Romantic Chicken Piccata Lemon (Printable)
Tender chicken with lemon-butter sauce and capers, delivering bright and rich flavors for two.
# What You'll Need:
→ Chicken
01 - 2 boneless skinless chicken breasts, approximately 6 oz each
02 - Salt and freshly ground black pepper to taste
03 - 1/4 cup all-purpose flour or gluten-free flour blend
→ Sauté & Sauce
04 - 2 tablespoons olive oil
05 - 2 tablespoons unsalted butter, divided
06 - 1/3 cup dry white wine
07 - 1/2 cup low-sodium chicken broth
08 - 3 tablespoons fresh lemon juice, approximately 1 large lemon
09 - 2 tablespoons capers, rinsed and drained
10 - 2 tablespoons fresh parsley, finely chopped
11 - Lemon slices for garnish
# Steps:
01 - Butterfly each chicken breast by slicing horizontally through the center, then gently pound between plastic wrap to 1/2-inch thickness. Season both sides generously with salt and pepper.
02 - Lightly coat each chicken breast in flour, shaking off any excess coating.
03 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook 3 to 4 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
04 - Pour white wine into the skillet, scraping up any browned bits from the bottom. Simmer for 1 to 2 minutes until slightly reduced.
05 - Add chicken broth, lemon juice, and capers to the pan. Simmer for 2 to 3 minutes until the sauce reduces by approximately one-third.
06 - Return chicken to the skillet and simmer 2 minutes, basting with the sauce. Remove from heat and stir in remaining 1 tablespoon butter along with half the parsley until sauce becomes glossy.
07 - Arrange chicken on serving plates, spoon sauce generously over each portion, and garnish with lemon slices and remaining parsley.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like something you'd order on a special date night
- Its forgiving enough for a weeknight but impressive enough for company
02 -
- Overcrowding the pan drops the temperature and prevents proper browning—cook in batches if needed
- That final tablespoon of butter off heat is what transforms the sauce from good to restaurant-quality
03 -
- Room temperature chicken cooks more evenly than cold from the fridge
- Have all your sauce ingredients measured before you start searing—the cooking goes fast