November 21, 2024

Zesty Lemon Chicken Piccata Made Easy

Zesty Lemon Chicken Piccata Made Easy is the perfect recipe for anyone craving a restaurant-quality meal without the hassle. This dish brings tender chicken cutlets to life with a bright, tangy lemon sauce, savory capers, and a touch of butter for richness. It’s an irresistible combination that feels fancy but is surprisingly simple to prepare. Whether you’re serving it for a special occasion or a quick weeknight dinner, this one-pan wonder is sure to impress. Pair it with pasta, rice, or fresh veggies, and you’ve got a meal that’s both comforting and elegant. Give this recipe a try and discover how easy it is to bring bold flavors to your table!

WHAT IS CHICKEN PICCATA?

Chicken Piccata’s origin is a little fuzzy but people think it was created in America by Italian immigrants. It uses the classic Italian cooking technique, scaloppine, which refers to a particular way of preparing meat and fish to cook quickly and evenly by pounding it flat. The chicken cutlets are then sautéed and topped with a quick sauce made in the same pan from all the flavorful drippings.

INGREDIENTS YOU’LL NEED:

3 Chicken Breasts: Split into cutlets and pounded to an even thickness for quick and uniform cooking.
¼ Cup Flour: Lightly coats the chicken for a crisp golden crust when seared.
¼ Cup Parmesan Cheese (finely grated): Adds a savory, nutty flavor to the coating mix.
2 Tbsp Vegetable Oil (or Olive Oil): Used for searing the chicken, providing a golden and crispy exterior.
2 Tbsp Unsalted Butter: Enhances richness and flavor when cooking the sauce and chicken.
Salt and Black Ground Pepper (to taste): Season the chicken and sauce to bring out the best flavors.

Piccata Lemon Sauce:

¼ Cup Dry White Wine: Deglazes the skillet, lifting flavorful browned bits and adding depth to the sauce.
1 Tsp Garlic (minced, about 3 cloves): Delivers a bold, aromatic kick to the sauce.
½ Cup Chicken Broth: Forms the base of the sauce, balancing acidity and richness.
2 Tbsp Fresh Lemon Juice: Provides a bright, zesty tang, classic to piccata.
2 Tbsp Capers (drained): Adds briny pops of flavor, complementing the lemon and butter.
2 Tbsp Unsalted Butter: Whisked into the sauce for a smooth, luxurious finish.
Parsley (chopped fresh, for garnish): A fresh, herby touch that brightens the dish and adds color.

HOW TO PREPARE SIMPLE ZESTY LEMON CHICKEN PICCATA?

Time needed: 45 minutes

Prepare and Coat the Chicken:

Split the 3 chicken breasts into cutlets and pound them to an even thickness for uniform cooking.

In a shallow dish, mix ¼ cup of flour and ¼ cup of finely grated Parmesan cheese. Dredge each chicken cutlet in the flour mixture, shaking off the excess.
Sear the Chicken:

Heat 2 tablespoons of vegetable oil (or olive oil) and butter in a large skillet over medium-high heat. Add the chicken cutlets and cook for 3-4 minutes per side until golden brown and cooked through. Remove the chicken and set aside on a plate.
Make the Piccata Lemon Sauce:

In the same skillet, reduce the heat to medium add dry white wine; let it simmer until it reduces by half. Add the chicken broth and 1 teaspoon of minced garlic (about 3 cloves) for about 30 seconds, stirring frequently, until fragrant. Simmer the sauce for 3-4 minutes, letting the flavors meld.

Whisk in 2 tablespoons of unsalted butter and the 2 tablespoons drained capers until the sauce is silky and slightly thickened.
Combine and Serve:

Return the chicken cutlets to the skillet, spooning the sauce over them to coat. Allow the chicken to heat through for 1-2 minutes. Garnish with freshly chopped parsley.

Plate the chicken cutlets and drizzle with the zesty lemon sauce. Serve with your choice of pasta, rice, or steamed vegetables for a complete meal. Enjoy!

FAQ – FREQUENTLY ASKED QUESTIONS:

Do I have to use wine in the sauce?

While wine adds depth to the sauce, you can substitute it with additional chicken broth.

How do I prevent the chicken from drying out?

Don’t overcook the chicken. Sear the cutlets quickly and finish them in the sauce for juicy, flavorful results.

What type of wine is best for the sauce?

Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor.

How do I thicken the piccata lemon sauce?

If your sauce is too thin, let it simmer longer to reduce. Alternatively, mix a small cornstarch slurry (1 tsp cornstarch + 1 tsp water) and whisk it into the sauce.

LEMON BUTTER CHICKEN CUTLETS RECIPE ADD-INS AND VARIATIONS:

Try a different protein: Swap out the chicken for turkey cutlets, pork chops, or veal for a new take on the dish.
Make it gluten-free: Use gluten-free flour or almond flour instead of regular flour to coat the chicken.
Go dairy-free: Skip the Parmesan or use a dairy-free alternative for anyone avoiding dairy.
Vegetarian version: Replace the chicken with tofu or portobello mushrooms for a meatless option.
No wine, no problem: Use extra chicken broth or a splash of apple cider vinegar instead of white wine.
Switch up the herbs: Add thyme, rosemary, or oregano to the sauce for extra flavor.

