Discover the vibrant flavors of this Lemon Chicken Piccata, where seared chicken breasts mingle with a tangy lemon caper sauce. Every bite bursts with a savory zest that enlivens any meal. Gather your friends and family and enjoy the blend of zest and depth found in this irresistible recipe.

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I recently stumbled upon a recipe for Chicken Piccata with Lemon Sauce that completely surprised me with its bright, tangy flavor and simplicity. I start with 4 boneless, skinless chicken breasts that I pound until they’re even, then I season them with salt and freshly ground black pepper, and coat lightly in all-purpose flour.

After frying in a mix of olive oil and unsalted butter, I prepare a sauce using chicken broth, fresh lemon juice, and capers, sometimes even adding minced garlic. This dish is a nod to some classics like Easy Lemon Chicken Piccata and Healthy Chicken Recipes Easy, but with my own twist.

It reminds me of a few other well-known variations and works perfect when you need a quick yet impressive dinner. Its zesty lemon sauce really brings out the flavor of the chicken and makes each bite just wow, trust me.

Why I Like this Recipe

I like this Chicken Piccata recipe for a few reasons:

1. I love how tangy and bold the lemon juice and capers taste together, it gives the chicken a really unique flavor thats not too overpowering.
2. The recipe is simple enough for me to follow without feeling stressed, even on busy day’s its pretty quick to prep and cook.
3. I like that the sauce really loosens up all the yummy browned bits from the pan, it adds extra depth to the flavor and makes the dish feel home-cooked.
4. Lastly, the combination of olive oil and butter makes the chicken extra moist and adds a rich smooth texture that i just can’t get enough of.

Ingredients

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Chicken breasts are lean protein rich and form a solid, tasty base for the dish.
All purpose flour offers necessary carbs, lending texture and helping create a crispy finish.
Olive oil brings healthy fats and rich flavors to cook the chicken just right.
Butter adds a smooth, creamy richness that makes the sauce extra delish.
Fresh lemon juice gives a bright sour kick that really lifts the overall flavor.
Capers deliver a tangy salty burst that balances the lemon acidity perfectly.
Chopped fresh parsley offers a light herbal note while boosting color and nutrients.

Ingredient Quantities

4 boneless, skinless chicken breasts, pounded to even thickness

Salt to taste

Freshly ground black pepper to taste

1/2 cup all-purpose flour for dredging

4 tbsp olive oil

4 tbsp unsalted butter

1/2 cup chicken broth

1/3 cup fresh lemon juice

1/4 cup capers, drained and rinsed

2 garlic cloves, minced (optional)

2 tbsp chopped fresh parsley

How to Make this

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1. Season the chicken breasts with salt and freshly ground black pepper on both sides.

2. Dredge the chicken in all-purpose flour until evenly coated.

3. In a large skillet, heat 4 tbsp olive oil over medium-high heat. Add the chicken and cook for about 3-4 minutes on each side until nicely browned, then remove them to a plate.

4. Lower the heat to medium and add 4 tbsp unsalted butter into the same pan.

5. If you’re using garlic, add the minced garlic to the butter and stir for about 30 seconds until it smells good.

6. Pour in the chicken broth and fresh lemon juice, stirring constantly to combine the flavors and loosen any brown bits stuck to the pan.

7. Add the capers to the pan and let the sauce simmer for about 3 minutes.

8. Return the chicken breasts to the pan, spooning some sauce over them, and let them cook for an extra couple of minutes.

9. Sprinkle 2 tbsp chopped fresh parsley over everything before serving.

10. Serve the Chicken Piccata hot, drizzled with the lemon caper sauce for a tangy finish.

Equipment Needed

1. Large skillet for browning and cooking the chicken
2. Shallow dish to dredge the chicken in flour
3. Extra plate for setting aside the cooked chicken
4. Measuring cup to portion out the chicken broth and lemon juice
5. Measuring spoons to measure the olive oil, butter, and any seasonings
6. Knife and cutting board for mincing the garlic and chopping the parsley
7. Tongs for flipping the chicken in the skillet
8. A spoon or spatula for stirring the sauce in the pan

FAQ

Q: How do I know when the chicken is cooked enough?

A: The chicken should be golden brown on both sides and completely cooked through. Just be careful not to overcook it since that might make it dry.

