Go Back
- 4 boneless, skinless chicken breasts - 1/2 cup all-purpose flour - 4 tablespoons unsalted butter, divided - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 cup low-sodium chicken broth - 1 medium lemon (juice and zest) - 2 tablespoons capers, rinsed and drained To make Lemon Butter Chicken Piccata, we need fresh and simple ingredients. The chicken breasts should be boneless and skinless for ease. Flour helps create a nice crust. Butter and olive oil give richness to the dish. Fresh garlic adds flavor. Chicken broth keeps it moist. Lemon brings brightness, while capers add a salty surprise. - Salt and black pepper - Fresh parsley, chopped (for garnish) Seasoning is key to great taste. A sprinkle of salt and black pepper brings out the chicken's flavor. Fresh parsley not only adds color but also a fresh taste. Use it as a garnish for a lovely finish. These simple touches make the dish stand out. {{ingredient_image_2}} - Flattening the chicken breasts: Start by flattening the chicken. Place each breast between two sheets of plastic wrap. Use a meat mallet to pound the chicken until it is about half an inch thick. This step helps the chicken cook evenly and stay juicy. - Seasoning the chicken: Next, season both sides of the chicken with salt and black pepper. This adds flavor and enhances the dish. After seasoning, dredge each piece in all-purpose flour. Shake off any extra flour to prevent clumping. - Melting butter and olive oil: In a large skillet, melt two tablespoons of butter with two tablespoons of olive oil over medium-high heat. The butter should be bubbly and just starting to brown. This mix adds a rich flavor to the chicken. - Desired cooking time and temperature: Carefully add the chicken breasts to the skillet. Cook for four to five minutes on each side. Look for a golden brown color. The chicken should reach an internal temperature of 165°F to ensure it is fully cooked. - Sautéing garlic: After cooking the chicken, remove it from the skillet and keep it warm. In the same skillet, lower the heat slightly and add three minced garlic cloves. Sauté for about 30 seconds. Stir often until the garlic is fragrant and just starts to turn golden. - Adding chicken broth and lemon juice: Gradually pour in one cup of low-sodium chicken broth and the juice from one medium lemon. Use a wooden spoon to scrape up any brown bits from the skillet. These bits add great flavor. Bring the mixture to a gentle simmer. - Returning chicken to the skillet: After the sauce has simmered, return the chicken to the skillet. Spoon the tangy sauce over the chicken. This keeps the chicken moist and flavorful. - Final garnishing tips: To finish, add the remaining two tablespoons of butter and two tablespoons of rinsed capers to the skillet. Allow the chicken to warm in the sauce for one more minute. Serve the chicken piccata hot, garnished with fresh chopped parsley and extra lemon slices for a bright touch. How to ensure chicken remains tender? To keep chicken tender, start by flattening the breasts. Use plastic wrap and a meat mallet. Pound them to 1/2 inch thick. This helps them cook evenly. Season well with salt and pepper. Dredge lightly in flour to add a nice crust. Tips for browning without burning: Use a heavy skillet for better heat control. Melt butter and olive oil on medium-high heat. Wait until the butter is bubbly but not burnt. Add chicken in a single layer. Cook for 4-5 minutes per side. Keep an eye on the color to avoid burning. Suggestions on adding herbs or spices: To boost flavor, you can add fresh herbs like thyme or oregano. A pinch of red pepper flakes adds a nice kick. You can also try adding a splash of white wine for depth. Fresh basil or dill can give a refreshing twist. Pairing suggestions for the dish: Serve Lemon Butter Chicken Piccata with angel hair pasta for a classic touch. Sautéed greens like spinach or broccoli complement it well. A crisp green salad with a lemon vinaigrette brightens up the meal. Finish with a glass of white wine for a perfect dinner experience. Pro Tips Flattening the Chicken: Ensure even cooking by flattening the chicken breasts to about 1/2 inch thick. This helps them cook uniformly and remain tender. Perfectly Golden Brown: To achieve a beautiful golden crust, make sure the butter and oil are hot before adding the chicken. This prevents sticking and promotes a nice sear. Scrape for Flavor: When adding the chicken broth, scrape the bottom of the skillet to release the flavorful browned bits. This adds depth to your sauce. Butter for Richness: Add the remaining butter at the end of cooking to enhance the sauce’s richness and create a silky texture. {{image_4}} You can switch out the chicken breasts for other proteins. Fish, like salmon or tilapia, works well. Tofu is a great choice for a plant-based option. Just remember to adjust cooking times. Fish cooks faster, while tofu needs a little more time to soak up flavors. For gluten-free options, replace all-purpose flour with almond flour or a gluten-free blend. This will help keep the dish tasty and safe for those avoiding gluten. Pair this dish with sides that enhance its flavors. Angel hair pasta or sautéed greens make excellent choices. They soak up the lemon butter sauce well, adding a fresh taste to your meal. When serving, present the piccata on a long platter. Drizzle extra sauce over the chicken and garnish with lemon slices and fresh parsley. This brightens up the dish and makes it look more appealing. For special occasions, consider serving it with a light salad. A simple arugula salad with a lemon vinaigrette keeps the meal light and refreshing. To store leftover Lemon Butter Chicken Piccata, place it in an airtight container. Make sure to let the dish cool down before sealing it. This method keeps the chicken fresh for about 3 to 4 days. When you reheat it, do so gently on the stove or in the microwave. This will help keep it juicy and flavorful. If you want to freeze this dish, use a freezer-safe container. Make sure to label it with the date. Lemon Butter Chicken Piccata can stay fresh in the freezer for up to 3 months. To reheat, let it thaw in the fridge overnight. Then heat it on low. This will help maintain its flavor and texture. Avoid using high heat, as this may dry out the chicken. What can I use instead of capers? If you cannot find capers, you can use green olives. They add a similar briny taste. You may also try pickles or a splash of lemon juice for a tangy kick. Can I make this recipe in advance? Yes, you can prepare the chicken and sauce ahead of time. Cook the dish fully, let it cool, and store it in the fridge. Just reheat gently before serving. What to serve with Lemon Butter Chicken Piccata? This dish pairs well with angel hair pasta, rice, or sautéed greens. A fresh salad or crusty bread also makes a great side. How do I know when the chicken is fully cooked? Use a meat thermometer to check the chicken. It should reach an internal temperature of 165°F. The meat should also feel firm and no longer pink inside. Can I use bone-in chicken for this recipe? Yes, you can use bone-in chicken. Just cook it a bit longer to ensure it's fully done. You may need to adjust the cooking time based on the size. What is the best way to tenderize chicken? You can tenderize chicken by pounding it with a meat mallet. This breaks down the fibers, making it easier to cook quickly and evenly. This blog post offers a complete guide to making Lemon Butter Chicken Piccata. You learned about the main ingredients, cooking steps, tips for perfect results, and how to store leftovers. I emphasized easy ways to enhance flavor and suggested variations for different diets. This dish is not only tasty but also adaptable for any occasion. With practice, you’ll master this recipe and delight your family. Enjoy every bite and happy cooking!

