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Lemon Chicken Piccata Recipe

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4.1 from 6 reviews

This classic Chicken Piccata recipe delivers tender, lightly floured chicken breasts pan-fried to a golden perfection and finished in a tangy lemon-caper sauce. Ready in just 30 minutes, it’s a bright and flavorful Italian-inspired dish perfect for a quick weeknight dinner or an impressive yet simple meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken and Coating

  • 2x 9oz/250g Chicken Breasts, brought close to room temperature
  • 1/4 cup / 35g Flour
  • 1 tsp Salt
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Black Pepper

Cooking Ingredients

  • 1 tbsp Olive Oil
  • 1 tbsp Unsalted Butter
  • 1/2 cup / 120ml Chicken Stock
  • 3 tbsp Unsalted Butter (kept cold in the fridge)
  • 2 tbsp Capers in brine, drained
  • 1.5 tbsp Lemon Juice (or to taste)
  • 1 Shallot, very finely diced
  • Salt & Pepper, to taste

Garnish

  • 1 tbsp finely diced Fresh Parsley

Instructions

  1. Prepare Chicken: Slice each chicken breast horizontally through the centre to create 4 even-sized pieces, ensuring uniform thickness for even cooking.
  2. Coat Chicken: In a large shallow dish, combine flour, salt, garlic powder, and black pepper. Dredge each chicken piece through the flour mixture, coating fully, then shake off excess flour. Set aside.
  3. Fry Chicken: Heat olive oil and 1 tablespoon of butter in a large pan over medium-high heat. Add the coated chicken pieces and fry on both sides for a few minutes until golden brown and just cooked through. Remove the chicken from the pan and set aside.
  4. Sauté Shallot and Capers: Reduce heat to medium. Add the finely diced shallot to the pan and fry for 2 minutes until soft and golden. Add the capers and cook for an additional minute.
  5. Make Sauce: Pour in chicken stock and lemon juice, then simmer for a few minutes until the liquid reduces by nearly half. Turn heat to low and add the cold 3 tablespoons of butter. Stir continuously with a spatula until the butter melts and the sauce thickens into a glossy, cloudy lemon-colored texture. Adjust seasoning with salt and pepper, adding generously if needed.
  6. Combine and Serve: Stir in any juices released from the resting chicken back into the sauce. Return the chicken pieces to the pan and flip to coat evenly in the sauce. Spoon sauce over the chicken, sprinkle with fresh parsley, and serve immediately. Enjoy!

Notes

  • Bring chicken breasts close to room temperature before cooking for even cooking.
  • Adjust lemon juice to your preferred level of tartness.
  • Keep the additional butter cold to help emulsify the sauce properly.
  • Serve with a side of pasta, roasted vegetables, or a light salad for a full meal.
  • Ensure not to overcook the chicken to maintain tenderness.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian

Find it online: https://yourdailycook.com/lemon-chicken-piccata-recipe/