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- 4 boneless, skinless chicken breasts - Salt and pepper to taste - 1/2 cup all-purpose flour - 4 tablespoons unsalted butter - 2 tablespoons olive oil The main ingredients create the base of this dish. Chicken breasts are the star, giving us a hearty protein. Salt and pepper add flavor, while flour helps to give the chicken a nice crust. Butter and olive oil work together to create a rich, flavorful cooking fat. - 3 cloves garlic, minced - 1 cup chicken broth (low-sodium) - 1 lemon (juice and zest) - 2 tablespoons capers, rinsed and drained - Fresh parsley, chopped (for garnish) These additional ingredients bring the dish to life. Garlic adds depth, while chicken broth gives moisture and flavor. The lemon juice and zest provide a bright, tangy note. Capers add a salty, briny touch, enhancing the overall taste. Fresh parsley and lemon slices make for a beautiful garnish, giving the dish that final touch. {{ingredient_image_1}} To start, you need to flatten the chicken breasts. Place each breast between two pieces of plastic wrap. Use a meat mallet and pound them until they are about 1/2 inch thick. This helps them cook evenly. Next, season both sides of the chicken with salt and pepper. Then, dredge each piece lightly in flour. Shake off any extra flour to avoid a heavy coating. This step adds a nice crust when you cook them. Now, it’s time to cook. In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat. Wait until the butter melts and gets bubbly. Add the chicken breasts to the skillet in a single layer. Cook them for about 4-5 minutes on each side. You want them golden brown and fully cooked. Once done, remove the chicken from the skillet and keep it warm on a plate. In the same skillet, add minced garlic. Sauté it for about 30 seconds until fragrant. This will add a wonderful flavor to your sauce. Carefully pour in the chicken broth, lemon juice, and lemon zest. Scrape the bottom of the pan to get all those tasty bits. Bring the mixture to a simmer. Stir in the rinsed capers and let the sauce cook for another 2-3 minutes. You want it to reduce and thicken slightly. Now, combine the chicken with the sauce. Reduce the heat to low, and return the chicken to the skillet. Spoon the sauce over the top of the chicken. Add the remaining 2 tablespoons of butter for a rich finish. Cook for one more minute to warm the chicken through. Make sure each piece is well-coated in the sauce. Finally, serve the chicken piccata right away. Garnish it with fresh parsley and extra lemon slices if you like. Enjoy this tasty meal! To cook chicken perfectly, you need to check the temperature. Use a meat thermometer. The chicken should reach 165°F (75°C) for safe eating. Cook the chicken for 4-5 minutes on each side. Look for a golden brown crust. That means it’s ready to flip. To avoid dry chicken breast, pound the chicken to even thickness. This helps it cook evenly. Also, don’t overcook it. Remove the chicken just when it reaches the right temperature. Let it rest for a couple of minutes before serving. This keeps it juicy. For better taste, try adjusting the seasoning. Add a pinch more salt or pepper if needed. You can also add a little garlic powder for extra flavor. Fresh ingredients always shine in this dish. Use fresh garlic and a ripe lemon for the best taste. Fresh parsley adds a nice touch too. It brightens up the plate and the flavor. Always choose quality ingredients to make your dish stand out. Pro Tips Flatten the Chicken Evenly: Make sure to pound the chicken breasts evenly to ensure they cook uniformly and stay juicy. Use Fresh Ingredients: Fresh lemon juice and zest will enhance the flavor of your piccata sauce significantly compared to bottled options. Don't Skip the Capers: Capers add a unique briny flavor that complements the lemon and chicken beautifully; don't leave them out! Garnish for Presentation: A sprinkle of fresh parsley and lemon slices not only adds color but also a fresh aroma to your dish. {{image_2}} To make Lemon Butter Chicken Piccata fit your needs, you can swap some ingredients. If you need a gluten-free option, use gluten-free flour for dredging the chicken. This choice keeps the dish tasty without the gluten. You can also add vegetables for a complete meal. Try adding fresh spinach or cherry tomatoes to the skillet when you cook the chicken. These veggies will soak up the sauce's great flavor and add color to your plate. Lemon Butter Chicken Piccata pairs well with many sides. Serve it over creamy mashed potatoes for a cozy meal. You can also try it with rice, which absorbs the lemon butter sauce nicely. For a fun twist, serve the chicken with pasta. Toss the pasta in the lemon butter sauce for extra zest. You can even use zucchini noodles for a lighter option. This way, you get a dish that's fresh and filling! To keep your Lemon Butter Chicken Piccata fresh, follow these tips: - Refrigeration: Store leftovers in an airtight container. Keep them in the fridge for up to three days. Make sure they cool down before sealing to prevent moisture build-up. - Freezing: For longer storage, freeze the chicken piccata. Place it in a freezer-safe container. It can last for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. To enjoy your Lemon Butter Chicken Piccata again, use these methods: - Stovetop: Heat a skillet over low to medium heat. Add a splash of chicken broth or water to prevent sticking. Place the chicken in the skillet, cover, and heat until warm. - Microwave: Place the chicken on a microwave-safe plate. Add a few drops of water on top to keep it moist. Cover with a microwave-safe lid. Heat in short bursts, checking often to avoid overcooking. Following these steps ensures your Lemon Butter Chicken Piccata stays tasty and safe to eat! How do I make the sauce thicker? To thicken the sauce, you can use a few simple methods. One way is to add more flour. Mix a tablespoon of flour with a little cold water to make a slurry. Stir this into the sauce while it simmers. Another option is to let the sauce cook longer. This reduces the liquid and makes it thicker. You can also add a bit of cornstarch mixed with water for a quick fix. Just stir it in and cook until it thickens. Can I use chicken thighs instead of breasts? Yes, chicken thighs work well in this dish. They have more fat, making them juicy and flavorful. Use boneless and skinless thighs for the best results. Just adjust the cooking time slightly, as thighs may take longer to cook through. Check the internal temperature to ensure they reach 165°F. Is it okay to make this ahead of time? You can make Lemon Butter Chicken Piccata ahead of time. Cook the chicken and sauce, then store them separately in the fridge. When you're ready to serve, reheat both on the stove. This helps keep the chicken tender and the sauce fresh. Just avoid reheating in the microwave, as it can dry out the chicken. How to substitute capers if necessary? If you don't have capers, you can use green olives. Chop them finely to mimic the briny flavor of capers. Another option is to use a mix of lemon juice and a pinch of salt. This adds a similar tangy taste. If you want to skip them entirely, just increase the lemon juice for extra flavor. You now have all the tools to make delicious Lemon Butter Chicken Piccata. We covered the main and additional ingredients, cooking steps, and tips to ensure perfect chicken. You can even try fun variations and learn how to store leftovers. With these insights, you can create a tasty meal that impresses everyone. Enjoy your cooking adventure and make this dish your own!

