Perfect Chicken Piccata (Better Than the Restaurant)

If you love bright lemon flavor, buttery sauces, and tender chicken, this Perfect Chicken Piccata is about to become a weeknight favorite. Thin chicken cutlets are lightly floured, pan-seared until golden, then finished in a silky lemon-butter white wine sauce with capers. It’s elegant enough for guests, but fast enough for a Tuesday night.

This is classic Italian-American comfort food — simple ingredients, bold flavor, and a sauce so good you’ll want bread or pasta to soak up every drop.

Why You’ll Love This Chicken Piccata

• Bright, tangy lemon-butter sauce
• Rich but balanced (not heavy)
• Ready in just 30 minutes
• Perfect with pasta, rice, or mashed potatoes
• Restaurant-quality flavor at home

Key Tips for the Best Chicken Piccata

• Pound the chicken evenly so it cooks fast and stays juicy
• Shake off excess flour — too much makes the sauce gummy
• Use fresh lemon juice and zest (non-negotiable!)
• Let the sauce simmer briefly to concentrate flavor
• Return chicken to the pan at the end so it absorbs the sauce

What to Serve with Chicken Piccata

• Angel hair or linguine
• Garlic mashed potatoes
• Roasted asparagus or green beans
• Crusty bread for dipping
• Simple arugula salad

Storage & Reheating

• Store leftovers in the fridge up to 3 days
• Reheat gently on the stovetop with a splash of broth
• Avoid microwaving too long — it can toughen the chicken

Perfect Chicken Piccata

Tender pan-seared chicken cutlets finished in a buttery lemon-capers sauce with white wine. A quick, classic Italian-inspired dinner ready in 30 minutes.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Date Night, Dinner, Lunch, Main Course

Cuisine: Continental, Italian, Italian-American

Calories: 391

Ingredients Method Notes

Ingredients

  

• 4 4-ounce boneless, skinless chicken breast halves
• 1½ teaspoons kosher salt
• 1 teaspoon ground black pepper
• ⅔ cup all-purpose flour
• 3 tablespoons olive oil divided
• 3 tablespoons butter divided
• ¼ cup dry white wine such as Pinot Grigio
• 3 tablespoons capers rinsed and drained
• ¾ cup chicken stock
• ¼ cup fresh lemon juice
• 1 teaspoon lemon zest
• ¼ cup chopped fresh parsley

Method

 

1. Slice chicken breasts lengthwise and pound to ½-inch thickness. Season both sides with salt and pepper.
2. Dredge chicken lightly in flour, shaking off excess.
3. Heat 2 tablespoons olive oil and 1½ tablespoons butter in a large skillet over medium-high heat until hot.
4. Cook half the chicken until golden and released easily, about 2½–3 minutes per side. Remove and repeat with remaining chicken using the last tablespoon of oil.
5. Reduce heat to medium. Add remaining butter to skillet, then pour in wine and capers. Scrape up browned bits and simmer 2 minutes.
6. Add chicken stock, lemon juice, and lemon zest. Simmer another 2 minutes.
7. Return chicken to skillet and simmer gently, turning occasionally, until cooked through and sauce thickens slightly, 3–5 minutes.
8. Remove from heat and sprinkle with parsley. Serve immediately.

Notes

• Chicken cutlets can be used to save prep time
• Add extra stock if you prefer more sauce
• Serve immediately for best texture and flavor

Nutrition Facts (Per Serving)

• Calories: 391
• Fat: 21 g
• Saturated Fat: 7 g
• Carbohydrates: 19 g
• Fiber: 1 g
• Protein: 29 g
• Cholesterol: 90 mg
• Sodium: 1268 mg
• Potassium: 375 mg