Sautéed Chicken Piccata with Lemon and Capers

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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 cooked in a bright lemon-butter sauce with tangy capers, perfect for a quick Italian dinner. This Italian recipe, ready in about 30 minutes, pairs chicken breasts, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, 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 2 Italian cuisine 380 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Place 1/3 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper in a shallow dish and mix. Dredge each of the 2 chicken breasts in the flour mixture, shaking off excess.
Step 2: Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium-high heat until the butter is melted and starts to foam. Add the chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through; remove and set aside.
Step 3: Reduce heat to medium; add 2 minced garlic cloves to the skillet and sauté for 30 seconds until fragrant but not browned. Pour in 1/4 cup fresh lemon juice and 1/2 cup chicken broth, scraping up any browned bits from the pan.
Step 4: Stir in 2 tbsp capers and simmer the sauce for 3 minutes until it slightly reduces. Remove from heat and whisk in the remaining 2 tbsp butter until the sauce is glossy.
Step 5: Return the chicken breasts to the skillet, spoon the sauce over them, and sprinkle with 2 tbsp chopped fresh parsley before serving.