Sautéed Chicken Piccata with Lemon and Capers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Return the chicken breasts to the skillet, spoon the sauce over them, and sprinkle with 2 tbsp chopped fresh parsley before serving.

Frequently asked questions

How long does Sautéed Chicken Piccata with Lemon and Capers take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Chicken Piccata with Lemon and Capers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.

Can I substitute ingredients in Sautéed Chicken Piccata with Lemon and Capers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Chicken Piccata with Lemon and Capers for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Chicken Piccata with Lemon and Capers?

Italian italian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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