Lemon Chicken Piccata

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Description

Lemon Chicken Piccata is a classic Italian-American dish featuring lightly floured chicken breasts pan-seared to golden perfection, then simmered in a zesty lemon-butter sauce with capers and white wine. This dish is elegant yet simple, bursting with bright citrus flavors balanced by savory richness. Perfect for a quick weeknight dinner or a restaurant-quality meal at home!

 Ingredients For Lemon Chicken Piccata

  • 2 large boneless, skinless chicken breasts (halved horizontally to make 4 cutlets)

  • ½ cup all-purpose flour (for dredging)

  • ½ tsp salt

  • ½ tsp black pepper

  • 3 tbsp olive oil

  • 3 tbsp unsalted butter (divided)

  • 2 cloves garlic, minced

  • ½ cup dry white wine (or chicken broth)

  • ½ cup chicken broth

  • ¼ cup fresh lemon juice (about 2 lemons)

  • 2 tbsp capers, drained

  • 2 tbsp fresh parsley, chopped

  • Lemon slices (for garnish, optional)

 Instructions

  1. Prepare the Chicken – Season chicken cutlets with salt and pepper. Dredge lightly in flour, shaking off excess.

  2. Sear – In a skillet, heat olive oil and 1 tbsp butter over medium-high heat. Cook chicken until golden brown (about 3–4 minutes per side). Remove and set aside.

  3. Make the Sauce – In the same skillet, add garlic and sauté for 30 seconds. Deglaze with white wine (or broth), scraping up browned bits.

  4. Simmer – Add chicken broth, lemon juice, and capers. Simmer for 3–4 minutes until slightly reduced.

  5. Finish – Return chicken to the pan and simmer 2–3 minutes to absorb flavors. Stir in remaining 2 tbsp butter and sprinkle parsley.

  6. Serve – Plate chicken, spoon sauce over the top, and garnish with lemon slices.

Servings

Serves 4 people.

Nutritional Info (per serving, approx.)

  • Calories: 320

  • Protein: 28g

  • Fat: 18g

  • Carbohydrates: 8g

  • Fiber: 1g

  • Sugar: 1g

  • Sodium: 600mg

 Notes

  • Chicken should be thin for quick cooking; if too thick, pound gently with a meat mallet.

  • Use freshly squeezed lemon juice for the best flavor.

  • Capers add briny contrast—don’t skip them unless you truly dislike their flavor.

Tips

  • For extra richness, add a splash of cream at the end for a velvety sauce.

  • If avoiding wine, replace with chicken broth and a teaspoon of white wine vinegar.

  • Serve with pasta, rice, or mashed potatoes to soak up the delicious sauce.

  • Double the sauce if you love extra drizzle for sides.

 Benefits

  • High protein: Supports muscle health.

  • Rich in Vitamin C: From lemons, boosts immunity.

  • Balanced dish: Lean protein with heart-healthy olive oil.

  • Low-carb: Great for light, fresh dinners.

Q&A

Q: Can I make this ahead of time?
A: Yes, but store sauce and chicken separately to prevent sogginess. Reheat gently.

Q: Can I use chicken thighs instead?
A: Yes! Boneless thighs work well but may need a bit longer cooking.

Q: What can I serve with Lemon Chicken Piccata?
A: Angel hair pasta, garlic bread, or roasted veggies pair beautifully.

Q: Is this recipe gluten-free?
A: Yes—just use gluten-free flour for dredging.

Q: Can I freeze leftovers?
A: Best eaten fresh, but you can freeze chicken and sauce separately for up to 2 months.

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