Hey there, friends!
Are you in the mood for something bright and zesty? I’ve got just the thing!
Today, I’m excited to share my lemon chicken breast with capers recipe.
It’s full of flavor, super simple to whip up, and perfect for dinner any night of the week.
Trust me, your taste buds are in for a treat! Let’s dive in!
| Preparation Time | 20-30 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
Ingredients
For the chicken:
- 2 large chicken breasts (about 8 oz each)
For the coating:
- 1 tsp kosher salt
- 1/4 cup finely grated Parmesan
- 1/2 tsp black pepper
- 1/4 cup AP flour (I use King Arthur all-purpose flour)
For the pan-frying:
- 1 tbsp unsalted butter
- 2 tbsp olive oil (or any neutral oil like canola)
For the sauce:
- 4 garlic cloves (finely minced)
- 2 tbsp capers (drained, nonpareil preferred)
- 2 tbsp unsalted butter
- 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 3 tbsp lemon juice (about 1 1/2 lemons)
- 1 cup low sodium chicken broth
For the garnish:
- chopped parsley (freshly chopped for best flavor)
- fresh lemon slices
Step 1: Prepare the Chicken
Thinly slice two large chicken breasts in half horizontally to create chicken scallopine.
Alternatively, you can use four small chicken breasts and pound them thinner with a kitchen mallet if you prefer.
This ensures the chicken cooks evenly and quickly.
Step 2: Create the Flour Coating
In a shallow dish, combine 1/4 cup of flour (or arrowroot powder for a gluten-free option), 1/4 cup of finely grated Parmesan cheese, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper.
Mix the ingredients well.
Dredge each piece of chicken in the flour mixture, ensuring both sides are thoroughly coated.
Use your hands to press the mixture onto the chicken for better adherence.
Place the coated chicken on a separate plate, ready to cook.
Step 3: Prepare Sauce Ingredients
Open a bottle of white wine (or substitute with chicken broth if you prefer an alcohol-free option).
Measure out 3 tablespoons of lemon juice, which is approximately the juice of one lemon.
Set these ingredients aside for easy access during cooking.
Step 4: Cook the Chicken
In a large pan, heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter over medium-high heat until the mixture is sizzling.
Add the coated chicken to the pan and cook for 3-4 minutes on each side until the chicken is golden brown and cooked through, reaching an internal temperature of 160°F.
Remove the chicken from the pan and set aside on a plate.
Step 5: Make the Sauce
In the same pan, pour in 1/2 cup of white wine to deglaze it, scraping up any browned bits from the bottom.
Add 4 minced garlic cloves and stir until the mixture is simmering and reduced by half.
Then, add 1 cup of low-sodium chicken broth, 3 tablespoons of lemon juice, 2 tablespoons of drained capers, and 2 tablespoons of unsalted butter.
Stir until the sauce begins to simmer again and all ingredients are well incorporated.
Step 6: Combine and Serve
Return the cooked chicken to the pan, spooning the sauce over the pieces.
Let it simmer together for 1-2 minutes until the chicken is warmed through.
Serve the chicken piccata on a plate, drizzling the flavorful sauce over the top.
Optionally, you can garnish with freshly sliced lemon and chopped parsley for added flavor and presentation.
Enjoy your delicious chicken piccata!
