Chicken Piccata With Lemon Sauce

Chicken Piccata with Lemon Sauce is a light yet flavorful dish that’s both tangy and savory. Boneless, skinless chicken breasts are lightly coated in flour, pan-seared, and then simmered in a vibrant lemon and caper sauce that gives each bite a burst of freshness. It’s a quick and simple meal that brings a taste of Italian-inspired cuisine to your table with minimal effort.

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1/2 cup all-purpose flour
• 4 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 1/4 cup capers
• 2 tablespoons chopped fresh parsley

Directions

1. Prepare the chicken: Season the chicken breasts with salt and pepper. Dredge each piece of chicken in flour, making sure to coat it evenly on both sides.
2. Cook the chicken: In a large skillet, melt 2 tablespoons of butter with the olive oil over medium heat. Once the oil is hot, add the chicken breasts and cook for about 3-4 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
3. Make the lemon sauce: In the same skillet, add the chicken broth, lemon juice, and capers. Stir to combine, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a boil and cook for 1-2 minutes.
4. Finish the chicken: Stir in the remaining 2 tablespoons of butter until melted, creating a silky sauce. Return the chicken to the skillet and cook for an additional 3-4 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
5. Garnish and serve: Sprinkle the chicken piccata with chopped fresh parsley before serving. Serve with your choice of side, such as pasta, rice, or roasted vegetables.

Servings and Timing

• Servings: 4
• Prep time: 10 minutes
• Cooking time: 20 minutes
• Total time: 30 minutes

Variations

• Add vegetables: To make this dish heartier, you can add sautéed spinach, mushrooms, or even roasted cherry tomatoes to the sauce before returning the chicken to the skillet.
• Use different proteins: While chicken is the traditional choice, you can swap it out for turkey cutlets, pork chops, or even fish such as sole or tilapia for a different take on the dish.
• Make it gluten-free: Substitute the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.
• Spicy twist: Add a pinch of red pepper flakes to the sauce for a bit of heat, complementing the tangy lemon flavor.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, warm the chicken piccata in a skillet over low heat, adding a splash of chicken broth or water to prevent the sauce from thickening too much. You can also microwave it, but be careful not to overcook the chicken.

10 FAQs

1. Can I use chicken thighs instead of chicken breasts?
   Yes, boneless, skinless chicken thighs work well in this recipe. They’re a bit more flavorful and juicy than chicken breasts, but the cooking method remains the same.
2. Can I make this without capers?
   If you’re not a fan of capers or don’t have them on hand, you can skip them or replace them with a small amount of green olives or even pickled onions for a different tangy flavor.
3. What can I serve with Chicken Piccata?
   This dish pairs well with pasta (such as spaghetti or angel hair), mashed potatoes, rice, or steamed vegetables like broccoli or asparagus. A simple side salad also complements it nicely.
4. Can I prepare this dish ahead of time?
   While Chicken Piccata is best served fresh, you can prepare the chicken in advance and store it in the fridge. When ready to serve, heat the chicken in the sauce until warmed through.
5. How can I make the sauce richer?
   For a richer sauce, you can add a tablespoon of heavy cream or a splash of white wine along with the chicken broth and lemon juice. This will create a creamy, velvety sauce.
6. What if I don’t have chicken broth?
   If you don’t have chicken broth, you can substitute it with vegetable broth or even water, although chicken broth will provide a deeper flavor.
7. Can I freeze Chicken Piccata?
   Yes, you can freeze Chicken Piccata for up to 2-3 months. To freeze, store the chicken and sauce separately in airtight containers. When ready to eat, thaw overnight in the fridge and reheat on the stove.
8. Can I add more lemon flavor to the sauce?
   Absolutely! If you love lemon, you can increase the amount of lemon juice to 1/3 cup or add a teaspoon of lemon zest for an extra zing.
9. Can I use pre-dredged chicken for this recipe?
   Yes, if you have pre-dredged chicken breasts (like those from the grocery store), you can skip the dredging step and proceed with cooking as usual.
10. How can I make the chicken more tender?
    If you’re concerned about tenderness, you can pound the chicken breasts to an even thickness before cooking. This helps them cook more evenly and remain tender.

Conclusion

Chicken Piccata with Lemon Sauce is a quick and elegant dish that’s perfect for a weeknight dinner or a special occasion. The combination of juicy chicken, a tangy lemon sauce, and briny capers creates a well-balanced flavor that’s both refreshing and comforting. It’s an easy-to-make recipe with ingredients you likely already have in your kitchen, making it a go-to for busy nights when you want something that’s both delicious and impressive. Whether paired with pasta, rice, or veggies, this dish is sure to please.

Print