Lemon Chicken Piccata Recipe

  • on April 17, 2017
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Lemon Chicken Piccata Recipe

Lemon Chicken Piccata Recipe

Lemon Chicken Piccata Recipe

Lemon Chicken Piccata Recipe

Impress the hard to impress people with this elegant lemon chicken piccata. This is an adaptation of the classic chicken piccata with a hint of lemon added to brighten the flavor. Some might find capers boring but they help to bring that gorgeous appeal to the dish; leave them out if you absolutely must. This dish is easy to make and pairs well with all types of rice.

Recipe Info:

  • Servings: 4
  • Preparation time: 10 minutes
  • Cooking time: 25 minutes


  • 2 large skinless and boneless chicken breasts
  • ½ cup chicken broth
  • ¼ cup all-purpose flour
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon freshly ground black pepper
  • 1 medium sized garlic clove (minced)
  • Salt to taste
  • 3 tablespoons lemon juice
  • 2 tablespoons fresh parsley leaves (minced, optional)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • ¼ cup capers (drained and rinsed)
  • ½ teaspoon lemon zest (optional)

Rinse the chicken under running water; dry off excess with paper towels. With a sharp knife cut each breast in half lengthwise; working with one at a time place each chicken piece in a zip lock bag; flatten the thickest part of the breast with the flat side of a meat mallet to even thickness.

Coat chicken with salt and black pepper evenly. Take ¼ cup all-purpose flour in a wide shallow bowl; prepare pieces for searing by dredging coated chicken in the flour; shake off any excess and set aside.

Heat olive oil in a large skillet over medium-high flame. Sauté minced garlic in the hot oil for 20 seconds until fragrant. With the help of tongs carefully lower chicken pieces into the oil. Cook for 10 minutes, 5 minutes per each side turning once during the process until chicken cooked through. Transfer browned chicken to a plate; if the skillet is not large enough to hold all the pieces in a single layer without crowding it, work in batches. Transfer browned chicken to a plate when they are done. Cover them with a foil to keep warm until the sauce gets done.

To the same skillet add ¼ cup capers, 2 tablespoons lemon juice and ½ cup chicken broth. Loosen the browned bits from the base of the skillet with a wooden spoon. Cook for 5 minutes with continuous stirring until broth reduces to half. Taste the sauce; adjust salt, lemon and other seasonings as needed. If the sauce is too sour add a teaspoon of brown sugar/white sugar to balance it out.

Off the heat and add 2 tablespoons unsalted butter. Stir sauce to melt the butter. Pour it over chicken pieces; garnish with fresh parsley leaves and thinly sliced lemon wedges. Serve it over a bed of fragrant rice/pasta with sautéed vegetables as a side.

Notes & Tips:

  • You may use tenders to simplify the process.
  • Use water/white wine in the place of chicken broth.
  • For veg version replace chicken with Quorn cutlets.
  • If you want to thicken the sauce use 1 tablespoon of flour/all-purpose flour or ¼ cup low fat heavy cream.
  • Cooking time varies according to the thickness of the chicken.
  • For a variation use shrimp or turkey instead of chicken.
  • You may use bread crumbs to dredge the chicken instead of all-purpose flour.
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