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Lemon Chicken Piccata

Lemon Chicken Piccata
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Lemon Chicken Piccata is a fresh and comforting Italian-inspired dish featuring tender chicken cutlets cooked to perfection and coated in a luscious, tangy sauce made with bright lemon juice, briny capers, garlic, and a silky blend of butter and olive oil. Perfect for quick weeknight dinners or elegant occasions, this recipe delivers zesty brightness, juicy chicken, and effortless elegance with minimal ingredients and easy preparation.

Ingredients

Scale

Chicken

  • 2 skinless, thinly sliced chicken breasts
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup all-purpose flour (or almond flour for gluten-free)

Sauce

  • 2 tablespoons olive oil
  • 2 tablespoons butter (or dairy-free margarine for dairy-free)
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth or white wine
  • Juice and zest of 1 large fresh lemon
  • 2 tablespoons capers, drained
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prepare the chicken: Slice the chicken breasts horizontally to create thin cutlets. Lightly pound them to even thickness, then season both sides evenly with salt and freshly ground black pepper to ensure even cooking and tenderness.
  2. Dredge the chicken: Lightly coat each chicken cutlet in all-purpose flour, shaking off any excess. This helps create a delicate golden crust and thickens the sauce slightly.
  3. Cook the chicken: Heat olive oil and butter together in a skillet over medium-high heat. Add the chicken cutlets and cook for 3-4 minutes on each side, until golden brown and cooked through. Transfer the cooked chicken to a plate and keep warm.
  4. Make the sauce: Using the same pan, add minced garlic and sauté briefly until fragrant. Pour in chicken broth or white wine to deglaze the pan, scraping up any browned bits from the bottom. Stir in fresh lemon juice, lemon zest, capers, and a splash of butter to enrich the sauce. Let simmer gently to meld the flavors and reduce slightly.
  5. Finish and serve: Return the chicken to the pan, spooning the sauce over each piece to warm through and soak up the tangy flavor. Sprinkle chopped fresh parsley on top before plating for a vibrant, fresh finish.

Notes

  • Ensure chicken cutlets are thin and even to cook quickly without drying out.
  • Don’t skip the flour dredge for a perfect golden crust and sauce texture.
  • Taste and adjust lemon juice to balance acidity without overpowering.
  • Use freshly squeezed lemon juice for the best bright flavor.
  • Let chicken rest briefly before serving to retain juices.

Nutrition

Keywords: lemon chicken piccata, chicken piccata, lemon sauce chicken, easy Italian dinner, quick weeknight meal

Find it online: https://ninagourmet.com/lemon-chicken-piccata/