Golden, crispy chicken in a rich lemon butter sauce with capers—simple, satisfying, and on your table in under an hour!
A Dish You'll Make Again & Again
There’s nothing better than a quick, easy, and satisfying meal that feels restaurant-worthy but comes together with minimal effort. Chicken Piccata is exactly that—a dish I love for its bright, zesty lemon butter sauce, briny capers, and crispy golden chicken.
It’s a go-to for busy weeknights yet elegant enough for guests. Serve it over pasta, potatoes, or with a crisp salad, and you'll have a meal that everyone will rave about. Trust me, once you try it, you’ll be making it over and over again!
Recipe
Serves: 6
Prep Time: 15 min
Cooking Time: 40 min
Ingredients:
6 boneless, skinless chicken breasts
85g (¾ cup) all-purpose flour
Salt & freshly ground black pepper, to taste
6 cloves garlic, minced
3 tbsp capers, drained
1½ tsp garlic powder
45g (½ cup) freshly grated Parmesan cheese
6 tbsp unsalted butter, cold & divided
5 tbsp olive oil
180ml (¾ cup) white wine
1½ cups chicken broth
4 tbsp freshly squeezed lemon juice
2 tbsp flat-leaf parsley, chopped
Preparation:
Prepare the Chicken
Slice each chicken breast in half lengthwise to create thin, even pieces.
Place the chicken between two sheets of cling film and gently pound with a meat mallet until they are about 1-inch thick.
Pat dry with paper towels and season with salt & black pepper.
Coat & Cook the Chicken
In a bowl, mix flour, Parmesan cheese, and garlic powder.
Dredge each chicken piece in the flour mixture, shaking off the excess.
In a large skillet over medium-high heat, heat 2 tbsp olive oil & 1 tbsp butter.
Add the coated chicken and sear for 3-4 minutes per side, until golden brown and cooked through. Adjust heat if necessary.
Transfer cooked chicken to a platter and keep warm. Repeat until all chicken is cooked.
Make the Lemon Butter Sauce
Lower heat to medium-low, add garlic and capers, and sauté for 1 minute.
Deglaze the pan with white wine, scraping up any browned bits.
Let it simmer until the wine reduces and thickens slightly.
Stir in chicken broth, lemon juice, and parsley, then simmer for another 2-3 minutes.
Finish & Serve
Return the chicken and any juices back to the pan to warm through for about 2 minutes.
Remove the pan from heat and whisk in 2 tbsp cold butter until the sauce becomes smooth and glossy.
❗️Do not let the sauce boil—this keeps it silky and rich.
Plate the chicken and drizzle the sauce over the top. Serve immediately.
👩🍳 Chef’s Tip:
A meat mallet (or pounder) ensures even cooking and tender chicken. If you don’t have one, use a rolling pin instead!
Best Ways to Serve Chicken Piccata
✨ With pasta – Angel hair or linguine soaks up the delicious sauce.
✨ With potatoes – Mashed or roasted potatoes add a hearty touch.
✨ With greens – A simple arugula salad balances the flavors beautifully.
Why You’ll Love This Recipe:
✔ Quick & Easy – Perfect for weeknights or special occasions.
✔ Incredibly Flavorful – Bright lemon, briny capers, and rich butter sauce.
✔ Restaurant-Quality at Home – Simple ingredients, outstanding results.
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