Chicken Piccata with Capers (Printable)

Tender chicken breasts cooked in a lemon-caper sauce with fresh herbs and a hint of white wine.

# What You'll Need:

→ Chicken

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

→ For Sautéing

04 - 2 tablespoons olive oil
05 - 2 tablespoons unsalted butter (or use 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 - 3 tablespoons freshly squeezed lemon juice (about 1 lemon)
09 - 2 tablespoons capers, drained and rinsed
10 - 2 tablespoons unsalted butter (or dairy-free substitute)
11 - 2 tablespoons chopped fresh parsley

# How-To Steps:

01 - Slice each chicken breast horizontally to make 4 thin cutlets. Pat dry and season both sides with salt and pepper.
02 - Dredge the cutlets lightly in flour, shaking off excess.
03 - Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Once hot, add chicken in a single layer (work in batches if needed). Cook 2–3 minutes per side, until golden and just cooked through. Transfer to a plate and cover loosely with foil.
04 - Add wine to the skillet and scrape up any browned bits. Simmer 2 minutes.
05 - Add chicken broth, lemon juice, and capers. Simmer 3–4 minutes until slightly reduced.
06 - Reduce heat to low; swirl in 2 tablespoons butter until the sauce is glossy.
07 - Return chicken and any juices to the skillet; simmer 1–2 minutes to heat through.
08 - Plate the chicken, spoon sauce over top, and garnish with parsley.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered for hours
  • Perfect balance of bright, tangy, and buttery flavors
  • Impressive enough for guests but simple enough for Tuesday
02 -
  • Crowding the pan steams the chicken instead of searing it, work in batches if needed
  • Let the pan get properly hot before adding the first piece of chicken, you should hear a satisfying sizzle immediately
  • The butter must be cold when you add it or it will separate instead of creating a glossy emulsion
03 -
  • Pound chicken between plastic wrap for even thickness and no mess
  • Have all ingredients measured before you start cooking, the sauce moves fast
  • Use a stainless steel pan for the best fond formation, nonstick will not give you those browned bits to deglaze

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