Lemon Chicken Piccata
Introducing Lemon Chicken Piccata, a classic Italian dish bursting with vibrant flavors and succulent chicken. This recipe combines tender chicken breasts, lightly breaded and pan-seared to perfection, with a zesty lemony sauce that’s both tangy and rich.
The chicken is first coated in a seasoned flour mixture, adding a delightful crunch and depth of flavor. Then, it’s cooked until golden brown, locking in its juicy tenderness. The sauce, made with butter, chicken broth, lemon juice, white wine, and capers, elevates the dish with its bright and savory notes.
Finished with a sprinkle of fresh parsley, this Lemon Chicken Piccata is sure to impress with its balance of textures and tastes. It’s a dish that’s as elegant as it is easy to make, perfect for a special dinner or any day you crave a taste of Italy.
Lemon Chicken Piccata
Ingredients:
Chicken:
4 chicken breasts
cut in half crosswise
1/2 cup flour
3 tablespoons parmesan grated
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons olive oil more as needed
Salt and pepper to taste
Sauce:
1/4 cup unsalted butter
2 tablespoons flour
1 cup chicken broth
1/2 lemon juiced
1 tablespoon lemon zest
1/2 cup white wine or chicken stock
1/4 capers drained
2 tablespoons fresh parsley chopped
Instructions
Chicken:
Start by lightly pounding the chicken and slicing it in halves horizontally, butterflying the chicken breasts open. If the breast pieces you are working with are large, you may want to cut them each into two pieces.
Place the butterflied chicken between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
In a large shallow bowl combine the flour, garlic powder, onion powder, grated parmesan, salt, and pepper. Dredge the chicken in the flour mixture and set aside.
In a large pan, heat olive oil over medium-high heat and cook chicken for about 4-5 minutes per side or until just until cooked through. Cook in batches if needed. Remove from pan and place into a deep dish, cover with foil to keep warm.
Sauce:
In the same pan, melt the butter and add flour to create a roux, whisk until smooth. Cook 1-2 minutes.
Gradually stir in chicken broth whisking until smooth.
Add lemon juice, white wine, lemon zest, and capers. Simmer the mixture for 3-5 minutes, whisking occasionally.
Add chicken back to the pan and simmer 2-3 minutes.
Stir in parsley and serve over pasta.
Notes:
Chicken Preparation: The chicken breasts are first butterflied and then pounded to an even thickness, ensuring they cook evenly and quickly.
Flavorful Coating: A seasoned flour mixture, including parmesan, garlic powder, onion powder, salt, and pepper, coats the chicken, adding depth of flavor and a crispy texture when cooked.
Pan-Seared Chicken: The chicken is cooked in olive oil until golden brown on both sides, creating a delicious crust while keeping the meat tender and juicy.
Lemony Sauce: The sauce is made in the same pan, starting with a roux of butter and flour, then gradually adding chicken broth, lemon juice, white wine, lemon zest, and capers for a bright, tangy flavor profile.
Simmering: After adding the chicken back to the pan, the sauce is simmered to meld the flavors and create a cohesive dish.
Garnish: Chopped fresh parsley is stirred into the sauce just before serving, adding a burst of freshness and color.
Serving Suggestions: This dish pairs wonderfully with pasta, allowing the lemony sauce to coat the noodles for a satisfying meal. Alternatively, it can be served with rice or crusty bread to soak up the delicious sauce.
Make-Ahead Option: While best enjoyed fresh, the chicken can be cooked ahead of time and reheated gently in the sauce just before serving.
Customization: Feel free to adjust the seasonings and ingredients to suit your taste preferences. You can also add extra garnishes like lemon slices or additional capers for added flavor complexity.
Presentation: Serve this Lemon Chicken Piccata on a large platter, garnished with extra parsley and accompanied by lemon wedges for squeezing over the chicken just before eating.
Nutrition Information:
Calories: 350 | Protein: 27g | Carbohydrates: 20g | Fat: 18g | Fiber: 2g
Frequently Asked Questions:
Can I use chicken thighs instead of chicken breasts in this recipe?
Absolutely! While the original recipe calls for chicken breasts, you can substitute with chicken thighs if you prefer.
Adjust the cooking time accordingly to ensure the chicken is cooked through.
Can I make this recipe without wine?
Yes, you can substitute white wine with chicken stock or broth if you prefer a non-alcoholic version.
It will still impart a rich flavor to the sauce.
How can I prevent the chicken from drying out during cooking?
To prevent the chicken from drying out, make sure not to overcook it.
Follow the recommended cooking time and check for doneness by using a meat thermometer.
Also, covering the chicken with foil after cooking helps retain moisture.
Is there a gluten-free alternative to the flour in the recipe?
Yes, you can use gluten-free flour or cornstarch as a substitute for the flour in the dredging mixture.
This is a great option for those with gluten sensitivity or following a gluten-free diet.
Can I prepare this dish in advance?
While the chicken is best served fresh, you can prepare the sauce in advance and store it separately.
Reheat the sauce on the stove and warm the chicken in the oven before serving to maintain its crispy texture.
Can I use boneless, skinless chicken thighs instead of chicken breasts?
Certainly! You can substitute chicken thighs for breasts in this recipe.
Adjust the cooking time to ensure the thighs are cooked through, which may take a few minutes longer.
Is there a non-alcoholic substitute for white wine in the sauce?
Yes, if you prefer not to use white wine, you can substitute chicken stock or broth for a delicious non-alcoholic alternative that still imparts great flavor to the sauce.
Can I prepare the chicken in advance and reheat it later?
While the chicken is best when served immediately, you can prepare it in advance and reheat it in the oven to maintain its crispy texture.
Store the cooked chicken in an airtight container in the refrigerator.
Can I freeze the lemon chicken piccata?
It’s recommended to freeze the sauce separately from the chicken.
Once cooled, you can freeze the sauce in an airtight container.
Reheat it on the stove when ready to use and cook fresh chicken for the best texture.
What pasta pairs well with this dish?
Lemon chicken piccata goes well with a variety of pasta shapes, such as linguine, fettuccine, or spaghetti.
The light and flavorful sauce complement these pasta types, allowing you to choose your favorite or what you have available.