Name: Chicken Piccata with Lemon and Capers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 pounds chicken breasts; ¼ cup all-purpose flour; ¼ cup olive oil (plus more as needed); 3 tablespoons butter; 1 medium shallot, finely chopped; 2 garlic cloves, minced; 2 tablespoons capers; ½ cup dry white wine; ½ teaspoon chicken base or bouillon; 3 tablespoons lemon juice; ¼ cup fresh parsley, chopped; ½ lemon, thinly sliced (for garnish); Salt and pepper, to taste

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This Chicken Piccata with Lemon and Capers is a bright, zesty twist on a classic that brings restaurant-level flavor right into my home kitchen. Juicy chicken breasts are lightly dredged in flour, pan-seared to golden perfection, and finished in a velvety lemon-caper sauce enriched with butter and white wine. It’s a simple yet elegant dish I love turning to when I want something vibrant, comforting, and dinner-party-worthy without the stress.

Why You’ll Love This Recipe

I love this dish because it’s fast, flavorful, and refreshingly light while still satisfying. The lemon and capers cut through the richness of the butter and chicken, creating a beautifully balanced sauce. I only need one pan and about 30 minutes, which makes it an ideal choice for both busy weeknights and special occasions. Plus, the ingredients are simple and fresh—things I often already have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 pounds chicken breasts
¼ cup all-purpose flour
¼ cup olive oil (plus more as needed)
3 tablespoons butter
1 medium shallot, finely chopped
2 garlic cloves, minced
2 tablespoons capers
½ cup dry white wine
½ teaspoon chicken base or bouillon
3 tablespoons lemon juice
¼ cup fresh parsley, chopped
½ lemon, thinly sliced (for garnish)
Salt and pepper, to taste

Directions

I start by slicing the chicken breasts in half horizontally and pounding them gently to an even thickness. I season each piece with salt and pepper, then dredge them lightly in flour, shaking off the excess.
I heat 1 tablespoon each of olive oil and butter in a skillet over medium-high heat. I add the chicken pieces and sear them for 2 minutes on each side, until golden brown. If needed, I cook in batches and add more oil or butter. I transfer the chicken to a plate.
I lower the heat to medium and add a splash of olive oil. I sauté the shallots, garlic, and capers for about a minute until fragrant.
I pour in the white wine to deglaze the pan, scraping up all the browned bits. Then I add the chicken base, lemon juice, and 2 tablespoons of butter. I let the sauce simmer for 2–3 minutes to reduce slightly.
I return the chicken to the skillet and spoon some of the sauce over each piece. I let it simmer for another 2 minutes until heated through.
I finish by garnishing with chopped parsley and thin slices of lemon, then serve right away.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

When I want to keep it gluten-free, I substitute the flour with almond flour or a gluten-free blend.
Sometimes I use boneless chicken thighs for a richer flavor.
For a creamier sauce, I stir in a splash of heavy cream at the end.
I’ve also added cherry tomatoes or spinach to the pan for extra color and freshness.
If I don’t have wine, I substitute with chicken broth and a splash of white wine vinegar or more lemon juice.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. For best results, I reheat gently in a skillet over medium heat, adding a little broth or water if the sauce thickens too much. I can also freeze the chicken and sauce separately for up to 2 months. When ready to eat, I thaw in the fridge and reheat on the stove.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I’ve used boneless, skinless thighs and they turn out great. Just be sure to pound them to an even thickness for even cooking.

What if I don’t want to use wine?

No problem. I substitute chicken broth and add a splash of white wine vinegar or extra lemon juice to keep the acidity and flavor balance.

How do I make it gluten-free?

I use a gluten-free flour blend or almond flour for dredging the chicken. The sauce itself is naturally gluten-free.

Can I add vegetables to the pan?

Absolutely. I like tossing in spinach or cherry tomatoes after cooking the chicken—they simmer in the sauce and soak up the flavor beautifully.

What type of white wine works best?

I go with something dry and crisp like Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay. It adds depth without overpowering the lemon and capers.

Conclusion

Chicken Piccata with Lemon and Capers is a timeless dish that’s both vibrant and comforting. I love how it transforms everyday ingredients into a meal that feels special but takes less than 30 minutes to make. With its tender chicken, tangy sauce, and fresh herbs, it’s a dish I return to again and again—especially when I want to impress with minimal effort. Serve it over pasta, with roasted veggies, or just a slice of crusty bread and enjoy every zesty bite.