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Golden chicken piccata cutlets in a lemon-butter-caper sauce over angel hair pasta

Classic Chicken Piccata

Golden pan-fried chicken cutlets in a bright, buttery lemon-caper sauce. A restaurant-classic dinner that comes together in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts, halved into 4 thin cutlets
  • 0.5 cup all-purpose flour, for dredging
  • 3 tbsp olive oil
  • 4 tbsp butter, divided
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 0.33 cup fresh lemon juice (about 2 lemons)
  • 0.25 cup capers, drained
  • 2 tbsp fresh parsley, chopped

Method
 

  1. Pound the cutlets to an even thickness, season with salt and pepper, and dredge lightly in flour.
  2. Heat the olive oil with 1 tablespoon of the butter and sear the cutlets until golden, about 3 minutes per side, to 165°F (74°C). Remove and set aside.
  3. Add the garlic to the pan and cook 30 seconds, then pour in the chicken broth, lemon juice, and capers. Simmer and scrape up the browned bits.
  4. Reduce the sauce for 3-4 minutes, then whisk in the remaining 3 tablespoons butter until silky.
  5. Return the chicken to the pan, spoon the sauce over, garnish with parsley, and serve over pasta or with your favorite sides.

Notes

For extra depth, deglaze with a splash of chicken broth instead of wine to keep it family-friendly. Pound the cutlets thin so they cook fast and stay tender. Serve over angel hair pasta, mashed potatoes, or a simple salad.