Lemon Chicken Piccata is a delightful dish that brings a burst of flavor to your dinner table, combining the zesty brightness of lemon with the savory goodness of tender chicken. This classic Italian-American recipe has its roots in the traditional piccata, which typically features veal or fish, but has evolved to become a beloved favorite among home cooks and restaurant-goers alike. The harmonious blend of lemon, capers, and butter creates a sauce that is both tangy and rich, perfectly complementing the juicy chicken.
People adore Lemon Chicken Piccata not only for its vibrant taste but also for its quick preparation, making it an ideal choice for busy weeknights or special occasions. The dish is celebrated for its light yet satisfying texture, allowing it to be paired effortlessly with a variety of sides, from pasta to fresh vegetables. Whether youre looking to impress guests or simply enjoy a comforting meal at home, this recipe is sure to become a staple in your culinary repertoire.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 cup chicken broth
- 1/4 cup capers, rinsed and drained
- 1/4 cup fresh parsley, chopped
- Lemon slices, for garnish (optional)
Preparing the Chicken
- Start by preparing the chicken breasts. If they are thick, place them between two sheets of plastic wrap or parchment paper and pound them to an even thickness of about 1/2 inch. This ensures even cooking.
- Season both sides of the chicken breasts generously with salt and freshly ground black pepper.
- Place the flour in a shallow dish. Dredge each chicken breast in the flour, shaking off any excess. This will create a nice crust when cooked.
Cooking the Chicken
- In a large skillet, heat 2 tablespoons of the butter and the olive oil over medium-high heat. The mixture should be hot but not smoking.
- Once the butter has melted and is bubbling, add the chicken breasts to the skillet in a single layer. You may need to do this in batches if your skillet is not large enough.
- Cook the chicken for about 3-4 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C). Remove the chicken from the skillet and transfer it to a plate. Cover with foil to keep warm.
Making the Sauce
- In the same skillet, reduce the heat to medium and add the lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon. This adds flavor to your sauce.
- Add the chicken broth to the skillet and bring the mixture to a simmer. Allow it to cook for about 5 minutes, reducing slightly.
- Stir in the capers and the remaining 2 tablespoons of butter. Whisk until the butter is melted and the sauce is slightly thickened, about 2-3 minutes.
- Season the sauce with additional salt and pepper to taste. If you prefer a more pronounced lemon flavor, you can add more lemon juice at this stage.
Assembling the Dish
- Return the cooked chicken breasts to the skillet, spooning the sauce over them to coat. Allow the chicken to warm through for about 1-2 minutes.
- Once heated, remove the skillet from the heat. Sprinkle the chopped parsley over the chicken and sauce for a fresh flavor and vibrant color.
- If desired, garnish with lemon slices for an extra touch of presentation.
Serving Suggestions
- Serve the Lemon Chicken Piccata immediately, spooning extra sauce over the chicken on each plate.
- This dish pairs beautifully with a side of pasta, rice, or a fresh green salad. You can also serve it with steamed vegetables for a lighter option.
- For a complete meal, consider adding garlic bread or crusty rolls to soak up the delicious sauce.
Tips for Success
- Ensure your chicken breasts are pounded evenly to avoid uneven cooking. If you have a meat mallet, use it for best results.
- Do not overcrowd the skillet when cooking the chicken. This can cause the chicken to steam rather than sear, preventing that lovely golden crust.
- Feel free to adjust the amount of capers based on your taste preference. If youre not a fan of capers, you can omit them entirely.
- For a creamier sauce, you can add a splash of heavy cream to the sauce after adding the chicken broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently
Conclusion:
In summary, this Lemon Chicken Piccata recipe is a must-try for anyone looking to elevate their weeknight dinners with a burst of flavor and a touch of elegance. The bright, zesty lemon combined with the savory capers creates a delightful sauce that perfectly complements the tender chicken, making it a dish that is both simple to prepare and impressive to serve. For serving suggestions, consider pairing this dish with a side of creamy mashed potatoes or a light arugula salad to balance the flavors. You can also experiment with variations by substituting the chicken with thinly sliced pork or even sautéed shrimp for a seafood twist. Adding a sprinkle of fresh parsley or a dash of red pepper flakes can also enhance the dish’s presentation and flavor profile. We encourage you to try this Lemon Chicken Piccata recipe in your own kitchen and share your experience with friends and family. Whether youre cooking for a special occasion or just a cozy dinner at home, this dish is sure to impress. Dont forget to let us know how it turned out for you, and feel free to share your own variations and tips! Happy cooking! Print
Lemon Chicken Piccata: A Deliciously Simple Recipe for a Flavorful Dinner
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Lemon Chicken Piccata features tender chicken breasts sautéed to golden perfection, coated in a zesty lemon and caper sauce. It’s a quick and flavorful dish, ideal for weeknight dinners or special occasions. Serve it with pasta, rice, or a fresh salad for a complete meal.
Ingredients
Scale- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1 cup chicken broth
- 1/4 cup capers, rinsed and drained
- 1/4 cup fresh parsley, chopped
- Lemon slices, for garnish (optional)
Instructions
- Start by preparing the chicken breasts. If they are thick, place them between two sheets of plastic wrap or parchment paper and pound them to an even thickness of about 1/2 inch.
- Season both sides of the chicken breasts generously with salt and freshly ground black pepper.
- Place the flour in a shallow dish. Dredge each chicken breast in the flour, shaking off any excess.
- In a large skillet, heat 2 tablespoons of the butter and the olive oil over medium-high heat.
- Once the butter has melted and is bubbling, add the chicken breasts to the skillet in a single layer.
- Cook the chicken for about 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and transfer it to a plate. Cover with foil to keep warm.
- In the same skillet, reduce the heat to medium and add the lemon juice, scraping up any browned bits from the bottom of the pan.
- Add the chicken broth to the skillet and bring the mixture to a simmer. Allow it to cook for about 5 minutes, reducing slightly.
- Stir in the capers and the remaining 2 tablespoons of butter. Whisk until the butter is melted and the sauce is slightly thickened, about 2-3 minutes.
- Season the sauce with additional salt and pepper to taste.
- Return the cooked chicken breasts to the skillet, spooning the sauce over them to coat. Allow the chicken to warm through for about 1-2 minutes.
- Once heated, remove the skillet from the heat. Sprinkle the chopped parsley over the chicken and sauce.
- If desired, garnish with lemon slices for an extra touch of presentation.
- Serve the Lemon Chicken Piccata immediately, spooning extra sauce over the chicken on each plate.
- This dish pairs beautifully with a side of pasta, rice, or a fresh green salad.
- For a complete meal, consider adding garlic bread or crusty rolls to soak up the delicious sauce.
Notes
- Ensure your chicken breasts are pounded evenly to avoid uneven cooking. If you have a meat mallet, use it for best results.
- Do not overcrowd the skillet when cooking the chicken. This can cause the chicken to steam rather than sear, preventing that lovely golden crust.
- Feel free to adjust the amount of capers based on your taste preference. If youre not a fan of capers, you can omit them entirely.
- For a creamier sauce, you can add a splash of heavy cream to the sauce after adding the chicken broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
