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Lemon Chicken Piccata Recipe

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3.9 from 6 reviews

This classic Lemon Chicken Piccata recipe features tender, golden-browned chicken cutlets simmered in a tangy, buttery lemon-caper sauce. Perfectly balanced with garlic and Dijon mustard, it’s a quick and elegant skillet-cooked dish that pairs wonderfully with mashed potatoes or a fresh side salad. Ready in just 30 minutes, it’s an ideal weeknight dinner that feels special.

Ingredients

Chicken and Coating

  • 2 large boneless, skinless chicken breasts or 4 chicken cutlets (~1 to 1 ¼ lbs)
  • 3 tablespoons all-purpose flour (use gluten-free flour, if needed)
  • ½ teaspoon garlic powder
  • ½ teaspoon fine salt
  • ⅛ teaspoon black pepper

For Cooking and Sauce

  • 3 tablespoons olive oil, divided
  • 4 garlic cloves, minced
  • 1 cup chicken broth, homemade or store-bought
  • 2 tablespoons capers, drained
  • 1 teaspoon Dijon mustard
  • 1 tablespoon butter
  • 2 tablespoons lemon juice (juice of ½ lemon)
  • ¼ cup chopped fresh parsley

Optional for Serving

  • Mashed potatoes
  • Lemon wedges or slices

Instructions

  1. Prepare the Chicken Cutlets: Slice the chicken breasts in half crosswise to create 4 cutlets. Using a meat mallet or heavy pan, lightly pound each cutlet between sheets of plastic wrap until about ½ inch thick to ensure even cooking and tenderness.
  2. Mix the Coating: In a shallow bowl, combine the all-purpose flour, garlic powder, salt, and black pepper. Stir well to distribute the seasonings evenly throughout the flour.
  3. Coat the Chicken: One cutlet at a time, toss the chicken pieces in the flour mixture until fully coated on all sides. Set the coated cutlets aside on a plate or cutting board. Discard any leftover flour mixture that remains in the bowl to prevent clumping.
  4. Brown the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Place the cutlets in the skillet without overcrowding and cook undisturbed for about 2 minutes, until the undersides are golden brown.
  5. Cook the Other Side: Flip each cutlet and cook the other side for 1-2 minutes without moving them, until the chicken is just about cooked through and no longer pink inside. Use a meat thermometer to ensure internal temperature reaches 165°F. Transfer cooked chicken to a clean plate.
  6. Sauté the Garlic: Lower the heat to low. Add the remaining 1 tablespoon of olive oil and minced garlic to the skillet. Stir continuously to prevent burning the garlic, cooking for about 30 seconds until fragrant.
  7. Deglaze and Reduce the Sauce: Increase heat back to medium-high and pour in the chicken broth. Add the drained capers and Dijon mustard. Stir well, scraping the browned bits off the skillet bottom, and cook until the liquid reduces by half, approximately 3 minutes.
  8. Add Butter to Finish Sauce: Stir in the tablespoon of butter vigorously until completely melted and the sauce becomes glossy, about 1 minute.
  9. Simmer Chicken in Sauce: Return the chicken to the skillet, spooning sauce over each piece. Simmer on medium heat for about 2 minutes until the chicken is fully cooked and the sauce thickens to lightly coat a spoon. Remove from heat and stir in fresh lemon juice. Adjust seasoning with additional salt and pepper if needed.
  10. Plate and Garnish: Transfer chicken and sauce to a serving platter. Sprinkle with chopped fresh parsley. Note that the sauce will thicken further as it cools.
  11. Serve: Optionally, serve the chicken over creamy mashed potatoes and garnish with lemon wedges for an added citrus burst.
  12. Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

  • Use gluten-free flour in place of all-purpose flour for a gluten-free version.
  • Ensure the chicken is pounded evenly to ½ inch thickness to promote uniform cooking and tenderness.
  • Do not overcrowd the skillet to allow proper browning of the chicken cutlets.
  • Continuous stirring of garlic in the pan prevents it from burning and turning bitter.
  • Use freshly squeezed lemon juice for the best bright flavor.
  • Internal chicken temperature should reach 165°F for safe consumption.
  • If the sauce becomes too thick, you can thin it with a little extra chicken broth or water.

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