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Delicious Lemon Chicken Piccata glistens with a tangy sauce and is ready to be served.

Lemon Chicken Piccata Ultimate Recipe

This Lemon Chicken Piccata recipe delivers perfectly cooked, tender chicken breasts in a vibrant, tangy lemon-caper sauce. The key is pounding the chicken thin for even cooking and using a light hand with flour to avoid a gummy sauce. Serve immediately with lemon wedges for a classic and delicious meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons olive oil, divided
  • 4 tablespoons butter, divided
  • 1/2 cup dry white wine such as Pinot Grigio
  • 1/4 cup lemon juice, freshly squeezed
  • 1/4 cup chicken broth
  • 2 tablespoons capers, drained
  • 1/4 cup fresh parsley, chopped
  • Lemon wedges, for serving

Equipment

  • cutting board
  • Chef's knife
  • Plastic wrap
  • Meat mallet or rolling pin
  • shallow dish
  • large skillet
  • Measuring cups
  • Measuring spoons
  • whisk
  • spatula
  • Meat Thermometer
  • Serving platter

Method
 

  1. Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to 1/4-inch thickness.
  2. Dredge the Chicken: In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
  3. Sear the Chicken: Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter is melted and the pan is hot, add the chicken in a single layer (you may need to do this in batches to avoid overcrowding the pan). Cook for 3-4 minutes per side, or until golden brown and cooked through. An internal temperature of 165°F (74°C) is ideal. Remove the chicken from the skillet and set aside.
  4. Make the Sauce: Reduce the heat to medium. Add the remaining 2 tablespoons of olive oil and 2 tablespoons of butter to the skillet. Add the white wine (or chicken broth) and lemon juice to the skillet, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, or until the sauce has slightly reduced.
  5. Finish the Sauce: Stir in the capers and chicken broth. Cook for another minute. Taste and adjust seasoning as needed.
  6. Combine and Serve: Return the chicken to the skillet and coat with the sauce. Sprinkle with fresh parsley. Serve immediately with lemon wedges.

Notes

For best results, use a light hand with the flour when dredging the chicken. Shake off any excess to prevent a gummy sauce. Taste the sauce throughout the process and adjust the lemon juice to your preference. Rinsing salt-packed capers before use offers a more nuanced flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.