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Easy Crispy Chicken Piccata Recipe with Capers

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A quick and easy chicken piccata recipe featuring crispy chicken breasts and a tangy lemon-caper sauce, perfect for weeknight dinners or special occasions.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, pounded to an even thickness
  • 1/2 cup all-purpose flour (for dredging)
  • Salt and freshly ground black pepper, to season
  • 2 tablespoons olive oil (extra virgin preferred)
  • 4 tablespoons unsalted butter, divided
  • 2 garlic cloves, minced
  • 1/4 cup fresh lemon juice
  • 1/2 cup chicken broth (low sodium recommended)
  • 2 tablespoons rinsed capers
  • Fresh parsley, chopped (for garnish)
  • Optional: 1/4 cup white wine (can be substituted with more broth)

Instructions

  1. Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to about 1/2 inch thickness. Season both sides with salt and pepper.
  2. Pour about 1/2 cup all-purpose flour into a shallow plate. Lightly coat each chicken breast in the flour, shaking off excess.
  3. Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat. When the butter foam subsides and the oil shimmers, it’s ready.
  4. Add the chicken breasts to the pan without crowding. Fry for about 3-4 minutes per side until golden and crispy and the internal temperature reaches 165°F. Remove and keep warm covered loosely with foil.
  5. Lower heat to medium. Add minced garlic to the pan and sauté for 30 seconds until fragrant but not browned.
  6. Pour in chicken broth, lemon juice, and white wine if using. Stir and scrape browned bits off the pan bottom.
  7. Stir in rinsed capers and simmer the sauce for about 3 minutes to reduce slightly.
  8. Turn off heat and whisk in remaining 2 tablespoons unsalted butter to thicken and enrich the sauce. Adjust seasoning with salt and pepper if needed.
  9. Return chicken to the pan and spoon sauce over each piece to coat. Garnish with chopped parsley and lemon slices if desired. Serve hot.

Notes

For gluten-free, substitute all-purpose flour with almond flour or gluten-free flour blends. For dairy-free, replace butter with olive oil or dairy-free butter. Avoid overcrowding the pan to maintain crispiness. Let chicken rest after cooking to keep it juicy. If sauce is too tangy, add a pinch of sugar to balance flavors.

Nutrition

Keywords: chicken piccata, crispy chicken, lemon caper sauce, easy dinner, quick chicken recipe, weeknight meal

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