Servings
Font
Back
0 from 42 votes

Chicken Piccata with Lemon Butter Caper Sauce

This easy Classic Italian Chicken Piccata recipe features thin slices of chicken breast smothered in a smooth lemon butter sauce with capers, all made in one pan in 20 minutes!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Calories: 475 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • 2 lbs. chicken breast cutlets 6-8 total, see notes
  • 1/4 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons butter divided
  • 1/2 cup dry white wine such as pinot grigio or sauvignon blanc, or chicken stock/broth
  • Juice and zest of one lemon
  • 2 tablespoons capers drained

Instructions

    Cup of Yum
  1. In a shallow bowl, mix together the flour (1/4 cup), kosher salt (1 teaspoon), and black pepper (1/2 teaspoon).
  2. Dredge each chicken breast cutlet in the flour mixture, pressing the flour into the surface of the chicken so it's completely coated, and gently shaking off any excess flour. Set on a plate or cutting board as you work to coat them all.
  3. Heat up 2 tablespoons of olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat.
  4. Add the dredged chicken cutlets to the skillet. Cook for three minutes, then flip and cook for another three minutes (or until browned and fully cooked). Remove to a plate.
  5. Add the white wine (1/2 cup) or chicken stock, lemon zest and juice, and capers (2 tablespoons) to the skillet and use a wooden spoon to scrape up any browned bits from the bottom. Allow to simmer until liquid has reduced by about half, stirring frequently, about 2-3 minutes.
  6. Turn the heat to low and add remaining 2 tablespoons of butter to the skillet, stirring until it's completely melted in. Add the chicken back into the skillet and heat just for a minute or so until it absorbs a bit of the sauce and is heated up again.
  7. Serve with sauce spooned over the chicken.

Notes

  • You can usually buy chicken cutlets already cut, but if you can't find them, a chicken cutlet is essentially a chicken breast cut in half. You can make your own by holding a chicken breast flat on a cutting board and, holding your knife parallel to the cutting board, carefully slicing the breast in half through the entire length.
  • Serving suggestion: I like serving chicken piccata with pasta to absorb some of the piccata sauce, such as linguine. It's great with rice or mashed potatoes, too.
  • The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

Nutrition Information

Calories 475kcal (24%) Carbohydrates 7g (2%) Protein 49g (98%) Fat 24g (37%) Saturated Fat 9g (45%) Cholesterol 175mg (58%) Sodium 1057mg (44%) Potassium 860mg (25%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 418IU (8%) Vitamin C 3mg (3%) Calcium 17mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 475

% Daily Value*

Calories 475kcal 24%
Carbohydrates 7g 2%
Protein 49g 98%
Fat 24g 37%
Saturated Fat 9g 45%
Cholesterol 175mg 58%
Sodium 1057mg 44%
Potassium 860mg 18%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 418IU 8%
Vitamin C 3mg 3%
Calcium 17mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.