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

Close-up of two golden, pan-fried chicken piccata cutlets swimming in a bright lemon butter sauce topped with capers and parsley.
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Make restaurant-style Chicken Piccata fast. This recipe delivers tender chicken cutlets in a bright, zesty lemon butter caper sauce in under 30 minutes, perfect for a quick weeknight dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, pounded thin into cutlets (about 1/4 inch thick)
  • 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
  • 1 tablespoon lemon zest
  • 2 tablespoons capers, drained
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Place the chicken cutlets between two sheets of plastic wrap. Use a meat mallet to pound them to an even 1/4-inch thickness.
  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 two chicken cutlets to the pan. Sear for 2 to 3 minutes per side until golden brown and cooked through. Remove the chicken and set it aside on a plate. Repeat with the remaining chicken, adding the remaining 1 tablespoon of butter if the pan seems dry.
  4. Reduce the heat to medium. Pour the white wine (or broth) into the skillet. Scrape up any browned bits from the bottom of the pan using a wooden spoon. Let the liquid simmer and reduce by half, about 2 minutes.
  5. Add the chicken broth, fresh lemon juice, and lemon zest to the skillet. Bring the sauce to a gentle simmer.
  6. Stir in the drained capers. Let the sauce cook for 1 to 2 minutes until it thickens slightly. Taste the sauce and add more salt or pepper if needed.
  7. Return the cooked chicken cutlets to the skillet. Spoon the lemon caper sauce over the chicken. Cook for 1 minute to heat through.
  8. Remove the skillet from the heat. Stir in the remaining 1 tablespoon of butter until it melts into the sauce, creating a glossy finish.
  9. Garnish generously with fresh chopped parsley before serving immediately over pasta or rice.

Notes

  • For an extra gourmet touch, serve this Chicken Piccata over angel hair pasta or with creamy mashed potatoes.
  • If you prefer a richer sauce, substitute 1/4 cup of the chicken broth with heavy cream in Step 5.
  • You can use chicken tenders instead of pounded breasts for a quicker preparation time.

Nutrition

Find it online: https://kingscook.com/chicken-piccata-recipe-easy-30-minute/