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20-Minute Lemon Chicken Piccata for Busy Nights

Close-up of three golden-brown pieces of Chicken Piccata drizzled with lemon butter sauce and topped with capers and parsley.
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Make this bright, lemony chicken piccata with capers in under 20 minutes. It delivers a fine dining feel without the stress, perfect for your weeknight meal.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/2 cup dry white wine or chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers, drained
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Place the flour, salt, and pepper on a plate. Dredge each piece of chicken in the flour mixture, shaking off any excess.
  2. Heat the olive oil and butter in a large skillet over medium-high heat.
  3. Add the floured chicken to the hot skillet in a single layer, working in batches if necessary. Cook for 3 to 4 minutes per side until golden brown and cooked through. Remove the chicken and set it aside on a plate.
  4. Reduce the heat to medium. Pour the white wine or broth into the skillet, scraping up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
  5. Stir in the fresh lemon juice and capers. Cook for 1 minute until the sauce slightly thickens.
  6. Return the chicken to the skillet and spoon the lemon caper sauce over the top. Cook for 1 minute to heat through.
  7. Remove from heat, sprinkle with fresh parsley, and serve immediately.

Notes

  • Serve this easy chicken piccata over angel hair pasta or with crusty bread to soak up the lemon caper sauce.
  • For a richer flavor, use high-quality chicken broth.
  • This recipe is a great example of spring chicken recipes that feel special.

Nutrition

Find it online: https://onedishuniverse.com/chicken-piccata-20-min-luxe-meal/