Lemon Chicken Piccata Recipe
Okay friends, gather ’round because I’m about to share a recipe that’s totally game-changer. What is lemon chicken piccata? Remember those nights when you craved something fancy but were too tired to even think about complex things? What is a good lemon chicken piccata recipe? Think of it as the elegant cousin of your weeknight lemon chicken, but kicked up about ten notches. With briny capers and a buttery lemony sauce that will make you want to lick the plate clean. My family goes absolutely bonkers for this one, and the best part? Is it easier to make than you might think?
What is lemon chicken piccata?
Lemon Chicken Piccata, in its simplest form, is a classic Italian-American dish. When breasts are dredged in flour, pan-fried to golden perfection, and then bathed in a vibrant sauce, they’re grilled and fried until golden brown. Can you make this with lemon juice, white wine (or chicken broth)? ), butter, and capers. Think of it as a celebration of bright, zesty flavors dancing together in perfect harmony. What’s essentially a symphony of savory and tangy, all wrapped up in one comforting, restaurant-worthy dish? What makes a caper so special? What are some of the best ways to add flavor to a dish? If you’ve ever had chicken Francese, this is similar, but with a brighter, more pronounced lemon. What is the flavor of capers?
Why do I love this recipe?
Oh, where do I even begin? There are so many reasons why this Lemon Chicken Piccata Recipe is a winner. First and foremost, the flavor is absolutely incredible. The combination of the tangy lemon, the salty capers, the rich butter, and the perfectly cooked chicken is just… chef’s kiss! What I love most about this is how surprisingly easy it is to make. Don’t be intimidated by the fancy name – it’s ready in under 30 minutes, making it a perfect weeknight meal. Plus, the ingredients are pretty basic, so you probably have most of them on hand already. What I also love is the cost-efficiency – chicken breasts are generally affordable, and a little lemon juice goes a long way!
This also tastes lovely the next day, too so I always double the recipe. It’s one of those dishes that somehow tastes even *better* after the flavors have had time to meld together in the fridge.
I’ve tried a lot of lemon chicken recipes over the years, but this one? This one is *the* one. It’s just got the right balance of everything. Plus, it’s ridiculously versatile. You can serve it over pasta, rice, mashed potatoes, or even just eat it on its own with a side of roasted vegetables. Trust me on this: this Lemon Chicken Piccata recipe will quickly become a staple in your home!
How do I make lemon chicken piccata?
Quick Overview
How do I make lemon chicken piccata? I’ll start by lightly dredging the chicken breasts in flour, then pan-frying them until they’re golden brown. Is it golden brown and cooked through? What’s the best way to make lemon-caper sauce? ) and adding lemon juice, butter, and capers. When you’re ready to cook the chicken, nestle it back into the sauce and let it simmer for a few minutes. How do you meld the flavors? What is the hardest part of waiting for food to be ready to eat?
Ingredients Notes
For the Chicken: What is the best
Chicken Breasts: About 1 1/2 pounds, boneless, skinless. I like to pound them to an even thickness for quicker, more even cooking. All-Purpose Flour: A light coating helps the chicken brown beautifully and creates a bit of thickening agent for the skin. Can you use gluten-free flour? Don’t be shy – season those chicken breasts well. Olive Oil: For pan-frying the chicken. What is the best product with a high smoke point?
For the Sauce:
Butter: Unsalted butter, because we’re already getting saltiness from the capers. Garlic: A couple of cloves, minced. What’s better with garlic? What is the difference between Sauvignon Blanc and Pinot Grigio? If you don’t have chicken broth, you can substitute it for chicken soup. I always do this when the kids are eating! If you are not using white wine then make sure you have enough chicken broth. Fresh Lemon Juice: The star of the show! Use fresh lemon juice for the best flavor. Capers: What are some of the best piccata flavors? Fresh Parsley: Chopped, for garnish. Adds a pop of freshness and color.
For Serving:
Cooked Pasta: Linguine, spaghetti, or angel hair pasta are all great choices. What are some of the best mashed potatoes recipes? I can’t recommend making mashed potatoes to go with this dish enough.
What are the steps for
Step 1: Preheat & Prep Pan
What should I do to get everything ready? What are some of the best ways to prepare a recipe that will be easy to follow? Pound the chicken breasts to an even thickness (about 1/2 inch) and season them generously with salt and pepper. Set up your dredging station with the flour in a shallow dish. In a large skillet over medium heat, heat the olive oil. You want the pan nice and hot before you add the chicken.
Step 2: Mix Dry Ingredients
Does this recipe have any dry ingredients that need mixing? Make sure to whisk your dry ingredients together really well. What is the best way to distribute baking powder and salt evenly? Do you want pockets of saltiness in your final product?
Step 3: Mix Wet Ingredients
We don’t have any wet ingredients that need mixing separately in this recipe. If you were making a cake, you’d want to whisk your wet ingredients (eggs, milk, oil, etc.) together. You can use any of these to make it easier. ) together until they’re smooth. How can I make an even emulsion without over mixing the dry ingredients?
Step 4: Dredge the Chicken
Dredge each chicken breast in flour, making sure to coat it evenly on both sides. Shake off any excess flour. This light coating of flour is what helps the chicken brown beautifully and creates a bit of flavor. How do I thicken sauce? Is using a shallow dish easier or less messy? What is the best way to overcoat a chicken?
Step 5: Pan-Fry the Chicken
How do you dredge chicken breasts in a hot skillet? Is it necessary to cook potatoes in batches? Cook for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside. I always use a meat thermometer to make sure my chicken is cooked properly. It’s lifesaver!