Lemon Butter Chicken Piccata

A delicious and tangy chicken dish cooked in a buttery lemon sauce with capers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • to taste Salt and pepper
  • 0.5 cup all-purpose flour
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup chicken broth (low-sodium)
  • 1 piece lemon (juice and zest)
  • 2 tablespoons capers, rinsed and drained
  • to taste Fresh parsley, chopped (for garnish)

Instructions
 

  • Begin by flattening the chicken breasts: Place each chicken breast between two pieces of plastic wrap and pound with a meat mallet until about 1/2 inch thick.
  • Season both sides of the chicken with salt and pepper. Dredge each piece lightly in flour, shaking off any excess.
  • In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat until the butter is melted and bubbly.
  • Add the chicken breasts to the skillet in a single layer. Cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove chicken from the skillet and keep warm.
  • In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
  • Carefully add the chicken broth, lemon juice, and lemon zest, scraping the bottom of the pan to release any brown bits. Bring to a simmer.
  • Stir in the capers and allow the sauce to cook for another 2-3 minutes until slightly reduced.
  • Reduce the heat to low, and return the chicken to the skillet, spooning the sauce over the top. Add the remaining 2 tablespoons of butter for a rich finish.
  • Cook for an additional minute to warm the chicken through, ensuring it is well-coated in the sauce.
  • Serve the chicken piccata immediately, garnished with fresh parsley and extra lemon slices if desired.

Notes

Serve with extra lemon slices for garnish.
Keyword butter, chicken, easy, lemon, piccata