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Chicken Piccata with Lemon and Capers

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This Chicken Piccata with Lemon and Capers is a quick, elegant one-pan dish featuring tender chicken breasts in a buttery, zesty sauce with capers, white wine, and fresh herbs. Perfect for weeknights or special occasions—ready in just 30 minutes!

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

Instructions

  1. Slice chicken breasts in half horizontally and pound to even thickness. Season with salt and pepper; dredge lightly in flour, shaking off excess.
  2. In a skillet over medium-high heat, heat 1 tbsp olive oil and 1 tbsp butter. Sear chicken 2 minutes per side until golden brown. Cook in batches if needed. Transfer to a plate.
  3. Add a splash of olive oil to the pan. Sauté shallots, garlic, and capers for 1 minute.
  4. Deglaze the pan with white wine, scraping up browned bits. Stir in chicken base, lemon juice, and 2 tbsp butter. Simmer 2–3 minutes to reduce.
  5. Return chicken to the skillet and spoon sauce over top. Simmer 2 minutes until heated through.
  6. Garnish with parsley and lemon slices. Serve immediately.

Notes

  • Use gluten-free flour or almond flour for a gluten-free option.
  • Substitute chicken thighs for richer flavor.
  • For a creamy variation, stir in heavy cream at the end.
  • Add spinach or cherry tomatoes for extra color and nutrition.
  • No wine? Use chicken broth and lemon juice or white wine vinegar.

Nutrition

Find it online: https://cookedbymaya.com/chicken-piccata-with-lemon-and-capers/