Description
This Chicken Piccata is the ultimate weeknight transformation — tender chicken cutlets simmered in a buttery lemon-caper sauce that’s tangy, elegant, and ready in under 30 minutes. A simple Italian classic that feels gourmet without the fuss.
Ingredients
2 large boneless, skinless chicken breasts (halved horizontally)
1/2 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
3 tbsp unsalted butter
1/3 cup dry white wine (or chicken broth)
1/3 cup fresh lemon juice (about 2 lemons)
2 tbsp capers, drained
1/4 cup chopped fresh parsley
Optional: lemon slices for garnish
Instructions
1. Place chicken halves between two sheets of plastic wrap and pound to 1/2-inch thickness.
2. Season chicken with salt and pepper, then dredge lightly in flour, shaking off the excess.
3. In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat.
4. Add chicken and cook for 3–4 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
5. Deglaze the pan with white wine (or chicken broth), scraping up any browned bits.
6. Add lemon juice, capers, and the remaining 2 tablespoons of butter. Simmer for 2–3 minutes.
7. Return chicken to the skillet, spoon sauce over the top, and cook for another minute to heat through.
8. Garnish with parsley and lemon slices before serving.
Notes
Serve over pasta, mashed potatoes, or rice to soak up the sauce.
Add a splash of cream for a richer, velvety version.
For a lighter meal, serve with steamed vegetables or a crisp salad.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380
- Sugar: 1g
- Sodium: 510mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg