Chicken Piccata with Lemon Sauce Recipe

Chicken Piccata with Lemon Sauce is an irresistible Italian dish that combines tender, pan-fried chicken cutlets with a tangy, bright lemon sauce. The sauce, made from fresh lemon juice, capers, and white wine, perfectly complements the juicy chicken, creating a symphony of flavors. This dish is quick to prepare and a fantastic choice for both weeknight dinners and special occasions. With its balance of zesty lemon and savory notes, Chicken Piccata is sure to become a favorite at your dinner table.

Ingredients:

For the Chicken:

  • 4 boneless, skinless chicken breasts (or 6 small cutlets)
  • 1/2 cup all-purpose flour (for dredging)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 tablespoon butter

For the Lemon Sauce:

  • 1/2 cup chicken broth (low-sodium)
  • 1/4 cup dry white wine (or more chicken broth if you prefer non-alcoholic)
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 tablespoon capers, drained
  • 2 tablespoons unsalted butter
  • 1 teaspoon fresh parsley, chopped (for garnish)

Instructions:

  1. Prepare the Chicken:
    Start by placing the chicken breasts between two sheets of plastic wrap or parchment paper. Gently pound them to an even thickness, about 1/2 inch thick. Season both sides of the chicken with salt and pepper.
  2. Dredge the Chicken:
    Place the flour on a large plate or shallow dish. Lightly dredge each chicken breast in the flour, ensuring both sides are coated evenly. Shake off any excess flour.
  3. Cook the Chicken:
    In a large skillet, heat the olive oil and butter over medium-high heat. Once the pan is hot, add the chicken breasts and cook for 3-4 minutes on each side, until golden brown and cooked through (the internal temperature should reach 165°F). Remove the chicken from the skillet and set it aside on a plate.
  4. Make the Lemon Sauce:
    In the same skillet, add the white wine (or chicken broth) and cook for 1-2 minutes, scraping up any browned bits from the bottom of the pan. Add the chicken broth, lemon juice, and capers, then bring the sauce to a simmer. Let it cook for 3-4 minutes, allowing the sauce to reduce slightly.
  5. Finish the Sauce:
    Lower the heat and stir in the butter until melted and the sauce becomes smooth and silky. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
  6. Combine the Chicken and Sauce:
    Return the cooked chicken breasts to the skillet, spooning some sauce over the top. Let the chicken heat through for 2-3 minutes, absorbing the flavors of the sauce.
  7. Serve:
    Plate the chicken and spoon the lemon sauce over the top. Garnish with freshly chopped parsley and serve immediately. This dish pairs wonderfully with mashed potatoes, pasta, or a simple green salad.

1 thought on “Chicken Piccata with Lemon Sauce Recipe”

  1. If there is a printable button please let me know where it is! Otherwise, as good as this looks it is just too much trouble on my end to be cutting and pasting. It does look yummy.

    Reply

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