Lemon chicken piccata is a quick and delicious dish that turns a busy weeknight into something special. With its zesty flavor and tender chicken, it’s like a mini trip to Italy right in your kitchen!
This Chicken Piccata recipe addresses challenges of flavor, tenderness, and sauce consistency commonly faced by home cooks in weeknight meals.
This recipe tackles common issues like dry chicken and lackluster sauces. I’ve learned the hard way that timing and ingredient quality make all the difference, so trust me, following this recipe leads to better results than what you might find in a restaurant.
This dish cooks in just 30 minutes. It’s wonderful when you’re short on time but still want something satisfying. Plus, a sprinkle of fresh parsley brings a pop of color and a burst of flavor that will brighten up your plate.
If you enjoy easy chicken dinner ideas, don’t miss my Chicken Alfredo Stuffed Garlic Bread Subs, which are perfect to whip up any night of the week!
Table of contents
Why You Will Love This Recipe
- Bright and Zesty Flavors , The fresh lemon juice adds a vibrant acidity, cutting through the richness and letting every bite feel refreshing and alive, making dinner feel like an Italian getaway.
- Crispy Chicken Texture , Each chicken cutlet is coated in flour for a crispy exterior, ensuring that every piece has a satisfying crunch while remaining juicy on the inside.
- Quick Weeknight Dinner , With just 30 minutes from start to finish, this lemon chicken piccata fits well into any busy schedule, promising a home-cooked meal that won’t take hours.
- Easy Adaptability , This dish can easily be customized with different sides or additional vegetables. You might try serving it with a refreshing salad or over a bed of pasta for added satisfaction.
Lemon Chicken Piccata Skillet Dinner
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Italian
- Diet: Low Salt
Description
A delicious and zesty lemon chicken piccata recipe that is low in salt and easy to prepare.
Ingredients
Scale
- 1 to 1 ¼ lbs (450 to 570 g) boneless, skinless chicken breasts, sliced horizontally into 4 cutlets
- 3 tablespoons (24 g) all-purpose flour
- 3 tablespoons (45 ml) olive oil, divided
- 1 cup (240 ml) low-sodium chicken broth
- 2 tablespoons (30 g) capers, drained
- 1 tablespoon (14 g) butter
- 2 tablespoons (30 ml) freshly squeezed lemon juice (from ½ lemon)
- ¼ cup (15 g) chopped fresh parsley
- ½ teaspoon (1.5 g) garlic powder
- ½ teaspoon (3 g) fine salt
- ⅛ teaspoon (0.3 g) black pepper
- 4 cloves garlic, minced
- 1 teaspoon (5 g) Dijon mustard
Instructions
- Step 1: Slice the chicken breasts horizontally into 4 cutlets. Place each cutlet between two sheets of plastic wrap. Use a meat mallet to pound each cutlet gently until about ½ inch (1.3 cm) thick. This ensures even cooking and keeps the chicken juicy.
- Step 2: In a shallow bowl, combine the flour, garlic powder, salt, and black pepper. Toss each chicken cutlet in the flour mixture until fully coated on all sides. Transfer the floured cutlets to a plate or cutting board. Discard any leftover flour mixture to avoid clumping.
- Step 3: Heat 2 tablespoons (30 ml) of olive oil in a large skillet over medium-high heat until the oil shimmers. Add the cutlets to the skillet without overcrowding. Cook undisturbed until the underside is golden brown, about 2 minutes. Flip and cook the other side until the chicken is nearly cooked through, about 1 to 2 minutes. Transfer the cutlets to a clean plate. Use a meat thermometer to check the internal temperature; it should reach 165°F (74°C).
- Step 4: Reduce the heat to low. Add the remaining 1 tablespoon (15 ml) of olive oil and the minced garlic to the skillet. Stir constantly for about 30 seconds to infuse the oil without burning the garlic.
- Step 5: Increase heat to medium-high. Pour in the chicken broth, add the capers and Dijon mustard. Stir continuously, scraping any browned bits from the skillet. Cook until the liquid is reduced by half, approximately 3 minutes.
- Step 6: Add the butter to the skillet and stir it until fully melted, about 1 minute. Return the chicken cutlets to the skillet. Spoon the sauce over them and simmer for about 2 minutes until the chicken is cooked through and the sauce coats the back of a spoon lightly.
- Step 7: Remove the skillet from heat. Stir in the lemon juice and taste the sauce; season with additional salt and pepper if desired. Transfer the chicken to a serving plate. Spoon sauce over the cutlets and garnish with chopped parsley.
Notes
- Room Temperature: Store in an airtight container at room temperature for no longer than 2 days for freshness and texture preservation.
- Refrigeration: Keep in an airtight container inside the refrigerator for up to 4 days. Reheat gently before serving.
- Freezing: Wrap tightly with plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Pat the chicken cutlets dry with paper towels prior to coating with flour if browning is insufficient. This helps to achieve a crisp crust.
- If sauce reduces too much, add chicken broth ¼ cup (60 ml) at a time while cooking over medium heat to adjust consistency.
- Check chicken doneness with a meat thermometer; the safe internal temperature is 165°F (74°C).
- If garlic begins to burn during cooking, reduce heat immediately and add 1 tablespoon (15 ml) of chicken broth to cool the pan and prevent bitterness.
- Avoid overcooking chicken to prevent dryness. Remove from heat as soon as chicken is cooked through, usually after about 2 minutes in the sauce during final cooking.
- Reheat gently on medium-low heat in a skillet until warmed through, approximately 3 to 5 minutes. Stir occasionally to prevent sauce from burning.
