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Quick Chicken Piccata in 20 Minutes (Easy Dinner)

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A fast and flavorful chicken piccata ready in just 20 minutes, featuring tender chicken cutlets in a bright lemon, caper, and butter sauce. Perfect for busy weeknights.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 pound total)
  • ½ cup all-purpose flour
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter, divided
  • ½ cup low-sodium chicken broth
  • ¼ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • ¼ cup fresh lemon juice (from about 2 lemons)
  • 3 tablespoons capers, drained
  • 2 tablespoons fresh parsley, chopped
  • Lemon slices, for serving (optional)

Instructions

  1. Prep the chicken (2 minutes): Place each chicken breast on a cutting board and hold it flat. Using a sharp knife, carefully slice each breast horizontally through the middle to create two even cutlets (four total). If some are thicker, place between plastic wrap and gently pound to even thickness.
  2. Season and dredge (3 minutes): In a shallow dish, combine flour, salt, pepper, and garlic powder. Pat chicken cutlets dry with paper towels. Dredge each cutlet in the seasoned flour, shaking off excess.
  3. Sear the chicken (6 minutes): Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once butter is melted and oil is shimmering, add chicken cutlets in a single layer (work in batches if needed). Cook 2-3 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and tent with foil.
  4. Make the sauce (4 minutes): Reduce heat to medium. Pour chicken broth and white wine into the skillet, scraping up browned bits with a wooden spoon. Simmer about 1 minute until slightly reduced. Add lemon juice and capers, then stir in remaining 1 tablespoon butter until melted and glossy.
  5. Finish and serve (1 minute): Return chicken to the skillet, spooning sauce over each cutlet. Warm through for about 30 seconds. Sprinkle with fresh parsley and serve immediately with lemon slices.

Notes

Pat chicken dry for best sear. Let pan get properly hot before adding chicken. Don’t crowd the pan. Taste sauce before serving and adjust lemon, capers, or salt as needed. For a thicker sauce, whisk in a cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons cold water) before adding butter.

Nutrition

Keywords: chicken piccata, quick dinner, 20 minute meal, lemon chicken, capers, easy weeknight dinner

Find it online: https://flurpchef.com/quick-chicken-piccata-in-20-minutes-easy-dinner/