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Chef Ava

Chicken Piccata with Lemon Sauce

This Chicken Piccata with Lemon Sauce is an elegant, bright, and deeply satisfying one-skillet dinner ready in just 25 minutes. Golden pan-seared chicken is finished in a silky lemon caper sauce made with fresh lemon juice, chicken broth, and cold butter for a glossy restaurant-style finish. Serve it over pasta, rice, mashed potatoes, or steamed vegetables for an effortlessly impressive meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup fresh lemon juice (about 2 lemons)
  • 1/4 cup capers, drained
  • 4 tbsp butter, divided
  • 2 tbsp olive oil
  • salt and black pepper, to taste
  • 2 tbsp fresh parsley, chopped, for garnish

Equipment

  • large skillet
  • meat thermometer Use to verify the chicken reaches 165°F.
  • shallow bowl or plate For dredging the chicken in flour.
  • tongs
  • cutting board

Method
 

  1. Season the chicken breasts generously with salt and black pepper on both sides. Dredge each piece lightly in the flour, shaking off any excess.
  2. Heat 2 tablespoons of the butter and the olive oil together in a large skillet over medium-high heat until the butter is melted and the pan is hot.
  3. Add the chicken and cook for 4–5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to a plate and keep warm.
  4. In the same skillet, pour in the fresh lemon juice and chicken broth. Stir in the drained capers and scrape up all the browned bits from the bottom of the pan. Simmer for 3–4 minutes until the sauce reduces slightly.
  5. Return the chicken to the skillet and simmer for 2 minutes, spooning the sauce generously over the top of each piece.
  6. Remove from heat and stir in the remaining 2 tablespoons of cold butter until melted and the sauce is silky and smooth.
  7. Garnish with fresh chopped parsley and serve immediately with pasta, rice, mashed potatoes, or steamed vegetables.

Notes

Use freshly squeezed lemon juice and low-sodium chicken broth for the best flavor. Pound the chicken to an even 1/2-inch thickness and shake off excess flour before searing. Most importantly, remove the skillet from the heat before gradually swirling in the cold butter so the sauce emulsifies into a silky, glossy consistency instead of breaking.