This lemon chicken piccata pan-sears chicken cutlets, then finishes them in a bright lemon-caper butter sauce with garlic and white wine for a restaurant-quality dinner in just 25 minutes. Piccata is Italian for “small and thin,” and this technique turns a simple chicken breast into something that tastes like you’ve been cooking for hours. You haven’t. The magic is in the sauce, which comes together in the same pan in less time than it takes to set the table. Serve it over or alongside our lemon orzo salad for a complete plate.
Quick answer: Tender pan-seared chicken cutlets finished in a bright lemon-caper butter sauce. Garlic, white wine, fresh lemon juice, and briny capers create a restaurant-quality dish in just 25 minutes. Serve alone or over pasta.
Pat the chicken cutlets dry with paper towels. In a shallow dish, mix flour, salt, and pepper. Dredge each cutlet lightly on both sides, shaking off excess.
Heat olive oil in a large skillet over medium-high heat until it shimmers. Add two cutlets and sear for 3 minutes per side until golden and cooked through. Transfer to a plate. Repeat with remaining cutlets.
Reduce heat to medium. Add minced garlic and cook for 30 seconds until fragrant. Pour in white wine and lemon juice, scraping the bottom of the pan to release any browned bits.
Add chicken broth and capers, then return all chicken to the skillet. Simmer for 2 minutes to warm the chicken through and let flavors meld.
Remove from heat and stir in the butter until melted and combined. Taste and adjust salt and pepper as needed.
Transfer chicken to plates, spoon the sauce generously over the top, and garnish with fresh parsley. Serve immediately.
You can, but they take longer to cook. Pound them to an even thickness and add 5-7 extra minutes per side.
Replace it with an equal amount of extra chicken broth. The sauce will be slightly less complex but still delicious.
The chicken is best served right away, but the sauce keeps covered in the fridge for 3 days. Gently reheat before serving.
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