Chicken Piccata with Capers (Printable version)

Tender chicken cutlets with a bright lemon and caper sauce, perfect for an easy Italian-American dinner.

# What you need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1/2 tsp salt
03 - 1/4 tsp freshly ground black pepper
04 - 1/2 cup all-purpose flour

→ For Sautéing

05 - 3 tbsp olive oil, divided
06 - 2 tbsp unsalted butter (use dairy-free spread for dairy-free option)

→ Sauce

07 - 1/2 cup dry white wine or low-sodium chicken broth
08 - 1/2 cup low-sodium chicken broth
09 - 3 tbsp freshly squeezed lemon juice (about 1 lemon)
10 - 2 tbsp capers, rinsed and drained
11 - 2 tbsp chopped fresh parsley
12 - Lemon slices, for garnish

# How to make it:

01 - Butterfly each chicken breast and pound to 1/2-inch thickness between two sheets of plastic wrap. Season both sides generously with salt and pepper.
02 - Dredge each seasoned chicken cutlet in flour, pressing gently to adhere coating. Shake off excess flour and set aside.
03 - In a large skillet, heat 2 tbsp olive oil and 1 tbsp butter over medium-high heat until shimmering. Add chicken in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to a plate and tent loosely with foil.
04 - Add remaining 1 tbsp olive oil to the skillet. Pour in white wine, using a wooden spoon to scrape up browned bits from the bottom. Allow to simmer for 2 minutes until slightly reduced.
05 - Add chicken broth, lemon juice, and capers to the skillet. Simmer for 3-4 minutes, allowing the sauce to reduce slightly and intensify in flavor.
06 - Stir in remaining 1 tbsp butter until melted and incorporated. Return chicken to the pan and simmer for 2-3 minutes, spooning the sauce over the cutlets. Remove from heat, sprinkle with fresh parsley, and garnish with lemon slices. Serve immediately.

# Expert tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Its impressive enough for dinner guests yet easy enough for weeknight meals
  • The tangy lemon and briny capers make every bite sing with bright flavor
02 -
  • Crowding the pan will steam the chicken instead of searing it, so work in batches if needed
  • Room temperature chicken creates a more even cook, so let it sit out for 20 minutes before starting
  • The sauce will continue thickening off the heat, so do not reduce it too much in the pan
03 -
  • Pat the chicken completely dry before dredging, or the flour will not adhere properly
  • Warm your plate in the oven, so the sauce stays silky from pan to table

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