Description
This Chicken Piccata with Lemon Sauce is a bright, tangy, and elegant Italian-inspired dish featuring tender chicken cutlets pan-seared to perfection, then simmered in a luscious lemon butter caper sauce. It’s simple enough for a weeknight but impressive enough for entertaining.
Ingredients
- 2 large chicken breasts, halved horizontally and pounded thin
- 1/2 cup all-purpose flour (for dredging)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tbsp capers, drained
- 2 tbsp chopped fresh parsley (for garnish)
- Lemon slices, for garnish (optional)
Instructions
- Season chicken cutlets with salt and pepper, then dredge lightly in flour, shaking off excess.
- In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat.
- Cook chicken for 3–4 minutes per side until golden brown and cooked through. Remove and set aside on a plate.
- In the same pan, add garlic and sauté for 30 seconds until fragrant.
- Pour in chicken broth, lemon juice, and capers. Scrape up any browned bits from the pan and bring to a simmer for 2–3 minutes.
- Reduce heat to low and whisk in the remaining 1 tablespoon butter to create a smooth sauce.
- Return chicken to the skillet and spoon sauce over the top. Simmer for another minute to reheat.
- Garnish with fresh parsley and lemon slices before serving.
Notes
- Serve with angel hair pasta, mashed potatoes, or steamed vegetables for a complete meal.
- For extra richness, add a splash of white wine to the sauce.
- To make it gluten-free, substitute almond flour for dredging.
- Adjust lemon juice to taste if you prefer a milder sauce.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Italian