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Easy Zesty Chicken Piccata Recipe with Homemade Lemon Caper Sauce

Easy Zesty Chicken Piccata - featured image
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A quick and easy chicken piccata recipe featuring a bright, tangy lemon caper sauce that is perfect for busy weeknights and casual dinners.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, pounded thin
  • Salt and pepper, to taste
  • ½ cup (60g) all-purpose flour (can substitute gluten-free flour)
  • 2 tablespoons olive oil (extra virgin recommended)
  • 3 tablespoons unsalted butter
  • 2 fresh lemons, juiced and thinly sliced
  • 2 tablespoons capers, rinsed
  • 2 cloves garlic, minced
  • ½ cup (120ml) dry white wine (optional, can substitute chicken broth)
  • ½ cup (120ml) low sodium chicken broth
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Place the chicken breasts between two sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, pound them to about ½ inch (1.3 cm) thick. Season both sides with salt and pepper.
  2. Spread the flour on a large plate. Lightly coat each chicken breast in flour, shaking off any excess.
  3. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Remove chicken from pan and keep warm.
  4. Lower heat to medium. Add minced garlic and sauté for about 30 seconds until fragrant. Pour in white wine and chicken broth, scraping up any brown bits from the pan. Let simmer for 3-4 minutes to reduce slightly.
  5. Stir in fresh lemon juice, lemon slices, and rinsed capers. Let sauce simmer gently for another 2 minutes.
  6. Stir in remaining 2 tablespoons butter until melted and sauce thickens slightly.
  7. Return chicken to pan, spoon sauce over top to reheat for a minute. Remove from heat, sprinkle chopped parsley over everything, and serve immediately.

Notes

Pound chicken evenly for uniform cooking. Shake off excess flour to avoid gummy crust. Add butter off heat to emulsify sauce. Keep an eye on sauce thickness; add broth or wine if too thick. Let chicken rest after cooking to keep juicy. For dairy-free, substitute butter with coconut oil. For gluten-free, use almond flour or gluten-free flour.

Nutrition

Keywords: chicken piccata, lemon caper sauce, easy chicken recipe, quick dinner, weeknight meal, pan-fried chicken

Find it online: https://elvafood.com/easy-zesty-chicken-piccata-recipe-with-homemade-lemon-caper-sauce/