Name: Lemon Chicken Piccata
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 chicken breasts (skinless and boneless, cut in half lengthwise); 1/4 tsp salt (or to taste); 1/2 tsp pepper (or to taste); 1/4 cup all-purpose flour (for dredging); 4 tbsp butter (unsalted); 2 tbsp olive oil; 1/3 cup lemon juice (freshly squeezed); 1/2 cup white wine (dry); 1/4 cup capers (brined); 1/3 cup parsley (fresh, chopped)

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Last updated on April 24th, 2019 at 07:03 pm

Lemon Chicken Piccata – a simple yet super impressive chicken piccata in a tasty lemon, butter and capers sauce. Perfect with pasta for a quick and delicious dinner.

Ah, this chicken piccata.

This could be that romantic dish for that special occasion. For that special someone. I truly believe that a way to a man’s heart is through his stomach, and if you don’t believe me, I dare you to try it, and cook him a meal like this. All I can tell you is that my man sure enjoyed it. But hey, this dish isn’t only for men, all men out there can make this dish for their special someone.

Although I believe this chicken piccata is an impressive dish, it’s so simple to make. It’s amazing sometimes how you can turn a few simple ingredients into a fabulous and totally delicious dish.

What Is Chicken Piccata

Piccata is a method of preparing food where meat is sliced, coated, sautéed and served in a sauce. The dish is Italian as the name would imply, but it is originally made with veal. But here I chose to make mine with chicken breasts, thinly sliced, or butterflied.

Now there’s a reason behind my madness, there always is, and the reason I chose to make this dish is because I bought these beautiful Meyer Lemons from Costco. I have a lot of them, they came in a great big box and I’m just dying to use them. Of course I have many ideas, mostly desserts, but then I remembered this chicken piccata recipe. Perfect use of my gorgeous Meyer lemons.

How to Make Chicken Piccata

The chicken breasts are skinless and boneless, and thinly sliced lengthwise or butterflied. They are generously seasoned with salt and pepper then dredged through flour. The chicken is then pan fried to a golden perfection on both sides in butter and olive oil.

The chicken is then removed from the skillet, and the lemon juice, white wine and capers are added, at the same time scraping all those delicious brown bits from the bottom of the skillet.

That’s where all the flavor is, so you want to make sure you scrape real well. I chose to use a dry white wine here, but chicken broth would work just as well.

You then add the chicken back to the skillet and simmer the chicken in the sauce for another 5 minutes, after which you remove the chicken to a platter.

The sauce is then thickened with a bit more butter and cooked for a couple more minutes until it just thickens a bit. At this point you can pour this delicious sauce over the chicken, or as I did mine, put the chicken back in the skillet, and garnished with lots of parsley.

It’s such an easy dish to make, so full of flavor, if you love Meyer lemons this dish is for you. Of course you don’t have to use Meyer lemons, but if you have them, please do.

I had Lemon caper chicken piccata at a restaurant recently and so enjoyed it. Found your recipe and it is every bit as good and exactly what I was looking for… AND I had everything needed on hand (even better)! Thank you!!!

What to Serve With Lemon Chicken Piccata

This chicken piccata is perfect over buttered egg noodles or mashed potatoes.

You can also serve this over rice and a side of roasted broccoli or green beans.

Looking for More Chicken Recipes? Try These:

Check out the video for the Creamy Lemon Chicken Piccata Fettuccine!