Classic Chicken Piccata with Zesty Lemon Caper Sauce

Indulge in the savory and tangy flavors of Classic Chicken Piccata with Zesty Lemon Caper Sauce, a timeless dish that brings a burst of freshness to your dinner table. This simple yet elegant recipe features tender chicken breasts cooked to perfection and drenched in a flavorful lemon caper sauce.

Why Make This Recipe

This recipe is perfect for those looking to elevate their dinner menu with a dish that is both easy to prepare and bursting with bright flavors. The combination of zesty lemon, briny capers, and tender chicken creates a dish that is sure to impress your family and guests.

How to Make Classic Chicken Piccata with Zesty Lemon Caper Sauce

Ingredients:

4 boneless skinless chicken breast halves (4 ounces each)
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 tablespoons butter
1/4 cup chicken broth
1/4 cup lemon juice
2 tablespoons capers, drained
1 tablespoon fresh parsley, chopped
Lemon slices, for garnish

Directions:

Prepare the Chicken: Flatten the chicken breasts to 1/4 inch thickness and dredge them in a mixture of flour, salt, and pepper.
Cook the Chicken: Brown the chicken in olive oil and butter until cooked through. Remove and keep warm.
Make the Lemon Sauce: Deglaze the pan with chicken broth and lemon juice, then add capers and simmer until slightly reduced.
Serve: Return the chicken to the skillet, heat through, and garnish with parsley and lemon slices. Serve with the lemon caper sauce drizzled over the chicken.

How to Serve Classic Chicken Piccata

Serve the Chicken Piccata hot, with a side of pasta or rice to soak up the flavorful lemon caper sauce. Add a fresh green salad or steamed vegetables for a complete meal.

How to Store Classic Chicken Piccata

Store any leftover Chicken Piccata in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of chicken broth to maintain moisture.

Tips to Make Classic Chicken Piccata

For extra flavor, add a splash of white wine to the sauce.
Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
Don’t overcrowd the pan when browning the chicken to achieve a golden crust.

Variation

For a lighter version, use chicken cutlets instead of whole breasts and substitute olive oil for butter in the sauce.

FAQs

Can I use chicken thighs instead of chicken breasts for this recipe?
- Yes, you can use boneless, skinless chicken thighs for a more tender and juicy alternative.
Is it necessary to use capers in the lemon sauce?
- Capers add a unique briny flavor to the dish, but you can omit them if you prefer.
Can I make this recipe ahead of time?
- While it’s best enjoyed fresh, you can prepare the components in advance and assemble just before serving for the best taste.