Lemony Chicken Piccata Perfection
This Chicken Piccata recipe delivers tender, pan-fried chicken in a bright and tangy lemon-caper sauce. The dish is easy to make and perfect for a weeknight dinner or a special occasion, offering a balance of richness and freshness that will delight your palate.
Equipment
- Cutting board
- Chef's knife
- meat mallet
- Plastic Wrap
- Shallow Dish
- Large skillet
- Wooden Spoon
- Measuring cups
- Measuring spoons
- Lemon zester
- Lemon juicer
- Plate
- Foil
Ingredients
- 4 boneless, skinless chicken breasts 6-8 ounces each
- ½ cup all-purpose flour
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 4 tablespoons butter divided: 2 for cooking, 2 for sauce
- 1 small shallot, minced or 1/2 small onion, minced
- 2 cloves garlic, minced
- ½ cup dry white wine Pinot Grigio or Sauvignon Blanc
- ½ cup chicken broth
- ¼ cup fresh lemon juice about 2 lemons
- 1 teaspoon lemon zest from one lemon
- ¼ cup capers, drained
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Place each chicken breast between two sheets of plastic wrap. Use a meat mallet to pound the chicken to about ¼-inch thickness.
- Season both sides of the chicken breasts generously with salt and black pepper.
- Place the flour in a shallow dish. Dredge each chicken breast in the flour, shaking off any excess.
- Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until butter is melted and the oil is shimmering.
- Carefully place the chicken breasts in the hot skillet, making sure not to overcrowd the pan. 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 on a plate. Cover with foil to keep warm.
- In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced shallot and garlic.
- Sauté for about 1-2 minutes, or until fragrant and softened.
- Pour in the white wine (or chicken broth). Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Let the wine reduce slightly, about 2 minutes.
- Stir in the chicken broth, lemon juice, and lemon zest. Bring the sauce to a simmer.
- Add the drained capers to the sauce. Stir to combine.
- Let the sauce simmer for a few minutes, allowing it to thicken slightly.
- Return the cooked chicken breasts to the skillet.
- Spoon the lemon sauce over the chicken, ensuring each piece is well coated.
- Garnish with fresh chopped parsley. Serve immediately.
Notes
For the best flavor, use fresh, high-quality ingredients. Pound the chicken to an even thickness for uniform cooking. Don't overcrowd the pan when searing the chicken; cook in batches if necessary. Fresh lemon juice is crucial for the bright, tangy flavor of the sauce. Adjust seasoning to taste before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. To freeze, cool completely and store in a freezer-safe container for up to 2 months.