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Zesty Lemon Chicken Piccata in 30 Minutes

Lemon Chicken Piccata
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A zesty and bright Lemon Chicken Piccata, featuring tender pan-fried chicken cutlets coated in a tangy lemon butter and caper sauce. It’s a quick and flavorful dish perfect for any day of the week.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine (optional)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons capers, drained
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. In a shallow dish, combine flour, salt, and pepper. Dredge chicken cutlets in the flour mixture, shaking off any excess.
  2. Heat olive oil and butter in a large skillet over medium-high heat.
  3. Add chicken cutlets to the hot skillet and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
  4. Add minced garlic to the skillet and cook for about 30 seconds until fragrant.
  5. Pour in chicken broth and white wine (if using), scraping up any browned bits from the bottom of the skillet.
  6. Bring to a simmer and cook for 2-3 minutes, until slightly reduced.
  7. Stir in lemon juice and capers.
  8. Return chicken cutlets to the skillet and spoon the sauce over them.
  9. Cook for another 1-2 minutes until the chicken is heated through.
  10. Garnish with fresh parsley before serving.

Notes

  • For a crispier coating, ensure the chicken is thoroughly dried before dredging in flour.
  • If you don’t have white wine, you can simply use more chicken broth.
  • Adjust lemon juice to your taste for more or less tang.

Nutrition

Find it online: https://sundayflavor.com/lemon-chicken-piccata-recipe/