Zesty Easy Lemon Chicken Piccata

Bright, tangy, and golden-crisp, this Zesty Easy Lemon Chicken Piccata is a weeknight game-changer that feels like restaurant magic at home.

Scale

4 boneless, skinless chicken breasts (about 1.5 lbs.), pounded to even thickness
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
3 tbsp unsalted butter
1/2 cup chicken broth
1/4 cup fresh lemon juice (about 2 lemons)
1/4 cup dry white wine (optional)
2 tbsp capers, drained
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
Lemon slices, for garnish

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Pat chicken dry, season with salt and pepper, and dredge lightly in flour.
Heat olive oil in a skillet over medium-high heat. Sear chicken 3-4 minutes per side until golden. Remove and tent with foil.
In the same pan, melt butter and sauté garlic until fragrant. Deglaze with chicken broth and lemon juice, scraping up browned bits.
Stir in capers and wine if using, simmer 2-3 minutes. Adjust seasoning.
Return chicken to the pan, spoon sauce over, and simmer 2 minutes. Garnish with parsley and lemon slices before serving.