Lemon Rosemary Chicken Piccata

πŸ•’ Prep: 15 min
πŸ”₯ Cook: 30 min
🍽 Serves: 4
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This Lemon Rosemary Chicken Piccata is a delightful twist on the classic Italian dish, bringing together fresh, zingy flavors with the warmth of rosemary. It's the perfect quick meal that feels both rustic and refined, suitable for any weeknight dinner or a special occasion.

Ingredients for Lemon Rosemary Chicken Piccata

Let's break down what makes each component essential. The chicken breasts are your protein base, tender and juicy when cooked right. All-purpose flour helps to create a slight crust on the chicken, adding texture. Salt and black pepper are your basic seasonings, enhancing the natural flavors. Olive oil provides a flavorful fat for cooking, while butter adds richness to the sauce. Chicken broth forms the base of the sauce, giving depth. The fresh lemon juice is crucial, delivering that signature tang. Capers offer a briny contrast that complements the lemon, and fresh rosemary brings an aromatic earthiness. Finish with a sprinkle of parsley for freshness and lemon zest for an extra citrusy kick.

Tips & Tricks

  • Use a thermometer to ensure chicken reaches 165Β°F for perfect doneness.
  • If you love a thicker sauce, whisk a bit of cornstarch into cold water, then add to the simmering sauce for a couple more minutes.
  • For extra lemon flavor, marinate the chicken in lemon juice for 15 minutes before cooking.

Serving Suggestions

This dish pairs beautifully with a side of creamy mashed potatoes or a light, fresh salad. If you're feeling fancy, serve it alongside a simple risotto or some roasted vegetables for a complete meal.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Absolutely! Just adjust the cooking time as thighs may take a little longer.
What can I use instead of capers?
Green olives are a great substitute, offering a similar briny kick.
Is it okay to use dried rosemary?
Yes, but use it sparingly as dried herbs are more potent. A teaspoon should suffice.

Lemon Rosemary Chicken Piccata Recipe Walkthrough

Start by taking your chicken breasts and flattening them to an even thickness. This ensures they cook evenly and quickly. A meat mallet or even the bottom of a heavy pan works well for this job. Next, mix flour, salt, and pepper in a shallow dish. Dredge each chicken breast in the flour mixture, making sure to shake off any excess. You want a light, even coating.

Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts. Cook them until they're golden brown, about 4-5 minutes per side. You’re looking for a nice crust to form here. Remove the chicken from the skillet and set it aside for a bit. Don't worry, we'll finish cooking them in the sauce.

In the same skillet, add butter and let it melt. Then pour in chicken broth and lemon juice, followed by the capers and sprigs of rosemary. Bring everything to a gentle simmer, allowing those flavors to meld beautifully for about 5 minutes.

Return the chicken to the skillet, spooning that lovely sauce over the top. Let it simmer for another 5 minutes, ensuring the chicken is cooked through and has absorbed those delicious flavors. Before serving, garnish with a good handful of fresh parsley and some lemon zest for brightness.

Why You'll Love This Recipe

  • The perfect balance of tangy, savory, and herbaceous flavors.
  • Quick and easy to prepare, yet impressive enough for guests.
  • Uses simple, fresh ingredients that pack a punch.
  • One-pan recipe minimizes cleanup and maximizes flavor mingling.

Ingredients

4 boneless chicken breasts
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons olive oil
1/4 cup unsalted butter
1 cup chicken broth
1/2 cup fresh lemon juice
2 tablespoons capers
2 sprigs fresh rosemary
1/4 cup chopped fresh parsley
1 tablespoon lemon zest

Step-by-step Instructions

1. Flatten the chicken breasts to an even thickness using a meat mallet.
2. Mix flour, salt, and pepper in a shallow dish.
3. Dredge chicken in the flour mixture, shaking off excess.
4. In a large skillet, heat olive oil over medium-high heat.
5. Cook the chicken until golden brown on each side, about 4-5 minutes per side.
6. Remove chicken from skillet and set aside.
7. In the same skillet, melt butter and add chicken broth, lemon juice, capers, and rosemary.
8. Bring to a simmer and cook for 5 minutes, allowing flavors to meld.
9. Return chicken to the skillet, spoon sauce over the top and simmer for an additional 5 minutes.
10. Garnish with fresh parsley and lemon zest before serving.

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