Lemon Chicken Piccata

Why You’ll Love This Recipe

This Lemon Chicken Piccata is bright, flavorful, and surprisingly easy to make. The chicken is lightly breaded and seared, then simmered in a delicious lemony sauce that’s briny from the capers and rich from a touch of butter. It’s quick enough for a weeknight meal and elegant enough for guests. Serve it with pasta, rice, or steamed vegetables for a complete and comforting dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Skinless, boneless chicken breast halves

• All-purpose flour

• Salt and black pepper

• Butter

• Olive oil

• Fresh lemon juice

• Chicken broth

• Capers

• Fresh parsley (optional for garnish)

Directions

1. Cut the chicken breasts in half horizontally and pound them to an even ½-inch thickness. Season both sides with salt and pepper.

2. Dredge each piece in flour, shaking off any excess.

3. In a large skillet over medium-high heat, melt butter with olive oil. Add the chicken and cook until golden and cooked through, about 3-4 minutes per side. Transfer to a plate and cover to keep warm.

4. In the same skillet, pour in the lemon juice and chicken broth. Add the capers and bring to a simmer, scraping the bottom of the pan to deglaze.

5. Return the chicken to the pan and let simmer for about 5 minutes to meld the flavors.

6. Garnish with chopped fresh parsley before serving.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• Add minced garlic or shallots to the sauce for deeper flavor.

• Stir in a splash of cream for a richer, velvety sauce.

• Serve over pasta, mashed potatoes, or rice for a hearty meal.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheat gently in a skillet over low heat. Add a splash of broth to keep the sauce from drying out.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used and offer a juicier texture.

What can I use instead of capers?

If you’re not a fan of capers, try chopped green olives or leave them out entirely.

Can I prepare this dish ahead of time?

Yes, you can make it a few hours ahead and reheat gently when ready to serve.

How do I keep the chicken from drying out?

Avoid overcooking and simmer the chicken briefly in the sauce just before serving.

What should I serve with Lemon Chicken Piccata?

It pairs well with pasta, rice, roasted vegetables, or a crisp salad.

Can I use bottled lemon juice?

Fresh lemon juice is preferred for the best flavor, but bottled can work in a pinch.

How thin should I pound the chicken?

Aim for about ½-inch thickness for even cooking and quick searing.

Can I make it gluten-free?

Yes, use a gluten-free flour blend for dredging the chicken.

Is this recipe freezer-friendly?

It’s best enjoyed fresh, but you can freeze it. Reheat gently and add some broth to refresh the sauce.

What herbs can I add for extra flavor?

Fresh thyme, rosemary, or basil can complement the lemon and capers nicely.

Conclusion

Lemon Chicken Piccata is a delightful balance of tangy and savory, with juicy chicken and a luscious lemony sauce. It’s a flavorful and elegant dish that comes together quickly, making it ideal for both busy weeknights and special meals. Serve it with your favorite side dish and enjoy a fresh, zesty twist on a timeless classic.