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Chicken piccata with lemon wedges in a skillet with a wooden spoon.
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4.89 from 85 votes

Lemon Chicken Piccata Recipe

This flavor-packed lemon chicken piccata comes together in 20 minutes! Chicken cutlets are seared in a bit of extra virgin olive oil, then simmered in a bright lemony sauce with capers. I use a little dry white wine in the piccata sauce, but if you do not use alcohol, substitute with an equal amount of chicken broth. Toss chicken piccata with pasta, or serve it with lemon rice, boiled potatoes, crispy Brussels sprouts, or a colorful Shirazi salad.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner
Cuisine: Italian
Diet: Low Lactose
Servings: 4 people
Author: Suzy Karadsheh

Ingredients

  • 1 pound boneless skinless chicken breasts
  • Kosher salt
  • Ground black pepper
  • 1/2 cup flour, for dredging
  • Extra virgin olive oil
  • 3 tablespoons ghee or butter
  • 1/3 cup lemon juice (from about 2 lemons), plus lemon wedges for serving
  • 1/2 cup white wine or chicken broth
  • 1/4 cup capers (3-ounce jar), rinsed and drained
  • Freshly chopped parsley, for garnish

Instructions

  • Get ready: Set a sheet pan in the oven and heat the oven to 200°F (this is to keep the chicken warm as you work in batches).
  • Slice the chicken: Place your hand on top of the chicken and use a sharp knife to carefully slice horizontally, starting at the thickest side, to make two thinner cutlets. Optionally, cut them in half crosswise to make smaller pieces (so if you started with 2 large breast halves, you end up with up to 8 smaller pieces).
  • Season the chicken: Pat the chicken dry and season all over with salt and pepper. Lightly coat on both sides with the flour and shake off any excess flour.
  • Sear the chicken. In a large cast iron skillet, heat a thin layer of olive oil (about 1/4 cup) over medium-high until shimmering but not smoking. Working in batches, cook the chicken until golden, about 3 minutes per side. Transfer the seared chicken to the oven to keep warm.
  • Prepare the lemon sauce. In the same skillet (over medium heat), add a drizzle more olive oil. Add the ghee or butter and stir until melted, then stir in the lemon juice, wine, and capers. Bring the sauce to a boil, scrapping off any browned bits from cooking the chicken earlier.
  • Finish and serve. Return the cooked chicken to the skillet with the sauce. Lower the heat and let simmer for 4 to 5 minutes, basting the top of the chicken with the sauce. Remove from the heat and garnish with the parsley. Serve with the pan sauce drizzled over top and lemon wedges on the side.

Video

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
  • Leftovers & Storage: Keep any leftover chicken in an airtight container in your refrigerator for up to 4 days. Reheat in a skillet over medium until warmed through.

Nutrition

Calories: 348kcal | Carbohydrates: 3.1g | Protein: 26.3g | Saturated Fat: 8.1g | Cholesterol: 101.4mg | Potassium: 461.8mg | Fiber: 1g | Vitamin A: 34IU | Vitamin C: 9.5mg | Calcium: 40.4mg | Iron: 1.2mg

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