Classic Chicken Piccata with Lemon-Caper Sauce

A restaurant-quality Italian-American chicken dish that’s ready in under 30 minutes. Tender chicken cutlets in a bright, tangy sauce.

KEY INFO

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Difficulty: Easy
Dietary: Can be made gluten-free

EQUIPMENT NEEDED

Large skillet (12-inch preferred)
Meat mallet or rolling pin
Whisk
Shallow dish for flour
Tongs

INGREDIENTS

For the Chicken:

4 chicken breasts (1.5 lbs/680g), sliced horizontally
½ cup (60g) all-purpose flour [or gluten-free flour]
3 tbsp (45g) butter, divided
2 tbsp (30ml) olive oil

For the Sauce:

1 cup (240ml) chicken broth
¼ cup (60ml) fresh lemon juice (about 2 lemons)
3 tbsp (45g) capers, drained
2 tbsp (30g) butter
Salt and pepper to taste
Fresh parsley for garnish

Chicken cutlets on parchment paper in a modern kitchen with green subway tiles, warm lighting, and stainless steel appliances, including heated skillet on stovetop with melting butter and olive oil.

METHOD

Slice each chicken breast horizontally and pound to ½-inch thickness
Season chicken with salt and pepper, then dredge in flour, shaking off excess
Heat 2 tbsp butter and oil in skillet over medium-high heat
Cook chicken until golden brown (3-4 minutes per side) and internal temperature reaches 165°F/74°C
Remove chicken to a plate; tent with foil
In same pan, add broth, lemon juice, and capers. Scrape up brown bits
Simmer sauce until reduced by half (about 3 minutes)
Whisk in remaining butter until sauce is silky
Return chicken to pan, coat with sauce, garnish with parsley

Golden-brown chicken cutlets searing in skillet in modern kitchen with green subway tile backsplash and natural daylight

CRUCIAL TIPS

Pat chicken dry before dredging
Don’t overcrowd the pan
Scrape ALL brown bits – they’re flavor gold
Sauce should coat the back of a spoon

Modern kitchen scene with sauce being made in a skillet on marble countertop, with wooden utensils and cream-colored prep bowls.

STORAGE & VARIATIONS

Storage:

Refrigerate up to 3 days

Scaling:

Recipe doubles easily; cook chicken in batches

Common Mistakes:

Skipping the pounding step
Using cold chicken straight from fridge
Not reducing sauce enough

Variations:

Add cream for richer sauce
Use veal or shrimp instead
Make gluten-free with alternative flour
Add white wine to sauce for depth

Chicken piccata on a white ceramic plate in a modern kitchen with green subway tile backsplash, wooden utensils, and copper pots, lit by natural daylight

This classic never disappoints when you nail these fundamentals. The key is getting that golden crust on the chicken and a perfectly balanced sauce.