Lemon Chicken Piccata

This gorgeous, lemony chicken dish will make your whole family smile at dinner tonight! Anyone who loves bright, zesty flavors will absolutely adore this piccata, and the best part is you can have it on the table in just 20 minutes.

Recipe Details

Timing & Servings: Active Time: 20 minutes, Total Time: 20 minutes, Serves: 4 people.

Nutrition Profile: Low-Carb, Nut-Free, Soy-Free, Egg-Free, Low-Calorie.

Nutrition Facts (per serving): 264 Calories, 13g Fat, 7g Carbs, 24g Protein.

Ingredients You’ll Need

Chicken breasts: You’ll need 1¼ pounds of boneless, skinless chicken breasts, trimmed. Make sure to remove any extra fat or tough bits – this helps the chicken cook evenly and taste amazing!

Salt and pepper: Just ½ teaspoon salt and ¼ teaspoon ground pepper. These simple seasonings really make the chicken flavors pop.

Extra-virgin olive oil: 2 tablespoons for cooking the chicken. The olive oil gives you that beautiful golden color and keeps everything from sticking.

Shallot: 1 medium shallot, minced up nice and small. Shallots are milder than onions and add such a lovely flavor to the sauce.

Garlic: 3 cloves minced – because garlic makes everything better! Fresh garlic is definitely worth it here.

All-purpose flour: Just 2 teaspoons to help thicken up that gorgeous sauce. You won’t even taste it, but it makes the sauce silky smooth.

Low-sodium chicken broth: ½ cup for building that flavorful base. Low-sodium lets you control the saltiness perfectly.

Dry white wine: ½ cup adds such elegant flavor to the sauce. Don’t worry – the alcohol cooks off, leaving just the delicious taste behind.

Fresh lemon juice: 2 tablespoons of bright, tangy lemon juice. This is what makes piccata so special and refreshing!

Butter: 1 tablespoon to make the sauce rich and glossy. It adds that restaurant-quality finish.

Capers: 1 tablespoon, rinsed to remove extra salt. These little flavor bombs give piccata its signature briny pop!

Fresh parsley: 2 tablespoons chopped fresh parsley for color and freshness. It makes everything look so pretty and taste even better.

How to Make Lemon Chicken Piccata

Step 1: Remove the tenders from your chicken and save them for another meal. Place the chicken breasts between two pieces of plastic wrap. Gently pound them with a meat mallet, rolling pin, or small skillet until they’re about ½ inch thick all over. Pat the chicken completely dry with paper towels, then sprinkle both sides with salt and pepper.

Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook without moving it for 3-4 minutes until golden brown. Flip once and cook another 3-4 minutes until the other side is golden. Keep flipping often and cook about 3 more minutes until an instant-read thermometer shows 165°F. Move the chicken to a clean cutting board and cover with foil to keep warm.

Step 3: Turn the heat down to medium and add the minced shallot to the same pan. Cook, stirring often, until it’s soft and fragrant, about 1-2 minutes. Add the garlic and stir constantly for about 1 minute until it smells amazing. Sprinkle in the flour and cook, stirring, for 1 minute.

Step 4: Pour in the chicken broth and wine, scraping up all those beautiful browned bits from the bottom of the pan. Let it simmer and bubble until it reduces by half, about 3-5 minutes. Take the pan off the heat and stir in the lemon juice, butter, capers, and parsley. Serve the chicken with this gorgeous sauce spooned right over the top!

Easy and Quick Lemon Chicken Piccata Version

Want to make this even faster? You can buy thin-sliced chicken cutlets from the store and skip the pounding step completely! Just season them with salt and pepper and cook for 2-3 minutes per side. You can also use bottled lemon juice if you don’t have fresh lemons on hand – just use the same amount.

Serving Ideas

This piccata is absolutely perfect over creamy mashed potatoes or buttery pasta. The sauce is so good you’ll want to soak up every drop! A simple side of steamed broccoli or roasted asparagus makes this a complete, satisfying meal.

Storage

Store any leftovers in the fridge for up to 3 days in a covered container. To reheat, warm it gently in a skillet over low heat for 2-3 minutes, or microwave on 50% power for 1-2 minutes. The sauce might separate a little, but just stir it and it’ll come right back together!

Substitutions

No white wine? You can use extra chicken broth plus a splash of white wine vinegar instead. If you can’t find capers, chopped green olives work great too! You can swap the chicken for pork cutlets or even firm tofu for a different twist.

Pro Tips

• Pound evenly: Take your time pounding the chicken to the same thickness everywhere. This helps it cook evenly and stay super tender.
• Don’t crowd the pan: If your skillet isn’t big enough, cook the chicken in batches. Crowded chicken steams instead of getting that beautiful golden color.
• Save those browned bits: Those little brown pieces stuck to the pan are pure flavor gold! Make sure to scrape them up when you add the liquids.
• Fresh lemon is best: Fresh lemon juice really makes a difference in this recipe. It’s brighter and more vibrant than bottled.

FAQs

Can I make this without wine?

You bet! Just use extra chicken broth and add a tablespoon of white wine vinegar for that tangy flavor. It’ll still taste amazing!

What if I can’t find capers?

Sure! You can use chopped green olives, pickled jalapeños, or even just skip them entirely. The dish will still be delicious without them.

Can I use chicken thighs instead?

Absolutely! Boneless, skinless thighs work great. Just cook them a few minutes longer to make sure they reach 165°F inside.

How do I know when the sauce is ready?

The sauce is perfect when it coats the back of a spoon and has reduced by about half. It should look glossy and smell incredible!

I hope you love this bright, flavorful piccata as much as my family does! Let me know how it turns out for you – I always love hearing about your cooking adventures.