Description
Lemon Chicken Piccata is a light and flavorful Italian-inspired dish featuring tender chicken breasts sautéed to golden perfection and topped with a tangy lemon-butter sauce accented by briny capers. This simple yet elegant recipe is perfect for a quick weeknight dinner or an impressive meal for guests.
Ingredients
Scale
For the Chicken:
- 2 large boneless, skinless chicken breasts (about 1 pound)
- 1/2 cup all-purpose flour (or gluten-free flour for a GF option)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Lemon Piccata Sauce:
- 1/2 cup chicken broth
- 1/4 cup dry white wine (optional, or use additional broth)
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons unsalted butter
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the chicken:
- Slice the chicken breasts horizontally into thinner cutlets, or gently pound them to an even thickness of about 1/2 inch.
- In a shallow dish, combine the flour, salt, pepper, and paprika. Dredge each chicken cutlet in the flour mixture, shaking off any excess.
- Cook the chicken:
- Heat the olive oil and butter in a large skillet over medium heat. Add the chicken cutlets and cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the skillet and set aside.
- Make the sauce:
- In the same skillet, reduce the heat to medium-low. Add the chicken broth, white wine (if using), and lemon juice. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
- Stir in the capers and let the sauce simmer for 3-5 minutes, reducing slightly.
- Finish the dish:
- Add the butter to the sauce and stir until melted and glossy. Return the chicken to the skillet, spooning the sauce over the cutlets. Cook for another 1-2 minutes to warm through.
- Serve:
- Transfer the chicken to plates and spoon the sauce over the top. Garnish with fresh parsley and serve immediately. Pair with pasta, rice, or steamed vegetables for a complete meal.
Notes
- For an extra rich flavor, use a splash of cream in the sauce.
- If you prefer less tang, reduce the amount of lemon juice slightly or balance with a teaspoon of honey.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid overcooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-seared
- Cuisine: Italian