Chicken Piccata Lemon Butter
A delightful dish that combines tender chicken with a tangy lemon and caper sauce, perfect for weeknight dinners or special occasions.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings
- Category: Main Course
- Method: Searing
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
- 4 large Chicken Breasts (skinless)
- Salt to taste
- Pepper to taste
- 1 teaspoon Garlic Powder
- 1/2 cup Flour (for dredging)
- 4 tablespoons Butter (divided)
- 2 tablespoons Olive Oil
- 3/4 cup Chicken Broth or Dry White Wine (low-sodium recommended)
- 1 Juice of Lemon (fresh lemons recommended)
- 1 teaspoon Lemon Zest (from fresh lemon)
- 2 tablespoons Brined Capers (rinse if overly salty)
- 1/4 cup Heavy/Whipping Cream (omit for a lighter dish)
- Chopped Parsley (for garnish, to taste)
- Parmesan Cheese (optional, to taste)
Instructions
- Pat the chicken breasts dry and season both sides with salt, pepper, and garlic powder.
- Lightly coat each chicken breast in flour, shaking off any excess.
- In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat.
- Cook the chicken for about 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and keep warm.
- In the same skillet, add the chicken broth or wine, lemon juice, lemon zest, and capers. Stir and scrape up any browned bits from the bottom of the pan, cooking for about 3 minutes.
- Reduce the heat and stir in the remaining 2 tablespoons of butter and the heavy cream, if using. Allow the sauce to thicken slightly for another 2-3 minutes.
- Return the chicken to the skillet, spooning the sauce over the top. Cook for a final minute to warm through. Garnish with chopped parsley and serve with extra sauce.
Notes
Use fresh ingredients for the best flavor and adjust seasoning as needed. Meal prep-friendly; can be stored in the refrigerator for up to 3 days.