A classic Italian-American dish featuring tender chicken breasts in a bright, tangy lemon and caper sauce. This elegant yet simple weeknight dinner is ready in under 30 minutes and pairs beautifully with pasta or rice.
This dish is best served immediately while the sauce is warm and the chicken is at its most tender. Serve over pasta, rice, or with roasted vegetables for a complete meal.
For a richer sauce, add 2 tablespoons of capers or use fresh thyme instead of parsley for an herbal variation. Can be assembled and cooked up to 2 hours ahead; store covered in the refrigerator and serve at room temperature or gently warmed.
Ingredients
Scale
Measurement units
- 4 skinless chicken breasts (about 6 oz each)
- ½ cup all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp butter
- 2 tbsp olive oil
- ½ cup dry white wine (or chicken broth)
- ½ cup chicken broth
- 3 tbsp fresh lemon juice
- 2 tbsp capers, drained
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 lemon, sliced into thin rounds (for garnish)
Ingredients
Scale
Measurement units
- 4 skinless chicken breasts (about 6 oz each)
- ½ cup all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp butter
- 2 tbsp olive oil
- ½ cup dry white wine (or chicken broth)
- ½ cup chicken broth
- 3 tbsp fresh lemon juice
- 2 tbsp capers, drained
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 lemon, sliced into thin rounds (for garnish)
Instructions
Pound chicken breasts
Place each chicken breasts between two sheets of plastic wrap.
Pound to an even thickness of about 0.5 inch using a meat mallet.
Equipment: plastic wrap, meat mallet
Dredge chicken in seasoned flour
In a shallow bowl, combine all purpose flour (½ cup), salt (½ tsp), and black pepper (¼ tsp).
Dredge each chicken breasts on both sides, shaking off excess flour.
Equipment: shallow bowl
Heat butter and oil
Heat butter (1 ½ tbsp) and olive oil (1 tbsp) in a large skillet over medium-high heat until the butter is foaming.
Equipment: large skillet
Cook chicken in batches
Add two chicken breasts to the skillet and cook until golden brown and cooked through.
Transfer to a plate.
Repeat with remaining butter (1 ½ tbsp), olive oil (1 tbsp), and chicken breasts.
Equipment: large skillet, plate
Make the sauce base
In the same skillet, add minced garlic (3 cloves) and cook until fragrant.
Pour in the white wine (½ cup) and scrape up any browned bits from the bottom of the pan.
Equipment: large skillet
Build the piccata sauce
Add the chicken broth (1 cup), lemon juice (¼ cup), and capers (3 tbsp) to the skillet.
Bring to a simmer.
Equipment: large skillet
Finish cooking chicken
Return the chicken breasts to the skillet and simmer to warm through and allow flavors to meld.
Equipment: large skillet
Finish the sauce
Remove from heat.
Stir in the remaining butter (1 ½ tbsp) until melted and incorporated.
Equipment: large skillet
Plate and serve
Divide chicken breasts among serving plates.
Spoon sauce over each piece.
Garnish with fresh parsley (2 tbsp) and lemon slices.
Equipment: serving plates
Before you cook
Cook notes
- • This dish is best served immediately while the sauce is warm and the chicken is at its most tender.
- • Serve over pasta, rice, or with roasted vegetables for a complete meal.
- • Can be assembled and cooked up to 2 hours ahead; store covered in the refrigerator and serve at room temperature or gently warmed.
- • For a richer sauce, add 2 tablespoons of capers or use fresh thyme instead of parsley for an herbal variation.
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