Chicken Piccata with Lemon Sauce is a delightful Italian-inspired dish that brings together tender chicken breasts, a zesty lemon sauce, and the briny flavor of capers. This recipe is quick to make and full of vibrant flavors, making it a perfect choice for a weeknight dinner or a special meal. Serve it with pasta, rice, or steamed vegetables for a complete, satisfying meal!
Ingredients:
2 tablespoons olive oil
1 cup chicken broth
Salt and black pepper, to taste
4 boneless, skinless chicken breasts
1/2 cup all-purpose flour (for dredging)
3 tablespoons unsalted butter, divided
1/4 cup fresh lemon juice (from about 2 lemons)
2 tablespoons capers, drained and rinsed
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Chicken:
Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/2 inch. Season both sides generously with salt and black pepper.
Dredge the Chicken:
Lightly coat each chicken breast in the flour, shaking off any excess. This will create a light, crispy coating once seared in the pan.
Sear the Chicken:
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the butter is melted and the pan is hot, add the chicken breasts. Cook for about 3–4 minutes on each side or until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (75°C). Remove the chicken from the skillet and set it aside on a plate.
Make the Lemon Sauce:
In the same skillet, add the chicken broth, lemon juice, and capers. Bring the mixture to a simmer, scraping the bottom of the pan with a wooden spoon to loosen any browned bits left from the chicken. Let the sauce simmer for 2–3 minutes to allow it to reduce slightly.
Finish the Sauce:
Lower the heat and stir in the remaining 1 tablespoon of butter. Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.
Return the Chicken to the Pan:
Place the cooked chicken breasts back into the skillet, spooning the lemon sauce over the top. Let the chicken simmer in the sauce for about 1–2 minutes, allowing it to absorb the delicious lemony flavors.
Serve and Garnish:
Transfer the chicken to serving plates, spoon the lemon sauce over the top, and garnish with freshly chopped parsley. Serve immediately, paired with your favorite sides such as pasta, rice, or steamed vegetables.
Serving Suggestions:
This flavorful chicken piccata pairs wonderfully with pasta, rice, or a fresh green salad. It also goes well with roasted vegetables or steamed asparagus. For extra richness, you can serve it with a side of garlic bread or crusty rolls to soak up the lemon sauce.
Time:
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
FAQs:
Can I use chicken thighs instead of chicken breasts?
Yes, you can use boneless, skinless chicken thighs. They will require a slightly longer cooking time, but the process remains the same.
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the best flavor, but if bottled lemon juice is what you have on hand, it can be substituted in a pinch.
Can I make this recipe in advance?
While this dish is best served fresh, you can prepare the chicken and sauce ahead of time, store them separately in the fridge, and then reheat and assemble the dish when ready to serve.
How do I store leftovers?
Store leftover chicken piccata in an airtight container in the refrigerator for up to 2–3 days. To reheat, gently warm the chicken and sauce in a skillet over low heat.
Can I make the sauce without capers?
If you’re not a fan of capers, you can leave them out, though they add a nice briny flavor to the dish. You can also substitute them with green olives or pickled vegetables if desired.
Helpful Tips:
Pounding the chicken: Make sure the chicken breasts are of an even thickness to ensure they cook evenly. If you don’t have a mallet, you can use a rolling pin or even the bottom of a heavy pan.
Avoid overcooking the chicken: Chicken breasts can dry out quickly, so make sure to cook them until golden and just done. Using a meat thermometer will help you avoid overcooking.
Adjust the sauce thickness: If you prefer a thicker sauce, you can let it simmer a bit longer to reduce further, or add a small cornstarch slurry (cornstarch mixed with water) to thicken it.
Final Thoughts:
Chicken Piccata with Lemon Sauce is a light yet flavorful dish that comes together quickly and easily. The combination of zesty lemon, briny capers, and tender chicken makes for a perfectly balanced meal. Whether you’re cooking for a weeknight dinner or a special occasion, this dish is sure to impress. Serve it with your favorite sides, and enjoy a taste of Italy right at home!