Lemon Chicken Piccata: The Ultimate Lemon Chicken Piccata Recipe
Introduction to Lemon Chicken Piccata
Lemon Chicken Piccata is a delightful dish that brings the zesty flavors of lemons together with tender chicken breasts in a delicious sauce. This recipe is perfect for anyone looking for a quick yet impressive meal that can be prepared in under an hour. With its bright flavors and simple ingredients, Lemon Chicken Piccata has become a favorite for home cooks and food lovers alike.
A Personal Story Behind My Lemon Chicken Piccata Journey
I still remember the first time I tasted Lemon Chicken Piccata at a quaint Italian restaurant. The vibrant taste of lemon combined with the savory chicken left an everlasting impression on me. After that day, I was determined to recreate this dish in my own kitchen. Over the years, I have perfected my recipe, and I’m excited to share it with you. Cooking this dish brings back warm memories of family gatherings and sharing meals with loved ones.
What Makes This Lemon Chicken Piccata Recipe Special?
What sets my Lemon Chicken Piccata apart is the balance of flavors. The combination of fresh lemon juice, white wine or broth, and capers creates a sauce that is both tangy and savory. The chicken is tender and juicy, making it a satisfying dish that pairs well with various sides. It’s not just a meal; it’s a culinary experience that transports you to the sun-kissed coasts of Italy.
The Full Lemon Chicken Piccata Recipe
Ingredients
- 1 pound boneless skinless chicken breasts
- Kosher salt
- Ground black pepper
- 1/2 cup flour, for dredging
- Extra virgin olive oil
- 3 tablespoons ghee or butter
- 1/3 cup lemon juice (from about 2 lemons), plus lemon wedges for serving
- 1/2 cup white wine or chicken broth No alcoholic drinks allowed, please substitute with a non-alcoholic option.
- 1/4 cup capers (3-ounce jar), rinsed and drained
- Freshly chopped parsley, for garnish
Instructions
- Preheat: Set a sheet pan in the oven and preheat to 200°F to keep the chicken warm as you cook in batches.
- Slice the chicken: Place your hand on top of the chicken and carefully slice horizontally to make two thinner cutlets. Optionally, cut them in half crosswise for smaller pieces.
- Season and coat: Pat the chicken dry, season with salt and pepper, then coat with flour on both sides, shaking off excess for an even crust.
- Sear the chicken: In a large cast iron skillet, heat olive oil over medium-high. Cook chicken in batches until golden, about 3 minutes per side. Keep the cooked chicken warm in the oven.
- Make the lemon sauce: In the same skillet over medium heat, add more olive oil. Stir in ghee or butter, lemon juice, wine, and capers. Bring to a boil, scraping off any browned bits for added flavor.
- Finish and serve: Return the chicken to the skillet with the sauce. Simmer for 4 to 5 minutes, basting the chicken to absorb the flavors. Garnish with parsley. Serve with the sauce drizzled over the top and lemon wedges on the side for an extra zing.
Serving Suggestions and Variations for Lemon Chicken Piccata
Lemon Chicken Piccata is versatile and can be served with various sides. For a complete meal, consider pairing it with pasta, rice, or a fresh salad. You might also try serving it alongside steamed vegetables or mashed potatoes for a comforting dinner. If you’d like to get creative, consider adding sliced mushrooms or spinach to the sauce for extra flavor and nutrition.
Frequently Asked Questions About Lemon Chicken Piccata
Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce ahead of time. Simply reheat gently on the stove before serving.
What can I use instead of white wine?
You can substitute the white wine with additional chicken broth for a non-alcoholic version.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to maintain flavor and texture.
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Calories per Serving: 320
- Servings: 4
Lemon Chicken Piccata
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken breasts
- 0.5 cup flour for dredging
- 0.33 cup lemon juice from about 2 lemons
- 0.5 cup white wine or chicken broth
- 0.25 cup capers rinsed and drained
- 3 tablespoons ghee or butter
- 1 lemon lemon wedges for serving
- Kosher salt
- Ground black pepper
- extra virgin olive oil
- Freshly chopped parsley for garnish
Instructions
- Set a sheet pan in the oven and preheat to 200°F to keep the chicken warm as you cook in batches.
- Place your hand on top of the chicken and carefully slice horizontally to make two thinner cutlets. Optionally, cut them in half crosswise for smaller pieces.
- Pat the chicken dry, season with salt and pepper, then coat with flour on both sides, shaking off excess.
- In a large cast iron skillet, heat olive oil over medium-high. Cook chicken in batches until golden, about 3 minutes per side. Keep the cooked chicken warm in the oven.
- In the same skillet over medium heat, add more olive oil. Stir in ghee or butter, lemon juice, wine, and capers. Bring to a boil, scraping off any browned bits.
- Return the chicken to the skillet with the sauce. Simmer for 4 to 5 minutes, basting the chicken. Garnish with parsley. Serve with the sauce drizzled over the top and lemon wedges on the side.