Lemon Chicken Piccata
This Lemon Chicken Piccata recipe delivers restaurant-quality flavor in under 30 minutes. Tender chicken cutlets are bathed in a bright, tangy, and buttery lemon sauce, dotted with salty capers. It's an irresistible and simple weeknight dinner option.
Equipment
- Meat Mallet or Rolling Pin
- Plastic wrap or resealable bag
- Shallow Dish
- Large skillet
- Tongs
- Foil
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
Ingredients
- 4 boneless, skinless chicken breasts about 6 oz each
- ½ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- ½ cup dry white wine such as Pinot Grigio or Sauvignon Blanc
- ½ cup chicken broth
- ¼ cup fresh lemon juice from about 2 lemons
- 2 tablespoons capers, drained
- 2 tablespoons butter, cold and cubed
- 2 tablespoons fresh parsley, chopped
- 1 clove garlic, minced
Instructions
- Place each chicken breast between two sheets of plastic wrap or in a large resealable bag. Using a meat mallet or rolling pin, pound the chicken to an even 1/4-inch thickness.
- In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, making sure to coat both sides evenly. Shake off any excess flour.
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
- Carefully place the dredged chicken breasts in the hot skillet. Cook for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the chicken from the skillet and set aside. Tent it with foil to keep it warm while you make the sauce.
- Add the minced garlic to the skillet and sauté for about 30 seconds, or until fragrant. Be careful not to burn it!
- Pour in the white wine and deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce slightly for about 2 minutes.
- Stir in the chicken broth and lemon juice. Bring the sauce to a simmer and let it reduce slightly for about 3-5 minutes, or until it has thickened a bit.
- Stir in the capers.
- Remove the skillet from the heat and whisk in the cold, cubed butter, one piece at a time, until it is melted and the sauce is emulsified and glossy.
- Stir in the fresh parsley.
- Return the chicken to the skillet and spoon the lemon piccata sauce over each piece.
- Serve immediately and enjoy!
Notes
For a richer flavor, sauté sliced mushrooms in the skillet after cooking the chicken. Chicken thighs can be used instead of chicken breasts. Add a pinch of red pepper flakes to the sauce for a little heat. To make it dairy-free, substitute olive oil or a dairy-free butter alternative for the butter. If the sauce is too thin, whisk in a teaspoon of cornstarch mixed with a tablespoon of cold water. If the sauce is too sour, add a teaspoon of sugar or honey to balance the acidity. Rinse capers if too salty.