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Easy 20-Minute Chicken Piccata

Easy 20-Minute Chicken Piccata - recipe card
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Tender pan-seared chicken cutlets nestled in a bright, buttery lemon-caper sauce, this weeknight classic comes together in just 20 minutes. The chicken stays juicy beneath a delicate golden crust, while the silky sauce balances tangy citrus with salty pops of capers. Perfect over pasta, mashed potatoes, or with a crisp salad.

Ingredients

Scale
  • 2 (8-ounce) boneless, skinless chicken breasts, halved horizontally to create 4 thin cutlets
  • 1/2 cup all-purpose flour
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup fresh lemon juice (from 1–2 lemons)
  • 1/4 cup capers, drained and rinsed
  • 2 tablespoons chopped fresh flat-leaf parsley, for garnish

Instructions

  1. Begin by prepping the chicken: Place one hand flat on each chicken breast and carefully slice horizontally to create two evenly thin cutlets. Pat the cutlets dry with paper towels and season both sides with 1/2 teaspoon of the kosher salt and the black pepper. This ensures even cooking and proper browning.
  2. Spread the flour in a shallow dish. Dredge each cutlet in the flour, pressing gently to adhere, then shake off any excess. A light, even coating prevents a gummy texture and allows the chicken to form a delicate golden crust.
  3. In a large stainless steel or nonstick skillet, heat the olive oil and 2 tablespoons of the butter over medium-high heat. Watch closely until the butter melts completely and the oil begins to shimmer—this indicates the pan is hot enough for searing without burning the butter.
  4. Carefully lay two floured cutlets in the skillet, leaving space between them to avoid steaming. Cook undisturbed until the edges turn golden and the chicken releases easily from the pan, about 3 minutes. Flip and cook the second side until golden and the internal temperature reaches 165°F (74°C) on an instant-read thermometer, about 2 more minutes.
  5. Transfer the cooked cutlets to a clean plate and tent loosely with foil to keep warm. If the pan looks dry, add a drizzle of olive oil before cooking the remaining two cutlets, repeating the searing process. Do not wipe out the skillet—the browned bits are essential for the sauce.
  6. Once all the chicken is cooked, reduce the heat to medium. Pour in the chicken broth and lemon juice, using a wooden spoon to scrape up the fond (the brown bits) from the bottom of the pan. These concentrated pan drippings will deepen the sauce’s flavor.
  7. Add the drained capers and bring the liquid to a gentle simmer. Cook for about 2 minutes, allowing the sauce to reduce slightly and the flavors to meld. The sauce will look thin but should coat the back of a spoon.
  8. Remove the skillet from the heat. Add the remaining 2 tablespoons of cold butter, swirling the pan or stirring gently until the butter melts completely and the sauce turns glossy and slightly thickened. This technique, called monter au beurre, gives the piccata its signature velvety texture.
  9. Stir in the remaining 1/2 teaspoon salt, tasting the sauce and adjusting if needed—keep in mind the capers bring brininess. Return the chicken cutlets to the pan, spooning the sauce generously over each piece to reheat for about 30 seconds.
  10. Sprinkle the chopped parsley over the top and serve immediately, with the extra sauce drizzled around the chicken. Pair with pasta, mashed potatoes, or a simple salad to soak up every drop.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a skillet over low heat, covering and warming gently until heated through; add a splash of chicken broth if the sauce has thickened excessively. This dish does not freeze well due to the butter sauce separating upon thawing.

Nutrition

Keywords: chicken piccata, easy chicken piccata, lemon chicken, caper chicken, Italian chicken, 20-minute dinner, weeknight entree, pan-fried chicken, lemon butter sauce, quick chicken recipe

Find it online: https://inagartencooks.com/easy-20-minute-chicken-piccata/