Chicken Piccata with Capers (Printable)
Tender chicken breasts cooked in a zesty lemon and caper sauce, finished with fresh parsley and butter.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1/2 tsp salt
03 - 1/4 tsp freshly ground black pepper
04 - 1/2 cup all-purpose flour
→ For Sautéing
05 - 3 tbsp olive oil, divided
06 - 2 tbsp unsalted butter (use dairy-free spread for dairy-free option)
→ Sauce
07 - 1/2 cup dry white wine or low-sodium chicken broth
08 - 1/2 cup low-sodium chicken broth
09 - 3 tbsp freshly squeezed lemon juice (about 1 lemon)
10 - 2 tbsp capers, rinsed and drained
11 - 2 tbsp chopped fresh parsley
12 - Lemon slices, for garnish
# How-To Steps:
01 - Butterfly each chicken breast and pound to 1/2-inch thickness between two sheets of plastic wrap. Season both sides with salt and pepper.
02 - Dredge the chicken in flour, shaking off the excess.
03 - In a large skillet, heat 2 tbsp olive oil and 1 tbsp butter over medium-high heat. Add chicken in batches (do not overcrowd). Sauté for 3–4 minutes per side, until golden and cooked through. Transfer to a plate and tent with foil.
04 - Add remaining 1 tbsp olive oil to the skillet. Deglaze with white wine, scraping up browned bits. Let simmer for 2 minutes.
05 - Add chicken broth, lemon juice, and capers. Simmer for 3–4 minutes, reducing the sauce slightly.
06 - Stir in remaining 1 tbsp butter. Return chicken to the pan and simmer for 2–3 minutes, spooning sauce over the top. Remove from heat. Sprinkle with parsley and garnish with lemon slices. Serve immediately.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like something you'd order at a favorite Italian restaurant
- Its endlessly adaptable and works with whatever white wine you have open
02 -
- Overcrowding the pan will drop the temperature and prevent proper browning, so cook in two batches if needed
- The sauce will look thin at first but it clings beautifully to the chicken once that last tablespoon of butter melts in
03 -
- Pound the chicken between plastic wrap rather than wax paper which can tear
- Rinse capers thoroughly if they seem overly salty, then taste a sauce-adjusted caper before seasoning further