This Homemade Chicken Piccata with Lemon Caper Butter Sauce is a classic Italian-inspired chicken dinner that is both elegant and easy to prepare. Tender, golden-brown chicken breasts are simmered in a rich buttery sauce infused with fresh lemon juice, garlic, white wine, and briny capers. The bright citrus flavor balances perfectly with the savory butter sauce, creating a restaurant-quality meal that comes together in under 30 minutes. Serve this easy chicken piccata recipe with mashed potatoes, pasta, rice, or roasted vegetables for a complete and satisfying meal.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Servings
4 servings
1 tablespoon extra-virgin olive oil
4 boneless, skinless chicken breasts
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons unsalted butter
3 cloves garlic, minced
¼ cup dry white wine
Juice of 1 fresh lemon
2 tablespoons capers, drained
1 lemon, thinly sliced
Fresh parsley, chopped, for garnish
Prepare the Chicken
Pat the chicken breasts dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
Heat the olive oil in a large ovenproof skillet over medium-high heat. Once the oil is hot, add the chicken breasts and cook until golden brown and fully cooked through, about 7 to 8 minutes per side. The internal temperature should reach 165°F.
Transfer the cooked chicken to a plate and set aside.
Make the Lemon Caper Butter Sauce
Carefully pour off and discard about half of the juices remaining in the skillet. Reduce the heat to low.
Add the butter to the skillet and allow it to melt completely. Stir in the minced garlic and cook for about 30 seconds, or until fragrant.
Pour in the white wine and fresh lemon juice, scraping up any flavorful browned bits from the bottom of the pan. Stir in the capers and bring the mixture to a gentle simmer.
Finish the Chicken Piccata
Add the lemon slices to the sauce and let them simmer for 2 to 3 minutes to release their bright citrus flavor.
Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some of the lemon caper butter sauce over the chicken and simmer for an additional 5 minutes, allowing the flavors to meld together.
Remove the skillet from the heat and garnish with freshly chopped parsley before serving.
For a thicker sauce, whisk 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering sauce.
If the chicken breasts are very thick, slice them horizontally into cutlets before cooking for more even results.
For a gluten-free chicken piccata, verify that your white wine and capers are certified gluten-free if needed.
This lemon caper chicken pairs beautifully with gluten-free pasta, creamy mashed potatoes, rice pilaf, or steamed asparagus.
