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Lemon Butter Chicken Piccata Recipe

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3.8 from 41 reviews

Classic Italian Piccata Chicken featuring tender, lightly floured chicken breasts pan-seared to golden perfection and served with a vibrant lemon, white wine, and caper sauce. This quick and elegant dish brings a bright, tangy flavor perfect for weeknight dinners or special occasions.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 1 ½ lbs. boneless, skinless chicken breasts, pounded to even thickness (about ¼-inch thick)
  • Kosher salt and pepper, to taste
  • 1/3 cup all-purpose flour

For Cooking

  • 3 Tbsp. olive oil
  • 3 Tbsp. unsalted butter, sliced and divided

Sauce

  • 1 small shallot, finely chopped
  • 1/2 cup dry white wine (such as Chardonnay)
  • 1/4 cup fresh lemon juice
  • Zest from 1 lemon
  • 2 Tbsp. brined capers, rinsed and drained
  • 1 Tbsp. fresh Italian parsley, chopped
  • Lemon slices, for garnish (optional)

Instructions

  1. Prepare Chicken: Pat the chicken breasts dry with paper towels to remove excess moisture. Season both sides generously with kosher salt and freshly ground black pepper to taste.
  2. Heat Pan and Add Oil: Place a large heavy-bottomed sauté pan (cast iron or stainless steel preferred) over medium-high heat. When hot, add the olive oil, ensuring the pan is big enough to hold the chicken breasts in a single layer without overcrowding.
  3. Dredge and Cook Chicken: Quickly dredge each chicken breast in the flour, shaking off the excess. Place the chicken in the pan in a single layer and cook for 3-4 minutes per side until golden brown and cooked through. Smaller breasts may cook closer to 3 minutes, larger breasts closer to 4 minutes. Remove chicken from pan and keep warm loosely covered with foil.
  4. Sauté Shallots and Deglaze: Reduce heat to medium. In the same pan, melt 1 tablespoon of unsalted butter. Add the finely chopped shallots and cook, stirring, until softened. Pour in the white wine, scraping up any browned bits from the pan’s bottom, and simmer rapidly until the wine reduces by half, about 2-3 minutes.
  5. Add Lemon and Finish Sauce: Stir in the fresh lemon juice and simmer for 1 minute. Reduce heat to low, then add the remaining 2 tablespoons of butter and lemon zest. Stir continuously until the butter melts and the sauce becomes glossy and slightly thickened. Mix in the rinsed capers and chopped parsley. Season the sauce with salt and pepper to taste.
  6. Combine and Serve: Return the chicken breasts to the pan, spooning the luscious sauce over the top. Serve immediately, garnished with lemon slices if desired for a bright and fresh presentation.

Notes

  • For even cooking, pound chicken breasts to an even thickness of about ¼-inch.
  • Do not overcrowd the pan to ensure a crispy, golden crust on the chicken.
  • Use a dry white wine such as Chardonnay or Sauvignon Blanc for the best flavor in the sauce.
  • Rinsing capers removes excess brine, balancing their salty, tangy profile in the sauce.
  • This dish pairs excellently with pasta, mashed potatoes, or a crisp green salad.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian

Find it online: https://allyumcooks.com/lemon-butter-chicken-piccata-recipe/