Chicken Piccata with Lemon Sauce recipe
Chicken Piccata is a classic Italian-American dish that brings together tender, juicy chicken breasts with a tangy lemon, butter, and caper sauce. It’s a dish that looks and tastes like it took hours to make, but it’s surprisingly quick and easy. Made entirely in one pan, this recipe is perfect for a busy weeknight or an elegant dinner party, and it pairs wonderfully with pasta or a simple side salad.
The bright flavors of Chicken Piccata come from its signature sauce. Freshly squeezed lemon juice provides a zesty base, while brined capers add a burst of briny tang. A touch of butter rounds out the flavors with its rich, creamy texture. The chicken is lightly coated in flour, giving it a delicate crust that soaks up the luscious sauce, ensuring every bite is packed with flavor.
Whether you’re a seasoned chef or a kitchen novice, Chicken Piccata is a dish that anyone can master. The ingredients are simple, and the preparation is straightforward, yet the end result is truly impressive. Serve it with your favorite pasta, crusty bread, or roasted vegetables for a delightful meal that everyone will love.
Key Ingredients for Chicken Piccata
- Chicken Breasts – The star of the dish, providing a lean, protein-rich base that is tender and juicy.
- Lemon Juice – Adds a bright, tangy flavor that cuts through the richness of the butter, balancing the sauce perfectly.
- Capers – These little gems add a salty, briny punch that elevates the dish, enhancing its overall flavor profile.
- Butter – Unsalted butter provides a rich, creamy texture to the sauce, making it luxurious and velvety.
- White Wine – A dry white wine deglazes the pan, lifting all the flavorful bits and adding depth to the sauce. Chicken broth can be used as a non-alcoholic alternative.
- Olive Oil – Helps to sear the chicken to a beautiful golden brown, adding an extra layer of flavor.
- All-Purpose Flour – Creates a light, crispy coating on the chicken, helping to thicken the sauce slightly.
- Parsley – Freshly chopped parsley adds a burst of color and a mild, herby flavor to finish the dish.
Easy Steps to Perfect Chicken Piccata
- Season and Dredge: Start by slicing the chicken breasts in half lengthwise if they’re too thick. Season generously with salt and pepper, then dredge them in flour, shaking off any excess.
- Sear the Chicken: Heat a skillet with butter and olive oil over medium-high heat. Add the chicken and cook for about 3 to 4 minutes on each side until golden brown. Remove the chicken from the skillet and set it aside.
- Make the Sauce: In the same skillet, add lemon juice, white wine (or chicken broth), and capers. Scrape up any browned bits from the pan to enhance the sauce’s flavor. Bring it to a boil, then return the chicken to the skillet and let it simmer for about 5 minutes.
- Finish the Sauce: Add the remaining butter and whisk until the sauce thickens slightly. Pour the sauce over the chicken and garnish with freshly chopped parsley and lemon wedges.
- Serve and Enjoy: Plate the chicken and drizzle with the sauce. Pair with pasta, rice, or your favorite sides.
Tips for the Best Chicken Piccata
- Slice Chicken Evenly: To ensure even cooking, make sure the chicken breasts are of equal thickness. If needed, pound them lightly with a meat mallet.
- Don’t Skip the Deglazing: Scraping the browned bits from the pan after searing the chicken is key to adding depth and flavor to the sauce.
- Adjust Seasoning: Taste the sauce before serving and adjust the seasoning as needed. A little extra salt, pepper, or lemon juice can make all the difference.
Recipe Variations
For a twist on the traditional Chicken Piccata, try adding a handful of sun-dried tomatoes or a splash of heavy cream to the sauce for a richer, creamier version. Alternatively, replace the chicken with veal or thin pork cutlets for a different protein option. For a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free blend.
Storing and Reheating Leftovers
Chicken Piccata stores beautifully, making it ideal for meal prep. To refrigerate, allow the dish to cool completely before transferring it to an airtight container. It will keep in the refrigerator for 3-5 days. To reheat, warm it gently in a skillet over medium heat or in the oven at 350°F for about 10 minutes. If you plan to freeze it, let the chicken cool completely, then store it in an airtight container in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat in a skillet or oven.
Chicken Piccata is a dish that delights every time, with its bright, tangy flavors and rich, buttery sauce. Whether you’re serving it for a casual family dinner or a special occasion, it’s sure to impress!
Chicken Piccata with Lemon Sauce Recipe
Ingredients
- 2 skinless boneless chicken breasts, halved lengthwise
- ¼ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- ¼ cup all-purpose flour for dredging
- 4 tablespoons unsalted butter divided
- 2 tablespoons olive oil
- ⅓ cup freshly squeezed lemon juice
- ½ cup dry white wine or substitute with chicken broth for an alcohol-free option
- ¼ cup brined capers
- ⅓ cup fresh parsley chopped
Instructions
- Prepare the Chicken: If the chicken breasts are thick, slice them lengthwise to create thinner pieces. Season both sides of the chicken with salt and pepper. Dredge each piece in flour, ensuring it is lightly coated, and shake off any excess.
- Cook the Chicken: In a large skillet, melt 2 tablespoons of butter along with the olive oil over medium-high heat. Add the chicken pieces to the skillet and cook until golden brown, about 3 to 4 minutes on each side. Once cooked, remove the chicken from the skillet and set aside.
- Make the Sauce: Remove the skillet from the heat and pour in the lemon juice, dry white wine (or chicken broth), and capers. Use a spatula to scrape up any browned bits from the bottom of the skillet to enhance the flavor. Return the skillet to the heat and bring the mixture to a boil. Taste the sauce and adjust seasoning with additional salt and pepper, if desired. Place the chicken back into the skillet and simmer for approximately 5 minutes.
- Finish the Sauce: Add the remaining 2 tablespoons of butter to the skillet and whisk continuously for about a minute, allowing the sauce to thicken slightly.
- Serve: Drizzle the sauce over the chicken and garnish with freshly chopped parsley and lemon wedges. Serve immediately.