Description
Chicken Piccata with Lemon & Capers is a bright, flavourful dinner made with golden chicken cutlets and a glossy lemon-caper sauce. Tender chicken is lightly coated in flour, pan-seared until golden, then finished in a buttery sauce with fresh lemon juice, capers, garlic and shallot. It comes together in about 35 minutes, making it a great choice for an easy weeknight meal.
Ingredients
2 lb (900 g) boneless, skinless chicken breasts
1/4 cup (30 g) all-purpose flour
1/4 cup (60 ml) olive oil
3 tbsp (45 g) butter
1 medium shallot, finely minced
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup (120 ml) chicken broth
1/3 cup (80 ml) fresh lemon juice
1/4 cup capers, drained
1/4 tsp black pepper
2 tbsp fresh parsley, chopped
1 tsp lemon zest
Instructions
1. Slice the chicken breasts horizontally into thinner cutlets if needed. Gently pound them to an even thickness so they cook evenly. Season both sides with salt and black pepper.
2. Place the flour in a shallow dish. Lightly dredge each chicken cutlet in the flour, making sure to shake off any excess.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for 3–4 minutes per side, until golden brown and cooked through. Transfer the chicken to a plate and keep warm.
4. Reduce the heat to medium and add the butter to the same skillet. Add the minced shallot and cook for 2–3 minutes, until softened. Add the garlic and cook for another 30 seconds, stirring until fragrant.
5. Pour the chicken broth and fresh lemon juice into the skillet. Scrape the browned bits from the bottom of the pan as you stir. Add the drained capers and simmer for 3–5 minutes, allowing the sauce to reduce slightly.
6. Stir in the remaining butter and black pepper. Let the sauce simmer gently until it becomes glossy and well combined.
7. Place the golden chicken cutlets back into the skillet. Spoon the lemon-caper sauce generously over the chicken and simmer for 1–2 minutes, allowing the flavours to come together.
8. Finish with fresh parsley and lemon zest. Serve immediately with extra lemon wedges and plenty of the lemon-caper sauce spooned over each chicken cutlet.
Notes
Pound the chicken cutlets to a similar thickness so they cook evenly.
A light flour coating helps the chicken develop a golden exterior and contributes to the texture of the sauce.
Use the same skillet for the sauce so the browned bits from the chicken add extra flavour.
Don’t over-reduce the sauce. Simmer it until slightly reduced and glossy rather than letting it become too thick.
Serve the Chicken Piccata straight away while the chicken is warm and coated with the fresh lemon sauce.
This recipe is written for boneless, skinless chicken breasts. If using chicken thighs, cooking time may vary depending on thickness.
Fresh lemon juice is recommended for the bright citrus flavour and allows the lemon zest to be used as a finishing garnish.
Capers add the characteristic salty and tangy flavour to the lemon sauce.
Serve with vegetables, potatoes, rice, pasta or a fresh green salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian