/4 cup dry white wine (substitute with additional broth if preferred)
- 3 tablespoons capers, drained
- 2 cloves garlic, minced
- 1 shallot, finely diced (optional)
- 3 tablespoons butter, cold and cut into pieces
- 2 tablespoons fresh parsley, chopped
- Lemon slices for garnish
Instructions
- Prepare the Chicken: Place each chicken breast between plastic wrap and use a meat mallet to pound to an even 1/4-inch thickness. If your chicken breasts are large, butterfly them first by slicing horizontally, then pound each piece.
- Season and Dredge: In a shallow dish, combine the flour, Parmesan cheese, garlic powder, salt, and pepper. Pat the chicken pieces dry with paper towels. Dredge each piece of chicken in the flour mixture, shaking off any excess.
- Cook the Chicken: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once hot, add the chicken pieces (working in batches if necessary) and cook for 3-4 minutes per side until golden brown and cooked through to 165°F. Transfer the cooked chicken to a warm plate and cover loosely with foil.
- Make the Lemon Sauce: In the same pan with the browned bits, add the minced garlic and diced shallot (if using). Sauté for about 30 seconds until fragrant. Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Finish the Sauce: Add the chicken broth and lemon juice to the pan, bringing the mixture to a gentle boil. Allow the sauce to reduce by about half, which should take 5-7 minutes. Stir in the capers. Reduce the heat to low and add the cold butter pieces one at a time, whisking continuously until the sauce becomes silky and slightly thickened.
- Combine and Serve: Return the chicken to the pan, spooning the sauce over each piece. Let it simmer for another 1-2 minutes to warm through. Sprinkle with fresh parsley and garnish with lemon slices before serving.
Notes
Pro Tips:
- Use fresh lemon juice – the bottled kind simply doesn’t compare and can make your sauce taste bitter
- Don’t skip pounding the chicken – it ensures even cooking and tender meat
- Save the pasta water if serving with pasta – a splash can help loosen the sauce if needed
- If the sauce is too tart, add a bit more broth or a touch of cream
- Cold butter is key for finishing the sauce – it creates that silky, velvety texture without separating
- For a richer variation, add 1/4 cup of heavy cream to the sauce before returning the chicken to the pan
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Fry
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 380
- Sugar: 1g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 115mg
Keywords: chicken piccata with lemon sauce, lemon chicken piccata, italian chicken recipe, quick dinner recipe, capers chicken, pan-fried chicken, lemon butter sauce, easy chicken piccata