Lemon Herb Chicken Piccata

Lemon Herb Chicken Piccata is a zesty twist on the classic Italian dish, featuring tender chicken breasts in a tangy lemon and herb sauce. Perfect for weeknight dinners, this dish is easy to make and packed with flavor.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

Ingredients

4 boneless, skinless chicken breasts

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil

1/2 cup chicken broth

1/2 cup lemon juice

1/4 cup capers, drained

1 tablespoon fresh parsley, chopped

1 tablespoon fresh thyme, chopped

2 tablespoons unsalted butter

Instructions

1. Slice each chicken breast in half horizontally to create thinner cutlets.

2. In a shallow dish, combine flour, salt, and pepper. Dredge each chicken cutlet in the flour mixture, shaking off excess.

3. In a large skillet, heat olive oil over medium-high heat. Add chicken cutlets and cook for 3-4 minutes on each side until golden brown. Remove chicken from skillet and set aside.

4. In the same skillet, add chicken broth, lemon juice, and capers. Bring to a boil, scraping browned bits from the bottom of the pan.

5. Reduce heat to low and return chicken to the skillet. Simmer for 5 minutes or until chicken is cooked through and sauce thickens slightly.

6. Stir in butter, parsley, and thyme, and cook for an additional minute until butter is melted and herbs are fragrant. Serve hot.

Storage

Store leftover chicken piccata in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a skillet over medium heat or in the microwave until warmed through.

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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.