This Lemon Chicken Piccata recipe features tender breaded chicken cutlets smothered in a zesty, buttery lemon sauce, heightened with flavorful capers. Get ready for a burst of deliciousness!
The chicken cutlets are tender and juicy, while the seasoned flour coating adds a satisfying texture contrast. The sauce is bright and zesty from the lemon juice, with a rich buttery finish that complements this savory Lemon Chicken Piccata Recipe. The capers provide small bursts of briny flavor, enhancing the piccata’s overall complexity. The garnish of freshly minced parsley adds a bright earthy pop of flavor my family just cannot resist.
This Lemon Chicken Piccata recipe is a family favorite because it’s quick to make, yet tastes gourmet. The tangy lemon-butter sauce appeals to both kids and adults, making it a real crowd-pleaser. Plus, it’s versatile and pairs well with various sides, like Aglio e Olio or Broccoli Cheese Mashed Potatoes creating a quick weeknight meal.
This recipe is different than the standard Lemon Chicken Piccata recipe because I add seasonings to the flour dredge along with a sprinkling of parmesan cheese to add layers of flavor to the cutlets. Into the sauce, my family enjoys freshly sliced garlic and a splash of white wine. All of these additions are completely optional and they may be omitted without substitution.
Ingredients for Lemon Chicken Piccata
Gather boneless chicken, flour, lemon, capers, broth, butter, olive oil, salt, pepper, and parsley for a delightful Lemon Chicken Piccata recipe your whole family will love!
- Chicken breasts: The main protein source, providing the foundation for the dish.
- Salt and pepper: Enhance the flavor of the chicken and overall dish.
- All-purpose flour: Coats the chicken, creating a crispy exterior when cooked.
- Parmesan cheese (optional): Adds a savory umami flavor and subtle nuttiness to the flour dredge, enhancing the coating of the chicken with an extra layer of richness.
- Garlic powder: Enhances the savory flavor profile of the dish, adding depth and aroma.
- Onion powder: Provides a subtle sweetness and savory depth, complementing the other flavors in the dish.
- Olive oil: Used for cooking the chicken, adding flavor and preventing sticking.
- Unsalted butter: Adds richness and depth to the sauce, contributing to its creamy texture.
- Sliced fresh garlic (optional): Adds aromatic flavor and depth to the dish, enhancing its savory profile with a subtle hint of sweetness.
- Chicken broth: Forms the base of the sauce, providing savory flavor and moisture.
- White wine (optional): Adds a layer of complexity and depth to the sauce, complementing the flavors of the dish with its subtle acidity and fruity notes. Chardonnay is recommended for its buttery richness, which pairs well with the sauce.
- Fresh lemon juice: Infuses the dish with tangy acidity, balancing the richness of the butter.
- Capers: Contribute a briny and tangy flavor, adding complexity to the sauce.
- Chopped fresh parsley: Adds a pop of color and freshness as a garnish, while also providing a subtle herbaceous flavor.
How to Make Chicken Piccata
Follow these simple steps to create a mouthwatering Lemon Chicken Piccata Recipe: coat chicken in flour, cook until golden, make a tangy sauce with lemon, broth, and capers, then simmer chicken in the sauce until perfectly tender.
- Slice the chicken breast in half lengthwise and pound to an even thickness. Season each side of the chicken with salt and pepper.
- Season the flour for the dredge with salt, pepper, garlic powder, and onion powder. You should visibly see the seasonings in the flour.
- Dip floured chicken breast into the egg wash and then toss it back into the flour dredge. Shake off any excess flour. Repeat with the remaining cutlets.
- Add the chicken to the skillet and cook until golden brown. Remove the chicken from the skillet and set aside.
- Prepare the lemon butter sauce.
- Simmer chicken in sauce.
Why this Lemon Chicken Piccata Recipe Works
- Balanced flavors: The combination of tangy lemon, savory chicken broth, and briny capers creates a harmonious and satisfying taste profile.
