Pan-Seared Chicken Piccata with Lemon Butter Sauce
If you’re here for the sauce, this pan-seared chicken piccata delivers. The lemon butter piccata sauce is smooth, glossy, and packed with bright citrus flavor—rich without being heavy. Paired with juicy, tender chicken cutlets, it’s one of those classic dishes that feels special but comes together quickly enough for a weeknight. A true favorite in our house.
Servings: 6 servings
Calories: 380kcal
Video
Ingredients
- 3 large chicken breasts boneless, skinless, halved horizontally (or 6 chicken cutlets), about 1-1½ lbs
- ½ cup all-purpose flour
- 2 tsp Kosher salt
- ½ tsp freshly ground black pepper
- 4 Tbsp extra virgin olive oil divided
- 6 Tbsp unsalted butter divided
- 1 medium shallot finely chopped
- 2 medium lemons 1 cut into rounds and seeds removed, the other lemon completely juice, about 3-4 Tbsp
- 3 garlic cloves peeled and smashed
- ¼ cup white wine such as Sauvignon Blanc or Sancerre
- ¾ cup low-sodium chicken stock
- 2 Tbsp drained capers
- 2 Tbsp fresh parsley roughly chopped, optional
- Flaky sea salt for serving
Instructions
- Dredge the chicken cutlets. Combine ½ cup of flour, 2 tsp Kosher salt, and ½ tsp black pepper in a shallow bowl, then mix well. Dredge each chicken cutlet in the seasoned flour, making sure to coat evenly on all sides. Shake off excess flour, then transfer to a plate.
- Pan sear the cutlets. Heat 2 Tbsp olive oil and 2 Tbsp butter in a large skillet over medium-high heat. Add the cutlets (working in batches, as needed), then cook undisturbed until golden brown, about 3 minutes per side. Add an additional 2 Tbsp olive oil and 2 Tbsp butter, if needed, when cooking the second batch. Transfer cooked chicken to a plate. Note: the internal temperature of chicken should register 165°F / 74°C to be fully cooked. You can finish the chicken in the sauce later, if needed.
- Make the piccata sauce. To the pan, add 1 chopped shallot and 1 lemon cut into rounds. Season lightly with Kosher salt, then cook until fragrant and softened, about 1-2 minutes. Add the smashed garlic cloves, then cook 1 minute more. Pour in ¼ cup white wine, then use a spatula to scrape any browned bits from the bottom of the pan. Cook for 1-2 minutes, until the wine has reduced by about a third. Add ¾ cup of chicken stock, the juice of 1 lemon (about 3-4 Tbsp), and 2 Tbsp capers, then simmer over medium heat for 4 minutes.
- Finish the sauce. Remove the pan from the heat, then swirl or whisk in the remaining 2 Tbsp butter until melted. Taste and adjust seasoning. Serve the chicken with the sauce poured on top, then garnish with 2 Tbsp chopped parsley and a pinch of flaky sea salt.
- Note: if chicken needs additional time to cook, you can add the cutlets back into the sauce then simmer over medium heat until an internal temperature of 165°F / 74°C is reached. Cook time depends on the thickness of the chicken cutlets.
Notes
- Prep tips: Chill chicken in the freezer 10–15 minutes for easier slicing. Pound cutlets (optional) to ¼–½ inch for even cooking. Remove seeds from lemon slices before adding to the sauce.
- Storage: Refrigerate leftovers airtight for 3–4 days.
- Freezing: Cool completely, then freeze chicken and sauce up to 3 months. Thaw overnight before reheating.
Nutrition
Calories: 380kcal | Carbohydrates: 13g | Protein: 26g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 102mg | Sodium: 994mg | Potassium: 546mg | Fiber: 2g | Sugar: 1g | Vitamin A: 509IU | Vitamin C: 23mg | Calcium: 30mg | Iron: 1mg
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