Lemon Caper Chicken (Chicken Piccata)

Two breasts of lemon caper chicken on a dish garnished with lemon slices.

Lemon Caper Chicken (Chicken Piccata)

This is the kind of recipe that feels restaurant-worthy, but comes together in your own kitchen in just 30 minutes. Tender, golden chicken in a silky lemon butter sauce with briny capers - it’s bright, balanced, and absolutely irresistible. Once you make this Chicken Piccata, you’ll crave it again and again.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Main Course

Cuisine: Italian/ American

Keyword: chicken piccata, chicken piccata recipe

Servings: servings

Author: Elena Davis

Ingredients

Chicken

2 large chicken breasts skinless and boneless (cut in half lengthwise, then pounded thin)
6 tablespoons all-purpose flour or cornstarch for gluten-free
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 tablespoons olive oil

Piccata Sauce

4 tablespoons salted butter
1 shallot finely chopped
2-3 cloves garlic thinly sliced
¾ cup chicken broth or vegetable broth
4 tablespoons fresh lemon juice about 1 lemon
1 teaspoon lemon zest
2 –4 tablespoons capers drained, adjust to taste
2 tablespoons fresh Italian parsley finely chopped
Optional: lemon slices for serving

US Customary - Metric

Instructions

Prepare the chicken: Slice chicken breasts in half lengthwise to create thinner cutlets. Pound gently to even thickness.
Season and dredge: In a shallow bowl, mix flour, salt, and pepper. Lightly dredge each piece of chicken, shaking off excess.
Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 3–4 minutes per side until golden and cooked through. Remove and set aside.
Build the sauce: Reduce heat to medium. In the same pan, add butter. Once melted, add shallots and cook 2–3 minutes until soft. Add garlic and cook 30 seconds until fragrant.
Deglaze and simmer: Pour in chicken broth and scrape up any browned bits from the pan. Add lemon juice and zest. Simmer 2-3 minutes to slightly reduce.
Finish with capers: Stir in capers and let the sauce simmer another minute.
Return chicken to pan: Add chicken back into the skillet. Spoon sauce over the top and simmer for 4-5 minutes to warm through and marry flavors.
Garnish and serve: Sprinkle with fresh parsley and serve with lemon slices if desired.

Notes

Pound the chicken evenly so it cooks fast and stays tender
Don’t overcrowd the pan or you’ll lose that golden crust
Use fresh lemon juice only, bottled won’t give the same brightness
Let the sauce reduce slightly for the perfect silky texture
Taste at the end, capers add salt so adjust carefully

Nutrition