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Close-up of golden-brown Chicken Piccata served with a creamy lemon-caper sauce, fresh parsley, and lemon slices on a white plate.

Easy Chicken Piccata: A Zesty Weeknight Delight

This quick and elegant Chicken Piccata features tender cutlets in a creamy lemon-caper sauce. Perfect for busy weeknights or special dinners.
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Course: Dinner, Main Course
Cuisine: Comfort Food, Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large chicken breasts
  • Salt & pepper, to taste
  • 1/4 tsp garlic powder
  • Flour, for dredging
  • 4 Tbsp butter, divided
  • 1 Tbsp olive oil
  • 1/4 cup chicken broth (or dry white wine)
  • 1 Tbsp lemon juice
  • 1 zest of 1 lemon
  • 1 Tbsp capers, drained
  • 1/2 cup heavy/whipping cream
  • Chopped parsley, for garnish (optional)
  • Grated parmesan cheese, for garnish (optional)

Equipment

  • Large non-stick skillet
  • cutting board and sharp knife
  • Whisk
  • tongs or spatula
  • Shallow dredging plates

Method
 

  1. Slice chicken breasts lengthwise to make 4 thinner cutlets. Trim excess fat.
  2. Season chicken with salt, pepper, and garlic powder. Dredge lightly in flour and shake off excess.
  3. Heat 2 Tbsp butter and olive oil in a skillet over medium-high heat. Cook chicken 4–5 minutes per side until golden and cooked through. Transfer to a plate and cover.
  4. Remove skillet from heat. Add chicken broth, lemon juice, zest, remaining 2 Tbsp butter, and capers. Scrape up brown bits with a whisk or wooden spoon.
  5. Stir in heavy cream. For a lighter version, omit cream and increase broth to 3/4 cup.
  6. Nestle chicken back into sauce. Simmer gently for 5 minutes, until sauce thickens slightly.
  7. Garnish with chopped parsley and/or parmesan cheese if desired. Serve hot.

Notes

For a dairy-free option, omit cream and add more broth. Use gluten-free flour for a GF version. Chicken thighs can be used but will take longer to cook.