Italian-American · plate
Weeknight Chicken Piccata
Golden chicken cutlets finish in a bright lemon-butter pan sauce with briny capers and fresh parsley.
Cook
Make dinner
- 01
Season the chicken, dust lightly with flour, and shake off the excess. Heat oil and 1 tablespoon butter in a large skillet over medium-high.
- 02
Cook the cutlets until golden and 165°F in the center, 3 to 4 minutes per side. Transfer to a plate.
- 03
Add broth, lemon juice, zest, and capers to the skillet. Simmer and scrape up the browned bits until slightly reduced, 3 minutes.
- 04
Remove from the heat, swirl in remaining butter, and return the chicken to the sauce. Finish with parsley.
Make it work
Useful swaps
- Use gluten-free flour for a gluten-free version.
- Dairy-free butter works in the pan sauce.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
