Lemon Chicken Piccata: A Zesty Delight Awaits You!
Lemon Chicken Piccata is a flavorful dish featuring tender chicken cutlets in a zesty lemon and caper sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
- 2 large chicken breasts, sliced in half lengthwise
- 1/2 cup all-purpose flour (for dredging)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/3 cup dry white wine (or extra broth)
- 1/4 cup fresh lemon juice
- 2 tablespoons capers, drained and rinsed
- 2 tablespoons fresh parsley, chopped
- Lemon slices, for garnish
Instructions
- Slice chicken breasts horizontally to create 4 thin cutlets. Season with salt and pepper, then dredge lightly in flour.
- In a large skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Add chicken and cook 3–4 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add garlic and sauté for 1 minute until fragrant.
- Deglaze with white wine, scraping up browned bits. Stir in chicken broth and lemon juice, bringing to a simmer.
- Add capers and the remaining butter, whisking until the sauce slightly thickens.
- Return chicken to the skillet, spoon sauce over the top, and let simmer for 2 minutes to absorb flavors.
- Garnish with parsley and lemon slices before serving.
Notes
- Use fresh lemon juice for better flavor.
- This dish pairs well with pasta or a light salad.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 365 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 96 mg