Description
A quick and easy crispy lemon chicken piccata recipe featuring a golden crust and tangy lemon-caper sauce, perfect for weeknight dinners.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts (thin-cut or sliced in half horizontally)
- ½ cup all-purpose flour (about 60 grams)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- Juice and zest of 2 medium fresh lemons
- 2 tablespoons drained capers
- ½ cup chicken broth (120 ml), low sodium
- 2 tablespoons fresh parsley, chopped
- Optional: ¼ cup white wine (60 ml) for sauce
- Optional dairy-free substitute: coconut oil or vegan butter
Instructions
- Slice chicken breasts horizontally to about ½ inch thickness. Pat dry with paper towels and season both sides generously with salt and pepper. (Prep time: 5 minutes)
- Pour flour into a shallow bowl and lightly coat each chicken piece, shaking off excess flour. (Prep time: 5 minutes)
- Heat olive oil and 2 tablespoons butter in a large skillet over medium heat until butter melts and foams but does not brown. (Prep time: 3 minutes)
- Cook chicken cutlets in the skillet without crowding, about 3-4 minutes per side until golden brown and crispy. Add extra minute if chicken is thicker. Transfer to a warm plate and tent with foil. (Cook time: 10 minutes)
- Remove pan from heat briefly, add remaining 1 tablespoon butter. Pour in chicken broth and lemon juice, scraping browned bits from pan. Stir in capers. Return to medium heat and simmer for 3-4 minutes until sauce thickens slightly. (Cook time: 5 minutes)
- Return chicken to pan, spoon sauce over pieces, and simmer for 2 minutes to meld flavors. Sprinkle with chopped parsley and lemon zest. (Cook time: 3 minutes)
- Serve immediately with sauce drizzled over chicken, optionally garnished with extra lemon slices.
Notes
Keep pan temperature moderate to avoid burning butter and maintain crispiness. Pat chicken dry before dredging to prevent sogginess. Scrape browned bits from pan for flavorful sauce. For gluten-free, substitute flour with almond flour or gluten-free blend. For dairy-free, use coconut oil or vegan butter. Leftovers keep well refrigerated for up to 3 days; reheat gently in skillet to preserve crispiness.
- Prep Time: 13 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 350
- Fat: 18
- Carbohydrates: 8
- Fiber: 1
- Protein: 38
Keywords: lemon chicken piccata, crispy chicken, quick dinner, easy chicken recipe, lemon caper sauce, weeknight meal