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pan fried chicken cutlets with lemon caper sauce
Isaac blogger

Easy Chicken Piccata

Tender pan-seared chicken cutlets served in a bright lemon-caper butter sauce. This easy chicken piccata recipe is quick, flavorful, and perfect for weeknight dinners or elegant meals.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Dish
Cuisine: Italian-American
Calories:
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (about 6 oz each)
  • ½ cup all-purpose flour
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp olive oil
  • 4 tbsp butter, divided
  • 2 cloves garlic, minced
  • ½ cup chicken broth
  • ¼ cup fresh lemon juice
  • 2 tbsp capers, drained
  • 2 tbsp parsley, chopped

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Pound chicken to ¼-inch thickness.
  4. Dredge lightly in seasoned flour.
  5. Heat oil and 1 tbsp butter. Cook the chicken for about 3–4 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Cooking time may vary depending on cutlet thickness and heat level.
  6. Reduce heat to medium-low, add a small amount of butter and garlic, and cook about 30 seconds, stirring until fragrant.
  7. Add broth to deglaze. Stir in lemon juice and capers and simmer gently.
  8. Remove from heat and whisk in remaining butter until smooth.
  9. Return chicken to pan, spoon sauce over top, garnish, and serve.

Notes

  • Thin cutlets cook more evenly and help prevent drying.
  • Use a light flour coating for a delicate crust.
  • Finish the sauce off heat to keep the butter emulsified and smooth.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently over low heat with a splash of broth until warmed through.