Lemon Chicken Piccata
This quick lemon chicken piccata features tender cutlets simmered in a tangy lemon-caper sauce, perfect for a flavorful weeknight dinner with bright, fresh flavors and simple ingredients.
Equipment
- 1 sheet pan to keep chicken warm in oven
- 1 large cast iron skillet for searing chicken and making sauce
- 1 sharp knife to slice chicken cutlets
Ingredients
- 1 pound boneless skinless chicken breasts
- Kosher salt to taste
- Ground black pepper to taste
- 1/2 cup all-purpose flour for dredging
- 1/4 cup extra virgin olive oil divided
- 3 tablespoons ghee or butter
- 1/3 cup fresh lemon juice about 2 lemons, plus lemon wedges for serving
- 1/2 cup dry white wine or chicken broth
- 1/4 cup capers 3-ounce jar, rinsed and drained
- Freshly chopped parsley for garnish
Instructions
- Preheat oven to 200°F and place a sheet pan inside to keep cooked chicken warm.
- Slice chicken breasts horizontally to make thin cutlets; optionally cut into smaller pieces.
- Pat chicken dry, season with salt and pepper, then dredge lightly in flour, shaking off excess.
- Heat 1/4 cup olive oil in a large cast iron skillet over medium-high heat until shimmering.
- Sear chicken in batches for about 3 minutes per side until golden brown; transfer to warm oven.
- In the same skillet, add a drizzle more olive oil and melt ghee or butter over medium heat.
- Stir in lemon juice, white wine (or chicken broth), and capers; bring sauce to a boil while scraping browned bits.
- Return chicken to skillet, reduce heat, and simmer for 4 to 5 minutes, basting chicken with sauce.
- Remove from heat, garnish with chopped parsley, and serve with lemon wedges and sauce drizzled on top.
Notes
- Use chicken broth instead of wine for non-alcoholic option.
- Store leftovers in an airtight container for up to 4 days.
- Reheat gently in a skillet to retain sauce flavor.
- Serve with pasta, rice, or vegetables for a complete meal.