Chicken Piccata (Aka Lemon Chicken) Recipe

Name: Chicken Piccata (Aka Lemon Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large lemons; 4 boneless skinless chicken breasts, rinsed,dried thoroughly,trimmed of excess fat (about 1 1/2 pounds); salt & fresh ground pepper; 1/2 cup all-purpose flour; 4 tablespoons vegetable oil; 3 cloves garlic, minced; 1 cup chicken stock; 2 tablespoons drained small capers; 3 tablespoons unsalted butter, softened; 2 tablespoons minced fresh parsley leaves

Servings: persons

1
Adjust oven rack to lower-middle position, set large heatproof plate on rack, and heat oven to 200 degrees.
2
Cut 1 lemon crosswise into slices 1/8 to 1/4 inch thick discarding ends; set aside.
3
Juice the other lemon.
4
Sprinkle both sides of chicken breasts generously with salt and pepper.
5
Measure flour into pie tin or shallow baking dish.
6
Coat chicken with flour, and shake to remove excess.
7
Heat heavy-bottomed skillet over medium-high heat until hot, about 2 minutes.
8
Add 2 TBSP oil and coat pan bottom.
9
Lay half of chicken pieces in skillet.
10
Saute without moving them, until lightly browned on first side, 2 to 2 1/2 minutes.
11
Turn chicken and cook until second side is lightly browned, 2 to 2 1/2 minutes longer.
12
Remove pan from heat and transfer chicken to plate in oven.
13
Add remaining 2 tablespoons oil to now-empty skillet and heat until shimmering.
14
Add remaining chicken pieces and repeat.
15
Add garlic to now-empty skillet and return skillet to medium heat.
16
Saute until fragrant, about 30 seconds for shallot or 10 seconds for garlic.
17
Add stock and lemon slices, increase heat to high, and scrape skillet bottom with wooden spoon or spatula to loosen browned bits.
18
Simmer until liquid reduces to about 1/3 cup, about 4 minutes.
19
Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup, about 1 minute.
20
Remove pan from heat and swirl in butter until butter melts and thickens sauce; swirl in parsley.
21
Spoon sauce over chicken and serve immediately.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large lemons, 4 boneless skinless chicken breasts, rinsed,dried thoroughly,trimmed of excess fat (about 1 1/2 pounds), salt & fresh ground pepper, 1/2 cup all-purpose flour, and more.

Yes, Chicken Piccata (Aka Lemon Chicken) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Piccata (Aka Lemon Chicken)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions