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Chicken Piccata

Golden pan seared chicken piccata with lemon butter sauce and capers
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A classic Italian-American dish featuring tender, pan-seared chicken cutlets in a bright, lemony caper sauce. This comforting meal comes together quickly in one pan with simple pantry ingredients. Perfect for a busy weeknight dinner that feels special.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1/2 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1/3 cup fresh lemon juice (about 2 large lemons)
  • 1/4 cup brined capers, drained
  • 1/4 cup chopped fresh parsley

Instructions

  1. Prepare the chicken by slicing each breast horizontally into two thinner cutlets. Pat them very dry with paper towels.
  2. In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken cutlet in the flour mixture, shaking off excess.
  3. In a large skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil. Once foaming, add chicken in a single layer and cook for 3-4 minutes per side until golden and cooked through. Transfer to a plate and tent with foil.
  4. In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth and lemon juice, scraping up browned bits from the pan bottom. Simmer for 3-4 minutes to reduce slightly.
  5. Stir in the remaining 2 tablespoons of butter and the capers until the butter melts and the sauce is glossy. Return chicken to the pan, spoon sauce over it, sprinkle with parsley, and serve immediately.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend. Patting the chicken dry is crucial for a good sear. Avoid crowding the pan. The sauce can be stored and reheated with a splash of broth.

Nutrition

Find it online: https://harmonymeal.com/chicken-piccata/