Chicken Piccata with Lemon (Print View)

Tender chicken cutlets cooked in a tangy lemon-caper sauce, perfect for a light, savory meal.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1 lb)
02 - Salt and freshly ground black pepper, to taste
03 - 1/2 cup all-purpose flour

→ Cooking Fats

04 - 2 tablespoons olive oil
05 - 2 tablespoons unsalted butter (optional for dairy-free use olive oil)

→ Sauce

06 - 1/2 cup dry white wine or low-sodium chicken broth
07 - 1/2 cup low-sodium chicken broth
08 - 1/4 cup fresh lemon juice (from 1–2 lemons)
09 - 3 tablespoons capers, rinsed and drained
10 - 2 tablespoons chopped fresh parsley

→ Garnish

11 - Lemon slices (optional)
12 - Additional parsley (optional)

# How to Make:

01 - Slice each chicken breast horizontally to create two thinner cutlets. Place between plastic wrap and gently pound to 1/2-inch thickness. Season both sides with salt and pepper.
02 - Lightly coat the chicken cutlets with flour, shaking off any excess.
03 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken cutlets and cook 3–4 minutes per side until golden and cooked through. Transfer to a plate and cover with foil to keep warm.
04 - Add white wine to the skillet, scraping up browned bits. Simmer 1–2 minutes. Stir in chicken broth, lemon juice, and capers. Simmer 3–4 minutes until sauce reduces slightly.
05 - Return chicken to skillet and simmer in sauce for 2–3 minutes, turning once to coat. Remove from heat and stir in remaining 1 tablespoon butter and parsley.
06 - Plate the chicken, spoon sauce over the top, and garnish with lemon slices and parsley if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The whole thing comes together in 35 minutes, so you can serve something that tastes restaurant-quality on a Tuesday night.
  • That bright lemon-caper sauce coats everything in the most addictive way, and somehow the simplicity makes it feel even more impressive.
  • It's naturally lean and protein-packed, so you feel good eating it without any guilt creeping in.
02 -
  • Don't overcook the chicken or it dries out fast—pull it from the pan when it's just done and let the carry-over heat and sauce do the rest.
  • That moment when you deglaze the pan with wine and scrape up the browned bits is non-negotiable; it's where half the flavor lives.
  • The sauce needs to reduce and concentrate slightly, so resist the urge to rush this step—those 3 to 4 minutes make all the difference between watery and glossy.
03 -
  • Use a meat mallet or even a rolling pin to pound the chicken—the flat side works better than you'd think and gives you way more control than whacking it with force.
  • Don't skip the deglazing step; the browned bits clinging to the pan are where the magic happens, and the wine pulls all that flavor into the sauce.

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