Why You’ll Love This Recipe

Lemon Chicken Piccata is everything you want in a dish—tender, juicy chicken with a tangy, flavorful sauce. The lemon adds a refreshing burst of citrus, while the capers bring a salty, briny touch that balances the sauce perfectly. It’s quick to make, requiring just a few basic ingredients, yet it’s packed with restaurant-quality flavors. This dish is perfect for serving over pasta, rice, or with a side of roasted vegetables, making it a versatile and satisfying meal.

Ingredients

4 boneless, skinless chicken breasts
Salt and pepper, to taste
½ cup all-purpose flour (for dredging)
3 tablespoons olive oil
3 tablespoons unsalted butter, divided
2 cloves garlic, minced
1 cup chicken broth
1/3 cup fresh lemon juice (about 2 lemons)
¼ cup capers, drained and rinsed
1 tablespoon fresh parsley, chopped (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the chicken: Season the chicken breasts with salt and pepper on both sides. Dredge each chicken breast in flour, shaking off any excess.
Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts and cook for about 4-5 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and set aside.
Make the sauce: In the same skillet, add 1 tablespoon of butter. Once melted, add the minced garlic and sauté for 30 seconds until fragrant. Pour in the chicken broth and lemon juice, scraping up any brown bits from the bottom of the skillet. Bring the mixture to a simmer and cook for 3-4 minutes, allowing the sauce to reduce slightly.
Add the capers: Stir in the capers and remaining 2 tablespoons of butter. Simmer for another 1-2 minutes until the sauce thickens slightly and the capers are heated through.
Return the chicken to the skillet: Place the cooked chicken breasts back into the skillet, spooning the sauce over the top. Let the chicken simmer in the sauce for 2-3 minutes to absorb the flavors.
Serve: Garnish with fresh parsley, and serve the Lemon Chicken Piccata over pasta, rice, or with a side of roasted vegetables. Spoon extra sauce over the chicken for added flavor.

Servings and Timing

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Chicken Thighs: You can substitute chicken breasts with boneless, skinless chicken thighs for a richer, juicier option.
Gluten-Free: To make this recipe gluten-free, use gluten-free flour or cornstarch for dredging the chicken.
Vegetarian Option: For a vegetarian version, use pan-seared tofu or cauliflower steaks as the base of the dish and follow the same sauce preparation.
Mushrooms: Add sautéed mushrooms to the sauce for extra flavor and texture.

Storage/Reheating

Storage: Store leftover Lemon Chicken Piccata in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the cooked chicken and sauce for up to 2 months. Thaw in the refrigerator overnight and reheat gently on the stove.
Reheating: Reheat leftovers in a skillet over low heat, adding a splash of chicken broth or water to prevent the sauce from becoming too thick.

FAQs

1. Can I make this recipe with bone-in chicken?

Yes, you can use bone-in chicken breasts or thighs, but you’ll need to increase the cooking time to ensure the chicken is cooked through. Make sure the internal temperature reaches 165°F (74°C).

2. How can I make the sauce creamier?

If you prefer a creamier sauce, add 1/4 cup of heavy cream after the sauce has simmered and reduce it slightly before returning the chicken to the skillet.

3. Can I use store-bought chicken broth?

Yes, you can use store-bought chicken broth, but if you have homemade broth, it will give the dish a richer, more flavorful base.

4. What can I serve with Lemon Chicken Piccata?

Lemon Chicken Piccata pairs beautifully with pasta, rice, roasted vegetables, or mashed potatoes. You can also serve it with a side salad for a lighter option.

5. Can I make this recipe ahead of time?

While this dish is best served fresh, you can prepare the chicken and sauce ahead of time and store them separately in the fridge. Reheat the sauce and chicken together before serving.

6. Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts, but you’ll need to thaw them completely before cooking for even cooking and optimal texture.

7. Can I make this dish without capers?

If you don’t have capers or prefer not to use them, you can substitute them with green olives or simply omit them for a different flavor profile.

8. How do I know when the chicken is fully cooked?

Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (74°C). This ensures it is fully cooked and safe to eat.

9. How can I make this dish spicier?

To add some spice, sprinkle red pepper flakes into the sauce or add a finely chopped fresh chili pepper along with the garlic.

10. Can I make this dish in advance?

While the dish is best enjoyed freshly made, you can prepare the chicken and sauce ahead of time and store them separately in the fridge for up to 2 days. Reheat before serving.

Conclusion

Lemon Chicken Piccata is a simple yet elegant dish that brings together the perfect combination of zesty lemon, savory chicken, and briny capers. The creamy sauce is both light and flavorful, making this dish perfect for a special dinner or a quick weeknight meal. With minimal ingredients and a short cooking time, this recipe is as easy as it is delicious, making it a must-try for anyone who loves fresh, vibrant flavors in their cooking. Enjoy this delightful dish with your favorite sides and savor every bite!

Lemon Chicken Piccata

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Lemon Chicken Piccata features tender chicken breasts cooked in a zesty, tangy lemon sauce with briny capers and a touch of creaminess, offering a vibrant and flavorful dish perfect for any occasion.

Author: Laura
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Dish
Method: Sautéing
Cuisine: Italian

Instructions

Prepare the chicken: Season the chicken breasts with salt and pepper. Dredge each chicken breast in flour, shaking off any excess.

Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 4-5 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and set aside.
Make the sauce: In the same skillet, add 1 tablespoon of butter. Once melted, add the minced garlic and sauté for 30 seconds until fragrant. Pour in the chicken broth and lemon juice, scraping up any brown bits from the bottom of the skillet. Bring the mixture to a simmer and cook for 3-4 minutes, allowing the sauce to reduce slightly.
Add the capers: Stir in the capers and remaining 2 tablespoons of butter. Simmer for another 1-2 minutes until the sauce thickens slightly and the capers are heated through.
Return the chicken to the skillet: Place the cooked chicken breasts back into the skillet, spooning the sauce over the top. Let the chicken simmer in the sauce for 2-3 minutes to absorb the flavors.
Serve: Garnish with fresh parsley, and serve the Lemon Chicken Piccata over pasta, rice, or with a side of roasted vegetables. Spoon extra sauce over the chicken for added flavor.

Notes

For a creamier sauce, add ¼ cup of heavy cream after the sauce has simmered.
Store-bought chicken broth works fine, but homemade broth will add more depth of flavor.
For a spicier version, add red pepper flakes to the sauce or a fresh chili pepper with the garlic.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 600mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 35g
Cholesterol: 95mg