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This lemon chicken piccata is a bright and tangy dish that makes weeknight dinners feel special without demanding too much time or effort. It balances the richness of browned butter and olive oil with the sharpness of fresh lemon juice and briny capers for a crowd-pleasing flavor profile. Perfect for when you want a tasty and comforting meal on the table in under 30 minutes.
I first made this after finding a recipe in an old cookbook I inherited. It quickly became a favorite for those nights when something fresh and quick is just what we need.
Ingredients
- Chicken breasts cutlets: ensure quick cooking and even browning for tender results. Choosing fresh, plump chicken makes a big difference.
- Sea salt and freshly ground pepper: highlight and balance the flavors without overpowering.
- All-purpose flour: creates a light coating that crisps nicely and helps thicken the sauce.
- Unsalted butter: offers a creamy richness that you can control; go for high-quality butter for the best flavor.
- Olive oil: adds depth and a subtle fruitiness — extra virgin olive oil is ideal here.
- Chicken stock: adds a savory note in the sauce; low sodium stock lets you adjust seasoning precisely.
- Fresh lemons: provide bright acidity and a clean flavor; look for firm lemons with a bright peel.
- Brined capers: bring a definite saltiness and hint of tang; rinse them well to avoid overpowering salt.
- Fresh Italian parsley: gives a fresh herbal finish that brightens the plate and adds color.
Instructions
- Build The Coating:
- In a shallow medium bowl, mix all-purpose flour with sea salt and freshly ground pepper. This simple dredging mix forms the base for a crispy exterior and helps thicken the sauce later. Coat each chicken cutlet evenly, shaking off any excess flour to avoid clumps.
- Brown The Chicken:
- Heat 3 tablespoons of olive oil and 2 tablespoons of unsalted butter in a large skillet over medium-high heat. When the butter melts and the oil shimmers, add two pieces of chicken. Cook for about 3 minutes on each side until the chicken develops a deep golden color. This caramelization locks in juices and builds flavor. Remove the chicken and keep warm on a plate.
- Repeat Browning:
- Add 1 tablespoon olive oil and 1 tablespoon butter to the pan, then brown the remaining chicken pieces the same way. Transferring the chicken before making the sauce prevents overcooking.
- Deglaze The Pan And Make The Sauce:
- Pour in fresh lemon juice, chicken stock, and rinsed capers while the pan is still hot. Bring the mixture to a boil, scraping the bottom of the pan with a wooden spoon to loosen all the flavorful browned bits. Lower heat to medium low, return the chicken to the skillet, and let it simmer gently for about 5 minutes until cooked through and the sauce thickens slightly.
- Finish With Butter:
- Remove the chicken once more. Stir in 2 tablespoons of unsalted butter into the sauce off the heat, swirling to create a glossy, rich glaze. Pour the sauce over the chicken cutlets and scatter chopped fresh Italian parsley on top just before serving. This last step adds freshness and a pop of color.
Their tangy punch lifts this dish and makes every bite interesting. One of my best memories with this recipe is serving it on a spring evening with friends while we enjoyed homemade pasta on the side.
Storage tips
Store leftover chicken piccata in an airtight container in the refrigerator and consume within 2 days. Reheat gently in a skillet over low heat to avoid drying the chicken. The sauce may thicken in the fridge; add a splash of chicken stock or water to loosen it before warming.
Ingredient swaps
Chicken thighs work well here as a substitute for chicken breasts and bring a juicier, more flavorful profile to the dish. Use bone-in and skin-on thighs for extra richness but expect longer cooking times. White wine can replace chicken stock to add a slightly different acidity and depth.
Serving ideas
Pair this dish with simple sides like creamy mashed potatoes, garlic butter pasta, or roasted asparagus. A fresh green salad dressed lightly with lemon and olive oil complements the piccata and keeps the meal balanced.
If you squeeze the lemons fresh rather than buying bottled juice, you’ll taste the difference immediately in this delicate sauce.
Frequently Asked Recipe Questions
- → What cut of chicken works best?
Boneless, skinless chicken breasts cutlets or halved breasts ensure even cooking and tenderness.
- → Why dredge the chicken in flour?
Flouring helps create a crispy outer layer and thickens the sauce slightly when cooked.
- → Can I substitute chicken stock?
Vegetable broth or water with a touch of seasoning can be used but stock adds deeper flavor.
- → What role do capers play in the dish?
Capers provide a briny contrast that brightens and complements the lemon's acidity.
- → How do you avoid overcooking the chicken?
Cook chicken just until golden and finish simmering briefly in the sauce to keep it moist and tender.