Ingredients
To make Chicken Piccata with Lemon Sauce, you’ll need the following ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 1/2 cup all-purpose flour (or gluten-free flour for a GF option)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Lemon Sauce:
- 1/2 cup dry white wine (or chicken broth for a non-alcoholic option)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/2 cup chicken broth
- 2 tablespoons capers, drained and rinsed
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour (optional, for a thicker sauce)
- 2 tablespoons fresh parsley, chopped
Optional Garnish:
- Lemon slices
- Extra chopped parsley
Instructions
Step 1: Prepare the Chicken
Start by preparing the chicken breasts. Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/2 inch. This ensures that the chicken cooks evenly and remains tender.
In a shallow dish, combine the flour, salt, black pepper, and garlic powder. Dredge each chicken breast in the flour mixture, shaking off any excess.
Step 2: Cook the Chicken
Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Once the butter has melted and the pan is hot, add the chicken breasts in a single layer. Cook for 3-4 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside on a plate. Cover loosely with foil to keep warm.
Step 3: Make the Lemon Sauce
In the same skillet, reduce the heat to medium-low and add the white wine (or chicken broth) to deglaze the pan. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet—this adds incredible flavor to the sauce.
Stir in the lemon juice, chicken broth, and capers. Let the mixture simmer for 2-3 minutes, allowing the flavors to meld. If you prefer a thicker sauce, whisk 1 tablespoon of flour into 2 tablespoons of water to create a slurry, then stir it into the sauce. Cook for an additional 1-2 minutes, or until the sauce has slightly thickened.
Add 2 tablespoons of butter to the skillet and stir until melted. This gives the sauce a silky, luxurious texture. Taste the sauce and adjust the seasoning with salt and pepper as needed.
Step 4: Combine and Serve
Return the cooked chicken breasts to the skillet, spooning the lemon sauce over the top. Let the chicken simmer in the sauce for 2-3 minutes to absorb the flavors. Sprinkle with freshly chopped parsley for a burst of color and freshness.
Serve the Chicken Piccata warm, garnished with lemon slices and extra parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 340
- Sugar: 1g
- Fat: 18g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g