Print

Chicken Piccata with Lemon Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Chicken Piccata with Lemon Sauce is a bright, tangy, and savory dish featuring pan-seared chicken cutlets in a buttery lemon-caper sauce. It’s quick to make in one pan, perfect for a weeknight dinner or a special occasion. Serve it with pasta, mashed potatoes, or crusty bread to soak up the delicious sauce!

Ingredients

Scale

For the Chicken:

  • 4 boneless, skinless chicken breasts (or 6 boneless thighs)
  • ½ cup all-purpose flour (for dredging)
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder (optional, for extra flavor)
  • ½ tsp smoked paprika (optional, for color and depth)
  • 2 tbsp olive oil
  • 2 tbsp butter

For the Lemon Sauce:

  • 3 cloves garlic, minced
  • ½ cup white wine (or chicken broth for non-alcoholic version)
  • 1 cup chicken broth
  • Juice of 1 large lemon (about ¼ cup)
  • 1 tsp lemon zest
  • 2 tbsp capers (drained and rinsed)
  • 2 tbsp butter (for finishing the sauce)
  • 1 tbsp fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare & Sear the Chicken

  1. Slice chicken breasts in half horizontally to create thin cutlets.
  2. In a shallow bowl, mix flour, salt, pepper, garlic powder, and paprika.
  3. Dredge each chicken cutlet in the flour mixture, shaking off excess.
  4. Heat olive oil and butter in a large skillet over medium-high heat.
  5. Cook chicken for 3-4 minutes per side, until golden brown. Remove and set aside.

Step 2: Make the Lemon Sauce

  1. In the same skillet, reduce heat to medium and add garlic. Sauté for 30 seconds until fragrant.
  2. Pour in white wine (or chicken broth), scraping up any browned bits from the pan. Let simmer for 2 minutes.
  3. Add chicken broth, lemon juice, zest, and capers. Stir well.
  4. Return the chicken to the skillet, cover, and simmer for 5 minutes, or until the chicken is fully cooked (internal temp 165°F/75°C).
  5. Stir in butter to make the sauce silky and rich.

Step 3: Serve & Enjoy

  1. Garnish with fresh parsley.
  2. Serve hot with pasta, rice, mashed potatoes, or crusty bread!

Serving Suggestions

  • With pasta: Serve over angel hair or spaghetti.
  • With rice: Pair with lemon-infused jasmine rice.
  • With veggies: Serve with roasted asparagus, green beans, or spinach.

Notes

  • Make it creamy: Stir in ¼ cup heavy cream at the end.
  • Prefer it spicier? Add extra red pepper flakes.
  • More flavor? Use sun-dried tomatoes or artichokes in the sauce.
  • Meal prep friendly: Store leftovers for up to 3 days in the fridge.

Find it online: https://ukfinda.com/chicken-piccata-with-lemon-sauce-recipe/