Chicken Piccata with Lemon Capers

Name: Chicken Piccata with Lemon Capers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; Salt and pepper to taste; 1/2 cup all-purpose flour; 4 tablespoons olive oil; 4 tablespoons unsalted butter; 1/2 cup dry white wine; 1 tablespoon lemon juice; 1/4 cup capers, drained; Fresh parsley, chopped for garnish; Lemon slices for serving

Highlighted under: Global Flavors

I absolutely love making Chicken Piccata with Lemon Capers because it brightens any dinner table with its fresh flavors. The tangy lemon and briny capers elevate the tender chicken, making it a delightful dish that is both quick and delicious. I often prepare this when I want something impressive yet easy, and I'm always amazed by how simple ingredients can create such a vibrant meal. Perfectly paired with a side of pasta or a fresh salad, this recipe has become a staple in my cooking repertoire!

Created by

Sophia Lane

Last updated on 2026-01-10T01:22:08.493Z

When I first made Chicken Piccata, I was surprised by how quickly it came together. Using thinly sliced chicken breast allows the meat to cook evenly and stay juicy, which is essential. I recommend having all your ingredients prepped and ready to go, as the cooking process is fast-paced. Trust me, the burst of flavor from the lemon and capers will leave you craving more!

Another tip I discovered is to use a good white wine for deglazing the pan. It not only enhances the sauce's depth but also adds a richness that complements the chicken perfectly. Just don’t forget to serve it with some crusty bread to soak up all that delicious sauce!

        Why You Will Love This Recipe
        Zesty flavor from the fresh lemon brightens the palate
Savory capers add a unique briny taste that enhances the dish
Quick and easy to prepare, perfect for weeknight dinners

      

Choosing the Right Ingredients

For the best flavor in your Chicken Piccata, selecting the right type of chicken is crucial. I recommend using organic, free-range chicken breasts for a more tender, juicy outcome. They generally have better texture and flavor than conventional options. Additionally, ensure your capers are high-quality, as they play a significant role in the dish's overall taste. Look for capers packed in salt or brine for optimal flavor.

The choice of white wine also impacts the dish greatly. A dry white wine, like Sauvignon Blanc or Pinot Grigio, works well, balancing the richness of the butter and chicken. Avoid sweet wines as they can upset the zesty harmony of lemon and capers. If you prefer a non-alcoholic option, substitute with chicken broth mixed with a splash of white vinegar to maintain the acidity.

The Art of Cooking Chicken

Getting the chicken perfectly cooked is essential. When you sear the chicken, maintain medium-high heat to achieve a golden brown crust. If the heat is too low, the chicken will steam rather than brown, leading to a less appealing texture. I recommend using a cast-iron skillet for even heat distribution, ensuring all sides cook uniformly. Look for an internal temperature of 165°F (74°C) to confirm doneness.

To prevent overcrowding the skillet, cook in batches if necessary. This not only aids in achieving a better sear but also ensures that the chicken remains juicy. Once cooked, letting the chicken rest briefly before adding it back to the sauce will help retain its moisture, producing a more succulent final dish.

Ingredients

For Chicken Piccata

4 boneless, skinless chicken breasts
Salt and pepper to taste
1/2 cup all-purpose flour
4 tablespoons olive oil
4 tablespoons unsalted butter
1/2 cup dry white wine
1 tablespoon lemon juice
1/4 cup capers, drained
Fresh parsley, chopped for garnish
Lemon slices for serving

Instructions

Prepare the Chicken

Season the chicken breasts with salt and pepper on both sides. Dredge each piece in flour, shaking off any excess.

Cook the Chicken

In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken breasts in batches, cooking for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Make the Sauce

In the same skillet, add the white wine and lemon juice, scraping up any browned bits from the bottom. Bring to a simmer and add the capers. Let it cook for about 2 minutes.

Finish the Dish

Return the chicken to the skillet, and add the remaining butter. Swirl the skillet to incorporate the butter into the sauce. Cook for another minute until heated through.

Serve

Garnish with fresh parsley and lemon slices. Serve immediately with a side of pasta or crusty bread.

Pro Tips

For an extra layer of flavor, try adding a splash of chicken broth to the sauce. It helps create a rich base that complements the other ingredients beautifully.

Serving Suggestions

Chicken Piccata is versatile, making it easy to pair with various sides. For a classic pairing, serve it with a simple spaghetti aglio e olio, allowing the garlic and olive oil to complement the bright flavors of the piccata. Alternatively, a refreshing arugula salad with a light vinaigrette can provide a nice contrast, cutting through the richness of the dish.

For a heartier meal, consider adding sautéed vegetables like asparagus or green beans. Their crunch adds texture and complements the tender chicken beautifully. You might also serve it on a bed of fluffy couscous or quinoa for an unexpected twist that elevates the dish.

Make-Ahead Tips

This Chicken Piccata dish can be prepped in advance, making it perfect for busy weeknights. You can season and dredge the chicken ahead of time, storing it in the refrigerator for up to 24 hours. This not only saves time but enhances the chicken's flavor as it absorbs the seasoning.

If you're planning to make it a day ahead, cook the chicken and prepare the sauce, then store them separately in airtight containers in the refrigerator. When you're ready to serve, gently reheat the chicken in a skillet over low heat and add the sauce just before serving to maintain the freshness of the flavors.

Questions About Recipes

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well in this recipe. Just remember to adjust the cooking time as they may take a few minutes longer.

→ What wine is best for cooking in this recipe?

A dry white wine like Sauvignon Blanc or Pinot Grigio is ideal for deglazing the pan and adding flavor to the sauce.

→ Can I make this dish ahead of time?

While it’s best enjoyed fresh, you can cook the chicken and make the sauce ahead of time. Just reheat gently before serving.

→ What can I serve with Chicken Piccata?

This dish pairs beautifully with pasta, rice, or a light salad. A side of garlic bread is also a great option!