Name: Chicken Piccata with Lemon Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 boneless, skinless chicken breasts (sliced in half horizontally to make 4 thin cutlets); Salt and black pepper, to taste; 1/3 cup all-purpose flour (for dredging); 2 tablespoons olive oil; 2 tablespoons unsalted butter (divided); 3 cloves garlic (minced); 1/2 cup chicken broth; 1/3 cup fresh lemon juice (about 2 lemons); 1/4 cup capers (rinsed and drained); 1/4 teaspoon red pepper flakes (optional); 2 tablespoons chopped fresh parsley; Lemon slices for garnish (optional)

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If you’re searching for a dish that feels both elegant and effortless, Chicken Piccata with Lemon Sauce is the answer you’ve been looking for. Imagine tender chicken cutlets, lightly crisped and nestled in a bright, buttery sauce bursting with fresh lemon, briny capers, and a whisper of garlic. This classic Italian-American favorite comes together in just 30 minutes, yet it never fails to impress. Whether you’re making a cozy weeknight dinner or entertaining with a little flair, Chicken Piccata with Lemon Sauce is a recipe that instantly elevates the moment with every zesty bite.

Chicken Piccata with Lemon Sauce Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Chicken Piccata with Lemon Sauce lies in its simplicity. Each ingredient has a starring role, creating a harmonious balance of savory, tangy, and fresh flavors. Gather these essentials and you’ll see how every element brings something wonderful to the table.

Chicken Breasts: Sliced thin for quick, even cooking and maximum tenderness.
Salt and Black Pepper: Essential for seasoning the chicken and waking up all the flavors.
All-Purpose Flour: Provides a delicate crust that helps the sauce cling beautifully.
Olive Oil: Adds richness and helps brown the chicken to golden perfection.
Unsalted Butter: Creates a silky, luxurious texture in the sauce—divide it for sautéing and finishing.
Garlic: A little goes a long way, infusing the sauce with savory aroma.
Chicken Broth: The foundation for the sauce, adding depth and savoriness.
Fresh Lemon Juice: The star of the show; nothing beats the zing of freshly squeezed lemons.
Capers: Tiny bursts of briny flavor that make the dish irresistibly tangy.
Red Pepper Flakes (optional): For a touch of gentle heat—totally up to your taste buds!
Chopped Fresh Parsley: Brings freshness and a pop of color to the finished plate.
Lemon Slices (optional): For garnish and even more citrusy flair.

How to Make Chicken Piccata with Lemon Sauce

Step 1: Prep and Dredge the Chicken

Start by slicing your chicken breasts horizontally to create four thin cutlets—this is the secret to quick, even cooking. Season each piece generously with salt and black pepper, then give them a light dusting of flour. Shake off any excess; you want a delicate coat that will help the chicken brown and hold onto that glorious lemon sauce.

Step 2: Sauté the Chicken Cutlets

Heat olive oil and half the butter in a large skillet over medium-high. Once the fat is shimmering, add your chicken cutlets. Cook for about 3 to 4 minutes per side until they’re golden and just cooked through. Transfer them to a plate and cover to keep warm; resist the urge to overcrowd the pan so each piece gets a lovely sear.

Step 3: Create the Lemon Sauce

Reduce the heat to medium and toss in the minced garlic, letting it sizzle just until fragrant—about 30 seconds is perfect. Pour in the chicken broth, fresh lemon juice, capers, and a pinch of red pepper flakes if you’re using them. Scrape up those delicious browned bits from the pan and let the sauce simmer for 3 to 4 minutes so the flavors meld and intensify.

Step 4: Finish with Butter and Return the Chicken

Stir in the remaining butter to enrich and thicken the sauce. Nestle the chicken cutlets back into the pan, spooning the lemon sauce over each one. Let everything simmer together for another 2 minutes so the chicken absorbs all that bright, tangy goodness.

Step 5: Garnish and Serve

Sprinkle the finished Chicken Piccata with Lemon Sauce generously with fresh parsley and, if you like, a few extra lemon slices for a sunny finish. This dish is best enjoyed right away, while the sauce is shimmering and the chicken is perfectly juicy.

How to Serve Chicken Piccata with Lemon Sauce

Garnishes

The right garnish makes Chicken Piccata with Lemon Sauce look as vibrant as it tastes. A sprinkle of fresh parsley adds grassy brightness, while thin lemon slices or wedges bring a cheerful pop of color and a little extra zip if squeezed over just before eating. Don’t forget a few capers scattered on top for that signature piccata flair.

Side Dishes

This dish loves company! Serve Chicken Piccata with Lemon Sauce alongside twirly strands of angel hair pasta, creamy mashed potatoes, or a mound of steamed rice to soak up every drop of the luscious sauce. For a lighter touch, pair with roasted asparagus, sautéed green beans, or a snappy arugula salad tossed with olive oil and lemon.

