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Chicken Piccata with Lemon Sauce

If you're craving a restaurant-quality meal that’s surprisingly easy to make at home, this Chicken Piccata with Lemon Sauce is a must-try! It’s the perfect combination of tender, golden chicken cutlets, a tangy lemon sauce, and the savory pop of capers. Ready in just 30 minutes, this Italian-inspired dish is as elegant as it is delicious.
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Ingredients
  

  • Chicken:
  • 4 boneless skinless chicken breasts: Pounded to an even thickness for quick and even cooking.
  • 1/2 cup all-purpose flour: For dredging and creating a light crust.
  • Salt and black pepper: To season the chicken.
  • Sauce:
  • 2 tablespoons olive oil: For searing the chicken.
  • 3 tablespoons unsalted butter: Adds richness to the sauce.
  • 1 cup chicken broth: Forms the base of the lemon sauce.
  • 1/4 cup fresh lemon juice: The star ingredient for that tangy bright flavor.
  • 2 tablespoons capers: Rinsed to remove excess salt.
  • Garnish:
  • Fresh parsley: Chopped for a fresh herby touch.
  • Tools You’ll Need
  • Meat mallet or rolling pin for pounding the chicken
  • Large skillet or frying pan
  • Tongs for turning the chicken
  • Whisk or wooden spoon for stirring the sauce

Instructions
 

  • Prepare the Chicken
  • Place the chicken breasts between two sheets of plastic wrap or parchment paper.
  • Pound each breast to an even thickness (about 1/2 inch).
  • Season both sides with salt and black pepper.
  • Dredge the Chicken
  • Lightly coat each chicken breast in flour, shaking off the excess. This creates a golden crust when cooked.
  • Sear the Chicken
  • Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat.
  • Once hot, add the chicken breasts and cook for 3–4 minutes per side, or until golden brown and fully cooked.
  • Remove the chicken from the skillet and set aside on a plate.
  • Make the Lemon Sauce
  • In the same skillet, add chicken broth, lemon juice, and capers.
  • Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan (these add flavor to the sauce).
  • Let the sauce reduce slightly, about 2–3 minutes.
  • Finish the Sauce
  • Lower the heat and stir in the remaining 1 tablespoon butter until melted.
  • Taste the sauce and adjust with salt and black pepper, if needed.
  • Return the Chicken to the Pan
  • Place the cooked chicken breasts back into the skillet.
  • Spoon the lemon sauce over the chicken and let it simmer for 1–2 minutes, allowing the flavors to meld.
  • Serve and Garnish
  • Transfer the chicken to a serving plate, pouring the lemon sauce over the top.
  • Garnish with chopped parsley and serve immediately.

Notes

Tips for the Best Chicken Piccata
Don’t Skip Pounding the Chicken: This ensures even cooking and keeps the chicken tender.
Use Fresh Lemon Juice: Freshly squeezed lemon juice gives the sauce its bright, citrusy flavor—bottled juice won’t taste the same.