Pan-Seared Chicken Piccata with Capers and Lemon Butter Sauce

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken breasts pan-seared and topped with a tangy lemon butter sauce studded with briny capers for a bright Italian-inspired meal. This Italian recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 360 cal/serving

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Ingredients

4 (6 oz each) boneless skinless chicken breasts
1 1/2 tsp salt
1 tsp black pepper
1/2 cup all-purpose flour
3 tbsp olive oil
4 tbsp unsalted butter
3 garlic cloves, minced
1/2 cup dry white wine
1/4 cup fresh lemon juice
2 tbsp capers, drained
2 tbsp fresh parsley, chopped

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Instructions

Step 1: Pat 4 boneless skinless chicken breasts dry and season both sides with 1 1/2 tsp salt and 1 tsp black pepper. Lightly dredge in 1/2 cup all-purpose flour, shaking off excess.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side until golden brown and cooked through. Remove chicken and keep warm.
Step 3: Reduce heat to medium and add 4 tbsp unsalted butter to the pan. Once melted, add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 4: Pour in 1/2 cup dry white wine and simmer for 3 minutes until reduced by half. Stir in 1/4 cup fresh lemon juice and 2 tbsp drained capers, cooking for another 2 minutes.
Step 5: Return chicken to the pan, spooning sauce over the top to coat. Sprinkle with 2 tbsp chopped fresh parsley before serving.