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Easy Weeknight Chicken Breast Piccata: Best 30-Minute Dinner

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This easy weeknight chicken breast piccata is a quick and delicious dinner that comes together in under 30 minutes. With a bright, tangy lemon-butter-caper sauce, it feels elegant but requires minimal effort.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 pound total)
  • Salt and black pepper to taste
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • 2 tablespoons capers, drained
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 2 tablespoons fresh parsley, chopped
  • 1 clove garlic, minced (optional)
  • Lemon slices for garnish (optional)

Instructions

  1. Prep the chicken: Place chicken breasts on a cutting board. If thick, slice horizontally to create two thinner cutlets, or place between plastic wrap and pound to 1/2-inch thickness. Season both sides with salt and pepper.
  2. Set up the dredge: In a shallow dish, combine flour with a pinch of salt and pepper. Dredge each chicken piece in flour, shaking off excess.
  3. Heat the pan: Place a large skillet over medium-high heat. Add olive oil and 2 tablespoons butter. Swirl until butter is melted and foaming.
  4. Sear the chicken: Carefully place chicken in skillet. Cook 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and tent with foil.
  5. Make the sauce: Reduce heat to medium. If using garlic, cook 30 seconds until fragrant. Pour in chicken broth and lemon juice, scraping up browned bits. Simmer 2-3 minutes until slightly reduced.
  6. Finish the sauce: Stir in capers. Remove pan from heat. Add cold butter pieces one at a time, whisking constantly until melted. Season with salt and pepper to taste.
  7. Combine and serve: Return chicken to skillet, spooning sauce over top. Garnish with parsley and optional lemon slices. Serve immediately.

Notes

For best results, let chicken come to room temperature before cooking. If sauce separates, add a tablespoon of cold water and whisk vigorously. This dish is best served fresh; leftovers can be refrigerated for up to 3 days and reheated gently in a skillet.

Nutrition

Keywords: chicken piccata, easy weeknight dinner, 30-minute meal, lemon butter sauce, capers, chicken breast

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