Lemon Butter Chicken Piccata

Tender, golden-brown chicken cutlets coated in a light flour crust and covered with a rich lemon butter sauce, garlic, and briny capers. This easy restaurant-style dinner is full of fresh, tangy flavor and perfect for a family meal.
PBS Food+1

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Cuisine: Italian-American
• Course: Main Course
• Cooking Method: Stovetop
  Ingredients
  For the Chicken
• 2 large boneless, skinless chicken breasts (about 1½ lb total)
• ½ cup all-purpose flour
• ½ tsp salt, or to taste
• ½ tsp black pepper
• ¼ tsp garlic powder
• 2 tbsp olive oil
• 2 tbsp unsalted butter
  For the Lemon Butter Sauce
• 3 tbsp unsalted butter
• 3 garlic cloves, minced
• ½ cup chicken broth
• ¼ cup freshly squeezed lemon juice
• 2 tbsp capers, drained and rinsed
• 1 tbsp fresh parsley, chopped
• 1 tsp lemon zest, optional
• ¼ cup dry white wine, optional; use extra chicken broth instead if preferred
• Salt and black pepper, to taste
  For Garnishing
• Lemon slices
• Fresh parsley
• Freshly cracked black pepper
  Instructions
  Step 1: Prepare the Chicken
  Slice each chicken breast horizontally into two thinner cutlets. Place them between sheets of parchment paper or plastic wrap and gently pound until evenly thin, about ¼ inch thick.
  Step 2: Season and Coat
  In a shallow bowl, combine the flour, salt, black pepper, and garlic powder. Coat each chicken cutlet lightly in the flour mixture, shaking off any excess.
  Step 3: Cook the Chicken
  Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken in batches, avoiding overcrowding.

Cook for approximately 3–4 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Transfer the cooked chicken to a plate.
Step 4: Sauté the Garlic
Reduce the heat to medium. Add the minced garlic to the same skillet and cook for about 30 seconds, stirring constantly so it does not burn.
Step 5: Make the Lemon Sauce
Pour in the white wine, if using, and simmer for 1–2 minutes. Add the chicken broth and lemon juice, scraping the bottom of the skillet to release the flavorful browned bits.

Stir in the capers and lemon zest. Let the sauce simmer for 3–4 minutes until slightly reduced.
Step 6: Add the Butter
Reduce the heat to low. Add the remaining 3 tablespoons of butter and stir until melted and the sauce becomes glossy. Taste and adjust the salt, pepper, and lemon juice as desired.
Step 7: Return the Chicken to the Pan
Place the chicken cutlets back into the skillet. Spoon the lemon butter sauce over them and simmer gently for 2–3 minutes to combine the flavors.
Step 8: Garnish and Serve
Sprinkle with fresh parsley and garnish with lemon slices. Serve immediately with pasta, mashed potatoes, rice, or roasted vegetables.
Nutrition Information
Estimated per serving, assuming 4 servings and excluding side dishes. Actual values vary with ingredient brands and portions.
Nutrient Approximate Amount
Calories 450–550
Protein 35–45 g
Carbohydrates 15–22 g
Total Fat 25–35 g
Saturated Fat 12–18 g
Fiber 1 g
Sugar 1–3 g
Sodium 500–850 mg

Nut Information and Allergens

• Tree nuts: No tree nuts are included in the standard recipe.
• Peanuts: No peanuts are included.
• Dairy: Contains butter.
• Gluten: Contains wheat flour.
• Other potential allergens: Packaged chicken broth and capers may contain additional ingredients or be subject to cross-contact.
  Allergy-friendly substitutions:
• For a gluten-free version, replace the all-purpose flour with a certified gluten-free flour blend.
• For a dairy-free version, use a suitable plant-based butter alternative.
• Check all ingredient labels if preparing this dish for someone with food allergies.
  Frequently Asked Questions (Q&A)
  Q1: Can I make chicken piccata without white wine?

Yes! Replace the wine with an equal amount of chicken broth. The dish will still have a delicious lemony flavor.

Q2: What do capers taste like?

Capers have a salty, tangy, slightly briny flavor that balances the richness of the butter and the freshness of the lemon.

Q3: How do I keep the chicken tender?

Pound the chicken to an even thickness, avoid overcooking it, and use a thermometer to check that it reaches 165°F (74°C).

Q4: Can I make the sauce creamier?

Yes. Stir in 2–3 tablespoons of heavy cream at the end for a creamier variation. This changes the traditional lighter sauce slightly.

Q5: Can I prepare chicken piccata ahead of time?

You can prepare it ahead, but it tastes best freshly cooked. If making it in advance, store the chicken and sauce together and reheat gently to avoid drying out the chicken.

Q6: How should I store leftovers?

Refrigerate leftovers in an airtight container within 2 hours and use within 3–4 days. Reheat thoroughly to 165°F (74°C).

Q7: Can I freeze lemon butter chicken piccata?

Yes, although the butter sauce may separate slightly after thawing. Freeze in a freezer-safe container for up to 2 months for best quality, then thaw in the refrigerator and reheat gently.

Q8: What should I serve with chicken piccata?

Linguine, angel-hair pasta, mashed potatoes, rice, asparagus, green beans, or roasted broccoli pair beautifully with the lemon butter sauce.
Serving Suggestions

• Serve over linguine or spaghetti with extra lemon butter sauce.
• Pair with roasted asparagus or steamed green beans.
• Add garlic bread to soak up the sauce.
• Serve alongside a fresh Mediterranean salad for a lighter meal.