Chicken Piccata with Lemon

This classic Chicken Piccata transforms ordinary chicken breast into a restaurant-worthy meal with a bright lemon sauce that perfectly balances tangy and savory flavors. This recipe has become my go-to dinner party dish because it never fails to impress while being surprisingly simple to prepare.

I discovered this recipe years ago when trying to recreate my favorite Italian restaurant dish. After many attempts, this version has become even better than the original, and my husband now requests it for every birthday dinner.

Ingredients

• Chicken breasts: The protein foundation for this dish. Look for even sized pieces or slice larger ones horizontally for quicker cooking
• All purpose flour: Creates a light coating that browns beautifully and helps thicken the sauce. Use unbleached for best flavor
• Salt and pepper: The essential seasoning duo that enhances all other flavors
• Garlic powder: Adds depth to the flour dredge without burning like fresh garlic might
• Smoked paprika: Brings subtle smoky notes and beautiful color to the chicken
• Olive oil: Use a good quality oil for searing as it forms the base of your sauce
• Butter: Creates a golden crust on the chicken and adds richness to the sauce
• Fresh garlic: Always opt for fresh cloves over pre-minced for the brightest flavor
• White wine: Adds acidity and depth. Choose a dry variety like Pinot Grigio or Sauvignon Blanc
• Chicken broth: Forms the liquid base of your sauce. Use low sodium to control salt levels
• Lemon juice and zest: The star flavoring components. Always use fresh lemons, never bottled juice
• Capers: These tiny flavor bombs add briny, salty notes. Rinse them briefly to remove excess salt
• Fresh parsley: Adds color and a fresh herbal finish. Always add at the very end

Step-by-Step Instructions

Prep the Chicken:

Start by placing each chicken breast flat on a cutting board and carefully slice horizontally through the center to create two thin cutlets. This ensures quick and even cooking while maximizing the surface area for the delicious sauce. Pat the chicken dry with paper towels so the flour coating adheres properly.

Create the Dredging Mixture:

Combine flour, salt, pepper, garlic powder, and smoked paprika in a shallow dish. The paprika adds subtle color while the garlic powder infuses flavor without the risk of burning that comes with fresh garlic. This seasoned flour will create a beautiful golden crust and help thicken your sauce later.

Dredge and Sear:

Coat each chicken cutlet in the flour mixture, ensuring complete coverage but shaking off any excess. Too much flour will make the dish gummy. Heat olive oil and butter in a large skillet until the butter is melted and the mixture is shimmering but not smoking. Carefully place the chicken in the pan without overcrowding. Let it cook undisturbed for 3 to 4 minutes until deeply golden, then flip and repeat on the second side. Remove to a plate and cover loosely with foil.

Build the Sauce Foundation:

Using the same pan with all its flavorful browned bits, reduce heat to medium and add minced garlic. Cook for just 30 seconds until fragrant, being careful not to let it brown or burn. Immediately pour in the white wine, which will sizzle dramatically as it deglazes the pan. Use a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan. Let the wine reduce by half, about 2 minutes.

Create the Lemon Sauce:

Add chicken broth, freshly squeezed lemon juice, lemon zest, and capers to the pan. Stir to combine and allow the mixture to simmer for 2 minutes to meld the flavors. The sauce should reduce slightly but remain plenty saucy. Return the chicken to the pan, nestling the pieces into the sauce. Cover and simmer gently for 5 minutes until the chicken reaches 165°F internal temperature.

Finish the Sauce:

Remove the pan from heat and add the final 2 tablespoons of butter, swirling the pan until the butter is fully melted and incorporated. This creates a velvety, luxurious texture that clings beautifully to the chicken. Taste the sauce and adjust seasoning if needed with additional salt, pepper, or lemon juice.

Plate and Serve:

Transfer the chicken to serving plates, spoon generous amounts of sauce over each piece, and sprinkle with fresh chopped parsley. The vibrant green herbs add fresh flavor and visual appeal against the golden chicken and pale yellow sauce.

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The capers are my absolute favorite part of this dish. These tiny pickled flower buds may look unassuming, but they pack an incredible briny punch that completely transforms the lemon sauce. My grandmother used to make a similar dish, and she always added extra capers because they were my grandfather's favorite part too.

Serving Suggestions

This Chicken Piccata pairs beautifully with angel hair pasta or linguine, which readily absorbs the bright sauce. For a lighter option, serve over zucchini noodles or alongside roasted asparagus drizzled with a little extra sauce. A simple side salad with a light vinaigrette complements the rich flavors without competing with them.

For an elegant presentation, place the chicken atop a small mound of pasta, spoon sauce generously over both, and garnish with a thin lemon slice and sprig of fresh parsley. This creates a restaurant quality appearance with minimal effort.

Make Ahead and Storage Tips

You can prepare components of this dish in advance to streamline dinner prep. Slice and pound the chicken up to 24 hours ahead, storing covered in the refrigerator. The dredging mixture can be prepared and stored in an airtight container for several days.

Leftover Chicken Piccata will keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet with a splash of chicken broth to revive the sauce. Avoid microwaving if possible as it can make the chicken tough.

Customization Options

This versatile recipe welcomes many adaptations to suit your preferences or pantry. Boneless chicken thighs make an excellent substitute for breast meat, offering richer flavor and more forgiveness in cooking time. For a dairy free version, use all olive oil instead of butter, though you will lose some richness in the final sauce.

To create a slightly creamy variation, add 2 tablespoons of heavy cream at the final sauce stage. For heat lovers, add a pinch of red pepper flakes to the garlic sautéing step. If you prefer a more herb forward profile, add 1 teaspoon of dried Italian herbs to the flour dredge and finish with a mixture of fresh herbs instead of just parsley.

Frequently Asked Questions

→ Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work well and add extra juiciness. Adjust the cooking time slightly as thighs may take longer to cook through.

→ What can I use instead of white wine?

You can substitute chicken broth for a non-alcoholic option while still retaining a rich flavor in the sauce.

→ Do I need to use capers?

Capers add a tangy, briny note to the dish, but you can omit them or substitute with chopped green olives if preferred.

→ How do I thicken the lemon sauce?

Let the sauce simmer to reduce slightly, or whisk in a small amount of cornstarch mixed with water for a thicker consistency.

→ What sides pair well with this dish?

Serve with pasta, rice, mashed potatoes, or crusty bread to soak up the flavorful lemon sauce.