Lemon-Butter Chicken Piccata with Capers
There’s something incredibly satisfying about a dish that combines bright, fresh lemon with rich, velvety butter and the briny pop of capers, all atop tender, juicy chicken breasts. This Lemon-Butter Chicken Piccata with Capers is an absolute weeknight winner, offering a restaurant-quality meal you can whip up in less than 30 minutes. Whether you’re cooking for yourself or entertaining guests, this dish strikes the perfect balance between tangy and savory, with a silky sauce that’s begging to be spooned over your favorite sides. Ready to dive into a flavor-packed dinner? Let’s get started.
Why It’s My Go-To
This Lemon-Butter Chicken Piccata with Capers has earned a permanent spot in my dinner rotation because it’s quick, simple, and full of vibrant flavors that never disappoint. The chicken breasts stay juicy and tender thanks to a quick dredge in flour and a sear in olive oil and butter. The sauce is where all the magic happens—bright lemon juice melds with savory chicken broth and capers for a burst of tang and saltiness that’s perfectly balanced by the richness of butter. Plus, it’s a versatile recipe that pairs beautifully with pasta, rice, or steamed veggies.
I love that it requires minimal ingredients yet delivers maximum taste. It’s also a crowd-pleaser, making it ideal for weeknights when you want something easy but impressive. If you’re a fan of dishes like Lemon Butter Herb Chicken Orzo Skillet or crave the zesty flavors of Lemon Butter Shrimp Linguine With Capers, this chicken piccata recipe will quickly become one of your favorites.
Ingredient List
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup capers, rinsed and drained
- Chopped fresh parsley, for garnish
- Lemon slices, for garnish
Gear Up: What to Grab
- Large skillet or sauté pan – for perfectly searing the chicken and making the sauce.
- Meat mallet or rolling pin – to pound chicken breasts thin and even.
- Shallow dish or plate – for dredging the chicken in flour.
- Tongs or spatula – for flipping chicken without tearing.
- Measuring cups and spoons – to keep the sauce balanced.
- Knife and cutting board – for prepping parsley and lemon slices.
Lemon-Butter Chicken Piccata with Capers in Steps
Step 1: Prep the Chicken Breasts
Start by trimming any excess fat from your chicken breasts. Place each breast between two sheets of plastic wrap or inside a zip-top bag. Using a meat mallet or rolling pin, gently pound the chicken until it’s about 1/2-inch thick. This ensures even cooking and tender results. Season both sides generously with salt and pepper.
Step 2: Dredge in Flour
Pour the all-purpose flour into a shallow dish. Lightly coat each chicken breast with flour, shaking off any excess. This step creates a subtle crust when cooked and helps thicken the sauce later.
Step 3: Sear the Chicken
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter melts and starts to foam, add the chicken breasts. Cook for about 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
Step 4: Make the Piccata Sauce
In the same skillet, add the chicken broth, fresh lemon juice, and rinsed capers. Use a wooden spoon to scrape up any browned bits from the bottom of the pan—this adds amazing flavor to your sauce. Let the mixture simmer for 3-5 minutes, reducing slightly.
Step 5: Finish the Sauce
Turn the heat to low and whisk in the remaining 2 tablespoons of butter, one tablespoon at a time, until the sauce is smooth and glossy. Return the chicken breasts to the skillet, spooning the sauce over the top. Let everything warm through for a minute or two.
Step 6: Garnish and Serve
Transfer the chicken to serving plates. Spoon extra sauce and capers over the chicken. Garnish with chopped fresh parsley and lemon slices for a pop of color and brightness. Serve immediately with your favorite sides.
Substitutions by Category
- Chicken: You can use thinly sliced turkey cutlets or even firm white fish fillets like cod or halibut for a twist.
- Butter: For a dairy-free option, substitute with a plant-based butter or extra olive oil.
- Flour: Use gluten-free flour or cornstarch if you need a gluten-free alternative.
- Chicken Broth: Vegetable broth works well for a lighter sauce or to keep it vegetarian if using a plant-based protein.
- Lemon Juice: Fresh lemon juice is best, but bottled lemon juice can be used in a pinch—just adjust to taste.
- Capers: If you’re not a fan of capers, try chopped green olives or a small spoonful of green peppercorns.
Chef’s Notes
- Don’t skip pounding the chicken breasts. This step not only tenderizes the meat but also helps it cook evenly and quickly.
