Chicken Piccata: Butter, Lemon, Capers. Yes.

Chicken Piccata is the weeknight hero you didn’t know you needed.

Crispy golden chicken cutlets. A buttery lemon-caper sauce that comes together in the same pan. It’s tangy. It’s salty. It’s done in 30 minutes. Pasta optional. Hunger mandatory.

Ingredients

Serves 4.

• 2 large chicken breasts, sliced horizontally into 4 thin cutlets
• ½ cup all-purpose flour
• ½ tsp salt
• ¼ tsp black pepper
• 3 tbsp olive oil
• 2 tbsp butter (divided)
• ½ cup chicken broth
• ¼ cup fresh lemon juice (about 2 lemons)
• 2 tbsp capers, drained
• Fresh parsley, chopped (for garnish)
• Lemon slices (optional)

Step-by-Step Instructions

Step 1: Dredge the Chicken

1. Season cutlets with salt and pepper. Dredge in flour, shake off excess.

Step 2: Sear It Crispy

1. Heat olive oil in a large skillet over medium-high heat.
2. Cook chicken 2-3 minutes per side until golden brown. Remove to a plate.

Step 3: Make the Sauce

1. Reduce heat to medium. Add 1 tbsp butter to the pan.
2. Pour in chicken broth and lemon juice. Scrape up browned bits from the pan.
3. Stir in capers. Simmer for 2-3 minutes until slightly reduced.

Step 4: Finish and Serve

1. Return chicken to the pan. Add remaining 1 tbsp butter.
2. Spoon sauce over the chicken. Simmer 1 minute to warm through.
3. Garnish with parsley and lemon slices. Serve immediately.

Summary

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Yield: 4 servings

Difficulty: Easy

Storage Notes

Fridge:

Store in an airtight container for up to 3 days. The sauce will thicken—thin with a splash of broth when reheating.

Reheat:

Warm gently in a skillet over low heat. Microwave makes the chicken rubbery. Don’t do that to your piccata.

Pro Tip:

Double the sauce. Trust me. You’ll want extra to soak into pasta or rice.