If you're looking to whip up a delightful dinner that feels like a restaurant-quality dish but is easy enough to make on a weeknight, this Lemon Garlic Chicken Piccata is your answer. It's tangy, savory, and packed with fresh flavors that will make your taste buds dance.
The star of the dish is, of course, the chicken breasts. They are sliced and pounded thin, which helps them cook quickly and evenly. The flour coating adds a light crust and helps thicken the sauce. You'll need butter and olive oil for richness and to prevent sticking. Garlic gives a savory depth, while lemon juice adds brightness. Capers introduce a tangy, briny note. Finish with fresh parsley for color and freshness, and Parmesan cheese for a savory touch.
This Lemon Garlic Chicken Piccata pairs beautifully with a side of pasta or a bed of fluffy rice to soak up the delicious sauce. Add a simple green salad or steamed vegetables to round out the meal and keep it light.
Start by taking your chicken breasts and slicing them in half horizontally. Once they're halved, use a meat mallet to pound them to about 1/2 inch thick. This helps them cook quickly and evenly. In a shallow dish, mix together your flour, salt, and pepper. Dredge each piece of chicken in the flour mixture, making sure to shake off any excess flour.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the chicken pieces in the skillet and cook them in batches if necessary. You’re aiming for a golden brown color, which should take about 3-4 minutes per side. Once done, transfer the chicken to a plate and keep it warm.
In the same skillet, add the remaining tablespoon of olive oil. Toss in the minced garlic and sauté it for about 30 seconds, just until it's fragrant. Now, pour in the chicken broth and lemon juice, making sure to scrape up any browned bits from the bottom of the pan. These bits are packed with flavor and will enrich your sauce.
Add the capers and let the sauce simmer for about 5 minutes. This allows the flavors to meld and the sauce to thicken slightly. Return the chicken to the skillet, coating it with the tangy sauce, and let it heat through for another 2 minutes. Remove from heat, stir in the remaining butter, and sprinkle with parsley and Parmesan cheese before serving.
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