Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. Refrigerate the chicken and sauce together and reheat slowly to keep the meat moist. Many Southern cooks believe flavors settle and sing the following day, so preparing it ahead is a good plan for a calm evening.

Can I use chicken thighs instead of breasts?

Absolutely. Bone-in thighs will need a bit longer to cook and will develop a deeper flavor. Boneless thighs work great and stay juicy. Adjust cooking time, and always check for doneness by making sure juices run clear.

What is the best white wine to use?

Use a dry, light white wine such as pinot grigio or sauvignon blanc. If you prefer not to cook with alcohol, replace the wine with extra low-sodium chicken broth. The wine brightens the sauce, but good broth keeps it warm and honest.

How do I keep the sauce from being too thin?

Reduce it gently until it coats the back of a spoon. If it still seems thin after you finish, remove the chicken and simmer a little longer. You can also whisk a slurry of one teaspoon of flour and two teaspoons of cold water, and stir in slowly while simmering to thicken slightly.

Are capers necessary?

Capers are part of the classic profile, bringing a briny pop that balances lemon and butter. If you cannot find them, use a small amount of chopped green olives or a pinch of finely chopped pickled vegetables for a similar punch.

Chicken Piccata with Capers and Lemon

Description

A comforting and bright dish featuring pan-seared chicken in a tangy lemon and caper sauce, perfect for family gatherings or a cozy dinner.

Ingredients

Scale

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

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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.
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 plate and tent with foil.
Lower heat to medium. Pour wine into 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 pan and simmer 2 minutes, spooning sauce over chicken.
Remove from heat. Stir in remaining butter and fresh parsley until butter melts and sauce becomes glossy.
Plate immediately and garnish with lemon slices and additional parsley.

Notes

Serve with mashed potatoes, buttered noodles, or rice. Pairs well with a fresh green vegetable. Leftovers can be refrigerated for up to three days and taste better the next day.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan-searing
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 2g
Sodium: 650mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 30g
Cholesterol: 75mg