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Chicken Piccata with Lemon Sauce

Chicken Piccata with Lemon Sauce

Evelyn
Golden chicken cutlets in a bright lemon butter caper sauce. A restaurant-quality dish ready in 30 minutes, perfect for weeknight dinners or dinner parties.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine Italian
Servings 4 servings
Calories 395 kcal

Equipment

  • Large skillet
  • Meat mallet
  • Shallow dish for flour
  • Tongs
  • Instant-read thermometer

Ingredients
  

  • 4 pieces boneless skinless chicken breasts about 1.5 lbs, pounded to 1/2-inch thickness
  • 1/2 cup all-purpose flour for dredging
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 3 tablespoons olive oil divided
  • 4 tablespoons unsalted butter divided
  • 3 cloves garlic minced
  • 1/2 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
  • 1/2 cup low-sodium chicken broth
  • 1/3 cup fresh lemon juice about 2 large lemons
  • 2 tablespoons brined capers drained
  • 1/4 cup fresh parsley chopped
  • lemon slices and wedges for garnish

Instructions
 

  • Pat chicken breasts dry and season both sides with salt, pepper, and garlic powder.
  • Place flour in a shallow dish. Dredge each chicken cutlet, shaking off excess.
  • Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
  • Add chicken in a single layer. Cook 4-5 minutes per side until golden and cooked through (165°F internal temperature). Transfer to a plate.
  • Reduce heat to medium. Add remaining 1 tablespoon olive oil and minced garlic. Sauté 1 minute until fragrant.
  • Pour in white wine, scraping up browned bits from pan bottom. Simmer 2 minutes to reduce slightly.
  • Add chicken broth, lemon juice, and capers. Bring to a gentle boil, then reduce heat to low.
  • Stir in remaining 2 tablespoons butter, one piece at a time, until melted and sauce is glossy.
  • Return chicken to skillet, spooning sauce over top. Simmer 2-3 minutes to heat through and let flavors meld.
  • Garnish with fresh parsley and lemon slices. Serve immediately.

Notes

  • Pound chicken to even 1/2-inch thickness for uniform cooking.
  • Use fresh lemon juice for best flavor; bottled lacks brightness.
  • Don't overcrowd the pan when searing chicken to ensure proper browning.
  • For creamy version, stir in 1/4 cup heavy cream at the end.
  • Gluten-free option: substitute cornstarch or GF flour blend for dredging.
Keyword Chicken Piccata with Lemon Sauce