Lemon-Caper Chicken Piccata

Here’s a beautiful Lemon-Caper Chicken Piccata recipe for you — bright, tangy, buttery, and perfect with pasta or crusty bread:

🍋 Lemon-Caper Chicken Piccata

2 large boneless, skinless chicken breasts (halved horizontally, making 4 cutlets)
½ cup all-purpose flour (for dredging)
½ tsp salt
½ tsp black pepper
3 tbsp olive oil
3 tbsp unsalted butter, divided
3 cloves garlic, minced
1 cup chicken broth (or dry white wine for extra flavor)
⅓ cup fresh lemon juice (about 2 lemons)
¼ cup capers, drained
2 tbsp chopped fresh parsley
Optional garnish: lemon slices

Prep the Chicken:
Pat the chicken cutlets dry. Season both sides with salt and pepper, then dredge lightly in flour, shaking off the excess.
Sear the Chicken:
In a large skillet over medium-high heat, heat the olive oil and 1 tablespoon butter. Add the chicken and cook 3–4 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
Make the Sauce:
Lower heat to medium. Add garlic and sauté for 30 seconds until fragrant. Pour in chicken broth (or wine), scraping up browned bits from the pan. Stir in lemon juice and capers. Let it simmer for 3–4 minutes to reduce slightly.
Finish with Butter:
Return chicken to the skillet, spooning sauce over the cutlets. Add the remaining 2 tablespoons butter and swirl until melted into the sauce.
Serve:
Sprinkle with fresh parsley and garnish with lemon slices. Serve immediately with angel hair pasta, rice, or roasted potatoes.

✨ The beauty of chicken piccata lies in its balance — the tangy lemon, briny capers, silky butter, and tender chicken all complement each other.