Lemon Chicken Piccata

pieces of chicken piccata on a white plate with lemon slices.

Lemon Chicken Piccata is an easy, yet elegant weeknight dinner that's ready in under 30 minutes. Juicy chicken breasts are cooked in a lemon garlic butter sauce, and is delicious served with pasta, rice, or mashed potatoes.

Course Main Dish

Cuisine Mediterranean

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 287

Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

3 large chicken breasts sliced in half to make 6 thin fillets
1/2 cup all purpose flour
2 Tablespoon olive oil
4 Tablespoons butter divided
3 Tablespoons shallot or yellow onion finely minced
3 garlic cloves minced
1/2 cup low sodium chicken broth
1 lemon zested and juiced
3 Tablespoons capers drained
salt and 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

Watch the salt. The capers, butter, and chicken broth all contain salt, and the lemon will also intensify the flavor of the salt. Therefore, take it easy on the salt and taste your lemon chicken piccata just before serving and adjust seasoning as needed.
Making enough for a crowd: This recipe doubles easily, just sauté the chicken in batches so you don’t crowd the pan.
Add a splash of wine. After cooking the onion and garlic, you can also add a splash of white wine for extra tanginess and complexity.
Storing and reheating: Any leftover lemon chicken piccata can be stored in an airtight container in the fridge for up to 4 days. To reheat, place the chicken and all the sauce in a cold skillet, add a splash of broth and reheat covered over medium low heat, flipping occasionally until the chicken piccata is warmed through.

Nutrition