Lemon Chicken Piccata
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
287 kcal
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Course
Main Course
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Cuisine
Mediterranean
Lemon Chicken Piccata
Description
This Lemon Chicken Piccata recipe uses thin chicken breast fillets dredged in seasoned flour and sautéed in olive oil and butter to develop a golden crust while keeping the meat tender. Cooking in batches prevents overcrowding and ensures even browning. After removing the chicken, the pan is used to sauté minced onion and garlic, which are then combined with chicken broth, lemon juice, lemon zest, butter, and capers to form a bright, rich sauce.
The chicken returns to the pan to simmer gently in the sauce until cooked through and the sauce thickens. The flavor combines citrus tang from lemon and saltiness from capers with the butter's richness and aromatic garlic and onion. This balance creates a nicely rounded dish with crisp exterior chicken and a lively, flavorful sauce.
Lemon Chicken Piccata is suitable for serving with simple sides like rice or vegetables. Adjusting salt carefully is important given the salty ingredients, and optional white wine can enhance depth. Leftovers keep well refrigerated and reheat on the stove with added broth to maintain moisture.
Ingredients
- 3 chicken breast sliced in half to make 6 thin fillets, large
- 1/2 cup all-purpose flour
- 2 Tablespoon olive oil
- 4 Tablespoons butter divided
- 3 Tablespoons onion finely minced, or shallot, yellow variety
- 3 garlic minced, cloves
- 1/2 cup chicken broth low sodium
- 1 lemon zested and juiced
- 3 Tablespoons capers drained
- salt to taste
- black pepper to taste
Instructions
- Place the flour in a shallow dish. Season the chicken filets with salt and pepper, then lightly dredge in the flour and shake off excess.
- Heat a large, heavy skillet to medium high heat. When the pan is hot, add 2 tablespoons of olive oil and 2 tablespoons butter. When the butter has melted, place 3 chicken fillets in the skillet and sauté for 3 minutes per side. Remove to a plate. Add another drizzle of oil if needed, and repeat with the remaining chicken fillets. If the chicken is browning too quickly, reduce heat to medium.
- Carefully pour out any excess oil, but do not clean the pan. Over medium heat, saute the onions and garlic until translucent, about 2 minutes. Pour in the chicken broth, lemon juice, lemon zest, 2 tablespoons butter, and capers. Bring to a boil and return chicken to the pan. Simmer for about 5 minutes until chicken is cooked through and sauce has thickened, spooning the sauce on top of the chicken. If the sauce thickens too quickly, add a splash of broth.
- Taste and add salt and pepper as needed. Serve right away with freshly chopped parsley and lemon slices as garnish, if desired.
Notes
- Capers, butter, and broth add salt; reduce added salt and adjust before serving.
- Cook chicken in batches to prevent overcrowding and ensure even browning.
- Optionally add white wine after cooking onions and garlic for extra flavor complexity.
- Store leftovers sealed in the refrigerator for up to 4 days; reheat gently with added broth to retain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 11g | 4% |
| Protein | 26g | 52% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 93mg | 31% |
| Sodium | 309mg | 13% |
| Potassium | 482mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 277IU | 6% |
| Vitamin C | 12mg | 13% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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