Ina Garten Lemon Chicken Piccata – Bright, Buttery, and Elegant
A classic Ina Garten-style Lemon Chicken Piccata featuring thinly pounded chicken cutlets in a bright, buttery lemon and caper sauce. Quick, elegant, and full of flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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2 large boneless, skinless chicken breasts
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Salt and freshly ground black pepper
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½ cup all-purpose flour
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4 tbsp olive oil
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4 tbsp unsalted butter, divided
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½ cup fresh lemon juice (about 2–3 lemons)
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½ cup chicken broth or dry white wine
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2 tbsp capers, drained
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Fresh parsley, chopped (for garnish)
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Lemon slices (optional)
Instructions
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Slice each chicken breast in half horizontally and pound to ¼-inch thick. Season with salt and pepper.
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Dredge in flour, shaking off excess.
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Heat 2 tbsp olive oil and 2 tbsp butter in a skillet. Sauté chicken 2–3 minutes per side until golden and cooked through. Transfer to a plate.
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In same skillet, add lemon juice and broth or wine. Scrape up browned bits.
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Stir in capers and simmer 2–3 minutes.
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Whisk in remaining 2 tbsp butter until smooth and glossy.
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Return chicken to pan, spoon sauce over, and warm through.
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Serve with parsley and lemon slices.
Notes
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Use gluten-free flour if needed.
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Swap wine with broth for an alcohol-free version.
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Store leftovers in the fridge for up to 3 days.