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sliced juicy chicken piccata on a plate

Lemon Chicken Piccata

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Lemon chicken piccata is an easy 30-minute recipe that pairs tender cutlets with a lemon butter pan sauce. A fabulous weeknight dinner!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6 servings
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Ingredients
  

  • 4 boneless, skinless chicken breasts (about 2 pounds)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 3 tablespoons all-purpose flour
  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons unsalted butter divided
  • 1 shallot peeled and thinly sliced
  • ⅓ cup reduced sodium chicken broth
  • ⅓ cup dry white wine or additional chicken stock
  • 1 lemon zest and juice
  • ¼ cup brined capers rinsed and drained
  • ¼ cup chopped fresh parsley plus additional for serving

Instructions
 

  • Split each chicken breast in half horizontally to create two thinner pieces of chicken. I like to do this by carefully placing my hand on top to give myself a feel for whether or not I am slicing the chicken evenly. To make the chicken easier to slice, you can place it in the freezer for 10 to 15 minutes prior to cutting. Sprinkle the chicken on both sides with salt and pepper.
    Two raw chicken breasts on a cutting board
  • Place the flour in a shallow bowl. Lightly dredge each piece of chicken on both sides with the flour.
    A chicken breast being coated in flour
  • In a large, sturdy skillet, heat olive oil over medium to medium-high heat. Add 2 tablespoons of the butter. Once the butter has melted, carefully lower a single layer of chicken pieces into the skillet (angle the chicken away from you as you set it down), ensuring they do not touch each other in the pan. Cook on both sides until golden brown and cooked through, about 3 minutes per side.
    Two chicken breasts in a cast-iron skillet
  • Transfer the chicken to a plate. Repeat with remaining chicken. If at any point the pan seems dry, drizzle in a little more oil.
  • Reduce the pan heat to medium-low. Add the shallot to the now-empty pan. Cook, stirring occasionally, until the shallot is lightly caramelized, about 2 to 3 minutes.
    Chopped shallot in a skillet
  • Add the wine and broth and return the heat to medium. Let simmer, stirring often, until it is reduced by half, about 3 minutes.
    Shallots in a sauce in a cast-iron skillet
  • Reduce the heat to low. Add the lemon zest (I zest it right over the pan), lemon juice, capers, and the remaining 2 tablespoons of butter. Stir to combine, then season with more salt and pepper to taste. Stir in the parsley. Serve the chicken with the sauce spooned generously all over the top. Garnish with additional parsley as desired.
    Sauce in a cast-iron skillet

Notes

  • TO STORE: Refrigerate chicken in an airtight storage container for up to 3 days.
  • TO REHEAT: Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
  • TO FREEZE: Freeze chicken in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 6)Calories: 230kcalCarbohydrates: 6gProtein: 17gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 68mgPotassium: 356mgFiber: 1gSugar: 1gVitamin A: 482IUVitamin C: 14mgCalcium: 22mgIron: 1mg
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