Creative Ways to Present

For a restaurant-worthy plate, try slicing the chicken cutlets into strips and fanning them over your favorite side. Drizzle with extra sauce and garnish with microgreens or edible flowers for a special touch. You can also tuck the chicken into a toasted ciabatta roll with arugula for a zesty sandwich, or layer it over a bed of lemony couscous for a Mediterranean twist.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Piccata with Lemon Sauce keeps beautifully for up to three days in the refrigerator. Store the chicken and sauce together in an airtight container to keep everything moist and flavorful. The sauce will thicken slightly as it chills, but it’s easy to revive when reheating.

Freezing

You can freeze Chicken Piccata with Lemon Sauce for up to two months. For best results, place the chicken and sauce in a freezer-safe container or zip-top bag, pressing out as much air as possible. When you’re ready to enjoy, thaw overnight in the refrigerator before reheating.

Reheating

To reheat, place the chicken and sauce in a skillet over low heat, adding a splash of chicken broth or water if the sauce seems too thick. Gently warm until heated through, stirring occasionally. Avoid microwaving, as it can make the chicken rubbery—stovetop is your friend for keeping the chicken moist and the sauce silky.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully in Chicken Piccata with Lemon Sauce. Just be sure to pound them to an even thickness so they cook evenly, and allow a couple of extra minutes of cooking time if needed.

Is it possible to make this dish gluten free?

Yes, you can easily make Chicken Piccata with Lemon Sauce gluten free by swapping the all-purpose flour for your favorite gluten-free flour blend or even cornstarch. The dredging step is key for that lovely crust, so don’t skip it.

Can I make the sauce creamier?

If you crave a richer, creamier sauce, stir in a splash of heavy cream after adding the broth and lemon juice. You’ll end up with a velvety, luscious take on Chicken Piccata with Lemon Sauce that’s extra comforting.

What type Main Course

A crisp white wine such as Sauvignon Blanc, Pinot Grigio, or even an unoaked Chardonnay pairs wonderfully with Chicken Piccata with Lemon Sauce. The citrusy and herbal notes in the wine echo the flavors in the dish, making each bite sing.

Can I prepare this ahead for entertaining?

You can make Chicken Piccata with Lemon Sauce a few hours ahead and gently reheat just before serving. Hold off on garnishing with parsley and lemon slices until the last minute to keep everything fresh and vibrant.

Final Thoughts

There’s a reason Chicken Piccata with Lemon Sauce has become a staple in so many kitchens—it’s simple, vibrant, and always brings a little sunshine to the table. Don’t be surprised if it becomes your go-to for both busy weeknights and special occasions. Give it a try and let the bright, zesty flavors win you over!

Chicken Piccata with Lemon Sauce Recipe

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4.7 from 4 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Chicken Piccata with Lemon Sauce is a classic Italian-American dish featuring tender, thinly sliced chicken cutlets pan-fried to golden perfection and served in a zesty lemon and caper sauce. This quick and flavorful recipe combines bright citrus notes with the brininess of capers, making it an ideal main course for a weeknight dinner or special occasion.

Ingredients

Scale

Chicken

2 boneless, skinless chicken breasts (sliced in half horizontally to make 4 thin cutlets)
Salt and black pepper, to taste
1/3 cup all-purpose flour (for dredging)
2 tablespoons olive oil
2 tablespoons unsalted butter (divided)

Sauce

3 cloves garlic (minced)
1/2 cup chicken broth
1/3 cup fresh lemon juice (about 2 lemons)
1/4 cup capers (rinsed and drained)
1/4 teaspoon red pepper flakes (optional)
2 tablespoons chopped fresh parsley
Lemon slices for garnish (optional)

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Instructions

Prepare Chicken: Season the chicken cutlets with salt and black pepper on both sides. Lightly dredge each cutlet in the all-purpose flour, shaking off any excess to prevent clumping during cooking.
Cook Chicken: Heat olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Once hot, add the chicken cutlets and cook for about 3 to 4 minutes on each side until they turn golden brown and are cooked through. Transfer the chicken to a plate and cover to keep warm while you prepare the sauce.
Make Sauce Base: Reduce the skillet heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant, taking care not to burn it. Pour in the chicken broth, fresh lemon juice, rinsed capers, and red pepper flakes if using. Allow the sauce to simmer gently for 3 to 4 minutes, scraping up any browned bits from the bottom of the pan to incorporate that rich flavor.
Finish Sauce and Combine: Stir in the remaining tablespoon of butter to enrich and slightly thicken the sauce. Return the cooked chicken cutlets to the skillet, spooning the sauce over them. Let the chicken simmer in the sauce for an additional 2 minutes to warm through and absorb the flavors.
Garnish and Serve: Sprinkle the chopped fresh parsley over the chicken and garnish with lemon slices if desired. Serve immediately alongside pasta, rice, or steamed vegetables for a complete meal.

Notes

For extra flavor, add a splash of dry white wine when adding the chicken broth for a deeper, more complex sauce.
You can add a little heavy cream to the sauce before returning the chicken for a creamy version of piccata.
Using thinly sliced chicken ensures the cutlets cook quickly and evenly; if not pre-sliced, consider pounding the chicken breasts to an even thickness.
Adjust the red pepper flakes according to your preference for spice or omit altogether for a milder dish.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sautéing
Cuisine: Italian-American