Zesty Lemon Chicken Piccata: A Quick and Tangy Italian Dinner Classic
Lemon Chicken Piccata: A Zesty Italian-Inspired Dinner
Dive into a world of zesty flavor with this easy chicken piccata recipe that’s bursting with lemon, garlic, and capers.
:max_bytes(150000):strip_icc()/450856-be836b8bc0a6410c83f0d535e8be4884.jpg)
Why You’ll Love This Chicken Piccata
- Quick Weeknight Meal: Ready in under an hour.
- Bright Flavors: Lemon juice and capers deliver a tangy punch.
- Italian Classic: A beloved dish that feels gourmet but is surprisingly simple.
Ingredients for Chicken Piccata
- 3 large skinless, boneless chicken breast halves, cut into ½-inch medallions
- 1 cup all-purpose flour
- Salt and freshly ground black pepper, to taste
- 4 tablespoons unsalted butter, divided
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- ½ cup dry white wine (or additional chicken broth)
- 1 cup low-sodium chicken broth
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 2 tablespoons capers, drained
- 2 tablespoons fresh Italian parsley, chopped
How to Make Chicken Piccata Step by Step
- Preheat your oven to 200°F (95°C). Place a serving platter inside to keep it warm.
- Season the flour with salt and pepper. Dredge each chicken medallion until lightly coated.
- In a large skillet over medium-high heat, melt 2 tablespoons butter with the olive oil. Once foaming, add chicken; cook 3 minutes per side until golden. Transfer to the warmed platter.
- Add the remaining 2 tablespoons butter to the same skillet. Sauté the garlic for about 1 minute until fragrant.
- Pour in the wine to deglaze, scraping up brown bits. Let it simmer 2–3 minutes to reduce slightly.
- Stir in chicken broth, lemon juice, and capers. Simmer for 4–5 minutes, allowing the sauce to thicken.
- Return the chicken and any juices to the pan. Spoon the lemon-caper sauce over each piece and cook 2 minutes more to warm through.
- Sprinkle with chopped parsley and remove from heat.
- Arrange chicken on the warm platter, drizzle extra sauce on top, and garnish with lemon slices.
- Serve immediately with pasta, rice, or steamed vegetables for a complete Italian-inspired meal.
Tips for Perfect Chicken Piccata
- Use fresh lemon juice for the brightest flavor.
- Don’t overcrowd the pan—brown chicken in batches if needed.
- Keep the sauce warm in the oven while you finish cooking all the chicken.
Serving Suggestions
Pair this chicken piccata with al dente spaghetti tossed in olive oil, a crisp green salad, or buttery mashed potatoes. Finish with a sprinkle of fresh parsley or grated Parmesan for an extra touch of flavor.
Serve hot and savor every bite of this classic chicken piccata.
https://www.allrecipes.com/recipe/214488/lemon-chicken-piccata/
Lemon Chicken Piccata
This chicken piccata dish is bursting with flavor thanks to a quick lemon pan sauce flavored with garlic and capers that's easy to prepare.
Ingredients
Method
- Preheat your oven to 200°F (95°C). Place a serving platter inside to keep it warm.
- Season the flour with salt and pepper. Dredge each chicken medallion until lightly coated.
- In a large skillet over medium-high heat, melt 2 tablespoons butter with the olive oil. Once foaming, add chicken; cook 3 minutes per side until golden. Transfer to the warmed platter.
- Add the remaining 2 tablespoons butter to the same skillet. Sauté the garlic for about 1 minute until fragrant.
- Pour in the wine to deglaze, scraping up brown bits. Let it simmer 2–3 minutes to reduce slightly.
- Stir in chicken broth, lemon juice, and capers. Simmer for 4–5 minutes, allowing the sauce to thicken.
- Return the chicken and any juices to the pan. Spoon the lemon-caper sauce over each piece and cook 2 minutes more to warm through.
- Sprinkle with chopped parsley and remove from heat.
- Arrange chicken on the warm platter, drizzle extra sauce on top, and garnish with lemon slices.
- Serve immediately with pasta, rice, or steamed vegetables for a complete Italian-inspired meal.
Tried this recipe?Let us know how it was!
