Can I make this recipe ahead of time?

Yes. You can dredge the chicken and store it in the fridge for a few hours. I often prep the chicken in the morning, then cook it just before dinner. The sauce is best made fresh, but the flavor holds up well if you reheat gently.

What can I serve with this for picky eaters?

Keep it simple: pasta, mashed potatoes, or rice. The sauce goes well with mild bases. Offer lemon wedges on the side and hold extra capers if someone is unsure.

Can I use chicken thighs instead of breasts?

Yes. Boneless thighs are forgiving and stay juicy. Brown them a little longer and check for doneness. Bone-in pieces will need more time.

Is there a non-alcohol version?

Absolutely. Replace the wine with an equal amount of low-sodium chicken broth and add a teaspoon of white wine vinegar for brightness.

How can I make it lower in sodium?

Rinse the capers to remove excess salt and use low-sodium chicken broth. Taste before adding extra salt to the sauce.

Easy Chicken Piccata with Capers and Lemon 2026

Description

A quick and special meal that’s lemony, briny, and perfect for family dinners.

Ingredients

2 large boneless, skinless chicken breasts, halved horizontally
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup all-purpose flour for dredging
3 tablespoons extra virgin olive oil
2 tablespoons unsalted butter, divided
1/2 cup dry white wine or low-sodium chicken broth
1/2 cup low-sodium chicken broth
3 tablespoons fresh lemon juice
2 tablespoons capers, drained and rinsed
2 tablespoons chopped fresh parsley
Lemon slices for garnish

Cook Mode Prevent your screen from going dark

Instructions

Pound chicken breasts to even 1/2-inch thickness between plastic wrap. Season both sides with salt and pepper.
Dredge each chicken piece lightly in flour, shaking off excess thoroughly.
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook 3-4 minutes per side until golden brown and cooked through. Transfer to a plate and tent with foil.
Lower heat to medium. Pour wine into the skillet, scraping up browned bits. Simmer 2 minutes until slightly reduced.
Stir in chicken broth, lemon juice, and capers. Simmer 3 minutes until sauce reduces by approximately half.
Return chicken to the pan and simmer 2 minutes, spooning sauce over chicken.
Remove from heat. Stir in remaining butter and fresh parsley. Plate immediately and garnish with lemon slices and additional parsley.

Notes

Use fresh lemons for a brighter taste. For a milder sauce, reduce capers and add more butter.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Pan-frying
Cuisine: Italian