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Chicken Piccata with Lemon Sauce

This Chicken Piccata with Lemon Sauce is the perfect blend of tender, pan-seared chicken and a zesty lemon-butter-caper sauce. Ready in just 30 minutes, it’s a restaurant-quality Italian classic you can whip up at home any night of the week.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American, Italian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Core Ingredients:
  • 4 boneless skinless chicken breasts
  • 1/2 cup all-purpose flour for dredging
  • Salt and black pepper to taste
  • 4 tablespoons unsalted butter divided
  • 3 tablespoons olive oil
  • 1 cup chicken broth
  • 1/2 cup fresh lemon juice about 2 lemons
  • 1/4 cup brined capers drained
  • 1/4 cup dry white wine optional but recommended
  • Fresh parsley chopped, for garnish
Optional Add-ins:
  • Extra lemon slices for garnish
  • A pinch of red pepper flakes for a little heat
  • Spinach or arugula for serving alongside

Equipment

  • Large skillet
  • Meat mallet
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Prep the Chicken: Slice each chicken breast in half horizontally to create thin cutlets. Season with salt and pepper, then dredge lightly in flour, shaking off excess.
  2. Sear the Chicken: Heat 2 tablespoons butter and 3 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden brown. Transfer to a plate.
  3. Make the Sauce Base: In the same skillet, add white wine (if using) and cook for 1 minute, scraping up brown bits. Add chicken broth, lemon juice, and capers.
  4. Finish the Sauce: Bring to a simmer, then stir in the remaining 2 tablespoons butter until the sauce thickens slightly.
  5. Bring It Together: Return chicken to the skillet, spooning sauce over the top. Cook for another 2 minutes to heat through.
  6. Serve: Garnish with parsley and lemon slices, and serve immediately.

Notes

Helpful Tips for the Best Chicken Piccata with Lemon Sauce
  • Pound the chicken evenly – Thin, even cutlets cook quickly and evenly, giving you that perfect golden crust without drying out the meat.
  • Use fresh lemon juice – Bottled juice won’t give the same bright, fresh zing that balances the buttery sauce.
  • Don’t skip the dredge – Lightly coating the chicken in flour not only adds flavor but also helps the sauce cling beautifully to each piece.
  • Capers pack a punch – If you’re new to capers, rinse them briefly to tone down the brininess while keeping their signature tang.
  • Watch the pan heat – Medium-high is your sweet spot. Too hot and the chicken will burn before cooking through; too low and you’ll miss out on that golden sear.
  • Deglaze like a pro – When you add the wine or broth, scrape up the browned bits at the bottom of the pan — that’s pure flavor gold for your sauce.
  • Serve immediately – Piccata is at its best when hot off the stove, with the sauce still glossy and the chicken perfectly tender.