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Easy Chicken Piccata With Lemon-Caper Sauce

Golden chicken medallions are served with a glossy sauce made from fresh lemon juice, capers, low-sodium chicken broth, butter, garlic, and parsley.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 3 large boneless skinless chicken breast halves, cut crosswise into ½-inch-thick medallions
  • Salt to taste
  • Ground black pepper to taste
  • ½ cup all-purpose flour approximately 60 g
  • 2 Tbsp vegetable oil 30 ml, plus more only if needed between batches
For the Lemon-Caper Sauce
  • 1 garlic clove minced
  • 1 cup low-sodium chicken broth 240 ml
  • ½ fresh lemon thinly sliced, optional
  • ¼ cup fresh lemon juice 60 ml
  • 2 Tbsp capers drained and rinsed (approximately 17 g)
  • 3 Tbsp butter approximately 42 g
  • 2 Tbsp minced fresh Italian flat-leaf parsley approximately 8 g

Method
 

  1. Heat the oven to 200°F (95°C) and place an oven-safe serving platter inside. Season the ½-inch chicken medallions with salt and pepper. Coat them in flour and shake off the excess.
  2. Heat the vegetable oil in a 12-inch stainless-steel skillet. Fry the chicken in uncrowded batches for about 3 minutes per side, until golden, opaque, and 165°F (74°C) internally. Transfer it to the warm platter, adding more oil only if needed.
  3. Drain most of the oil, leaving a thin coating in the skillet. Cook the garlic for about 20 seconds without browning. Add the broth, scrape up the browned bits, and stir in the optional lemon slices. Boil for 5–8 minutes, until reduced to approximately ⅔ cup.
  4. Add the lemon juice and capers. Simmer for about 5 minutes, until slightly thickened but still pourable. Add the butter and swirl until melted and incorporated. Stir in the parsley and remove from the heat.
  5. Divide the chicken among four plates and spoon the warm lemon-caper sauce over each serving. Serve immediately.

Notes

Refrigerate leftovers in a shallow airtight container within 2 hours and use them within 3–4 days. Freeze in an airtight freezer-safe container for up to 4 months for best quality, then thaw overnight in the refrigerator. Reheat gently in a covered skillet, adding a small splash of broth only if needed, until the chicken reaches 165°F (74°C).