Description
This Lemon Chicken Piccata recipe features juicy, pan-seared chicken cutlets finished with a bright and silky lemon-caper sauce. Ready in 30 minutes, it’s an ideal weeknight dinner that pairs perfectly with mashed potatoes and fresh lemon wedges for garnish.
Ingredients
Scale
Chicken and Coating
- 2 large boneless, skinless chicken breasts or 4 chicken cutlets (~1 to 1 ¼ lbs)
- 3 tablespoons all-purpose flour (use gluten-free flour, if needed)
- ½ teaspoon garlic powder
- ½ teaspoon fine salt
- ⅛ teaspoon black pepper
Sauce
- 3 tablespoons olive oil, divided
- 4 garlic cloves, minced
- 1 cup chicken broth, homemade or store-bought
- 2 tablespoons capers, drained
- 1 teaspoon Dijon mustard
- 1 tablespoon butter
- 2 tablespoons lemon juice (juice of ½ lemon)
- ¼ cup chopped fresh parsley
Optional for Serving
- Mashed potatoes
- Lemon wedges or slices
Instructions
- Prepare Chicken Cutlets: Slice the chicken breasts in half crosswise to create 4 cutlets. Lightly pound each cutlet between sheets of plastic wrap until they are about ½ inch thick to ensure even cooking.
- Coat Chicken: In a shallow bowl, combine flour, garlic powder, salt, and pepper. Toss each cutlet in the mixture until evenly coated. Set aside on a plate and discard any unused flour mixture.
- Cook Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the cutlets and cook without moving for about 2 minutes until golden brown underneath. Flip and cook the other side for 1 to 2 minutes until nearly cooked through. Ensure chicken reaches an internal temperature of 165°F, then transfer to a clean plate.
- Sauté Garlic: Reduce heat to low, add remaining 1 tablespoon olive oil and minced garlic to the pan. Stir continuously for about 30 seconds to prevent burning and develop aroma.
- Make Sauce: Increase heat to medium-high and add chicken broth, capers, and Dijon mustard. Stir and scrape browned bits from the skillet bottom. Cook until the liquid reduces by half, approximately 3 minutes.
- Finish Sauce: Add butter and stir vigorously until melted and sauce becomes glossy, about 1 minute.
- Simmer Chicken in Sauce: Return chicken to the skillet, spoon sauce over the pieces, and simmer vigorously for about 2 minutes until chicken is cooked through and the sauce lightly coats the spoon. Remove from heat and stir in lemon juice. Adjust seasoning with salt and pepper as needed.
- Serve: Transfer chicken to a serving plate, spoon sauce over cutlets, and sprinkle with chopped parsley. Serve with optional mashed potatoes and lemon wedges. Sauce will thicken as it cools.
- Store Leftovers: Keep any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- This dish is ready in 30 minutes, perfect for quick weeknight meals.
- Use gluten-free flour to accommodate gluten sensitivities.
- Make sure not to scorch the garlic by stirring continuously when sautéing.
- Ensure chicken reaches an internal temperature of 165°F for safety.
- For extra flavor, serve over creamy mashed potatoes and garnish with fresh lemon wedges.
- Leftover sauce thickens upon cooling, so reheat gently to restore consistency.
Nutrition
- Serving Size: 1/4 of the recipe (without mashed potatoes)
- Calories: 232 kcal
- Sugar: 0 g
- Sodium: 542 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 78 mg
