Chicken piccata is one of those dishes that tastes restaurant-level but feels easy enough for a weeknight. It’s bright with lemon, balanced with creamy butter, and punctuated by briny capers. The sauce comes together in the same pan, which means fewer dishes and better flavor.
If you like tender chicken with a silky sauce you can spoon over pasta or mashed potatoes, this recipe delivers. It’s cozy, fresh, and reliably impressive without being fussy.
What Makes This Recipe So Good
- Balanced flavor: Tart lemon, rich butter, and salty capers play off each other perfectly.
- Quick and simple: From start to finish, it’s on the table in about 30 minutes.
- One-pan sauce: Browning the chicken builds flavor, and the sauce is made right in that pan.
- Versatile pairing: Great over pasta, rice, or a pile of garlicky greens.
- Classic technique: Lightly dredged chicken cutlets cook fast and stay juicy.
Shopping List
- Boneless, skinless chicken breasts (2 large) or chicken cutlets
- All-purpose flour
- Kosher salt and freshly ground black pepper
- Garlic powder (optional, for dredging)
- Olive oil
- Unsalted butter
- Fresh garlic
- Dry white wine (like Pinot Grigio or Sauvignon Blanc) or low-sodium chicken broth
- Low-sodium chicken broth
- Lemons (you’ll need zest and juice)
- Capers (in brine), drained
- Fresh parsley
- Red pepper flakes (optional)
- Lemon slices for garnish (optional)
How to Make It
- Prep the chicken: If using whole breasts, slice each in half horizontally to make thin cutlets. Lightly pound to even thickness, about 1/2 inch.
Pat dry with paper towels.
- Season and dredge: Season both sides with salt and pepper. Mix flour with a pinch of garlic powder. Dredge the chicken lightly in the flour, shaking off excess.
You want a thin coat, not clumps.
- Brown the chicken: Heat a large skillet over medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter. When shimmering, add chicken in a single layer.
Cook 3–4 minutes per side until golden and just cooked through. Transfer to a plate and tent loosely with foil.
- Build flavor in the pan: Reduce heat to medium. Add 1 tablespoon butter, then minced garlic.
Cook 30 seconds until fragrant, scraping up browned bits with a wooden spoon.
- Deglaze: Pour in 1/3 cup dry white wine (or broth). Simmer 1–2 minutes to reduce slightly. Stir to dissolve any fond stuck to the pan.
- Make the sauce: Add 1/2 cup chicken broth, 2–3 tablespoons fresh lemon juice, and 1–2 teaspoons lemon zest.
Simmer 2–3 minutes until slightly thickened. Stir in 2 tablespoons capers and a pinch of red pepper flakes if using.
- Finish with butter: Turn heat to low. Swirl in 2–3 tablespoons cold butter, a piece at a time, until the sauce is silky and glossy.
Taste and adjust seasoning with salt, pepper, or more lemon juice.
- Return the chicken: Nestle chicken back into the pan. Spoon sauce over the cutlets and warm for 1–2 minutes. Sprinkle with chopped parsley and garnish with lemon slices if you like.
- Serve: Plate the chicken and spoon plenty of sauce over the top.
Serve with pasta, rice, mashed potatoes, or sautéed greens.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Keep sauce and chicken together to maintain moisture.
- Freezer: Not ideal due to the butter emulsion, which can separate after thawing. If you must, freeze up to 2 months and re-emulsify the sauce with a splash of warm broth and a knob of butter when reheating.
- Reheating: Warm gently in a skillet over low heat with a splash of broth.
Avoid high heat so the sauce doesn’t break.
Benefits of This Recipe
- Quick cooking: Thin cutlets mean less time at the stove and fewer chances to overcook.
- Big flavor, small effort: Capers, lemon, and butter do the heavy lifting with minimal prep.
- Flexible ingredients: Wine or broth both work. You can adjust lemon and capers to taste.
- Crowd-pleasing: Familiar flavors, but bright and lively enough to feel special.
- One-pan cleanup: Fewer dishes make this a great weeknight option.
What Not to Do
- Don’t skip patting the chicken dry: Moisture prevents browning and can make the coating gummy.
- Don’t over-flour: A heavy dredge can turn pasty and thicken the sauce too much.
- Don’t burn the garlic: It turns bitter fast. Add it once the heat is moderate and cook briefly.
- Don’t boil after adding butter: High heat can break the sauce.
Keep it low and swirl gently.
- Don’t overcook the chicken: Thin cutlets cook quickly. Pull them as soon as they hit 165°F and are golden.
Recipe Variations
- Herby piccata: Add chopped basil or thyme with the parsley for a fresh twist.
- Creamy piccata: Stir in 2–3 tablespoons heavy cream at the end for a richer sauce.
- Extra lemony: Add more zest or a few thin lemon slices to simmer briefly in the sauce.
- Gluten-free: Use a gluten-free flour blend or fine rice flour for dredging.
- No wine: Skip the wine and use all chicken broth with an extra squeeze of lemon for brightness.
- Chicken thighs: Use boneless, skinless thighs pounded to even thickness; cook 4–5 minutes per side.
- Fish piccata: Try thin fillets of cod or sole; cook gently and reduce sauce time slightly.
FAQ
Can I make this ahead?
Yes, but it’s best fresh. You can prep the cutlets and measure the sauce ingredients ahead of time.
Cook the chicken and finish the sauce right before serving for the best texture.
What wine should I use?
Choose a dry, crisp white like Sauvignon Blanc or Pinot Grigio. Avoid sweet wines. If you don’t cook with wine, use more chicken broth and a touch more lemon.
How do I keep the sauce from breaking?
Keep the heat low when you add the final butter.
Add it in small pieces and swirl until smooth. If it looks thin or separated, whisk in a splash of warm broth and another small piece of cold butter.
Do I need capers?
They’re classic for piccata and add a briny pop. If you don’t have them, chopped green olives can work, or simply add a pinch more salt and an extra squeeze of lemon.
What should I serve with it?
It’s great with angel hair or linguine, creamy mashed potatoes, or buttered rice.
For vegetables, try roasted asparagus, green beans, or a simple arugula salad.
Can I use pre-cut chicken tenders?
You can, but they’re thicker. Pound them lightly and watch the cook time. Aim for even thickness so they brown well and cook through without drying out.
How can I make it lighter?
Use less butter at the finish and rely more on broth and lemon.
You can also skip the dredge and sear seasoned chicken directly, though the sauce will be a bit thinner.
Wrapping Up
Lemon Butter Chicken Piccata brings together bright citrus, savory pan juices, and a velvety finish in a way that never gets old. It’s fast, forgiving, and full of flavor, making it perfect for busy nights or a casual dinner with friends. Keep a jar of capers and a couple of lemons on hand, and you’re always close to a great meal.
Once you make it a few times, it’ll become one of those reliable recipes you can cook by heart.
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