This flavor-packed lemon chicken piccata comes together in 20 minutes! Chicken are seared in a bit of extra virgin olive oil, then simmered in a bright lemony sauce with capers.
Be sure to read the post for tips and suggestions for what to serve along.
- 1 lb boneless skinless chicken breast halves (butterflied into thinner cutlets, then cut in half cross-wise)
- Kosher salt and black pepper
- 1/2 cup flour for dredging (use whole wheat flour, all-purpose flour, or gluten free flour of your choice)
- 4 tbsp extra virgin olive oil (I used Private Reserve Greek EVOO)
- 3 tbsp ghee (or butter, if you prefer)
- 1/3 cup lemon juice
- 1/2 cup white wine (or chicken broth if you don't want to use wine)
- 3 to 4 tbsp capers, rinsed and drained
- Fresh chopped parsley for garnish
- Heat oven to 200 degrees F (this is to keep the chicken warm as you work in batches)
- Pat chicken breast pieces dry and season with kosher salt and black pepper on both sides. Lightly coat chicken pieces on both sides with the flour (shake excess flour).
- In a large cast iron skillet heat extra virgin olive oil over medium/medium-high heat until shimmering but not smoking. Cook chicken on 1 side for about 3 minutes, then turn over to cook for another 3 minutes. (Do this in batches and do not crowd the pan. To keep chicken warm, place in an oven-save dish and keep in warm oven while you finish).
- Prepare the lemon sauce. To the same skillet, over medium heat, add a little bit more extra virgin olive oil. Add ghee (or butter, if you prefer). When ghee melts, stir in lemon juice and wine (or broth if you prefer), and capers. Bring the sauce to a boil, scrapping any browned bits from the chicken up.
- Now, return chicken to the skillet with the sauce. Lower heat, and let simmer for 4 to 5 minutes, basting the top of the chicken with the sauce.
- Remove from heat and garnish with parsley. Serve with plan orzo (more suggested sides in post)
- Cook's Tip: Because chicken breasts can be thick and uneven, it's a good idea to butterfly them so that they cook quickly and unevenly. By butterflying chicken breasts, I mean to split them in half horizontally, creating thinner cutlets. To do that, start with a sharp knife. Then place your hand on top of the chicken, and carefully slice horizontally. Once you have the thin cutlets, if you need to, you can cut them in halves cross-wise, ending up with smaller pieces (so if you started with 2 large breast halves, you can end up with up to 8 smaller pieces)
- Cook's Tip: For Mediterranean-diet friendly version, use whole wheat flour for dredging.
- Leftovers? You can store leftover chicken piccata in a tight-lid container in the fridge for 3 to 4 days or so.
- Visit our online shop to browse our extra virgin olive oils, all-natural and organic spice bundles more!
Keywords: Lemon Chicken Piccata, Easy Chicken Piccata, Chicken Piccata Recipe