Description
Succulent chicken piccata dances with zesty lemon sauce, bringing Italian culinary magic to dinner tables. Crispy pan-seared chicken meets tangy capers and bright citrus, creating a simple yet elegant meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 4 boneless, skinless chicken breasts (or 6 boneless thighs)
Seasoning and Coating:
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
Sauce and Cooking Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- ½ cup white wine (or chicken broth for non-alcoholic version)
- 1 cup chicken broth
- ¼ cup lemon juice (from 1 large lemon)
- 1 teaspoon lemon zest
- 2 tablespoons capers (drained and rinsed)
- 2 tablespoons butter (for finishing the sauce)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Carefully slice chicken breasts into thin, even cutlets by splitting them horizontally, ensuring uniform thickness for consistent cooking.
- Create a seasoned coating by combining flour with aromatic spices, thoroughly mixing to distribute flavors evenly.
- Gently coat each chicken cutlet in the seasoned flour, delicately shaking off excess to achieve a light, crisp exterior.
- Preheat a skillet with a blend of olive oil and butter, allowing the fat to shimmer and create an ideal searing environment.
- Carefully place floured cutlets into the hot skillet, allowing them to develop a golden-brown crust without overcrowding the pan.
- Cook chicken until edges turn crisp and center becomes opaque, flipping once to ensure even browning and preserving tender texture.
- Remove chicken and set aside, keeping warm while preparing the vibrant pan sauce.
- Reduce skillet heat and introduce minced garlic, quickly sautéing to release its aromatic essence without burning.
- Deglaze the pan with white wine, using a wooden spoon to scrape up the flavorful browned bits clinging to the skillet’s surface.
- Pour in chicken broth, fresh lemon juice, and zest, adding briny capers for a tangy Mediterranean twist.
- Gently return chicken to the sauce, allowing it to simmer and absorb the bright, complex flavors.
- Swirl in cold butter to create a luxuriously smooth, glossy sauce that clings beautifully to the chicken.
- Finish with a sprinkle of freshly chopped parsley for a burst of color and herbaceous freshness.
- Plate alongside your preferred accompaniment, allowing the sauce to pool invitingly around the golden chicken cutlets.
Notes
- Slice chicken evenly to ensure uniform cooking and consistent texture throughout the dish.
- Pat chicken dry before dredging to help flour mixture adhere better and create a crispier golden crust.
- Use a heavy-bottomed skillet for even heat distribution and perfect browning without burning the coating.
- Adjust heat if flour starts to burn, preventing bitter flavors from developing during the searing process.
- Choose fresh lemons for brighter, more vibrant sauce flavor compared to bottled lemon juice.
- Capers can be rinsed to reduce saltiness if you prefer a milder taste profile.
- For gluten-free version, replace wheat flour with cornstarch or almond flour for equally crispy chicken.
- Low-sodium broth works well for controlling salt levels in the final sauce.
- Allow chicken to rest briefly after cooking to retain more juices and prevent dryness.
- Quickly simmer sauce to concentrate flavors without reducing liquid too much.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 90 mg