Elevate your weeknight dinner with this delightful Zesty Lemon Chicken Piccata, a dish that beautifully balances rich, savory flavors with a bright, tangy twist. Thin chicken cutlets are seared to golden perfection, then bathed in a luscious sauce made from white wine, fresh garlic, and capers. The zesty lemon juice adds a refreshing zing that pairs perfectly with the buttery, garlic-infused sauce. This classic Italian-inspired dish is simple enough for a quick family dinner yet elegant enough for a special occasion. You’ll find this recipe bursting with flavor while remaining surprisingly easy to prepare.
Ingredients:
Chicken:
- 2 large boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup all-purpose flour
- ¼ cup finely grated Parmesan cheese
- 1 teaspoon garlic powder
- 3 tablespoons olive oil
- 1 tablespoon salted butter
Sauce:
- ½ cup dry white wine (Chardonnay or Pinot Grigio works best)
- 4 cloves garlic, thinly sliced
- 2 tablespoons capers, drained
- 1 cup chicken broth
- 2 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons cold salted butter
- ¼ cup fresh parsley, chopped
Instructions:
- Prepare the Chicken:
- Start by slicing each chicken breast horizontally to create thin cutlets.
- Coat the Chicken:
- In a shallow dish, mix the flour, Parmesan cheese, and garlic powder.
- Dredge each chicken cutlet in the mixture, ensuring an even coating.
- Sear the Chicken:
- In a large frying pan, warm the olive oil along with a tablespoon of butter over medium-high heat.
- Sauté the chicken cutlets for approximately 4 minutes on each side, or until they turn a lovely golden brown and are fully cooked.
- Once done, transfer the chicken to a plate and keep it aside.
- Prepare the Sauce:
- In the same skillet, reduce the heat to medium and add the sliced garlic. Sauté for roughly 1 minute, allowing the flavors to develop without letting them brown.
- Pour in the white wine and bring it to a simmer, scraping any browned bits from the bottom of the pan.
- Stir in the capers, chicken broth, and lemon juice. Simmer the mixture for about 5 minutes until it reduces slightly.
- Finish the Sauce:
- Remove the skillet from heat and whisk in the cold butter until the sauce becomes smooth and glossy.
- Add the fresh parsley and stir to combine.
- Serve:
- Return the cooked chicken to the skillet, spooning the sauce over the top. Allow the chicken to gently cook in the sauce for an additional 2 to 3 minutes, enabling it to soak up all the delicious flavors.
- Serve the chicken piccata with the sauce drizzled generously over the top. Pair with pasta, mashed potatoes, or a side of vegetables.
Conclusion:
This Zesty Lemon Chicken Piccata is a wonderfully bright and flavorful dish that brings restaurant-quality flavors to your home kitchen. The chicken is tender and golden, perfectly complemented by the buttery, garlic-caper sauce infused with lemon. With just a few simple ingredients and quick steps, this dish is both accessible and impressive, perfect for family dinners or even a fancy date night. Try it once, and it will surely become a favorite in your meal rotation!
Zesty Lemon Chicken Piccata with a Creamy Garlic Caper Sauce
This easy-to-make Zesty Lemon Chicken Piccatafeatures tender, golden-brown chicken cutlets in a buttery lemon garlic saucewith capers and fresh parsley.
- 2 large boneless (skinless chicken breasts)
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup all-purpose flour
- ¼ cup finely grated Parmesan cheese
- 1 teaspoon garlic powder
- 3 tablespoons olive oil
- 1 tablespoon salted butter
- ½ cup dry white wine (Chardonnay or Pinot Grigio works best)
- 4 cloves garlic (thinly sliced)
- 2 tablespoons capers (drained)
- 1 cup chicken broth
- 2 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons cold salted butter
- ¼ cup fresh parsley (chopped)
Prepare the Chicken:
Start by slicing each chicken breast horizontally to create thin cutlets.
Coat the Chicken:
In a shallow dish, mix the flour, Parmesan cheese, and garlic powder.
Dredge each chicken cutlet in the mixture, ensuring an even coating.
Sear the Chicken:
In a large frying pan, warm the olive oil along with a tablespoon of butter over medium-high heat.
Sauté the chicken cutlets for approximately 4 minutes on each side, or until they turn a lovely golden brown and are fully cooked.
Once done, transfer the chicken to a plate and keep it aside.
Prepare the Sauce:
In the same skillet, reduce the heat to medium and add the sliced garlic. Sauté for roughly 1 minute, allowing the flavors to develop without letting them brown.
Pour in the white wine and bring it to a simmer, scraping any browned bits from the bottom of the pan.
Stir in the capers, chicken broth, and lemon juice. Simmer the mixture for about 5 minutes until it reduces slightly.
Finish the Sauce:
Remove the skillet from heat and whisk in the cold butter until the sauce becomes smooth and glossy.
Add the fresh parsley and stir to combine.
Serve:
Return the cooked chicken to the skillet, spooning the sauce over the top. Allow the chicken to gently cook in the sauce for an additional 2 to 3 minutes, enabling it to soak up all the delicious flavors.
Serve the chicken piccata with the sauce drizzled generously over the top. Pair with pasta, mashed potatoes, or a side of vegetables.