Herb-Infused Lemon Chicken Piccata

Lemon Chicken Piccata reimagined with a delightful infusion of fresh herbs, creating a zesty and aromatic dish that balances tangy lemon with savory flavors, perfect for a refreshing dinner.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4

Ingredients

4 boneless skinless chicken breasts

1 cup all-purpose flour

1 tsp salt

1/2 tsp black pepper

2 tbsp olive oil

2 tbsp unsalted butter

1/2 cup chicken broth

1/4 cup freshly squeezed lemon juice

1/4 cup capers, rinsed

2 tbsp fresh parsley, chopped

1 tbsp fresh thyme leaves

1 tbsp fresh oregano, chopped

Lemon slices for garnish

Instructions

1. Pound the chicken breasts to 1/2 inch thickness.

2. Mix flour, salt, and black pepper in a shallow dish.

3. Dredge chicken in the flour mixture, shaking off excess.

4. Heat olive oil in a pan over medium heat and cook chicken until golden, about 4 minutes per side. Remove and set aside.

5. Reduce heat, add butter to the pan, and melt.

6. Stir in chicken broth and lemon juice, then add capers, parsley, thyme, and oregano. Simmer for 5 minutes.

7. Return chicken to the pan, spooning sauce over the top. Simmer for an additional 5 minutes.

8. Serve hot, garnished with lemon slices.

Storage

Refrigerate leftovers in an airtight container for up to 3 days.

Reheating

Reheat in a skillet over medium heat until warmed through, adding a splash of chicken broth if needed.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.