Lemony Chicken Piccata
Bright, zesty, and irresistibly flavorful, this Lemony Chicken Piccata is the perfect blend of tangy and savory in every bite. Tender chicken cutlets are lightly dredged in seasoned flour, pan-seared to golden perfection, and bathed in a luscious lemon-butter sauce infused with briny capers. This quick and easy recipe, ready in just 35 minutes, is ideal for busy weeknights yet elegant enough to impress at dinner parties. Garnished with fresh parsley and lemon slices, this dish pairs beautifully with pasta, rice, or roasted vegetables, making it a versatile and crowd-pleasing meal. Bursting with fresh lemon juice and the comforting richness of butter, this recipe’s classic Italian flavors are sure to become a family favorite.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 0.5 cups all-purpose flour
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 0.75 cups chicken broth
- 0.25 cups fresh lemon juice
- 2 tablespoons capers (rinsed and drained)
- 2 tablespoons fresh parsley (chopped)
- 1 piece lemon (thinly sliced, optional for garnish)
Instructions
Place the chicken breasts on a cutting board. If they are thick, slice them horizontally to create 4 thin cutlets. Place each cutlet between two pieces of plastic wrap and pound gently with a meat mallet until about 1/4 inch thick.
On a large plate, combine the flour, salt, and black pepper. Dredge each chicken cutlet in the flour mixture, shaking off the excess.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Once the butter has melted and starts to bubble, add the dredged chicken cutlets in a single layer (work in batches if necessary to avoid overcrowding).
Cook the chicken for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken to a plate and tent with foil to keep warm. Repeat with remaining cutlets if cooking in batches.
Using the same skillet, add the chicken broth, lemon juice, and capers. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a simmer and let it cook for 3 minutes to slightly reduce.
Reduce the heat to low and whisk in the remaining 2 tablespoons of butter. Stir until the sauce is smooth and glossy.
Return the cooked chicken cutlets to the skillet, turning them to coat in the sauce. Let them warm through for 2 minutes.
Transfer the chicken to a serving platter and pour the sauce over the top. Sprinkle with fresh parsley and garnish with lemon slices if desired.
Serve immediately, preferably with a side of pasta, rice, or roasted vegetables.
Nutrition Facts
Calories |
375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 453 mg | 20% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.8 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 334 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
