This chicken piccata recipe is all about golden pan-fried chicken topped with a simple lemon-butter sauce loaded with capers and a hint of cream. It’s fast, light, and way easier than it sounds. Great when you want something fancy-ish without dragging out every dish in the kitchen.

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Quick Summary

Prep time: 15 mins
Cook time: 20 mins
Flavor: tangy, buttery, a little briny
Great for: date nights, weeknight dinners, anything involving wine

Why I Like This Recipe

It looks like one of those “oh wow, you really cooked” dishes — but nope. Just chicken, garlic, some broth, and capers. The sauce does all the work. I made it on a random Tuesday and honestly thought, yeah, I’d order this in a restaurant. The sun-dried tomatoes don’t hurt either.

Ingredients

2 chicken breasts (1½–2 lbs)
½ tsp salt
¼ tsp black pepper
3 tbsp flour (plus extra for the sauce)
2 tbsp olive oil
1 shallot, finely diced
1 tbsp garlic (2–3 cloves), minced
1 cup chicken broth
3 tbsp lemon juice
¼ cup sun-dried tomatoes, chopped
¼ cup capers, drained
¼ cup heavy cream
4 tbsp butter
1 tbsp chopped parsley
4 lemon slices (for garnish)

How To Make Chicken Piccata

Prep the chicken: Slice each breast in half lengthwise so it’s thinner. Season both sides, then dredge in the flour/salt/pepper mix.
Sear the chicken: Heat 1 tbsp of oil in a skillet over medium. Add chicken and cook 4–5 mins per side until browned and cooked through. Remove and set aside on paper towels.
Start the sauce: Add the other tablespoon of oil to the pan. Toss in the shallots and sauté for a minute, then add garlic. Stir for another minute, careful not to burn it.
Build the flavor: Sprinkle in the leftover flour (like ½ tbsp or so). Pour in half the broth to deglaze the pan — scrape up the browned bits. Then add the rest of the broth and lemon juice.
Finish it up: Let it simmer till it thickens a bit, then stir in the sun-dried tomatoes, capers, cream, and butter. Stir gently until it’s all melted and smooth.
Bring it together: Add the chicken back to the pan. Spoon the sauce over the top and heat it all through. Garnish with parsley and lemon slices right before serving.

Tips for Success

Slice chicken evenly so it cooks fast and stays juicy
Deglaze the pan — that flavor stuck to the bottom? You want it
Don’t skip the cream — it balances out the lemon perfectly
Sun-dried tomatoes = sneaky flavor bomb
Use a spoon to baste sauce over the chicken at the end — it helps soak in

Storage and Reheating

Fridge: Store leftovers in an airtight container for up to 3 days.
Microwave: Reheat low and slow. Add a splash of broth or water if the sauce gets thick.
Stovetop: Best bet. Warm over medium heat with a lid. Stir gently so the sauce stays smooth.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Yes, totally — just cook a bit longer since they’re thicker.
Is it really lemony?
It’s tangy, but not sour. The cream and butter tone it down.
What if I don’t like capers?
You can skip them, but the salty little bite they add really pulls the sauce together.
Can I make it ahead?
You can cook the chicken and sauce separately, then reheat and combine before serving.
What should I serve it with?
Rice, pasta, or crusty bread. Something that soaks up the sauce.

Common Mistakes and How to Dodge Them

Overcooking the chicken: Thin breasts cook fast. Once the sides are golden and it’s firm to the touch, pull it.
Burning the garlic: It cooks quick — 30 seconds max. Add it after the shallots soften so it doesn’t scorch.
Sauce too thick or gloopy: Too much flour or too little liquid. Add more broth or a splash of water to loosen it up.
Adding lemon juice too early: If you add it before the sauce thickens, it can curdle the cream. Let the broth cook down first.
Using bottled lemon juice: Fresh makes a difference here — it’s cleaner and less bitter.

Nutrition Facts (Per Serving)

Calories: 376 kcal
Total Fat: 27g
Saturated Fat: 12g
Cholesterol: 120mg
Sodium: 1038mg
Potassium: 501mg
Total Carbohydrate: 8g
Dietary Fiber: 1g
Sugars: 2g
Protein: 26g