Chicken Piccata with Lemon Sauce

Easy Chicken Piccata with Lemon Sauce

This bright, tangy, and restaurant-quality Chicken Piccata comes together in 30 minutes for an impressive yet simple dinner. Tender pan-seared chicken in a buttery lemon-caper sauce—it’s a crowd-pleaser!

Ingredients

2 boneless, skinless chicken breasts, halved horizontally

½ cup all-purpose flour

½ tsp salt

½ tsp black pepper

3 tbsp olive oil

3 tbsp butter, divided

½ cup chicken broth

¼ cup fresh lemon juice (about 2 lemons)

¼ cup capers, drained

2 cloves garlic, minced

2 tbsp fresh parsley, chopped

Directions

Prep the Chicken

Slice each chicken breast in half horizontally to make 4 thin cutlets.

In a shallow dish, mix flour, salt, and pepper. Dredge each cutlet lightly in the flour mixture.

Pan-Sear the Chicken

Heat olive oil + 1 tbsp butter in a large skillet over medium-high heat.

Cook chicken for 3-4 minutes per side until golden and cooked through. Transfer to a plate.

Make the Lemon-Caper Sauce

In the same skillet, add garlic, sauté for 30 seconds until fragrant.

Pour in chicken broth and lemon juice, scraping up any browned bits.

Stir in capers and simmer for 2-3 minutes until slightly reduced.

Reduce heat to low, swirl in remaining 2 tbsp butter until melted.

Finish & Serve

Return chicken to the skillet, spooning sauce over it. Heat for 1 minute.

Garnish with fresh parsley and serve over pasta, mashed potatoes, or rice.

Tips for the Best Chicken Piccata

Extra Tender? Pound cutlets to ¼-inch thickness before cooking.

More Lemon Flavor? Add 1 tsp lemon zest to the sauce.

Creamy Version? Stir in 2 tbsp heavy cream at the end.

No Capers? Substitute chopped green olives for a similar briny kick.

This zesty, buttery Chicken Piccata tastes like a fancy bistro meal—perfect for date night or a quick family dinner!