Chicken Piccata with Capers (Print Page)

Tender chicken cooked in a tangy lemon and caper sauce with fresh parsley garnish.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1 lb)
02 - Salt and freshly ground black pepper, to taste
03 - 1/2 cup all-purpose flour

→ Cooking Fats

04 - 2 tablespoons olive oil
05 - 2 tablespoons unsalted butter (or use all olive oil for dairy-free)

→ Sauce

06 - 1/2 cup dry white wine or low-sodium chicken broth
07 - 1/2 cup low-sodium chicken broth
08 - 1/4 cup fresh lemon juice (about 1–2 lemons)
09 - 3 tablespoons capers, rinsed and drained
10 - 2 tablespoons chopped fresh parsley

→ Garnish (optional)

11 - Lemon slices
12 - Additional chopped parsley

# Directions:

01 - Slice each chicken breast horizontally to create two thinner cutlets. Place between plastic wrap and gently pound to 1/2-inch thickness. Season both sides with salt and pepper.
02 - Lightly coat the chicken cutlets in flour, shaking off any excess.
03 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken for 3 to 4 minutes per side until golden and just cooked through. Transfer to a plate and cover loosely with foil to keep warm.
04 - Add dry white wine to the skillet, scraping up browned bits. Simmer for 1 to 2 minutes, then stir in chicken broth, lemon juice, and capers. Allow to simmer for 3 to 4 minutes to reduce slightly.
05 - Return chicken to the skillet and simmer in the sauce for 2 to 3 minutes, turning once to coat evenly. Remove from heat, then stir in the remaining 1 tablespoon butter and chopped parsley.
06 - Plate the chicken cutlets, spoon the sauce over the top, and garnish with lemon slices and additional parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • It tastes like a restaurant splurge but comes together faster than most takeout orders.
  • The bright lemon and briny capers wake up your palate in a way that feels both comforting and exciting.
  • You can make it dairy-free without losing any of the richness or flavor.
  • It works beautifully over pasta, rice, or even a pile of roasted vegetables.
02 -
  • Do not skip pounding the chicken thin or it will cook unevenly and turn rubbery in spots.
  • Let the wine simmer long enough to burn off the harsh alcohol taste before adding the broth and lemon.
  • Rinse your capers well or the sauce can taste overly salty and briny instead of balanced.
03 -
  • Use a meat thermometer to check for 165 degrees F and avoid overcooking the chicken into dryness.
  • Let the butter melt off heat at the very end so it stays creamy and does not break or separate.
  • Taste the sauce before plating and adjust with more lemon juice, salt, or a pinch of sugar if it needs balance.

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