Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 4 boneless skinless chicken breasts; 1/2 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3 tablespoons olive oil; 3 tablespoons unsalted butter (divided); 3 garlic cloves (minced); 1/2 cup dry white wine or chicken broth; 3/4 cup low-sodium chicken broth; 1/4 cup fresh lemon juice; 1/4 cup capers (rinsed and drained); 2 tablespoons fresh parsley (chopped); Lemon slices (for garnish)

Why You’ll Love This Recipe

I like how this dish combines tender chicken with a sauce that is both refreshing and savory. The lemon balances the richness of the butter, while the capers add a pop of briny flavor. I also love that I can serve it with pasta, rice, or vegetables, and it always feels like a complete, satisfying meal. Since it comes together quickly, I often make it for weeknight dinners, but it’s special enough to serve when I have guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken:
4 boneless skinless chicken breasts

Coating:
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper

For Cooking:
3 tablespoons olive oil
3 tablespoons unsalted butter (divided)
3 garlic cloves (minced)
1/2 cup dry white wine or chicken broth
3/4 cup low-sodium chicken broth
1/4 cup fresh lemon juice
1/4 cup capers (rinsed and drained)
2 tablespoons fresh parsley (chopped)
lemon slices for garnish

Directions

I start by pounding the chicken breasts until they’re even in thickness. I mix flour, salt, and pepper, then dredge the chicken in this coating.
In a skillet, I heat olive oil with a bit of butter, then sear the chicken until golden on both sides. I remove and set aside.
In the same skillet, I sauté garlic, then deglaze with wine or broth. I stir in chicken broth, lemon juice, and capers, letting it simmer to thicken slightly.
I whisk in the remaining butter for a silky finish.
Finally, I return the chicken to the pan, spoon the sauce over, and garnish with parsley and lemon slices.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prepare and 20 minutes to cook, for a total of 30 minutes.

Variations

I sometimes add a splash of cream for a richer sauce that clings beautifully to pasta. When I want a lighter dish, I skip the wine and just use broth. For extra brightness, I add a little lemon zest at the end. Occasionally, I swap chicken breasts for chicken thighs for a juicier version.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I gently warm the chicken and sauce on the stovetop over low heat, adding a splash of broth or water if needed to loosen the sauce. I avoid microwaving too long since it can make the chicken dry.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I can use boneless, skinless thighs. They’re a bit juicier, though they may take slightly longer to cook.

Do I need to use wine for the sauce?

No, I don’t. If I prefer, I can replace the wine with more chicken broth and still get a flavorful sauce.

Can I make this dish ahead of time?

I can cook the chicken and sauce separately, then combine them just before serving. This way, the chicken doesn’t overcook while waiting.

What sides go best with chicken piccata?

I like serving it with pasta, roasted potatoes, or sautéed vegetables. The sauce pairs especially well with mashed potatoes too.

Can I freeze chicken piccata?

Yes, I can freeze it, but I prefer to enjoy it fresh. If I do freeze it, I make sure to thaw overnight in the fridge and reheat gently to keep the chicken tender.

Conclusion

I love how this Chicken Piccata with Lemon Sauce combines simplicity with sophistication. It’s quick enough for a weeknight meal but elegant enough for company. With tender chicken, a vibrant lemon-caper sauce, and just the right balance of richness and brightness, it’s a recipe I keep coming back to again and again.