Lemon Chicken Piccata
Thin, tender chicken cutlets simmered in a bright lemon and caper sauce create a light, protein-rich dinner that’s perfect for quick weeknight meals. This easy-to-follow recipe delivers bold Italian flavors in just 35 minutes.
Equipment
- 1 Large skillet or frying pan
- 1 small mixing bowl or liquid measuring cup
- 1 Meat mallet or rolling pin
- 1 ziplock bag or parchment paper
- 1 shallow bowl for dredging
- 1 whisk
- 1 plate for resting chicken
Ingredients
- 2 large boneless skinless chicken breasts, halved into 4 cutlets
- ⅓ cup all-purpose flour
- 2 tablespoons olive oil
- 3 tablespoons salted butter divided
- ¼ teaspoon lemon zest
- 1 lemon juiced
- 1 cup low-sodium chicken broth
- 2 –3 large garlic cloves minced or pressed
- ¼ teaspoon garlic powder
- 2 tablespoons capers drained and rinsed
- Salt and black pepper to taste
- Fresh parsley chopped for garnish
Instructions
- Prepare the Lemon Caper Sauce: Start by making the flavorful sauce. In a small mixing bowl or liquid measuring cup, combine 1 cup of low-sodium chicken broth, the juice of 1 lemon, 1/4 teaspoon of lemon zest, 1/4 teaspoon garlic powder, 2–3 minced garlic cloves, and 2 tablespoons of rinsed capers. Add a pinch of salt and black pepper to taste. Whisk all the ingredients together until fully blended. Set aside while you prepare the chicken.
- Tenderize the Chicken Breasts: Place each chicken breast between two pieces of parchment paper or inside a ziplock bag. Using the smooth side of a meat mallet or a rolling pin, gently pound the chicken until it reaches about 1/2 to 1/4 inch thickness. This process not only tenderizes the meat but also ensures even cooking. Handle the chicken gently to avoid tearing the meat.
- Season and Dredge the Chicken: Sprinkle both sides of the pounded chicken cutlets evenly with salt and black pepper. In a shallow bowl, add 1/3 cup of all-purpose flour along with a small pinch of salt. One by one, dredge each chicken breast in the flour, ensuring all sides are lightly coated. Shake off any excess flour, which will help prevent a gummy texture when cooking.
- Brown the Chicken Cutlets: Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Once the butter is melted and the pan is hot, carefully add the floured chicken cutlets in a single layer. Cook each side for 2–3 minutes or until golden brown. Avoid overcrowding the pan to ensure even browning. Once browned, transfer the chicken to a clean plate and tent with foil to keep warm.
- Cook the Sauce in the Same Pan: In the same skillet, pour in the prepared lemon caper sauce. Using a whisk or wooden spoon, scrape up the browned bits left from the chicken—these add rich flavor to the sauce. Let the sauce simmer for 2–3 minutes, allowing it to reduce slightly. Then add 1 tablespoon of butter and whisk continuously until the sauce is silky and emulsified. Taste and adjust seasoning with a small pinch of salt and black pepper if needed.
- Simmer Chicken in Sauce: Return the browned chicken cutlets to the skillet with the sauce. Spoon some sauce over each piece to coat it evenly. Allow the chicken to simmer gently in the sauce for several minutes until fully cooked, with an internal temperature of at least 165°F (74°C). Avoid overcooking to keep the chicken tender and juicy.
- Garnish and Serve: Once cooked, transfer the chicken to serving plates and spoon extra sauce over the top. Sprinkle with freshly chopped parsley for a pop of color and added freshness. Serve immediately while hot, pairing with your favorite side such as roasted vegetables, mashed potatoes, or a simple green salad.
- Chef’s Tip for Perfect Piccata: To prevent the sauce from evaporating too quickly, cover the pan with a lid during the final simmer if needed. Be mindful not to over-reduce the sauce if you enjoy extra sauce for serving. The combination of butter, lemon, and capers creates a bright, tangy, and luxurious coating that clings beautifully to each chicken cutlet.
Notes
- Always pound the chicken evenly to ensure it cooks quickly and stays tender. Thin cutlets prevent dry, overcooked meat.
- Be cautious when reducing the sauce; simmer slowly to maintain a silky consistency. Covering the pan can help trap moisture and prevent evaporation.
- Lightly salt the chicken and sauce because the capers naturally add saltiness, avoiding an overly salty final dish.
- Use fresh lemon juice and zest for the brightest flavor. Bottled lemon juice lacks the same vibrant aroma.
- Whisking the butter into the sauce at the end ensures a smooth, velvety texture that clings beautifully to the chicken.
