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Chicken Piccata with Lemon Sauce

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Chicken Piccata with Lemon Sauce is a bright, zesty, and flavorful dish featuring pan-seared chicken cutlets in a tangy lemon-butter sauce with capers. This Italian-inspired classic is easy to make in just 30 minutes and is perfect for a weeknight dinner or a special occasion.

Why You’ll Love This Recipe

  • Quick & easy – Ready in 30 minutes!
  • Light & flavorful – A balance of tangy lemon, savory butter, and briny capers.
  • One-pan meal – Minimal cleanup and packed with flavor.
  • Restaurant-quality at home – Feels fancy but is easy to make.
  • Pairs well with pasta, rice, or veggies – Versatile and delicious!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

  • Boneless, skinless chicken breasts (pounded thin)
  • All-purpose flour (for dredging)
  • Salt & black pepper
  • Garlic powder (optional)
  • Olive oil & butter

For the Lemon Piccata Sauce:

  • Garlic, minced
  • Chicken broth (or white wine for extra depth)
  • Lemon juice & zest
  • Capers, drained
  • Butter
  • Parsley, chopped (for garnish)
  • Red pepper flakes (optional, for heat)

Directions

this recipe

Step 1: Prepare the Chicken

  1. Pound chicken breasts to an even ½-inch thickness.
  2. Season with salt, pepper, and garlic powder.
  3. Lightly dredge in flour, shaking off excess.

Step 2: Sear the Chicken

  1. Heat olive oil and butter in a skillet over medium-high heat.
  2. Sear chicken for 3-4 minutes per side until golden brown.
  3. Transfer to a plate and cover to keep warm.

Step 3: Make the Lemon Sauce

  1. In the same pan, add garlic and sauté for 30 seconds.
  2. Pour in chicken broth (or wine), scraping up browned bits.
  3. Stir in lemon juice, zest, and capers. Simmer for 3-5 minutes.
  4. Stir in butter to make the sauce silky.

Step 4: Finish & Serve

  1. Return chicken to the pan and spoon sauce over it.
  2. Simmer for 2 more minutes, then remove from heat.
  3. Garnish with fresh parsley and extra lemon zest.

Step 5: Enjoy!

  • Serve with pasta, rice, roasted veggies, or crusty bread.

Servings and Timing

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Variations

  • Creamy Piccata – Stir in ¼ cup heavy cream for a richer sauce.
  • Extra Crispy – Use panko breadcrumbs for an extra crunch.
  • Spicy Kick – Add red pepper flakes or extra garlic.
  • Low-Carb/Keto – Skip the flour and serve with zucchini noodles.
  • Dairy-Free – Use vegan butter or extra olive oil.

Storage/Reheating

  • Storage: Keep in an airtight container in the fridge for up to 3 days.
  • Reheating: Warm in a skillet over low heat, adding a splash of broth if needed.
  • Freezing: Freeze cooked chicken (without sauce) for up to 2 months.

FAQs

Can I use chicken thighs instead of breasts?

Yes! Thighs stay juicier and work great in this dish.

What’s the best wine for the sauce?

A dry white wine like Sauvignon Blanc or Pinot Grigio pairs best.

Can I make this ahead of time?

Yes! Reheat gently before serving for the best texture.

What can I serve with chicken piccata?

Pairs well with pasta, mashed potatoes, roasted veggies, or a fresh salad.

How do I thicken the sauce?

Simmer longer or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).

Can I make this in an Instant Pot?

Yes! Sear the chicken, then pressure cook on HIGH for 8 minutes with the sauce ingredients.

Is this recipe gluten-free?

Yes! Use gluten-free flour for dredging.

Can I substitute the wine?

Yes! Use extra chicken broth and a splash of apple cider vinegar for acidity.

How do I keep the chicken moist?

Don’t overcook! Simmer gently and let it rest before serving.

Conclusion

Chicken Piccata with Lemon Sauce is a classic Italian-inspired dish that’s quick, easy, and full of bright, zesty flavors. Whether served with pasta, rice, or veggies, this dish is sure to impress. Try it tonight and bring a taste of Italy to your table!

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Chicken Piccata with Lemon Sauce

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 1x
  • Category: Main Course
  • Method: One-Pan Sauté
  • Cuisine: Italian-American
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Description

This Chicken Piccata with Lemon Sauce is a bright, tangy, and savory dish featuring pan-seared chicken cutlets in a buttery lemon-caper sauce. It’s quick to make in one pan, perfect for a weeknight dinner or a special occasion. Serve it with pasta, mashed potatoes, or crusty bread to soak up the delicious sauce!

Ingredients

Scale

For the Chicken:

  • 4 boneless, skinless chicken breasts (or 6 boneless thighs)
  • 1/2 cup all-purpose flour (for dredging)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder (optional, for extra flavor)
  • 1/2 tsp smoked paprika (optional, for color and depth)
  • 2 tbsp olive oil
  • 2 tbsp butter

For the Lemon Sauce:

  • 3 cloves garlic, minced
  • 1/2 cup white wine (or chicken broth for non-alcoholic version)
  • 1 cup chicken broth
  • Juice of 1 large lemon (about 1/4 cup)
  • 1 tsp lemon zest
  • 2 tbsp capers (drained and rinsed)
  • 2 tbsp butter (for finishing the sauce)
  • 1 tbsp fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare & Sear the Chicken

  1. Slice chicken breasts in half horizontally to create thin cutlets.
  2. In a shallow bowl, mix flour, salt, pepper, garlic powder, and paprika.
  3. Dredge each chicken cutlet in the flour mixture, shaking off excess.
  4. Heat olive oil and butter in a large skillet over medium-high heat.
  5. Cook chicken for 3-4 minutes per side, until golden brown. Remove and set aside.

Step 2: Make the Lemon Sauce

  1. In the same skillet, reduce heat to medium and add garlic. Sauté for 30 seconds until fragrant.
  2. Pour in white wine (or chicken broth), scraping up any browned bits from the pan. Let simmer for 2 minutes.
  3. Add chicken broth, lemon juice, zest, and capers. Stir well.
  4. Return the chicken to the skillet, cover, and simmer for 5 minutes, or until the chicken is fully cooked (internal temp 165°F/75°C).
  5. Stir in butter to make the sauce silky and rich.

Step 3: Serve & Enjoy

  1. Garnish with fresh parsley.
  2. Serve hot with pasta, rice, mashed potatoes, or crusty bread!

Serving Suggestions

  • With pasta: Serve over angel hair or spaghetti.
  • With rice: Pair with lemon-infused jasmine rice.
  • With veggies: Serve with roasted asparagus, green beans, or spinach.

Notes

  • Make it creamy: Stir in ¼ cup heavy cream at the end.
  • Prefer it spicier? Add extra red pepper flakes.
  • More flavor? Use sun-dried tomatoes or artichokes in the sauce.
  • Meal prep friendly: Store leftovers for up to 3 days in the fridge.

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