- Serve with mashed potatoes or steamed green beans for a comforting meal. A simple arugula salad dressed with olive oil and lemon juice pairs well.
- Top the dish with additional capers and fresh parsley for extra flavor. A drizzle of fresh lemon juice before serving brightens the plate.
- Leftovers can be sliced for a chicken salad, added to a wrap with mixed greens and balsamic vinaigrette, or incorporated into a hearty pasta dish.
- Flour can be substituted with a gluten-free flour blend, measuring 3 tablespoons (24 g), for a gluten-free adaptation.
- Use nonpareil capers rinsed briefly to reduce saltiness if preferred.
- For a lower sodium version, ensure to use low-sodium chicken broth and adjust added salt accordingly.
- Use thinly sliced, boneless, skinless chicken breasts to ensure quick cooking and better flavor absorption.
- Freshly squeezed lemon juice is essential for a vibrant, zesty flavor; bottled juice lacks brightness.
- Nonpareil capers in brine provide the distinctive salty, briny punch; rinse them for a milder taste if needed.
- Fresh minced garlic enhances the sauce with aroma and depth; avoid pre-minced garlic for best taste.
- Extra virgin olive oil is recommended for flavor and proper searing. Use moderate heat to avoid burning the oil or garlic.
- Chopped fresh parsley adds color and freshness; avoid dried parsley as it lacks vibrancy.
Nutrition
- Serving Size: 1 cutlet
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Chicken breasts: Go for thinly sliced, boneless, skinless chicken breasts. Thinner pieces cook faster and absorb flavors better, making for a juicy dish.
- Lemon juice: Freshly squeezed lemon juice is a must! Bottled juice doesn’t have that vibrant, zesty flavor that brightens up this dish and adds a tangy kick.
- Capers: Look for nonpareil capers in brine; they deliver a salty, briny punch that balances the richness of the chicken and sauce. Rinse them for less saltiness.
- Parsley: Fresh parsley is ideal for garnishing. It adds a pop of color and a hint of freshness. Avoid dried parsley, as it won’t provide the same vibrancy.
- Chicken broth: A good quality low-sodium chicken broth keeps the dish flavorful without overpowering the lemon and caper notes. Opt for homemade if you can!
- Olive oil: Extra virgin olive oil works best! It gives a great flavor and helps achieve that desirable sear on the chicken. Make sure to use a moderate heat to avoid burning.
- Garlic: Fresh garlic, minced, adds depth and aroma. Avoid pre-minced garlic; it loses that fresh kick and often has a less pleasant taste.
- Chicken breasts: Go for thinly sliced, boneless, skinless chicken breasts. Thinner pieces cook faster and absorb flavors better, making for a juicy dish.
- Lemon juice: Freshly squeezed lemon juice is a must! Bottled juice doesn’t have that vibrant, zesty flavor that brightens up this dish and adds a tangy kick.
- Capers: Look for nonpareil capers in brine; they deliver a salty, briny punch that balances the richness of the chicken and sauce. Rinse them for less saltiness.
- Parsley: Fresh parsley is ideal for garnishing. It adds a pop of color and a hint of freshness. Avoid dried parsley, as it won’t provide the same vibrancy.
- Chicken broth: A good quality low-sodium chicken broth keeps the dish flavorful without overpowering the lemon and caper notes. Opt for homemade if you can!
- Olive oil: Extra virgin olive oil works best! It gives a great flavor and helps achieve that desirable sear on the chicken. Make sure to use a moderate heat to avoid burning.
- Garlic: Fresh garlic, minced, adds depth and aroma. Avoid pre-minced garlic; it loses that fresh kick and often has a less pleasant taste.
Recipe Tips
- If chicken cutlets aren’t browning, pat them dry with paper towels before coating with flour to ensure crispiness during cooking.
- When sauce reduces too much, add chicken broth ¼ cup at a time until you reach the desired consistency while cooking on medium heat.
- For undercooked chicken, check the internal temperature with a meat thermometer; it should reach 165°F for safe consumption.
- If the garlic burns, immediately lower the heat and add 1 tablespoon of chicken broth to the skillet to prevent scorching while cooking.
- When chicken is dry or tough, avoid overcooking; remove it from the skillet as soon as it’s cooked through, usually 2 minutes for final cooking.
Serving Suggestions
Serve lemon chicken piccata with mashed potatoes or steamed green beans for a comforting meal. You can also add a simple arugula salad dressed with olive oil and lemon juice.
Use leftover lemon chicken piccata to make a hearty pasta dish or slice it for a fresh chicken salad. You can also add it to a wrap with mixed greens and balsamic vinaigrette.
Top your lemon chicken piccata with capers and chopped parsley for a burst of flavor. A drizzle of fresh lemon juice will also brighten the dish significantly.
Recipe variations
- You can use either 2 large boneless chicken breasts or 4 chicken cutlets totaling about 1 to 1¼ pounds for this lemon chicken piccata recipe.
- Add ½ teaspoon garlic powder, ½ teaspoon salt, and ⅛ teaspoon black pepper to the flour mixture for coating the cutlets.
- Either homemade or store-bought chicken broth works for the sauce base in this recipe; homemade offers added flavor and nutrition.
- If you need to serve more, double the chicken to 2½ pounds, increase broth to 2 cups, and adjust lemon juice to 4 tablespoons accordingly.
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How to Store?
To keep your lemon chicken piccata fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container. Keep at room temperature no longer than 2 days to maintain freshness and texture.
Refrigeration: Store in an airtight container inside the refrigerator. Keep chilled for up to 4 days, reheating gently before serving.
Freezing: Wrap in plastic wrap and place in a freezer container. Freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
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