A bright, refined take on a classic, Chicken Piccata with Lemon & Capers balances tangy citrus, briny capers, and glossy butter sauce. Thin-cut breasts sear to a golden edge and finish in a shimmering lemon-butter emulsion that lifts the palate. For a complementary weeknight companion, see this pan-roasted option for chicken and vegetables: Chicken Breast with Zucchini and Squash.
Why Make This Recipe
- Effortless Yet Elegant: Quick pan-sear technique yields restaurant-worthy results in under 30 minutes.
- Minimal Ingredients: Pantry staples (lemon, capers, butter) deliver layered flavor.
- Impressive Flavor: Bright acidity contrasts with silky butter and briny capers for a refined finish.
This version elevates the ordinary by focusing on technique: properly pounded breasts for even browning, deglazing to capture fond, and finishing with whole butter for a glossy, balanced sauce. For a Mediterranean spin, compare serving ideas with these chicken gyros with tzatziki.
Ingredients
Base
- 2 large boneless, skinless chicken breasts (halved horizontally and pounded to 1/4-inch thickness; about 1 to 1¼ lb total) — pat dry.
- Salt and freshly ground black pepper — to taste.
- 1/2 cup all-purpose flour — for light dredging.
- 2 tablespoons olive oil + 2 tablespoons unsalted butter (room temperature butter).
Sauce
- 3/4 cup low-sodium chicken stock (warm).
- 1/4 cup fresh lemon juice (about 2 lemons).
- 2 tablespoons capers, rinsed (reserve a few for garnish).
- 2 tablespoons dry white wine or additional stock (optional).
Topping & finishing
- 2 tablespoons unsalted butter (cold, cut into cubes for mounting).
- 2 tablespoons fresh parsley, finely chopped.
- Lemon slices or twists for garnish.
Precision notes: use room-temperature butter for smooth emulsification; taste and adjust lemon for brightness; fresh parsley finely chopped.
How to Make Chicken Piccata with Lemon & Capers
- Prepare the chicken: Halve breasts horizontally and place between plastic wrap. Pound to 1/4-inch thickness. Season both sides with salt and pepper. (Mini-tip: even thickness ensures an even golden crust.)
- Dredge lightly: Place flour on a shallow plate and coat each cutlet, shaking off excess. (Texture cue: a whisper-thin flour coat crisps to a pale gold.)
- Brown the chicken: Heat olive oil and 2 Tbsp butter in a wide skillet over medium-high heat. Add cutlets in a single layer and cook 2–3 minutes per side, until deeply golden and edges lift easily. Transfer to a warm plate.
- Deglaze the pan: Reduce heat to medium, add white wine (if using) or a splash of stock, and scrape up browned bits with a wooden spoon. (Mini-tip: deglazing captures the fond — the source of rich flavor.)
- Build the sauce: Add warm chicken stock, lemon juice, and capers to the pan. Simmer 3–4 minutes until the liquid reduces slightly and smells bright and acidic. (Sensory cue: the aroma becomes lively and citrusy.)
- Mount with butter: Reduce heat to low and whisk in cold butter cubes one at a time until the sauce becomes glossy and slightly thickened. Return chicken to the pan and spoon sauce over to heat through, 1–2 minutes. (Mini-tip: remove from heat if sauce begins to separate; whisk vigorously to bring it back together.)
- Finish and rest: Taste and adjust seasoning; sprinkle with chopped parsley and reserved capers. Serve immediately, spooning the glossy sauce over the cutlets. (Texture cue: tender, satin-smooth sauce clings to the crisped edges of the chicken.)
How to Serve Chicken Piccata with Lemon & Capers
Plate two cutlets slightly overlapped in the center of a warm plate. Spoon sauce over the top and tuck a few lemon slices and extra capers along one side. Serve with a small mound of buttered couscous or silky mashed potatoes and a crisp green vegetable (blanched asparagus or sautéed broccolini) for contrast. For a minimalist presentation, use a shallow white bowl to showcase the glossy sauce and bright garnishes.
