It's Best Served Hot Chicken Piccata

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

Tender chicken breasts sautéed in a bright lemon-caper sauce that's perfect when piping hot, with a crisp exterior and juicy interior. This Italian-American-inspired chicken recipe, ready in about 40 minutes, pairs chicken breast, all-purpose flour, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, pounded to 1/2-inch thickness chicken breast
• 1/4 cup all-purpose flour
• 2, zested and juiced lemon
• 2 tbsp, drained capers
• 1/2 cup white wine
• 1/2 cup chicken broth
• 3 tbsp unsalted butter
• 2 tbsp chopped fresh parsley
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat chicken breasts dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Dredge in 1/4 cup all-purpose flour, shaking off excess.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 3-4 minutes per side until golden brown and cooked through—golden edges and internal temperature reaches 165°F.
3. Step 3: Remove chicken and set aside. Add 2 tbsp capers, 1/4 cup lemon juice, and 1/2 cup white wine to the skillet, scraping up browned bits. Simmer for 2 minutes until slightly reduced. Stir in 1/2 cup chicken broth and 2 tbsp lemon zest, cooking until sauce thickens to coat the back of a spoon—about 3 minutes.