Lemon Chicken Piccata is a classic dish that combines the zest of fresh lemons with the savory depth of capers, creating a tantalizing flavor profile. This dish is not only a feast for the taste buds but also a visually appealing meal that’s perfect for both weeknight dinners and special occasions.
The recipe starts with thinly sliced chicken breasts, dredged in flour and lightly pan-fried to achieve a golden-brown crust. The magic of the dish lies in its sauce – a harmonious blend of lemon juice, chicken broth, and capers, simmered to perfection. Garlic, butter, and a hint of white wine add layers of flavor, making the sauce rich and aromatic.
Once the chicken is cooked, it’s set aside to let the sauce simmer and thicken. This step allows the flavors to meld together beautifully. The chicken is then returned to the pan, coated with the velvety sauce, ensuring every bite is infused with the tangy and savory notes of the dish.
Lemon Chicken Piccata is best served over a bed of pasta, rice, or alongside steamed vegetables. Garnish with lemon slices and a sprinkle of fresh parsley to enhance its fresh and vibrant appeal. This dish is not just about taste; it’s an experience that balances simplicity with gourmet flair, making it a beloved choice for many.
Lemon Chicken Piccata Recipe - Tangy & Delicious!
Details Lemon Chicken Piccata Recipes
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 4
Yield: 4 servings
Ingredients For Lemon Chicken Piccata Recipes
3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions
salt and pepper to taste
½ cup all-purpose flour
2 tablespoons vegetable oil, or as needed
1 clove garlic, minced
1 cup low sodium chicken broth
½ lemon, thinly sliced
¼ cup fresh lemon juice
2 tablespoons capers, drained and rinsed
3 tablespoons butter
2 tablespoons minced Italian (flat-leaf) parsley
Instructions: Lemon Chicken Piccata Recipes
Step 1: Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
Step 2: Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
Step 3: Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
Step 4: Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.
I loved it. However I used 3 cloves of garlic and 1 14 oz can low salt chicken broth.
Was a wonderful dinner!
This was delicious, but we are not huge fans of overpowering lemon so after reading the reviews I eliminated the lemon slices. That was the only change and my guests loved it.
I made this recipe exactly as it says but I have to agree with a couple other reviewers. It was way too acidic. I grow my own lemons and they are great but they sure didn’t work in this recipe. I will say it was easy though, I just wish it tasted better.
I have made different variations, but this is first with capers. Also, I have used a dry white wine to deglaze the pan in addition to broth.
Excellent recipe and I’ve tried a few. This is the best one so far thank you ! Happy new year
Very yummy served over angel-hair spaghetti.
I followed this delicious recipe except I omitted the wine & served it over white rice. It was perfect!!
Tasted good. I sliced the lemons very thin and put fewer in the sauce. Also didn't have chicken broth so used white wine and water. And added more butter and water as it simmered away fast. Served over rice with broccoli. Definitely will make again.
✅What are the key ingredients for Lemon Chicken Piccata?
The key ingredients for Lemon Chicken Piccata include chicken breasts, flour for dredging, olive oil, butter, fresh lemon juice, capers, chicken stock, and white wine. These ingredients create a rich, tangy sauce that complements the lightly breaded chicken, making the dish a flavorful delight.
✅How do you achieve the perfect golden crust on Lemon Chicken Piccata?
To achieve the perfect golden crust on Lemon Chicken Piccata, first dredge the chicken breasts in flour seasoned with salt and pepper. Then, cook them in a mixture of hot olive oil and butter over medium-high heat. This method ensures a crispy, golden crust while keeping the chicken moist and tender inside.
✅Can Lemon Chicken Piccata be made gluten-free?
Yes, Lemon Chicken Piccata can be made gluten-free by substituting the all-purpose flour for a gluten-free flour blend. This alteration allows those with gluten sensitivities to enjoy the dish without compromising the texture or flavor of the crispy chicken coating.
✅What side dishes pair well with Lemon Chicken Piccata?
Side dishes that pair well with Lemon Chicken Piccata include creamy mashed potatoes, steamed asparagus, sautéed spinach, or a light pasta like angel hair. These sides complement the tangy and rich flavors of the chicken piccata, creating a well-rounded and satisfying meal.
✅How can you adjust the sauce of Lemon Chicken Piccata to suit different tastes?
To adjust the sauce of Lemon Chicken Piccata to suit different tastes, you can vary the amount of lemon juice and capers to alter the tanginess and brininess. For a richer sauce, add more butter or a splash of cream. For those who prefer a lighter sauce, increase the chicken stock and reduce the butter.
