Description

If you’re craving something elegant yet easy, Chicken Piccata is the answer. This quick dinner idea brings together golden pan-seared chicken breasts with a luscious lemon-butter sauce studded with briny capers and fresh herbs. Perfect for weeknight meals, romantic dinners, or simply leveling up your go-to chicken recipe, this dish is bright, tangy, and utterly satisfying. Whether you’re searching for an easy recipe, dinner ideas that feel restaurant-worthy, or just new food ideas to break your routine, this classic Chicken Piccata delivers flavor with very little fuss. The sauce is so irresistible, you’ll want to pour it over everything—trust me.

Ingredients

2 large boneless, skinless chicken breasts (sliced in half or pounded thin)
Salt and pepper to taste
½ cup all-purpose flour (for dredging)
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
2 cloves garlic, minced
½ cup dry white wine (or chicken broth + splash of vinegar)
½ cup chicken broth
¼ cup fresh lemon juice (about 1–2 lemons)
2 tablespoons capers, drained
2 tablespoons fresh parsley, chopped
Optional: lemon slices, for garnish

Instructions

Slice or pound chicken breasts until thin. Season with salt and pepper.
Dredge chicken in flour, shaking off any excess.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 3–4 minutes per side until golden and cooked through. Transfer to a plate.
Lower heat to medium. Add 1 tablespoon of butter and minced garlic to the skillet. Sauté for 30 seconds.
Pour in the wine (or wine substitute), scraping the bottom of the pan to deglaze. Simmer for 2 minutes.
Add chicken broth, lemon juice, and capers. Simmer for 5 minutes to reduce slightly.
Stir in remaining butter until sauce is smooth and glossy.
Return chicken to the pan and spoon sauce over the top. Simmer for 2–3 minutes more.
Garnish with parsley and lemon slices, and serve immediately.

Prep Time: 10 minutes
Cook Time: 20 minutes