- Use fresh lemon juice rather than bottled for the brightest, freshest flavor in your sauce.
- If your sauce looks too thin, simmer a little longer to reduce it, or stir in a tiny bit more flour or cornstarch slurry.
- Be sure to rinse and drain the capers well to avoid overly salty bites.
- For an extra touch, add a splash of white wine to the sauce right after removing the chicken.
Leftovers & Meal Prep
This Lemon-Butter Chicken Piccata with Capers reheats beautifully. Store leftovers in an airtight container in the refrigerator for up to 3 days. When ready to eat, gently reheat in a skillet over low heat to preserve the sauce’s texture and prevent drying out the chicken.
You can also prepare the chicken breasts and sauce separately ahead of time and combine just before serving for an easy dinner solution. Pair with freshly cooked pasta, steamed green beans, or roasted potatoes for a complete meal that feels special but requires minimal effort.
Quick Questions
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will be juicier and more forgiving if slightly overcooked. Just adjust cooking time accordingly to ensure they’re fully cooked through.
What side dishes pair well with this chicken piccata?
This dish is fantastic with simple sides like garlic mashed potatoes, sautéed green beans, or a light pasta tossed in olive oil and herbs. For a grain option, try fluffy rice or orzo to soak up all that luscious sauce.
How do I make the sauce thicker?
If you prefer a thicker sauce, simmer it a bit longer to reduce, or whisk in a small amount of flour or cornstarch dissolved in cold water. Add slowly and cook until you reach your desired consistency.
Can I prepare this recipe ahead of time?
You can prep the chicken and sauce separately in advance, then reheat gently before serving. Avoid cooking the chicken fully until ready to serve to keep it tender and moist.
More Recipes You’ll Love
- Lemon Butter Herb Chicken Orzo Skillet – A cozy one-pan meal bursting with lemony goodness.
- Lemon Butter Shrimp Linguine With Capers – A seafood twist on the classic piccata flavors.
- Classic Chicken Marsala – A rich mushroom and wine sauce complementing tender chicken.
- Garlic Parmesan Roasted Potatoes – The perfect side to soak up any sauce.
Make It Tonight
Ready to impress yourself and your loved ones? Gather your ingredients, grab your skillet, and enjoy the process of crafting this vibrant Lemon-Butter Chicken Piccata with Capers. It’s a dish that feels fancy but comes together with ease, delivering juicy chicken and a luscious sauce that’s bursting with flavor. Serve with a simple green salad or your favorite pasta for a meal that hits all the right notes. Trust me, once you try this recipe, it’ll be a staple you turn to again and again.
This recipe is all about celebrating simple ingredients and bold flavors, making every bite a delight. So go ahead—squeeze those lemons, rinse those capers, and savor the tangy, buttery goodness of this classic dish done right.
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Lemon-Butter Chicken Piccata with Capers
Ingredients
Equipment
Method
- Start by trimming any excess fat from your chicken breasts. Place each breast between two sheets of plastic wrap or inside a zip-top bag. Using a meat mallet or rolling pin, gently pound the chicken until it’s about 1/2-inch thick. Season both sides generously with salt and pepper.
- Pour the all-purpose flour into a shallow dish. Lightly coat each chicken breast with flour, shaking off any excess.
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter melts and starts to foam, add the chicken breasts. Cook for about 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
- In the same skillet, add the chicken broth, fresh lemon juice, and rinsed capers. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the mixture simmer for 3-5 minutes, reducing slightly.
- Turn the heat to low and whisk in the remaining 2 tablespoons of butter, one tablespoon at a time, until the sauce is smooth and glossy. Return the chicken breasts to the skillet, spooning the sauce over the top. Let everything warm through for a minute or two.
- Transfer the chicken to serving plates. Spoon extra sauce and capers over the chicken. Garnish with chopped fresh parsley and lemon slices. Serve immediately with your favorite sides.
Notes
- Don’t skip pounding the chicken breasts to ensure even cooking and tender results.
- Use fresh lemon juice for the brightest flavor in the sauce.
- If the sauce is too thin, simmer longer or whisk in a cornstarch slurry to thicken.
- Rinse and drain capers well to avoid overly salty bites.
- Add a splash of white wine to the sauce after removing the chicken for an extra touch.
