Lemon Chicken Piccata Recipe
User Reviews
4.9
Lemon Chicken Piccata Recipe
Description
The Lemon Chicken Piccata Recipe centers on thin chicken breast pieces that are seasoned, floured, and pan-seared in olive oil and ghee or butter until cooked through and golden. The pan sauce is made by deglazing with lemon juice and white wine or chicken broth and adding capers, which lend a briny contrast. The sauce is brought to a boil and thickened slightly, coating the chicken for finishing.
This dish offers a bright, tangy flavor profile balanced with the rich butter and capers, creating a lively sauce that enhances the chicken's texture and taste. It’s commonly served with orzo pasta, lemon rice, herby boiled potatoes, or crispy vegetables, adding complementary textures to the meal.
Butterflying the chicken breasts before cooking ensures even and faster cooking for tender results. This recipe keeps cooked chicken warm in a low oven while preparing the sauce in the same pan to retain flavor. Leftover chicken piccata stores well refrigerated for several days and reheats gently without losing moisture.
Ingredients
- 1 lb chicken breast butterflied into thinner cutlets, then cut in half cross-wise, boneless, skinless halves
- kosher salt
- black pepper
- 1/2 cup flour use whole wheat flour, all-purpose flour, or gluten free flour of your choice, for dredging
- 4 tbsp extra virgin olive oil I used Private Reserve Greek EVOO
- 3 tbsp ghee or butter, if you prefer
- 1/3 cup lemon juice
- 1/2 cup white wine or chicken broth if you don't want to use wine
- 3 to 4 tbsp capers rinsed and drained
- parsley fresh chopped for garnish
Instructions
- Heat the oven to 200 degrees F (this is to keep the chicken warm as you work in batches).
- Pat the chicken breast pieces dry and season with kosher salt and black pepper on both sides. Lightly coat the chicken on both sides with the flour (shake off any excess flour).
- In a large cast iron skillet, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Cook the chicken on 1 side for about 3 minutes, then turn over to cook for another 3 minutes (do this in batches and do not crowd the pan).To keep the chicken warm, place the cooked chicken pieces in an oven-save dish and keep them in warm oven while you finish.
- Prepare the lemon sauce. In the same skillet (over medium heat), add a little bit more extra virgin olive oil. Add the ghee (or butter, if you prefer). When the ghee melts, stir in the lemon juice, wine and capers. Bring the sauce to a boil, scrapping off any browned bits from cooking the chicken earlier.
- Now, return the cooked chicken to the skillet with the sauce. Lower the heat, and let simmer for 4 to 5 minutes, basting the top of the chicken with the sauce.
- Remove from the heat and garnish with parsley. Serve with plain orzo and your favorite salad (more suggested sides in post).
Notes
- Butterfly chicken breasts into thinner cutlets for even cooking and quicker preparation.
- Use whole wheat flour for dredging to make a Mediterranean-diet friendly version.
- Serve piccata with pasta like orzo, lemon or Lebanese rice, herby potatoes, Brussels sprouts, or Shirazi salad for balanced meals.
- Store leftovers in a tightly sealed container in the refrigerator for 3 to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 3.1g | 1% |
| Protein | 26.3g | 53% |
| Saturated Fat | 8.1g | 41% |
| Cholesterol | 101.4mg | 34% |
| Potassium | 461.8mg | 10% |
| Fiber | 1g | 4% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 9.5mg | 11% |
| Calcium | 40.4mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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