Step 6: Make the Lemon-Caper Sauce
Add the butter to the same skillet and let it melt over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant. What is the best way to burn garlic? How do you remove browned bits from the bottom of a pan? What is flavor? Let the wine reduce, then add the lemon juice and capers. Simmer for a few minutes, until the sauce has thickened slightly.
Step 7: Combine Chicken and Sauce
Return the cooked chicken breasts to the skillet and nestle them in the lemon-caper sauce. Spoon the sauce over the chicken and let everything simmer together for a few minutes, allowing the liquid to evaporate. Serve immediately. How do you make a flavor Sprinkle with fresh parsley before serving.
Step 8: Serve & Enjoy!
Serve Lemon Chicken Piccata immediately over pasta, rice, or mashed potatoes. What’s your favorite way to get compliments on a dish?
5. What to Serve It With
What should I serve it with?
Lemon Chicken Piccata is a versatile dish. What are some of my favorite ways to serve it: a few of them are served with sour cream.
What are some quick dinner ideas for a weeknight?What are some good side dishes to serve with linguine or spaghetti? I like to add steamed green beans too!
For a More Elegant Meal:Serve over mashed potatoes or risotto. Roasted asparagus or broccolini make excellent vegetable accompaniments.
For a lighter option:Serve with roasted vegetables, such as zucchini, bell peppers, and onions. Quinoa and couscou are great side dishes.
For a potluck or gathering:What is the best way to travel with this dish? How do you cook chicken and sauce separately, then combine them right before serving? Bring along some crusty bread for soaking up that delicious sauce. I brought this to a gathering and the whole dish was gone in ‘a flash’!
My family loves it best with pasta, but I’ve also served it with roasted potatoes and a simple pasta dish. Is it perfect?
How do I make a lemon chicken piccata?
What are some of the best ways to make lemon chicken piccata?
What is the best way to cookHow do you cook chicken? Place chicken breasts between two sheets of plastic wrap and use a meat mallet or rolling pin to roll them. What are some good ways to pound them to an even thickness of about 1/2 inch?
Don’t overcrowd the pan!Cook the chicken in batches if necessary. Overcrowding the pan will lower the temperature and prevent the chicken from browning properly. I have burned many batches of chicken because I overcrowd the pan!
How do I use fresh lemon juice?What is the best way to use fresh lemon juice in a recipe? Why doesn’t lemon juice have the same zesty flavor?
Don’t burn the garlic: Garlic burns easily, so be sure to cook it over medium heat and watch it carefully. Burnt garlic will make the sauce taste bitter.
Adjust the sauce to your liking: If you prefer a tangier sauce, add more lemon juice. If you like it richer, add more butter. Feel free to experiment and make it your own!
Add a splash of cream: For an extra creamy sauce, stir in a tablespoon or two of heavy cream at the end. This is totally optional, but it adds a nice touch of richness.
I’ve learned these tips the hard way, through many trials and errors. But trust me, they’ll help you make a Lemon Chicken Piccata that’s absolutely perfect every time!
Storing and Reheating Tips
Here’s how to store and reheat your Lemon Chicken Piccata to ensure it’s just as delicious the second time around:
Room Temperature: I wouldn’t recommend leaving Lemon Chicken Piccata at room temperature for more than 2 hours. Bacteria can grow rapidly at room temperature, so it’s best to refrigerate it as soon as possible.
Refrigerator Storage: Store the Lemon Chicken Piccata in an airtight container in the refrigerator for up to 3-4 days. Make sure it’s cooled down completely before refrigerating it.
Freezer Instructions: For longer storage, you can freeze Lemon Chicken Piccata for up to 2-3 months. Wrap the chicken tightly in plastic wrap and then place it in a freezer bag or airtight container. Freeze the sauce separately.
Glaze Timing Advice: Not so relevant for this recipe but some glazes need to be added at different storage times.
Reheating Instructions: To reheat, thaw the Lemon Chicken Piccata in the refrigerator overnight. You can reheat it in a skillet over medium heat, adding a little chicken broth or water if needed to prevent it from drying out. You can also reheat it in the microwave, but be careful not to overcook it. I like to reheat it in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
Frequently Asked Questions
Final Thoughts
So, there you have it – my go-to Lemon Chicken Piccata Recipe! I truly hope you give this one a try. It’s a dish that’s sure to impress, whether you’re cooking for a special occasion or just want a delicious and easy weeknight meal. The bright, zesty flavors and the tender, juicy chicken are simply irresistible. And the best part? It’s so much easier to make than it looks! If you love this recipe, you might also enjoy my Chicken Francese or my Lemon Herb Roasted Chicken. Happy cooking, friends! I can’t wait to hear how yours turns out. Please leave a comment below and let me know what you think! And if you try any variations, be sure to share them too!
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Lemon Chicken Piccata Recipe
IngredientsÂ
Main Ingredients
- 4 pieces chicken breasts boneless and skinless
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 cup chicken broth low sodium
- 1 cup lemon juice freshly squeezed
- 0.25 cup capers rinsed and drained
- 0.25 cup unsalted butter cut into pieces
- 2 tablespoons parsley chopped for garnish
- 10 ounces pasta such as angel hair or spaghetti
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- Season the chicken breasts with salt and pepper on both sides. Dredge them in flour, shaking off any excess.
- In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden, about 4-5 minutes per side. Remove chicken and set aside.
- In the same skillet, add minced garlic and cook until fragrant, about 1 minute. Pour in chicken broth, lemon juice, and capers, bringing to a simmer.
- Return the chicken to the skillet and simmer in the sauce until fully cooked, about 10 to 12 minutes. Remove the chicken, and add butter to the skillet, stirring until melted and the sauce thickens.
- Serve chicken over cooked pasta, spooning sauce over top. Garnish with chopped parsley and serve immediately.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