Q: Can I use different broth if I don't have chicken broth?

A: Yes, you can use vegetable broth instead but keep in mind that chicken broth gives the dish a more authentic flavor.

Q: Why do we dredge the chicken in flour?

A: Dredging the chicken in flour helps create a light crust when you fry it and also helps the lemon sauce thicken up a bit.

Q: Is it okay to skip the garlic?

A: Absolutely, the garlic is optional anyhow so you can leave it out if you’re not a fan.

Q: Can I make this dish ahead of time?

A: Yes, you can prep it in advance and store it in the fridge. Just make sure to gently reheat it so that it retains its flavor and tenderness.

Chicken Piccata With Lemon Sauce Recipe Substitutions and Variations

Chicken broth: If you dont have broth handy, you can mix 1/2 tsp of chicken bouillon granules into 1/2 cup of hot water as a quick fix.
Lemon juice: If you’re out of fresh lemons, there’s no harm using bottled lemon juice, though fresh is always better.
Capers: If you can’t find capers, try using chopped green olives which brings a similar salty tang.
All-purpose flour: If you’re looking for a gluten free option, you could use almond flour to dredge the chickens even though it changes the texture a bit.

Pro Tips

1. When you pound the chicken, let it chill for a minute or two before cooking so the fibers loosen up and it stays tender.
2. Make sure the chicken is super dry before you dredge it in flour, cause too much moisture makes it harder to get that crispy coating.
3. Watch the garlic carefully in the butter, cause it burns real quick and then you’ll end up with a bitter taste.
4. After you take the chicken out, use a wooden spoon to scrape all those crispy brown bits off the pan; they add a ton of flavor that really makes the sauce pop.

Chicken Piccata With Lemon Sauce Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

571

kcal

Equipment: 1. Large skillet for browning and cooking the chicken
2. Shallow dish to dredge the chicken in flour
3. Extra plate for setting aside the cooked chicken
4. Measuring cup to portion out the chicken broth and lemon juice
5. Measuring spoons to measure the olive oil, butter, and any seasonings
6. Knife and cutting board for mincing the garlic and chopping the parsley
7. Tongs for flipping the chicken in the skillet
8. A spoon or spatula for stirring the sauce in the pan

Ingredients

4 boneless, skinless chicken breasts, pounded to even thickness
Salt to taste
Freshly ground black pepper to taste
1/2 cup all-purpose flour for dredging
4 tbsp olive oil
4 tbsp unsalted butter
1/2 cup chicken broth
1/3 cup fresh lemon juice
1/4 cup capers, drained and rinsed
2 garlic cloves, minced (optional)
2 tbsp chopped fresh parsley

Directions

Season the chicken breasts with salt and freshly ground black pepper on both sides.
Dredge the chicken in all-purpose flour until evenly coated.
In a large skillet, heat 4 tbsp olive oil over medium-high heat. Add the chicken and cook for about 3-4 minutes on each side until nicely browned, then remove them to a plate.
Lower the heat to medium and add 4 tbsp unsalted butter into the same pan.
If you're using garlic, add the minced garlic to the butter and stir for about 30 seconds until it smells good.
Pour in the chicken broth and fresh lemon juice, stirring constantly to combine the flavors and loosen any brown bits stuck to the pan.
Add the capers to the pan and let the sauce simmer for about 3 minutes.
Return the chicken breasts to the pan, spooning some sauce over them, and let them cook for an extra couple of minutes.
Sprinkle 2 tbsp chopped fresh parsley over everything before serving.
Serve the Chicken Piccata hot, drizzled with the lemon caper sauce for a tangy finish.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 300g
Total number of serves: 4
Calories: 571kcal
Fat: 30g
Saturated Fat: 7.5g
Trans Fat: 0g
Polyunsaturated: 2.3g
Monounsaturated: 10g
Cholesterol: 115mg
Sodium: 800mg
Potassium: 500mg
Carbohydrates: 15g
Fiber: 1g
Sugar: 1g
Protein: 50g
Vitamin A: 300IU
Vitamin C: 10mg
Calcium: 40mg
Iron: 1mg

Chicken Piccata With Lemon Sauce Recipe

Why I Like this Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Chicken Piccata With Lemon Sauce Recipe Substitutions and Variations

Pro Tips