Tender chicken slathered in a buttery lemon sauce make this easy chicken piccata recipe equally suitable for busy weeknights or entertaining.
Season the chicken breasts on both sides with kosher salt and pepper and dredge in flour.
Heat the olive oil and 1 Tbsp butter in a large saute pan until hot but not smoking.
Lay the chicken breasts in the pan in a single layer and saute until golden brown on one side. Flip and continue cooking until golden brown and cooked through, about 3-4 mins each side depeneding on thickness. Adjust the heat to prevent burning and you'll likely need to cook in 2 batches so you don't crowd the pan. Add a little more oil to the pan if it's too dry.
Remove the chicken to a plate and cover with foil to keep warm. Deglaze the pan with white wine, scrape up the browned bits from the bottom of the pan, and cook until reduced by half.
Whisk in the lemon juice, lemon zest, and chicken stock. Reduce by a third and swirl in the remaining butter. Stir in the capers and parsley. Season with salt and pepper.
Reduce the heat and add the chicken back the pan. Turn to coat and gently rewarm the chicken. Serve with sauce spooned over the top.