LEMON CHICKEN PICCATA
Lemon Chicken Piccata is a delightful dish that combines the tender flavor of chicken with a zesty lemon sauce and savory capers. This Italian-American classic is not only easy to prepare but also impresses with its bright flavors. Perfect for a weeknight dinner or a special occasion, this recipe will surely become a favorite in your household!
Why make this recipe?
Why should you make Lemon Chicken Piccata? It’s simple! The dish offers a fantastic blend of flavors: the tartness of fresh lemon juice 🍋 paired with the salty pop of capers brings a refreshing twist to ordinary chicken 🌟. It’s a quick meal that takes less than 30 minutes to prepare, making it ideal for busy nights or last-minute guests. Plus, it pairs beautifully with pasta 🍝 or a fresh salad 🌿 for a complete meal.
How to prepare Lemon Chicken Piccata
Ingredients:
- 4 boneless, skinless chicken breasts 🍗
- Salt and pepper to taste 🧂
- 1/2 cup all-purpose flour 🌾
- 4 tablespoons olive oil 🫒
- 4 tablespoons unsalted butter 🧈
- 1/2 cup fresh lemon juice 🍋
- 1 cup chicken broth 🍲
- 1/4 cup capers, rinsed and drained 🥫
- Fresh parsley, chopped (for garnish) 🌿
- Cooked pasta (for serving) 🍝
Instructions:
- Begin by seasoning the chicken breasts with salt and pepper. Dredge each breast in flour, shaking off any excess.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and cook until golden brown, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the butter and let it melt. Stir in the lemon juice and chicken broth, scraping up any browned bits from the bottom of the skillet.
- Add the capers to the sauce and return the chicken to the skillet. Let it simmer for an additional 5-7 minutes until the chicken is cooked through.
- Garnish with fresh parsley before serving, and enjoy with cooked pasta on the side!
How to serve Lemon Chicken Piccata
To serve Lemon Chicken Piccata, place the chicken breasts on a plate and drizzle with the lemon-caper sauce. Serve alongside a generous portion of cooked pasta 🍝 and sprinkle fresh parsley on top for a pop of color. A side of steamed vegetables or a simple green salad makes for a lovely accompaniment as well!
How to store Lemon Chicken Piccata
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over low heat until heated through. Add a splash of chicken broth or water to keep the sauce moist.
Tips for preparing Lemon Chicken Piccata
- Use fresh lemons for the best flavor! The zest, in particular, can enhance the dish.
- Don’t overcrowd the skillet when browning the chicken—this ensures even cooking and crispness.
- If you want a thicker sauce, you can mix a tablespoon of cornstarch with a little water and whisk it into the sauce during cooking.
Variations
- For a healthier option, you can grill the chicken instead of frying it.
- Add a splash of white wine for a richer flavor in the sauce.
- Experiment by adding sautéed mushrooms or spinach for extra veggies in your dish.
FAQs
Q: Can I use boneless chicken thighs instead of breasts?
A: Yes! Boneless chicken thighs work well and will offer a slightly richer flavor and tenderness.
Q: Is Lemon Chicken Piccata gluten-free?
A: The recipe as written is not gluten-free due to the flour. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Q: Can I make this dish ahead of time?
A: While the chicken is best served fresh, you can prepare the sauce in advance and reheat it. Cook the chicken just before serving for optimal flavor and texture.