Chicken Piccata with Lemon-Caper Sauce
A soulful, zippy take on classic piccata: lightly pan-seared chicken cutlets kissed with a tangy lemon-caper sauce, feather-light and glossy. This recipe walks you through a crisp exterior, juicy inside, and a lemony, buttery sauce that ties everything together. It’s elegant enough for guests and simple enough for a weeknight, with a few pantry staples and a quick pan sauce that steals the show.
Ingredients
- 4 boneless, skinless chicken cutlets (about 1 1/2 pounds)
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil or butter, for frying
- 1/4 cup all-purpose flour, for dredging
- 1 cup low-sodium chicken broth
- 1/2 cup white wine or extra broth (optional)
- 1 large lemon, zested and juiced
- 3 tbsp capers, rinsed and drained
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley, chopped, for garnish
Instructions
- Pat the chicken cutlets dry and season them with salt and pepper. Lightly dust both sides with the 1/4 cup flour, shaking off any excess.
- In a large skillet, heat the olive oil or butter over medium-high heat. When shimmering, add the floured chicken in a single layer and cook about 2–3 minutes per side until golden and just cooked through. Transfer to a plate and tent loosely with foil to keep warm.
- Reduce the heat to medium. Deglaze the pan with a splash of broth or wine, scraping any browned bits from the bottom. Add the remaining broth and wine, if using, and bring to a gentle simmer.
- Stir in the lemon zest and juice, and the capers. Let the sauce simmer for 2–3 minutes to meld the flavors and reduce slightly.
- Whisk in the butter, a tablespoon at a time, until the sauce is glossy and cohesive. Return the chicken to the pan to rewarm, spooning sauce over the cutlets.
- Taste and adjust with a pinch more salt or lemon juice if desired. Serve immediately, drizzled with extra sauce and a sprinkle of chopped parsley.