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
- Slice chicken breasts in half horizontally to create thin cutlets.
- In a shallow bowl, mix flour, salt, pepper, garlic powder, and paprika.
- Dredge each chicken cutlet in the flour mixture, shaking off excess.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Cook chicken for 3-4 minutes per side, until golden brown. Remove and set aside.
Step 2: Make the Lemon Sauce
- In the same skillet, reduce heat to medium and add garlic. Sauté for 30 seconds until fragrant.
- Pour in white wine (or chicken broth), scraping up any browned bits from the pan. Let simmer for 2 minutes.
- Add chicken broth, lemon juice, zest, and capers. Stir well.
- 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).
- Stir in butter to make the sauce silky and rich.
Step 3: Serve & Enjoy
- Garnish with fresh parsley.
- 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.