Lemon Butter Chicken Piccata

A delicious and tangy chicken dish featuring 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 black pepper
  • 0.5 cup all-purpose flour
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1 medium lemon (juice and zest)
  • 2 tablespoons capers, rinsed and drained
  • for garnish Fresh parsley, chopped

Instructions
 

  • Prepare the Chicken: Start by flattening each chicken breast for even cooking. Place each breast between two pieces of plastic wrap. Using a meat mallet, gently pound the chicken until it is about 1/2 inch thick.
  • Season and Dredge: Generously season both sides of the flattened chicken breasts with salt and black pepper. Dredge each piece lightly in all-purpose flour, ensuring to shake off any excess flour.
  • Cook the Chicken: In a large skillet, melt 2 tablespoons of butter along with the olive oil over medium-high heat. Add the chicken breasts in a single layer, cooking for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and keep warm.
  • Sauté the Garlic: In the same skillet, lower the heat slightly and add the minced garlic. Sauté for around 30 seconds until aromatic.
  • Create the Sauce: Gradually pour in the chicken broth, followed by the lemon juice and zest. Scrape up any brown bits from the bottom of the pan and bring to a gentle simmer.
  • Finish the Sauce: Stir in the rinsed capers and allow the sauce to simmer for an additional 2-3 minutes until it slightly reduces.
  • Combine Chicken and Sauce: Reduce the heat to low and return the cooked chicken to the skillet. Spoon the sauce over the chicken and add the remaining 2 tablespoons of butter.
  • Warm Through: Allow the chicken to cook in the sauce for another minute, ensuring each piece is well-coated.
  • Garnish and Serve: Serve the chicken piccata immediately, garnished with fresh chopped parsley and extra lemon slices.

Notes

Serve with angel hair pasta or sautéed greens for a complete meal.
Keyword butter, chicken, easy, lemon, piccata