Name: Chicken Piccata with Lemon Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts; 1/2 cup all-purpose flour; Salt and pepper to taste; 2 tablespoons olive oil; 3 tablespoons unsalted butter; 1/4 cup lemon juice (freshly squeezed); 1/2 cup chicken broth; 2 tablespoons capers, drained; 2 tablespoons fresh parsley, chopped; Lemon slices for garnish

Chicken Piccata with Lemon Sauce is an easy yet sophisticated dish that combines the tender juiciness of chicken breasts with a buttery, tangy lemon sauce. The addition of capers and fresh parsley adds a burst of flavor, making this dish an excellent choice for a quick and elegant dinner.

Why You’ll Love This Recipe

I absolutely love this recipe because it brings together bright, zesty flavors with the comforting richness of butter. The lemon sauce is a perfect balance of tang and savory notes, complemented by the delightful pops of briny capers. This dish comes together quickly and is perfect for a busy weeknight, yet feels special enough for a weekend dinner. The tender, golden-brown chicken is soaked in a mouthwatering sauce that elevates each bite. It’s light, flavorful, and satisfying — all in under 30 minutes.

Ingredients

4 boneless, skinless chicken breasts

1/2 cup all-purpose flour

Salt and pepper to taste

2 tablespoons olive oil

3 tablespoons unsalted butter

1/4 cup lemon juice (freshly squeezed)

1/2 cup chicken broth

2 tablespoons capers, drained

2 tablespoons fresh parsley, chopped

Lemon slices for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Begin by seasoning the chicken breasts with salt and pepper. Dredge each piece in flour, coating both sides, then shake off any excess.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts to the pan and cook for 4-5 minutes per side, or until golden brown and cooked through. Once cooked, remove the chicken from the skillet and set aside.

In the same skillet, add the butter and allow it to melt. Once melted, pour in the lemon juice and chicken broth, stirring to combine. Bring the sauce to a simmer and let it cook for 2-3 minutes, allowing the flavors to meld.

Stir in the capers, then return the chicken to the skillet, spooning the sauce over the top. Cook for another 1-2 minutes, letting the chicken soak in the sauce.

Remove from heat and garnish with fresh parsley and lemon slices. Serve immediately, spooning extra sauce over the chicken.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Servings: 4 servings

Variations

Chicken Thighs: If you prefer dark meat, you can substitute boneless, skinless chicken thighs for the breasts. The cooking time may be slightly longer, so make sure the thighs are cooked through.

Herb Variation: While parsley adds a nice freshness to the dish, you could also try basil or thyme for a different flavor profile.

Add Veggies: For a more complete meal, I like to serve this dish with sautéed spinach, roasted vegetables, or mashed potatoes on the side. You could also add thinly sliced zucchini to the skillet and cook them with the chicken for added veggies in the sauce.

Lighter Version: If you want to lighten this up, use less butter and a splash of white wine instead of chicken broth. You can also skip the flour coating on the chicken if you prefer a gluten-free version.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The lemon sauce may thicken as it sits, so be sure to check before reheating.

Reheating: Reheat the chicken and sauce in a skillet over low heat, adding a splash of water or broth to loosen the sauce if needed. Stir occasionally to ensure the chicken doesn’t dry out. Alternatively, you can microwave it in short intervals, checking and stirring in between.

Related Recipes:

Chicken Piccata

FAQs

Can I use boneless, skinless chicken thighs for this recipe?

Yes, boneless, skinless chicken thighs can be used as a substitute. They may require a slightly longer cooking time due to their different thickness and texture.

Can I make this recipe gluten-free?

Absolutely! To make this dish gluten-free, simply use a gluten-free flour blend instead of regular all-purpose flour. It will still give the chicken a nice crust and work well with the sauce.

Can I freeze Chicken Piccata with Lemon Sauce?

While it’s best served fresh, you can freeze the chicken (without the sauce) for up to 3 months. Reheat it and make a fresh batch of the lemon sauce to serve with it.

Can I use bottled lemon juice instead of fresh lemon juice?

Fresh lemon juice is highly recommended for the best flavor, but if you need to use bottled lemon juice, it will still work in a pinch.

How do I know when the chicken is cooked through?

The chicken is done when it reaches an internal temperature of 165°F (75°C). You can use a meat thermometer to check, or cut into the thickest part of the chicken to ensure it’s no longer pink inside.

Conclusion

Chicken Piccata with Lemon Sauce is a dish that effortlessly combines bright flavors with rich, comforting textures. The tangy lemon sauce with the capers is a delightful contrast to the crispy chicken, making each bite a burst of flavor. Whether you’re cooking for a special occasion or a quick weeknight meal, this recipe delivers both taste and elegance in under 30 minutes.

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