Chicken Piccata With Lemon Sauce
Chicken Piccata is a quick, elegant dish featuring pan-seared chicken breasts in a zesty lemon-butter sauce with capers. It’s light, flavorful, and ready in under 30 minutes—perfect for weeknight meals or date night at home.
Ingredients
- 4 boneless skinless chicken breasts
- Salt and black pepper to taste
- ½ cup all-purpose flour for dredging
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter divided
- 1 cup chicken broth
- ¼ cup fresh lemon juice from about 2 lemons
- 2 tablespoons capers drained and rinsed
- Fresh parsley chopped (for garnish)
Instructions
- Pound and season the chicken: Place each chicken breast between parchment or plastic wrap. Pound to ½-inch thickness. Season both sides with salt and pepper.
- Dredge in flour: Lightly coat each piece in flour, shaking off excess.
- Sear the chicken: Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a skillet over medium-high. Sear the chicken for 3–4 minutes per side until golden and cooked through. Transfer to a plate.
- Make the lemon sauce: In the same pan, add broth, lemon juice, and capers. Scrape the pan with a wooden spoon. Simmer for 2–3 minutes until slightly reduced.
- Finish the sauce: Lower the heat. Stir in 1 tablespoon of butter until the sauce looks glossy. Adjust seasoning.
- Add chicken back: Return chicken to the skillet. Spoon sauce over the top and let simmer for 1–2 minutes.
- Serve and garnish: Plate the chicken, pour remaining sauce over, and sprinkle with fresh parsley.