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