- Versatility: Chicken Piccata can be served with various side dishes like pasta, rice, or vegetables, making it adaptable to different preferences and occasions.
- Simple execution: With straightforward steps and common ingredients, this recipe is accessible to cooks of all levels, ensuring successful results every time.
Recipe Tips and Kitchen Tricks
- Pound chicken evenly: For uniform cooking, pound chicken breasts to an even thickness before dredging in flour.
- Adjust lemon to taste: Start with less lemon juice and add more gradually to suit your preference for acidity.
- Keep warm: To prevent the chicken from getting cold while making the sauce, tent it with foil or place it in a warm oven until ready to serve.
Family-Friendly Side Dishes for Lemon Chicken Piccata Recipe
- Broccoli Cheese Mashed Potatoes: Creamy and flavorful, these mashed potatoes are sure to be a hit with the whole family.
- Agilio e Olio: A simple Italian dish of fresh sauteed garlic, olive oil, and Parmesan cheese tossed with spaghetti noodles and garnished with freshly minced parsley. This is a long-standing kid favorite in my house.
- Buttered egg noodles: Easy to prepare and loved by kids, buttered egg noodles complement the chicken piccata perfectly.
Recipe Variations
- Vegetarian option: Substitute chicken with tofu or cauliflower steaks for a meat-free version.
- Fish Piccata: Swap chicken for fish fillets like tilapia or sole, maintaining the same cooking method but adjusting the cooking time as needed.
- Turkey Piccata: Swap chicken for Tirkey fillets maintaining the same cooking method but adjusting the cooking time as needed.
- Creamy Piccata: Add a splash of heavy cream to the sauce for a richer and creamier version of the dish.
Serving Suggestions
- Serve over cooked spaghetti pasta like in Agilio e Olio for a classic presentation.
- Pair with mashed potatoes or roasted potatoes for a comforting and hearty meal.
- Accompany with a side of steamed or roasted vegetables, like asparagus, broccoli, carrots or green beans, for a nutritious touch.
- Garnish with lemon slices and additional chopped parsley for a vibrant and fresh presentation.
- Offer crusty bread or garlic bread on the side to soak up the delicious sauce.
Storing, freezing, and reheating instructions
Storing:
- Store leftover chicken piccata in an airtight container in the refrigerator for up to 3 days.
Freezing:
- To freeze, place cooled chicken piccata in a freezer-safe container or resealable bag, removing as much air as possible. Freeze for up to 2-3 months.
Reheating:
- To reheat, thaw overnight in the refrigerator if frozen. Then, warm gently in a skillet over low heat, adding a splash of chicken broth to prevent drying out. Alternatively, microwave in short intervals, stirring occasionally, until heated through.
Frequently Asked Questions (FAQs)
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs can be used as a tasty alternative. Adjust cooking time as needed to ensure they are cooked through.
Can I substitute the capers with something else?
If you don’t have capers, you can use chopped green olives for a similar briny flavor or omit them without substitution.
Can I make this recipe ahead of time?
While it’s best served fresh, you can prepare the chicken ahead of time and make the sauce just before serving for optimal taste and texture.
What can I serve with Chicken Piccata?
Popular side dishes include pasta, mashed potatoes, rice, or a simple green salad.
Can I make this dish gluten-free?
Yes, you can use gluten-free flour for dredging the chicken, and ensure other ingredients like broth and capers are gluten-free.
Family-Friendly Drink Pairings
- Lemonade: Refreshing and complementary to the tangy flavors of the chicken piccata.
- Iced Tea: Provides a soothing beverage option with a hint of sweetness.
- Sparkling Water: Effervescent and palate-cleansing, perfect for enjoying the meal.
Wine & Cocktail Pairings
Remember, personal preferences play a role, so feel free to explore and discover your favorite pairings!
Wine Pairings:
- Sauvignon Blanc: Its crisp acidity and citrus notes complement the lemony flavors in the dish.
