Description
A quick and elegant lemon chicken piccata with a bright lemon-butter sauce, perfect for weeknight dinners or impressing guests.
Ingredients
- 4 boneless, skinless chicken breasts (about 1 to 1¼ lbs total)
- ½ cup all-purpose flour (or gluten-free 1:1 flour)
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter (divided)
- 1 cup chicken broth (low-sodium recommended)
- 1 lemon — juice and zest (about 2–3 tablespoons juice)
- ¼ cup grated Parmesan cheese
- Optional add-ins: 1–2 tablespoons capers, ¼ cup dry white wine, chopped parsley for garnish
Instructions
- Prepare the chicken by halving or pounding the breasts to about ½-inch thickness. Pat dry and season with salt and pepper.
- Dredge the chicken in flour, shaking off excess.
- Heat a skillet over medium-high heat, then add olive oil and 1 tablespoon of butter.
- Brown the chicken for 3–5 minutes per side until cooked through, then transfer to a plate.
- Deglaze the skillet by adding chicken broth and optional white wine, scraping up browned bits.
- Add lemon juice and zest, and reduce sauce slightly for 2–3 minutes.
- Finish the sauce by whisking in remaining butter and Parmesan until glossy.
- Reheat the chicken in the skillet for 1–2 minutes to coat with sauce.
- Serve by transferring chicken to plates, spooning sauce over, and garnishing with parsley and extra lemon zest.
Notes
For best results, pound chicken evenly and do not overcrowd the pan when browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian