Description
Golden, pan-seared chicken cutlets in a silky lemon-butter sauce with capers and parsley, ready in 30 minutes. Bright, tangy, and comforting, this Lemon Chicken Piccata is perfect for weeknights and special dinners alike.
Ingredients
Scale
- 2 large boneless skinless chicken breasts (about 1 1/2 pounds), halved lengthwise and pounded thin
- 1/2 cup all-purpose flour, for dredging
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 1 cup low-sodium chicken broth
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon lemon zest
- 2 tablespoons capers, drained
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Preheat Your Equipment: Warm a large, heavy-bottomed skillet over medium-high heat until hot and shimmering.
- Combine Ingredients: Season the chicken cutlets with salt and black pepper, then dredge each piece lightly in the flour, shaking off any excess.
- Prepare Your Cooking Vessel: Add olive oil and 2 tablespoons of the butter to the hot skillet, allowing the butter to melt and foam.
- Assemble the Dish: Place the dredged chicken cutlets in the skillet (do not overcrowd), cooking 3 to 4 minutes per side until golden brown, then transfer the cooked cutlets to a plate and set aside.
- Cook to Perfection: Add the minced garlic to the skillet and sauté briefly until fragrant, about 20 to 30 seconds, then pour in the chicken broth, scraping the browned bits from the pan. Stir in the fresh lemon juice and lemon zest, and add the capers. Let the sauce simmer gently for 2 to 3 minutes to meld flavors.
- Finishing Touches: Return the chicken to the skillet and spoon the sauce over the cutlets. Simmer together for 2 to 3 minutes to heat through. Swirl in the remaining 2 tablespoons of butter until the sauce becomes silky and slightly glossy.
- Serve and Enjoy: Transfer the chicken to plates, spoon extra sauce over the top, garnish with chopped fresh parsley and lemon slices if desired, and serve hot with your chosen sides.
Notes
- Pound chicken to an even thickness for quick, even cooking and tender results.
- Use fresh lemon juice and zest for the brightest citrus flavor.
- Do not overcrowd the skillet; brown the chicken in batches if necessary to maintain a crisp crust.
- To reheat leftovers, warm gently on the stove with a splash of broth to revive the sauce.
Nutrition
- Serving Size: 1 chicken cutlet with sauce (approx. 1 plate)
- Calories: 340
- Sugar: 1.5 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 34 g
- Cholesterol: 120 mg