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Lemon Butter Chicken Piccata

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A quick and easy 15-minute dinner featuring tender chicken breasts in a tangy lemon butter sauce with capers. Perfect for weeknight meals that feel fancy but come together fast.

Ingredients

Scale
  • 2 large chicken breasts, thinly sliced or pounded to about ½ inch thickness
  • ½ cup all-purpose flour
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil (extra virgin preferred)
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • ¾ cup chicken broth (low sodium preferred)
  • ¼ cup fresh lemon juice (from about 2 lemons)
  • 2 tablespoons capers, drained
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound to about ½ inch thickness for even cooking. Season both sides with salt and black pepper.
  2. Spread the flour on a shallow plate. Lightly coat each chicken piece in flour, shaking off excess.
  3. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for about 3 minutes per side until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Remove chicken from skillet and set aside on a plate, loosely covered with foil to keep warm.
  4. Lower heat to medium. In the same skillet, add 1 tablespoon butter and the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
  5. Pour in chicken broth and fresh lemon juice, scraping the pan to loosen browned bits. Stir in capers.
  6. Let the sauce simmer gently until it reduces slightly, about 2 minutes. Stir in remaining 2 tablespoons of butter, swirling the pan until the sauce is glossy and thickened.
  7. Return the cooked chicken to the pan, spooning the sauce over each piece to rewarm for about 1 minute.
  8. Sprinkle with chopped fresh parsley before serving.

Notes

Do not overcrowd the pan when cooking chicken; cook in batches if needed. If sauce is too thin, simmer longer to thicken. Avoid burning garlic by watching closely and adding broth and lemon juice immediately after sautéing garlic. For gluten-free, substitute all-purpose flour with almond or gluten-free flour. For dairy-free, use olive oil instead of butter and coconut cream to finish the sauce.

Nutrition

Keywords: lemon butter chicken piccata, quick chicken dinner, easy chicken recipe, lemon chicken, chicken piccata, weeknight dinner, capers, buttery sauce

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