Lemon caper chicken piccata is a skillet dinner of thin golden chicken cutlets bathed in a bright pan sauce made from lemon juice, briny capers, chicken broth, and butter.
Everything happens in one pan, and the sauce comes together in the few minutes it takes the chicken to rest. Slicing the breasts into thin cutlets gives you quick, even cooking and plenty of surface to soak up the sauce.
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Why This Lemon Caper Chicken Piccata Recipe Works
Thin cutlets cook in minutes and stay tender. Pounding them to an even thickness also means the edges do not dry out before the center is done.
A light dredge of flour browns in the oil and butter, giving the chicken a golden crust and thickening the sauce slightly at the same time.
Lemon juice and capers supply the sharp, salty edge, while broth and a little butter round out the sauce so it clings to the chicken and any pasta or rice beneath it.
Ingredients for Lemon Caper Chicken Piccata
- 1 1/2 lb boneless, skinless chicken breasts, sliced in half horizontally into 6 cutlets
- 1/2 cup all purpose flour, for dredging
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup low sodium chicken broth
- 1/3 cup fresh lemon juice
- 3 tablespoons capers, drained
- 2 tablespoons chopped fresh parsley
- Lemon slices, for serving
Chicken breasts. Three medium breasts yield six cutlets, and pounding them to about 1/2 inch makes them cook evenly.
Flour. A thin coating helps the chicken brown and thickens the sauce, so shake off the excess.
Capers. Drain them, and rinse if you want less saltiness in the sauce.
Lemon juice. Freshly squeezed juice tastes brighter than bottled, and about 2 large lemons give you enough.
Butter. Unsalted butter lets you control the salt and adds body to the sauce.
How to Make Lemon Caper Chicken Piccata
1. Prepare the cutlets Slice each breast in half horizontally, then pound the pieces to an even 1/2 inch between sheets of plastic wrap. Pat them dry and season with the salt and pepper.
2. Dredge the chicken Spread the flour in a shallow dish and coat each cutlet, shaking off the extra so only a thin film remains.
3. Brown the chicken Heat the oil and butter in a large skillet over medium heat until the butter foams. Cook the cutlets in two batches for 4 to 5 minutes per side, until golden and 165 degrees F inside, then move them to a plate.
4. Make the sauce Pour the broth and lemon juice into the same pan, scraping up the browned bits. Add the capers and simmer for 5 minutes until the sauce reduces by about one third.
5. Return the chicken Slide the chicken back into the pan and spoon the sauce over it. Cook for 2 minutes to warm through and take on flavor.
6. Finish Scatter the parsley over the top and serve with the lemon slices.
How to Serve Lemon Caper Chicken Piccata
Spoon extra sauce over each cutlet and tuck a lemon slice alongside. Creamy garlic Parmesan orzo soaks up the pan sauce beautifully, and creamy Yukon Gold mashed potatoes make it a classic Sunday plate. Add roasted Brussels sprouts for color, or serve a Greek lemon orzo salad on the side for a lighter meal.
How to Store and Reheat Lemon Caper Chicken Piccata
Let the chicken cool, then refrigerate it with its sauce in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth until it reaches 165 degrees F, which keeps the cutlets from drying out. You can freeze the cooked chicken in sauce for up to 2 months, and thaw it overnight in the refrigerator.
Tips and Variations for Lemon Caper Chicken Piccata
Pound evenly. A heavy skillet or meat mallet works well, because uneven pieces cook unevenly.
Dry the chicken. Pat each cutlet dry so the flour sticks and the crust browns instead of steaming.
Do not crowd the pan. Cook in two batches so the cutlets sear rather than steam.
Add white wine. Replace half of the broth with dry white wine for a deeper sauce, and simmer it for an extra minute to cook off the alcohol.
Make it creamy. Whisk 2 tablespoons of heavy cream into the finished sauce for a richer version.
Gluten free option. Use a gluten free flour blend for dredging, and check the broth label.
Flag the allergens. The dish contains wheat and dairy, so note both when serving guests.
Cook to a safe temperature. Check the thickest cutlet with a thermometer and wait for 165 degrees F. The University of Minnesota Extension guide to storing leftovers has simple guidance on keeping the leftovers safe.
Frequently Asked Questions About Lemon Caper Chicken Piccata
What is lemon caper chicken piccata served with?
It pairs with pasta, orzo, rice, or mashed potatoes, plus a green vegetable such as asparagus or broccoli.
Can I make lemon caper chicken piccata without flour?
Yes. Skip the dredge and sear the seasoned cutlets, then thicken the sauce with 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water.
How thin should the chicken be for lemon caper chicken piccata?
Aim for about 1/2 inch thick. Thicker pieces need longer cooking, and thinner ones can dry out before the crust browns.
Why is my sauce too sour?
Lemons vary in acidity. Add a tablespoon of butter or a splash of broth, or a pinch of sugar, to soften the tartness.
Can I use chicken thighs?
Yes. Boneless thighs are juicier, though they need 1 to 2 extra minutes per side to reach 165 degrees F.
Lemon Caper Chicken Piccata
Equipment
- Large skillet
- Meat mallet
- Plastic wrap
- Instant read thermometer
Ingredients
Main Ingredients
- 1 ½ lb boneless skinless chicken breasts sliced into 6 cutlets
- ½ cup all purpose flour for dredging
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 cup low sodium chicken broth
- ⅓ cup fresh lemon juice about 2 large lemons
- 3 tbsp capers drained
- 2 tbsp fresh parsley chopped
Instructions
Cooking
- Prep. Pound the cutlets to 1/2 inch and season with salt and pepper.
- Dredge. Coat lightly in flour and shake off the excess.
- Sear. Cook in hot oil and butter for 4 to 5 minutes per side until 165 degrees F, then set aside.
- Simmer. Add the broth, lemon juice, and capers to the pan and reduce for 5 minutes.
- Finish. Return the chicken for 2 minutes, then top with parsley.
