Chicken Piccata with Lemon Sauce
This chicken piccata with lemon sauce is a restaurant-quality dish made in just 20 minutes! Golden, crispy chicken cutlets are bathed in a silky lemon-butter sauce with capers, creating a perfect balance of tangy, savory, and rich flavors. It’s quick, easy, and absolutely delicious!
Ingredients
- For the Chicken:
- 2 large boneless skinless chicken breasts (butterflied and cut into 4 cutlets)
- ½ cup all-purpose flour or gluten-free alternative
- ½ tsp salt
- ½ tsp black pepper
- 3 tbsp extra virgin olive oil
- For the Lemon-Caper Sauce:
- 2 cloves garlic minced
- ½ cup dry white wine or chicken broth for alcohol-free option
- ⅓ cup fresh lemon juice
- 3 tbsp capers rinsed and drained
- ½ cup low-sodium chicken broth
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley chopped
Instructions
- Prepare the Chicken:
- Butterfly the chicken breasts and cut them into thin cutlets.
- Season both sides with salt and black pepper.
- Lightly dredge in flour, shaking off any excess.
- Sear the Chicken:
- Heat extra virgin olive oil in a large skillet over medium-high heat.
- Cook the chicken cutlets for 3 minutes per side, until golden brown.
- Remove from the pan and set aside.
- Make the Lemon-Caper Sauce:
- In the same pan, sauté garlic for 30 seconds.
- Deglaze the pan with white wine or chicken broth, scraping up browned bits.
- Stir in lemon juice, capers, and chicken broth; let simmer for 2 minutes.
- Swirl in butter until melted and the sauce becomes silky.
- Simmer the Chicken in the Sauce:
- Return the seared chicken to the skillet.
- Spoon the sauce over the top and let it simmer for 4-5 minutes.
- Garnish with fresh parsley and serve immediately.
Notes
- For extra flavor, baste the chicken with the sauce while simmering.
- If the sauce is too tart, add a little more butter to balance the acidity.
- Serve with pasta, rice, or roasted vegetables to soak up the delicious sauce.
- Use gluten-free flour for a gluten-free version.