Description
This Lemon Chicken Piccata features tender pan-seared chicken cutlets in a bright, buttery sauce made with chicken stock, fresh lemon, garlic, shallot, and capers. It is an easy Italian-inspired skillet dinner that comes together in about 40 minutes.
Ingredients
2 pounds boneless, skinless chicken cutlets or butterflied chicken breasts
1/2 teaspoon freshly cracked black pepper
1 3/4 teaspoons sea salt
1 cup all-purpose flour
10 tablespoons unsalted butter
4 tablespoons extra virgin olive oil
1 shallot, finely chopped
1 tablespoon minced garlic
1 1/2 cups chicken stock
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
2 tablespoons capers, drained
Fresh parsley, chopped, optional for garnish
Instructions
1. Season the chicken on both sides with black pepper and 1 1/2 teaspoons of the salt.
2. Place the flour in a shallow bowl.
3. Dredge each piece of chicken in the flour and shake off the excess.
4. Heat 3 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat.
5. Add half of the chicken and cook for 2 to 3 minutes per side, or until golden brown and cooked through.
6. Transfer the cooked chicken to a serving platter.
7. Repeat with the remaining chicken, adding more butter and oil to the skillet as needed.
8. Add the chopped shallot to the skillet and cook for about 2 minutes, stirring occasionally, until softened.
9. Add the minced garlic and cook for about 1 minute, or until fragrant.
10. Pour in the chicken stock and simmer for 4 to 5 minutes, or until reduced by about half.
11. Reduce the heat to low.
12. Stir in 4 tablespoons butter, the capers, lemon zest, fresh lemon juice, and the remaining salt.
13. Stir until the butter melts and the sauce becomes smooth and glossy.
14. Spoon the warm sauce over the cooked chicken.
15. Garnish with fresh parsley if desired.
16. Serve immediately.
Notes
Use thin chicken cutlets so the chicken cooks quickly and evenly.
Pat the chicken dry before dredging for better browning.
Do not overcrowd the skillet. Cook the chicken in batches if needed.
Use fresh lemon juice and zest for the brightest flavor.
Avoid overcooking the chicken to help keep it tender and juicy.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a skillet over low heat or in the microwave.
Add a splash of chicken stock if the sauce becomes too thick while reheating.
For longer storage, freeze the chicken and sauce in freezer-safe containers for up to 3 months.
Thaw overnight in the refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian Inspired
Nutrition
- Serving Size: 1 serving