Lemon Chicken Piccata: A Zesty & Elegant Dinner Recipe
Lemon Chicken Piccata – A zesty, savory dish featuring tender chicken cutlets in a creamy lemon sauce with capers. Easy to make and perfect for any occasion!
Lemon Chicken Piccata is a classic Italian-inspired dish that’s bursting with bright flavors and a creamy, savory sauce. This recipe is perfect for a weeknight dinner or even a special occasion when you want to impress without spending hours in the kitchen. The juicy chicken cutlets are lightly dredged in flour, pan-seared, and then finished in a zesty lemon sauce with capers and white wine. Serve it with pasta, rice, or potatoes for a complete meal that’s sure to satisfy.
Why You’ll Love This Recipe
This Lemon Chicken Piccata is a flavorful combination of tender chicken, tart lemon juice, and the salty bite of capers. It's incredibly easy to make, yet the layers of flavor make it feel like a restaurant-quality dish. Plus, it’s versatile—pair it with your favorite sides like mashed potatoes, pasta, or even a simple salad. The light lemony sauce cuts through the richness, creating a perfectly balanced dish that everyone will enjoy!
Ingredients Breakdown:
For the Chicken:
Olive Oil: Adds flavor and helps the chicken cook evenly, giving it a beautiful golden crust.
4 Chicken Cutlets: Thinly sliced chicken breasts ensure even cooking and tender texture.
Salt & Pepper, Garlic Powder, Onion Powder, Italian Seasoning: These seasonings bring out the best in the chicken, adding depth of flavor.
¼ Cup Flour: Dredging the chicken in flour gives it a light, crispy coating when seared.
2 tbsp Dry White Wine or Chicken Broth: Adds richness to the chicken and deglazes the pan, incorporating any flavorful bits from the chicken.
2 tbsp Butter: Butter helps create a silky, golden sauce.
Half Lemon, Juiced: Fresh lemon juice adds the tart, citrusy zing that makes this dish so delightful.
For the Sauce:
2 Shallots, Chopped: Shallots add a subtle sweetness to balance the acidity of the lemon juice.
2-3 Cloves Garlic, Minced: Garlic deepens the flavor and enhances the savory notes in the sauce.
1 tbsp Cornstarch: Thickens the sauce to a smooth, velvety consistency.
1 Cup Chicken Broth: A flavorful base for the sauce that complements the richness of the chicken.
¼ Cup Dry White Wine: Adds a subtle depth to the sauce, but can be substituted with chicken broth for a non-alcoholic version.
½ Lemon, Juiced: More fresh lemon juice adds a sharp, bright flavor to the sauce.
½ Cup Heavy Whipping Cream: Cream balances the tartness of the lemon and creates a rich, silky texture.
1 tsp Garlic Powder & 1 tsp Dried Thyme: These seasonings build depth in the sauce.
Salt & Pepper to Taste: Always adjust these to your liking for perfect flavor balance.
1 Jar Capers, Drained: Capers bring a briny, salty flavor that’s essential in a classic piccata sauce.
1 tsp Dried Parsley: Adds color and a hint of herbaceous flavor.
Directions:
For the Chicken:
Season the Chicken:
Pat the chicken cutlets dry and season both sides with salt, pepper, garlic powder, onion powder, and Italian seasoning.
Dredge in Flour:
Lightly coat the chicken in flour, ensuring an even layer on both sides. Set aside.
Cook the Chicken:
Heat olive oil in a large skillet over medium heat for about 2-3 minutes. Add butter, then place the chicken cutlets into the pan. Cook for about 2 minutes per side until golden brown.
Deglaze the Pan:
Pour in 2 tbsp of white wine (or chicken broth) and the juice of half a lemon. Let the chicken cook through (internal temp should reach 165°F). Once done, remove the chicken and set aside.
For the Sauce:
Sauté the Shallots and Garlic:
In the same pan, add more olive oil if needed. Sauté chopped shallots for 2 minutes until soft. Add minced garlic and cook for another 30 seconds.
Make the Sauce:
Stir in the cornstarch until it forms a paste, then gradually add chicken broth, white wine, and lemon juice. Let the sauce simmer for 2-3 minutes, stirring frequently.
Add Cream and Seasonings:
Pour in heavy whipping cream and stir to combine. Add garlic powder, thyme, salt, and pepper. Let the sauce simmer and thicken for about 2 minutes.
