Chicken Piccata with Lemon and Capers
Bright, elegant, and deeply satisfying, Chicken Piccata with Lemon and Capers is a timeless Italian-inspired dish that transforms simple chicken into something extraordinary.
Tender golden cutlets are bathed in a luscious sauce of butter, wine, and tangy capers, with a vibrant splash of lemon that awakens the palate. It’s refined enough for a dinner party, yet approachable for a weeknight meal.
Why People Will Love This Recipe
Classic with a Twist – It’s a beloved Italian-American favorite, blending familiar comfort with a touch of sophistication.
Perfect Balance – The briny bite of capers, buttery richness, and fresh citrus create harmony in every bite.
Restaurant-Worthy, Home-Made – You get a dish that feels elegant and impressive, without complicated steps.
Quick and Convenient – Ready in under 30 minutes, making it ideal for busy nights or last-minute entertaining.
Versatile Pairing – Works beautifully with pasta, rice, or vegetables, allowing endless customization.
Key Ingredient Highlights
Chicken Cutlets – Thin, tender pieces that cook quickly and absorb the flavors of the sauce.
All-Purpose Flour – Creates a light coating that locks in moisture and gives the chicken its golden crust.
Dry White Wine – Adds acidity and depth, balancing the butter and lifting the sauce.
Chicken Stock – Provides savory richness, forming the backbone of the sauce.
Capers – Small but mighty flavor bombs that add briny tang and elevate the dish.
Fresh Lemon Juice – Infuses brightness, cutting through richness for a clean finish.
Butter & Olive Oil – The foundation of the sauce, blending creaminess with a subtle, nutty undertone.
Expert Tips
Pound Evenly – Uniform thickness ensures even cooking and prevents dry spots.
Don’t Overcrowd the Pan – Fry cutlets in batches for crisp, golden crusts without steaming.
Deglaze with Confidence – Scrape the browned bits when adding wine and stock—this is where flavor lives.
Balance the Sauce – Taste before finishing; a little extra lemon juice can brighten, while a pat of butter softens acidity.
Serve Immediately – The sauce is best enjoyed warm, coating the chicken freshly out of the pan.
Chicken Piccata with Lemon and Capers
Ingredients
4 boneless, skinless chicken breasts – halved lengthwise into thin cutlets
¾ cup (100 g) all-purpose flour – for dredging the chicken
½ cup (120 ml) dry white wine – such as Pinot Grigio or Sauvignon Blanc
1 cup (240 ml) low-sodium chicken stock – adds depth to the sauce without overpowering
2 tablespoons capers in brine, drained – for a burst of tangy, briny flavor
1 tablespoon fresh lemon juice – brightens and balances the richness
2 tablespoons unsalted butter – divided, for both the sauce and finishing touch
1 tablespoon olive oil – for pan-frying the cutlets
Salt and freshly ground black pepper – to season the chicken and enhance the sauce
Instructions
Prepare the Chicken
Slice the chicken breasts in half lengthwise to create thin cutlets. Place them between sheets of plastic wrap and gently pound with a meat mallet or rolling pin until they are about ¼ inch (1 cm) thick.
Season and Coat
Lightly season both sides of the chicken with salt and pepper. Dredge each cutlet in the flour, shaking off any excess.
Pan-Fry the Cutlets
Heat the olive oil in a large skillet over medium-high heat. Once hot, cook the chicken cutlets in batches, about 4 minutes per side, until golden brown and fully cooked. Transfer to a plate, cover with foil, and keep warm.
Make the Sauce Base
Reduce the heat to low and add 1 tablespoon of butter. Once melted, pour in the white wine and chicken stock. Increase the heat to high and whisk continuously, allowing the sauce to reduce and thicken slightly, about 5–6 minutes.
Finish the Sauce
Stir in the remaining butter, capers, and lemon juice until the butter has fully melted and the flavors are combined.
Bring It All Together
Return the chicken cutlets to the pan, coating them in the sauce. If your skillet isn’t large enough, arrange the chicken on a serving platter and pour the sauce over the top.
Serve and Enjoy
Serve immediately, spooning extra sauce over each portion. This dish pairs beautifully with pasta, mashed potatoes, or steamed vegetables.
Important Notes
Wine Alternatives – If you prefer not to use wine, substitute with extra chicken stock and a splash of white wine vinegar for acidity.
Salt Control – Capers and stock already contain sodium; season lightly until the final tasting.
Butter Quality – Good butter enhances the sauce’s richness—unsalted is best for flavor control.
Meal Prep – Best enjoyed fresh, but leftovers reheat gently in a skillet with a splash of stock.
Pan Choice – A wide skillet gives chicken room to sear properly, maximizing flavor and texture.
How to Enjoy After Cooking
Classic Pairing: Serve over angel hair pasta or linguine to soak up the luscious sauce.
Comfort Option: Pair with creamy mashed potatoes and roasted vegetables for a hearty meal.
Light and Fresh: Serve alongside a crisp green salad or steamed asparagus.
Finishing Touches: Garnish with lemon slices, fresh parsley, or a dusting of Parmesan for restaurant-style presentation.
Wine Pairing: A glass of Pinot Grigio or Chardonnay complements the lemon-butter sauce perfectly.
Nutrition Information (per serving, 4 servings)
Calories: 385 kcal | Total Fat: 18 g | Saturated Fat: 7 g | Monounsaturated Fat: 7 g | Polyunsaturated Fat: 1 g | Cholesterol: 120 mg | Sodium: 650–750 mg (depending on stock and capers) | Total Carbohydrates: 13 g | Dietary Fiber: 1 g | Sugars: 1 g | Protein: 40 g
Frequently Asked Questions:
Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work well, but they take slightly longer to cook and have a richer flavor.
What type of wine is best for piccata?
Dry white wines like Pinot Grigio, Sauvignon Blanc, or Chardonnay are excellent choices. Avoid sweet wines.
Can I make this dish dairy-free?
Yes, substitute butter with dairy-free margarine or olive oil. The sauce will be lighter but still flavorful.
Does chicken piccata freeze well?
It’s best eaten fresh, but you can freeze cooked chicken cutlets separately and make the sauce fresh when reheating.
What vegetables pair best with this dish?
Asparagus, broccoli, or green beans balance the rich sauce with freshness and crunch.
How thin should the chicken cutlets be?
Aim for about ¼ inch (1 cm) thickness—thin enough to cook quickly but thick enough to stay juicy.
Why dredge the chicken in flour?
Flour creates a light crust, locks in moisture, and helps the sauce cling to the cutlets.
When should I add the lemon juice?
Always add lemon juice at the end to keep the flavor bright and prevent bitterness from cooking down.
How do I know the chicken is fully cooked?
Use a thermometer—165°F (74°C) at the thickest part—or cut into one to check that juices run clear.
Can I thicken the sauce more if I want?
Yes. Let the sauce simmer a few extra minutes to reduce further, or whisk in ½ teaspoon of cornstarch mixed with water for a silkier texture.