Lemon Chicken Piccata – A Bright, Zesty Classic for Weeknight Elegance
A zesty, buttery chicken dish with lemon, capers, and a silky pan sauce. Quick to make, perfect for elegant dinners or simple weeknight meals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
-
2 boneless, skinless chicken breasts (sliced in half horizontally)
-
½ cup all-purpose flour
-
3 tablespoons olive oil
-
3 tablespoons unsalted butter (divided)
-
2 cloves garlic, minced (optional)
-
¾ cup low-sodium chicken broth
-
⅓ cup fresh lemon juice (about 2 lemons)
-
2 tablespoons capers, rinsed
-
Fresh lemon slices (for garnish)
-
2 tablespoons fresh parsley, chopped
-
Salt and pepper to taste
Instructions
-
Slice and pound chicken to even thickness.
-
Dredge in seasoned flour, shaking off excess.
-
Heat 2 tbsp olive oil and 1 tbsp butter in skillet; sear chicken 3–4 minutes per side. Remove and set aside.
-
Add garlic (if using) and sauté briefly.
-
Deglaze with chicken broth, scraping up browned bits.
-
Stir in lemon juice and capers; simmer 3–5 minutes.
-
Swirl in remaining butter. Return chicken to pan and spoon sauce over.
-
Garnish with parsley and lemon slices. Serve immediately.
Notes
For gluten-free, use GF flour. For dairy-free, use olive oil only. Serve over pasta or veggies. Store leftovers in the fridge for up to 3 days.