Go Back
pan-seared chicken piccata with lemon slices and capers in a creamy white wine sauce

Chicken Piccata (Lemon Caper Chicken)

Tender chicken breasts topped with a bright and tangy lemon-caper sauce, served with a side of garlic mashed potatoes and steamed asparagus. This classic Italian dish is easy to make and perfect for a weeknight dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (6 oz each)
  • 1 cup all-purpose flour
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • 2 lemons juiced (about 1/4 cup)
  • 1/4 cup white wine optional
  • 2 tbsp unsalted butter
  • 2 tbsp chopped fresh parsley
  • 2 tbsp capers rinsed and drained

Method
 

  1. Step 1: Season the chicken breasts with salt, pepper, and garlic powder, then dredge them in flour, shaking off excess.
  2. Step 2: Heat the olive oil in a large skillet over medium-high heat and sauté the chicken breasts until golden brown and cooked through, about 5-6 minutes per side.
  3. Step 3: Remove the chicken from the skillet and set aside to rest.
  4. Step 4: Reduce the heat to medium and add the white wine (if using) to the skillet, scraping up any browned bits from the bottom.
  5. Step 5: Add the lemon juice, butter, and capers to the skillet, stirring until the butter has melted and the sauce is smooth.
  6. Step 6: Stir in the chopped parsley and cook for an additional 1-2 minutes, until the sauce has thickened slightly.
  7. Step 7: Serve the chicken breasts with the lemon-caper sauce spooned over the top.
  8. Step 8: Garnish with additional parsley and lemon wedges, if desired.
  9. Step 9: Serve with garlic mashed potatoes and steamed asparagus for a well-rounded meal.
  10. Step 10: Enjoy your delicious Chicken Piccata!

Notes

You can substitute the white wine with chicken broth or omit it altogether if you prefer. Also, be sure to not overcook the chicken, as it can become dry and tough.