Description
Learn how to make the best lemon chicken piccata recipe with a creamy lemon sauce with a handful of ingredients and just 20 minutes!
Ingredients
- 1 1/2 lbs. boneless, skinless chicken breasts, pounded to even thickness, about 1/4-inch thick
- Kosher salt and pepper, to taste
- 3 Tbsp. olive oil
- 1/3 cup all-purpose flour
- 3 Tbsp. unsalted butter, sliced and divided
- 1 small shallot, finely chopped
- 1/2 cup dry white wine, such as Chardonnay
- 1/4 cup fresh lemon juice
- Zest from 1 lemon
- 2 Tbsp. brined capers, rinsed and drained
- 1 Tbsp. fresh Italian parsley, chopped
- Lemon slices, for garnish, optional
Instructions
-
Start by preparing the chicken breasts. Pat dry the chicken with a few sheets of paper towels to remove excess moisture. Season both sides of the chicken with salt and pepper, to taste.
-
Heat a large heavy-bottom saute pan, preferably a cast-iron or stainless steel pan over medium-high heat. You’ll need a pan big enough to fit all the chicken in a single layer without overcrowding. When the pan is hot, add olive oil.
-
Working quickly, dredge each breast in the flour with tongs, shaking off any excess. Add the chicken in a single layer to the hot pan and cook for about 3-4 minutes on each side or until golden brown and cooked through. Cook time will depend on the thickness and size of the chicken breast. Smaller breasts will take about 3 minutes, while larger close to 4 minutes. Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.
-
Reduce the heat to medium and in the same pan, melt 1 tablespoon of butter. Add shallots and cook, stirring, until softened. Stir in wine. Let it simmer rapidly until reduced by half, about 2-3 minutes, while scraping up any browned bits from the bottom of the pan with a wooden spoon.
-
Stir in lemon juice and simmer for 1 minute. Reduce heat to low and add the remaining 2 tablespoons of butter and lemon zest. Stir the butter until melted. The sauce should be glossy and slightly thick. Add the capers and chopped parsley to the pan. Taste the sauce and season with salt and pepper, as needed.
-
Return the chicken to the pan, spooning the sauce over the top. Serve garnished with lemon slices if desired.
Notes
- Chicken Breast: For quick, even cooking, look for chicken breasts that are roughly the same size and use a meat mallet to pound them out into roughly ¼ inch thick.
- Use a Meat Thermometer: Be careful not to overcook the chicken, or it will become dry and tough. For the best results, use a meat thermometer to ensure it reaches an internal temperature of 165F.
- Serving: Serve this dish over pasta, rice, or with crusty bread to soak up the delicious sauce. It’ll serve about 6 people when serving with sides or 4 people for larger portions.
- Leftovers: Transfer leftovers to an airtight container, and store in the refrigerator for 3-4 days.
Nutrition
- Serving Size: 4 ounces chicken, plus sauce
- Calories: 293
- Sugar: 0.5 g
- Sodium: 326.6 mg
- Fat: 15.9 g
- Carbohydrates: 7 g
- Protein: 26.5 g
- Cholesterol: 98 mg