Here’s a complete, detailed recipe for Chicken Piccata with Lemon Sauce, a classic Italian-American dish known for its bright, tangy, and savory flavors.
🍋 Chicken Piccata with Lemon Sauce
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
📝 Ingredients
For the Chicken:
- 2 large boneless, skinless chicken breasts (or 4 small ones)
- Salt and freshly ground black pepper (to taste)
- ½ cup all-purpose flour (for dredging)
- 2–3 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Lemon Piccata Sauce:
- 3–4 garlic cloves, minced
- ½ cup dry white wine (or low-sodium chicken broth)
- ½ cup chicken broth (if using wine, reduce broth to ¼ cup)
- 1 medium lemon, juiced (about 3–4 tablespoons)
- Zest of 1 lemon
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons unsalted butter (for finishing sauce)
- 1–2 teaspoons fresh parsley, chopped (for garnish)
- Optional: lemon slices or wedges for garnish
🔪 Instructions
Step 1: Prep the Chicken
- Halve the chicken breasts horizontally (butterfly them) to create 4 thinner cutlets. If needed, pound them gently with a meat mallet to even thickness (about ½ inch).
- Season both sides with salt and pepper.
- Dredge each piece in flour, shaking off excess.
Step 2: Sear the Chicken
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add chicken pieces and cook for 3–4 minutes per side, or until golden and cooked through (internal temp: 165°F / 74°C).
- Transfer to a plate and cover lightly with foil to keep warm.
Step 3: Make the Sauce
- In the same skillet, lower heat to medium, and add a touch more oil if needed.
- Sauté garlic for 30 seconds, just until fragrant (don’t brown).
- Pour in white wine (or broth) and deglaze the pan, scraping up browned bits.
- Add chicken broth, lemon juice, and capers. Simmer for 3–4 minutes, allowing the sauce to reduce slightly.
- Stir in lemon zest and whisk in cold butter until the sauce emulsifies and slightly thickens.
Step 4: Return Chicken to Pan
- Add chicken back to the skillet, spooning sauce over the top.
- Simmer for another 2–3 minutes until heated through and flavors meld.
- Taste and adjust seasoning with more lemon juice, salt, or pepper if desired.
🥗 Serving Suggestions
Serve hot, garnished with:
- Fresh chopped parsley
- Lemon slices or wedges
Pairs well with:
- Angel hair pasta, spaghetti, or linguine
- Mashed potatoes
- Steamed vegetables or sautéed spinach
- Crusty bread to soak up the sauce
🍷 Wine Pairing
Serve with a chilled glass of:
- Pinot Grigio
- Sauvignon Blanc
- Chardonnay (unoaked)
💡 Tips
- Don’t overcook the chicken—thin cutlets cook fast!
- Capers add briny punch; rinse to tame their flavor if needed.
- For a richer sauce, swirl in a splash of cream at the end.
Would you like a printable version, or want this adjusted for gluten-free, low-carb, or dairy-free needs?
