Lemon Chicken Piccata
Creamy, bright, and wonderfully simple, this Lemon Chicken Piccata is a weeknight superstar that tastes like you spent hours in the kitchen.
Servings: 4 servings
Equipment
- Skillet
- Meat Mallet
- Plastic Wrap
Ingredients
Ingredients
- 4 pieces Boneless, skinless chicken breasts Pounded thin (about 1/2 inch thick)
- 2 pieces Lemons Juiced (reserve a few thin slices for garnish)
- 1/4 cup Capers Drained
- 3 cloves Garlic Minced
- 2 tablespoons Olive oil
- to taste Salt
- to taste Pepper
- optional Fresh parsley Chopped, for garnish
Instructions
- Prepare the chicken: Pat the chicken breasts dry with paper towels. Place each breast between two sheets of plastic wrap and pound gently with a meat mallet or rolling pin until about 1/2 inch thick. Season both sides generously with salt and pepper.
- Heat the skillet: Warm a large skillet over medium heat and add 2 tablespoons olive oil. Swirl to coat the pan so the chicken won’t stick.
- Cook the chicken: Add the chicken breasts to the hot skillet in a single layer. Cook without moving for 4–5 minutes, until the underside is golden brown. Flip and cook the other side for 4–5 minutes, until cooked through (internal temperature 165°F / 74°C). Remove the chicken to a plate and tent loosely with foil to keep warm.
- Make the sauce: Reduce heat to medium-low. Add the minced garlic to the same skillet and sauté for 20–30 seconds until fragrant — do not let it brown. Pour in the juice of 2 lemons and scrape up any browned bits from the bottom of the pan with a wooden spoon.
- Add capers and thicken: Stir in 1/4 cup drained capers and simmer the sauce for 2–3 minutes so it reduces and slightly thickens. Taste and adjust seasoning with a pinch of salt and pepper.
- Finish the dish: Return the chicken to the skillet, spoon the sauce over each piece, and cook together for 1–2 minutes to let flavors meld. Turn off the heat and garnish with lemon slices and a light sprinkle of chopped fresh parsley. Serve immediately.
Notes
Store leftovers in an airtight container for up to 3 days. For best texture, reheat slowly to avoid toughening the chicken fibers.