WHAT IS COMMONLY SERVED WITH LEMON CHICKEN PICCATA?

Chicken Piccata is typically served with simple sides that complement its zesty, savory flavors. Pasta, such as angel hair or linguine, is a classic choice, as it soaks up the bright lemon sauce beautifully. Mashed potatoes or creamy polenta also pair well, providing a comforting base for the dish. For a lighter option, serve it alongside steamed vegetables like asparagus, green beans, or broccoli, or with a crisp side salad. Crusty bread is another great accompaniment, perfect for mopping up every drop of the delicious piccata sauce.

HOW DO YOU STORE AND REHEAT CHICKEN PICCATA?

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. To reheat the leftover chicken piccata, heat a nonstick skillet to medium-high heat. Add the chicken and allow to heat for 1 minute per side. Remove the chicken from the skillet, add the sauce to the pan, and heat until simmering. Serve the sauce over the chicken.

CAN YOU FREEZE CHICKEN PICCATA?

Yes, you can absolutely freeze chicken piccata. Once the meal has cooled place it in a zip-lock freezer bag. It can kept in the freezer for up to three months. To reheat after its been frozen place it in the refrigerator until defrosted. Then reheat in a nonstick skillet until the internal temperature reaches 165 degrees F.

LOOKING FOR MORE CHICKEN RECIPES? TRY THESE!

Easy 30-minute Thai Chicken Curry with Coconut Milk: It’s packed with tender chicken, vibrant veggies, and a rich, creamy coconut sauce that brings all the delicious Thai flavors right to your kitchen.

Sticky Sweet Honey Garlic Chicken Recipe: Combining the irresistible sweetness of honey with the rich depth of garlic, this dish offers a perfect balance of flavors that’s sure to satisfy. The chicken is cooked to golden perfection and coated in a luscious, sticky glaze, making it an absolute crowd-pleaser.

Asiago Mushroom Chicken Breast: This dish combines tender chicken breasts with a creamy, cheesy Asiago mushroom sauce, creating a rich and comforting meal that’s perfect for any occasion.

Print Recipe

Zesty Lemon Chicken Piccata Made Easy

Chicken Piccata is a simple, classic dish brimming with tangy, rich flavor. Easy enough to whip up for weeknight dinners as well as an elegant dish to serve to guests.

Prep Time20

Cook Time20

Total Time40

Course: Dinner, Main Course

Cuisine: Italian

Keyword: Lemon Chicken Piccata, Simple Chicken Piccata

Servings: People

Calories: 230kcal

Author: George – U Keep Cooking

Equipment

Meat Mallet
Large frying skillet

Ingredients

3 Chicken Breast (split into cutlets)(pounded into even thickness)
¼ Cup Flour
¼ Cup Parmesan Cheese (finely grated)
2 Tbsp Vegetable oil (or olive oil)
2 Tbsp Unsalted Butter
Salt and Black Ground Pepper (to taste)

Piccata Lemon Sauce:

¼ Cup Dry White Wine
1 Tsp Garlic (minced)(3 cloves)
½ Cup Chicken Broth
2 Tbsp Lemon juice Fresh
2 Tbsp Capers drained
2 Tbsp Unsalted butter
Parsley (garnish)(chopped fresh)

Instructions

Prepare the Chicken: Split the 3 chicken breasts into cutlets and pound them to an even thickness for uniform cooking.
Coat the Chicken: In a shallow dish, mix ¼ cup of flour and ¼ cup of finely grated Parmesan cheese. Dredge each chicken cutlet in the flour mixture, shaking off the excess.
Sear the Chicken: Heat 2 tablespoons of vegetable oil (or olive oil) and butter in a large skillet over medium-high heat. Add the chicken cutlets and cook for 3-4 minutes per side until golden brown and cooked through. Remove the chicken and set aside on a plate.
Make the Piccata Lemon Sauce: In the same skillet, reduce the heat to medium add dry white wine; let it simmer until it reduces by half. Add the chicken broth and 1 teaspoon of minced garlic (about 3 cloves) for about 30 seconds, stirring frequently, until fragrant. Simmer the sauce for 3-4 minutes, letting the flavors meld.
Finish the Sauce: Whisk in 2 tablespoons of unsalted butter and the 2 tablespoons drained capers until the sauce is silky and slightly thickened.
Combine and Serve: Return the chicken cutlets to the skillet, spooning the sauce over them to coat. Allow the chicken to heat through for 1-2 minutes. Garnish with freshly chopped parsley.
Serve: Plate the chicken cutlets and drizzle with the zesty lemon sauce. Serve with your choice of pasta, rice, or steamed vegetables for a complete meal. Enjoy!