Description
This Chicken Piccata with Lemon Sauce is a bright and flavorful Italian-American classic featuring tender chicken cutlets sautéed to golden perfection and topped with a tangy lemon-caper sauce. Ready in just 25 minutes, this dish offers a perfect balance of zesty citrus and buttery richness, finished with fresh parsley for a vibrant touch. Ideal for a quick weeknight dinner that feels special.
Ingredients
Scale
Chicken
- 3-4 boneless, skinless chicken breasts
- All-purpose flour for dredging
- Olive oil for cooking
- 2 tablespoons butter
Sauce
- 2 fresh lemons (juiced and zested)
- 2 tablespoons capers
- 1 cup low-sodium chicken broth
- Fresh parsley, chopped
Instructions
- Prepare the chicken cutlets: Slice each chicken breast in half lengthwise to make thin cutlets, which will cook quickly and evenly.
- Dredge the chicken: Lightly coat each cutlet in all-purpose flour, shaking off the excess to ensure a light, crispy exterior.
- Sear the chicken: Heat olive oil in a skillet over medium-high heat, then cook the cutlets for 4-5 minutes on each side until they are golden brown and cooked through.
- Add lemon juice and capers: Pour the fresh lemon juice and capers into the skillet, allowing them to sizzle and infuse flavor into the chicken.
- Simmer with chicken broth: Add the chicken broth while scraping any browned bits from the skillet; let the mixture simmer for 3-4 minutes until the sauce slightly thickens.
- Finish the sauce: Stir in the butter and chopped parsley to enrich the sauce with a silky texture and fresh herbal notes before serving.
Notes
- For extra flavor, zest the lemons before juicing to incorporate into the sauce or garnish.
- Use low-sodium chicken broth to control the salt level in the dish.
- If you prefer, boneless skinless chicken thighs can be used as an alternative to breasts.
- Serve with pasta, rice, or crusty bread to enjoy the delicious lemon sauce fully.
- Make sure not to overcook the chicken to keep it tender and juicy.
