Go Back
Chicken Piccata with Capers

Chicken Piccata with Capers

Chicken Piccata with Capers is a light and flavorful dish made with tender chicken breast halves cooked in a lemony caper sauce. The mix of fresh lemon juice, white wine, and capers gives it a bright and slightly tangy taste. It’s a quick and simple recipe that feels fresh, making it perfect for an easy homemade meal
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 Servings
Course: Chicken, Main Course
Cuisine: Italian-inspired
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 4 6 ounce skinless, boneless chicken breast halves
  • ¼ cup all-purpose flour
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • ½ cup white wine
  • ¼ cup fresh lemon juice
  • 2 tablespoons capers
  • 2 teaspoons minced garlic
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley

Method
 

Step 1: Prepare the Chicken
  1. Place the chicken breast halves between two sheets and gently pound to even thickness. Season both sides with salt and black pepper. Lightly coat in flour and shake off extra.
Step 2: Cook the Chicken
  1. Heat olive oil and butter in a skillet over medium heat. Add the chicken and cook for about 4–5 minutes per side until golden. Remove and set aside.
Step 3: Make the Sauce
  1. In the same pan, add garlic and cook for about 30 seconds. Pour in white wine and let it simmer for a minute. Add lemon juice and capers.
Step 4: Bring it Together
  1. Return the chicken to the pan. Spoon the sauce over the top and cook for another 3–4 minutes until the chicken is cooked through.
Step 5: Finish and Serve
  1. Sprinkle chopped parsley on top and serve warm with extra sauce.

Notes

1. Do not overcook the chicken or it may turn dry
2. Fresh lemon juice makes a big difference in taste
3. Keep heat moderate so the sauce does not reduce too fast
4. Taste the sauce before serving and adjust salt if needed