Classic Chicken Piccata with Lemon Butter Sauce

A restaurant-quality Italian chicken dish that’s surprisingly easy to make at home. Perfect for both weeknight dinners and special occasions.

KEY INFO

Prep Time: 15-20 minutes
Cook Time: 20-25 minutes
Total Time: 35-45 minutes
Servings: 4
Difficulty: Easy
Cost: $15-$30
Diet: Non-vegetarian (gluten-free option available)

EQUIPMENT NEEDED

Large skillet or sauté pan (12-inch recommended)
Meat mallet or rolling pin
Whisk
Cutting board and knife
Tongs

INGREDIENTS

For the Chicken:

4 boneless, skinless chicken breasts (about 6-8 oz each)
½ cup all-purpose flour (or gluten-free flour)
1 tsp salt
½ tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter

For the Sauce:

½ cup dry white wine (or extra chicken broth)
1 cup chicken broth
2 lemons (one juiced, one sliced)
3 tbsp capers, drained
2 cloves garlic, minced
¼ cup fresh parsley, chopped
2 tbsp cold butter

Raw chicken breasts on a wooden cutting board in a modern kitchen, next to a bowl of flour mixture, with capers, fresh parsley, and lemons in the background.

METHOD

1. Prepare Chicken

Place chicken between plastic wrap
Pound to even ¼-inch thickness
Season both sides with salt and pepper

2. Dredge

Mix flour with salt and pepper in shallow dish
Coat chicken pieces evenly, shake off excess

3. Cook Chicken

Heat oil and butter in pan over medium-high heat
Cook chicken 3-4 minutes per side until golden brown
Remove to plate and tent with foil

Golden-brown chicken cutlets cooking in a stainless steel skillet on a marble countertop in a modern kitchen

4. Make Sauce

Same pan, add wine/broth to deglaze
Scrape brown bits from bottom
Add lemon juice, garlic, capers
Simmer 3-4 minutes until reduced by half
Whisk in cold butter until sauce thickens

Professional food photography of sauce preparation in a modern kitchen, featuring deglazing pan with white wine, minced garlic, capers, and lemon juice squeezed from a wooden citrus press.

5. Finish

Return chicken to pan
Spoon sauce over top
Garnish with parsley and lemon slices

Professional kitchen scene with sauce reducing in a pan, surrounded by modern cookware and utensils, under natural daylight streaming from a window

CRUCIAL TIPS

Don’t overcrowd the pan – cook in batches if needed
Pat chicken dry before dredging
Internal temperature should reach 165°F (74°C)
Don’t let sauce boil after adding butter

STORAGE & VARIATIONS

Keeps 3 days refrigerated
Reheat gently to prevent sauce separation
Try with veal or fish
Add cream for richer sauce
Serve over pasta or with roasted vegetables

Maximum flavor comes from getting a good brown crust on the chicken and properly reducing the sauce. The sauce should coat the back of a spoon when ready.

Remember: The key to perfect piccata is balance – bright lemon, briny capers, and rich butter must work in harmony.