Lemon Herb Chicken Piccata

🕒 Prep: 10 min
🔥 Cook: 15 min
🍽 Serves: 4
★★★★★
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Lemon Herb Chicken Piccata is a delightful twist on a classic Italian recipe. Combining the zesty brightness of lemon with aromatic herbs, this dish is perfect for a quick weeknight dinner or a special occasion meal. It's light, refreshing, and sure to impress anyone at the table.

Ingredients for Lemon Herb Chicken Piccata

The star of this dish is the chicken breasts, which are sliced thinly to cook quickly and evenly. All-purpose flour helps give the chicken a lovely golden crust when seared. Olive oil not only aids in cooking but also adds a rich flavor. The chicken broth serves as the base of the sauce, enhanced by the bright and tangy lemon juice. Capers bring a salty, briny punch that complements the lemon perfectly. Fresh herbs like parsley and thyme provide a fragrant, earthy balance. Finally, a bit of unsalted butter adds richness and helps to thicken the sauce.

Tips & Tricks

  • For extra flavor, marinate the chicken in lemon juice and herbs for an hour before cooking.
  • If you're short on time, use pre-sliced chicken cutlets.
  • Adjust the lemon juice according to your taste preference.
  • Double the sauce recipe for extra drizzling over pasta or rice.

Serving Suggestions

This Lemon Herb Chicken Piccata pairs beautifully with a simple side of angel hair pasta or fluffy rice to soak up the sauce. For a lighter option, serve it alongside a fresh green salad or steamed asparagus. A glass of crisp white wine, like Sauvignon Blanc, complements the dish perfectly.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used. They may require a slightly longer cooking time.
What can I substitute for capers?
If you don't have capers, try using chopped green olives for a similar briny flavor.
How do I make this recipe gluten-free?
Use gluten-free all-purpose flour for dredging the chicken.

Lemon Herb Chicken Piccata Recipe Walkthrough

Start by slicing each chicken breast in half horizontally. This step is crucial for ensuring the chicken cooks evenly and quickly. Next, mix together the flour, salt, and pepper in a shallow dish. Dredge each chicken piece in the seasoned flour, making sure to shake off any excess.

Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets, cooking them for about 3-4 minutes on each side until they’re golden brown. It's important not to overcrowd the pan, so cook in batches if necessary. Once done, remove the chicken and set it aside.

In the same skillet, pour in the chicken broth, lemon juice, and capers. Bring this mixture to a boil while scraping up the flavorful bits stuck to the bottom of the pan. This will add depth to your sauce.

Reduce the heat to low and return the chicken to the skillet, letting it simmer for about 5 minutes. This allows the chicken to soak up all those delicious flavors while ensuring it's cooked through. As the final touch, stir in the butter, parsley, and thyme. Let it cook for an additional minute until the butter melts and the herbs release their aroma.

Why You'll Love This Recipe

  • Quick and easy — ready in under 30 minutes.
  • A perfect balance of tangy and savory flavors.
  • Uses simple, everyday ingredients.
  • Impressive enough for guests, easy enough for a busy weeknight.
  • Customizable with your favorite herbs.

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

Step-by-step 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.

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