Lemon Chicken Piccata
This Lemon Chicken Piccata is made with golden chicken breasts and a bright lemon-white wine caper sauce. It's an easy chicken dinner that comes together in 25 minutes and feels fresh, simple, and special.
Ingredients
Chicken
- 3 large boneless skinless chicken breasts
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 60 g all-purpose flour for dredging
- 4 tablespoon extra virgin olive oil
Piccata Sauce
- 1 small shallot finely chopped
- 2 cloves garlic minced
- 120 ml dry white wine
- 240 ml chicken broth
- 2 tablespoon fresh lemon juice
- 40 g capers drained
- 75 g unsalted butter
- 2 tablespoon fresh parsley chopped
Instructions
- Pound the 3 large boneless skinless chicken breasts to an even thickness, about ½ inch (1.3 cm) thick. Season both sides with ½ tsp salt and ¼ tsp black pepper, then dredge in 60 g all-purpose flour, shaking off any excess.
- Heat 4 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side, until golden brown and cooked through. Transfer to a plate and set aside.
- Add 1 small shallot, finely chopped, and 2 cloves garlic , minced, to the same skillet. Cook for 1–2 minutes, stirring frequently, until softened and fragrant.
- Pour in 120 ml dry white wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer for about 2 minutes, until slightly reduced.
- Add 240 ml chicken broth and 40 g capers. Simmer until the sauce has reduced by about half. Stir in 2 tbsp fresh lemon juice and cook for another 2–3 minutes.
- Reduce the heat to low and add 75 g unsalted butter, a few pieces at a time, swirling until completely melted and incorporated into the sauce.
- Return the chicken to the skillet and spoon the sauce over the top. Simmer for 1 minute to warm through.
- Sprinkle with 2 tbsp fresh parsley and serve immediately with plenty of sauce.
Notes
Pound the Chicken Evenly: I like to pound the chicken to an even thickness so it cooks quickly and stays juicy.
Don't Rush the Reduction: Letting the wine and broth reduce properly creates a more concentrated and flavorful piccata sauce.
Add Butter at the End: I always stir in the butter over low heat for a silky, glossy sauce.
Taste Before Serving: Capers can vary in saltiness, so I like to taste the sauce before adding any extra seasoning.
Store Leftovers Properly: Store leftovers in an airtight container in the refrigerator for up to 3 days and gently reheat on the stovetop.
Nutrition
Calories: 471kcal | Carbohydrates: 20g | Protein: 4g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 1060mg | Potassium: 139mg | Fiber: 1g | Sugar: 2g | Vitamin A: 871IU | Vitamin C: 9mg | Calcium: 33mg | Iron: 2mg
