Date Night Chicken Piccata (Printable View)

Tender chicken breasts cooked in a zesty lemon-butter sauce with capers and fresh parsley.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - 1/3 cup all-purpose flour

→ For Sautéing

04 - 2 tablespoons olive oil
05 - 2 tablespoons unsalted butter, plus more for finishing

→ Sauce

06 - 1/3 cup dry white wine or low-sodium chicken broth
07 - 1/2 cup low-sodium chicken broth
08 - 1/4 cup freshly squeezed lemon juice (about 1 large lemon)
09 - 2 tablespoons capers, drained
10 - 2 tablespoons chopped fresh parsley

→ Garnish

11 - Lemon slices
12 - Extra fresh parsley

# How-To Steps:

01 - Place chicken breasts between two sheets of plastic wrap. Pound to an even 1/2-inch thickness using a meat mallet.
02 - Season both sides of chicken generously with salt and pepper. Dredge lightly in flour, shaking off excess coating.
03 - In a large skillet over medium-high heat, heat olive oil and 2 tablespoons butter until sizzling and fragrant.
04 - Add chicken to the hot skillet. Sauté 3–4 minutes per side until golden brown and cooked through. Transfer to a plate and tent with foil to keep warm.
05 - Add white wine to the same skillet, scraping up browned bits from the bottom with a wooden spoon. Simmer 1–2 minutes until slightly reduced.
06 - Stir in chicken broth, lemon juice, and capers. Simmer 2–3 minutes until sauce thickens slightly and flavors meld.
07 - Return chicken to the skillet and spoon sauce over the top. Simmer 2 minutes to warm through. Remove from heat and swirl in 1 tablespoon cold butter for a glossy finish.
08 - Sprinkle with fresh parsley. Serve immediately, garnished with lemon slices and additional parsley if desired.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like something youd wait forever for at a restaurant
  • That hit of briny capers against bright lemon makes your mouth wake up and pay attention
  • It looks impressive but is actually forgiving enough for a Tuesday
02 -
  • Rinsing capers before adding them prevents the dish from becoming accidentally salty
  • Adding cold butter at the very end instead of melting it into the hot sauce is what makes it glossy and luxurious
  • Do not crowd the pan or the chicken will steam instead of getting that golden crust
03 -
  • Pat the chicken completely dry before dredging, otherwise the flour will not stick and you lose that golden crust
  • Warm your plate before serving because this dish cools down quickly and the sauce thickens as it does

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