Add Capers and Parsley:
Stir in the drained capers and dried parsley. Nestle the chicken cutlets back into the sauce and allow them to warm through for 1-2 minutes.
Serve:
Spoon the sauce over the chicken and serve immediately. Pair with pasta, rice, or potatoes for a hearty and satisfying meal.
Tips for the Best Lemon Chicken Piccata
Use Fresh Ingredients: Fresh lemon juice, garlic, and shallots give this dish its bright, zesty flavor. Don’t skimp on these!
Don’t Overcook the Chicken: Chicken cutlets cook quickly. Keep an eye on them so they remain tender and juicy.
Deglaze the Pan: Be sure to scrape up the flavorful bits from the bottom of the pan when you add the wine or broth. This adds a depth of flavor to the sauce.
Why You’ll Love This Dish
This Lemon Chicken Piccata is perfect for anyone who loves fresh, zesty flavors combined with a rich, creamy sauce. The tender chicken cutlets soak up all the delicious flavors of the lemon, capers, and wine, making every bite a burst of taste. It’s an ideal dish for both casual weeknight dinners and more formal occasions. Plus, it’s easy to make and pairs beautifully with a variety of sides, from pasta to mashed potatoes.
Lemon Chicken Piccata
Ingredients
- Olive Oil
- 4 Chicken Cutlets
- Salt & Pepper
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tbsp Italian Seasoning
- ¼ Cup Flour
- 2 tbsp Dry White Wine or Chicken Broth
- 2 tbsp Butter
- Half Lemon, Juiced
- 2 Shallots, Chopped
- 2-3 Cloves Garlic, Minced
- 1 tbsp Cornstarch
- 1 Cup Chicken Broth
- ¼ Cup Dry White Wine
- ½ Lemon, Juiced
- ½ Cup Heavy Whipping Cream
- 1 tsp Garlic Powder & 1 tsp Dried Thyme
- Salt & Pepper to Taste
- 1 Jar Capers, Drained
- 1 tsp Dried Parsley
Instructions
- Season the Chicken:Pat the chicken cutlets dry and season both sides with salt, pepper, garlic powder, onion powder, and Italian seasoning.
- Dredge in Flour:Lightly coat the chicken in flour, ensuring an even layer on both sides. Set aside.
- Cook the Chicken:Heat olive oil in a large skillet over medium heat for about 2-3 minutes. Add butter, then place the chicken cutlets into the pan. Cook for about 2 minutes per side until golden brown.
- Deglaze the Pan: Pour in 2 tbsp of white wine (or chicken broth) and the juice of half a lemon. Let the chicken cook through (internal temp should reach 165°F). Once done, remove the chicken and set aside.
- Sauté the Shallots and Garlic: In the same pan, add more olive oil if needed. Sauté chopped shallots for 2 minutes until soft. Add minced garlic and cook for another 30 seconds.
- Make the Sauce: Stir in the cornstarch until it forms a paste, then gradually add chicken broth, white wine, and lemon juice. Let the sauce simmer for 2-3 minutes, stirring frequently.
- Add Cream and Seasonings: Pour in heavy whipping cream and stir to combine. Add garlic powder, thyme, salt, and pepper. Let the sauce simmer and thicken for about 2 minutes.
- Add Capers and Parsley: Stir in the drained capers and dried parsley. Nestle the chicken cutlets back into the sauce and allow them to warm through for 1-2 minutes.
- Serve: Spoon the sauce over the chicken and serve immediately. Pair with pasta, rice, or potatoes for a hearty and satisfying meal.
Notes
Tips for the Best Lemon Chicken Piccata
- Use Fresh Ingredients: Fresh lemon juice, garlic, and shallots give this dish its bright, zesty flavor. Don’t skimp on these!
- Don’t Overcook the Chicken: Chicken cutlets cook quickly. Keep an eye on them so they remain tender and juicy.
- Deglaze the Pan: Be sure to scrape up the flavorful bits from the bottom of the pan when you add the wine or broth. This adds a depth of flavor to the sauce.
Did you enjoy this Lemon Chicken Piccata recipe? Try it for your next family dinner or special occasion and let me know how it turns out! Be sure to snap a picture and share it on social media using #CookSnapBake. I’d love to see your creations!
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