How to Store Chicken Piccata with Lemon & Capers
Cool to room temperature no longer than 2 hours. Transfer chicken and sauce to an airtight container and refrigerate up to 3 days. To preserve texture, reheat gently in a skillet over low heat with a splash of stock or lemon juice to loosen the sauce — avoid microwave reheating which can toughen the chicken. For longer storage, freeze portions in a freezer-safe container up to 2 months; thaw overnight in the refrigerator and reheat as directed.
Tips to Make Chicken Piccata with Lemon & Capers
- Pound evenly: uniform thickness delivers consistent browning and quick cooking.
- Use warm stock: it helps keep the sauce glossy when mounting with butter.
- Add butter off heat if sauce shows signs of separation; whisk vigorously to emulsify.
- Rinse capers briefly to temper saltiness, then taste before final seasoning.
Variation (if any)
- Veal Piccata: Substitute thin veal cutlets for a traditional, delicate variant.
- Brown-butter twist: Finish with browned butter for nutty depth and swap parsley for thyme.
- Pan-seared fish: Use firm white fish (halibut or cod) for a lighter, elegant course served the same way.
FAQs
Can I use chicken thighs instead of breasts?
Yes. Use boneless, skinless thighs pounded to an even thickness; reduce cooking time slightly and expect a richer mouthfeel.
How do I prevent the sauce from breaking?
Use low heat when adding butter, and add it in small cold cubes off the direct heat if the sauce becomes grainy; whisk continuously to emulsify.
Can this be made ahead for guests?
Partially. Cook chicken and cool; store sauce separately. Reheat gently and combine before serving to keep the chicken tender and the sauce glossy.
Conclusion
This Chicken Piccata with Lemon & Capers is a lesson in refined simplicity: a quick sear, a bright squeeze of lemon, and a silky butter finish transform humble ingredients into an elegant dish. The balance of acid, salt, and fat creates contrast on the palate and a clean, memorable finish. For additional techniques and a complementary perspective, see Chicken Piccata with Capers and Lemon – Inside The Rustic Kitchen. If you prepare this at home, please leave a comment and share a photo — how would you make this dish your own?
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Chicken Piccata with Lemon & Capers
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A refined take on the classic Chicken Piccata, this dish features golden seared chicken breasts in a tangy lemon-butter sauce with capers.
Ingredients
- 2 large boneless, skinless chicken breasts (halved horizontally and pounded to 1/4-inch thickness; about 1 to 1¼ lb total)
- Salt and freshly ground black pepper to taste
- 1/2 cup all-purpose flour for light dredging
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (room temperature)
- 3/4 cup low-sodium chicken stock (warm)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tablespoons capers, rinsed (reserve a few for garnish)
- 2 tablespoons dry white wine or additional stock (optional)
- 2 tablespoons unsalted butter (cold, cut into cubes for mounting)
- 2 tablespoons fresh parsley, finely chopped
- Lemon slices or twists for garnish
Instructions
- Prepare the chicken: Halve breasts horizontally and place between plastic wrap. Pound to 1/4-inch thickness. Season both sides with salt and pepper.
- Dredge lightly: Place flour on a shallow plate and coat each cutlet, shaking off excess.
- Brown the chicken: Heat olive oil and 2 Tbsp butter in a wide skillet over medium-high heat. Add cutlets in a single layer and cook 2–3 minutes per side, until deeply golden and edges lift easily. Transfer to a warm plate.
- Deglaze the pan: Reduce heat to medium, add white wine (if using) or a splash of stock, and scrape up browned bits with a wooden spoon.
- Build the sauce: Add warm chicken stock, lemon juice, and capers to the pan. Simmer 3–4 minutes until the liquid reduces slightly.
- Mount with butter: Reduce heat to low and whisk in cold butter cubes one at a time until the sauce becomes glossy and slightly thickened. Return chicken to the pan and spoon sauce over to heat through, 1–2 minutes.
- Finish and rest: Taste and adjust seasoning; sprinkle with chopped parsley and reserved capers. Serve immediately, spooning the glossy sauce over the cutlets.
Notes
For added depth, finish with browned butter and use thyme instead of parsley.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 85mg