- Pinot Grigio: Light and refreshing, it pairs well with the delicate flavors of the chicken piccata.
- Chardonnay: A fuller-bodied option with buttery notes that complement the richness of the sauce.
Cocktail Pairings:
- Lemon Drop Martini: Echoes the citrus flavors of the dish, providing a refreshing and sophisticated pairing.
- Classic Gin and Tonic: The herbal notes of gin and the bitterness of tonic water contrast nicely with the tangy sauce.
- Moscow Mule: The ginger beer adds a spicy kick that complements the savory and tangy elements of the dish.
Beer Pairings:
- Belgian Witbier: Its citrusy and spicy notes complement the flavors in the dish while refreshing the palate.
- Pale Ale: The hoppy bitterness balances the richness of the sauce and enhances the savory flavors of the chicken.
- Wheat Beer: Light and effervescent, it provides a refreshing contrast to the tangy sauce and savory chicken.
Lemon Chicken Piccata Recipe | Kitchen Dreaming
Ingredients
- 2 large chicken breasts boneless, skinless
- Salt and Pepper to your taste preference
- 2 Tbsp Olive Oil
- 2 large Eggs beaten
Flour Dredge
- 1/2 cup All-purpose Flour (or gluten-free flour)
- 1 tsp Garlic Powder more or less to your preference
- 1 tsp Onion Powder more or less to your preference
- Salt and Pepper more or less to taste
- 1 TBSP Parmesan Cheese grated finely
Lemon-Caper Sauce
- 4 Tbsp Butter
- 3-4 cloves Garlic fresh cloves; sliced (optional)
- 1/4 cup White Wine Optional – may omit and increase chicken stock (like Chardonnay)
- 1/2 cup Chicken broth
- 1/4 cup Lemon Juice about 2 lemons
- 2 Tbsp Capers more or less to your taste preference
Optional Garnish
- 2 Tbsp Parsley freshly Minced
Instructions
For the Chicken Cutlets
- Slice each chicken breast in half lengthwise. Pound to even out the thickness. Season the chicken breasts with salt and pepper on both sides..
- Prepare the flour dredge for the chicken by seasoning the flour with salt, pepper, parmesan cheese, garlic powder, and onion powder. For easy clean-up use a zip-top bag or plastic container with a tight-fitting lid. Add the chicken cutlets then seal tight and shake to coat. Remove cutlets from the back and shake off any excess flour before coating in egg wash.
- Prepare the egg wash by scrambling two eggs in a shallow pie tin or dish. Dip the floured chicken cutlets into the egg and then toss it back into the flour dredge. Again, shake off any excess flour. Repeat with the remaining cutlets.
- Heat the olive oil in a 12-inch skillet over medium heat. When the oil is hot, remove the chicken from the dredge and shake off any excess flour. Place each cutlet into the pan and cook on both sides until golden brown and cooked through (165 degrees F), While the chicken is cooking, turn it over frequently to avoid burning. Adjust the heat if necessary, When the chicken is cooked through, remove it from the pan and set aside.
Prepare the Lemon Caper Sauce
- In the same pan, add the butter and garlic and saute for two minutes before adding the (optional) white wine. Allow the wine to boil off for about 2 minutes before adding the lemon juice, and chicken broth. Season with salt and pepper to taste. Bring to a boil and then reduce to a simmer.
- Add the cutlets back into the sauce and simmer for 2 minutes. Garnish with a sprinkling of fresh parsley.
Notes
- Store leftover chicken piccata in an airtight container in the refrigerator for up to 3 days.
- To freeze, place cooled chicken piccata in a freezer-safe container or resealable bag, removing as much air as possible. Freeze for up to 2-3 months.
- To reheat, thaw overnight in the refrigerator if frozen. Then, warm gently in a skillet over low heat, adding a splash of chicken broth to prevent drying out. Alternatively, microwave in short intervals, stirring occasionally, until heated through.