Authentic Lemon Chicken Piccata is such an elegant dish, you'd think it's difficult to make. But it's so easy and much quicker than you'd think, so dinner is ready in 30 minutes
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Authentic Lemon Chicken Piccata is such an elegant dish, you'd think it's difficult to make. But it's so easy and much quicker than you'd think, so dinner is ready in 30 minutes. This authentic Lemon Chicken Piccata recipe will have you wondering why you haven't tried this chicken breast recipe sooner. It's a light and bright-tasting dish that's perfect for a summer luncheon or dinner.
Some recipes use only lemon juice with the butter to create the sauce, but I find that the lemon flavor will overpower the dish to the point where the other ingredients get lost. My adjustment is to dial down the amount of lemon juice and add dry white wine.
What makes this Lemon Chicken Piccata authentic?
Many recipes make the sauce into a gravy by adding flour and cream. To be authentic, the sauce should remain thin and buttery, with the only thickening coming from any residual flour that was used to coat the chicken.
What is Piccata?
According to Wikipedia, piccata is a meat (generally chicken breast or veal) that is sliced then dredged in flour and cooked and served with a sauce made of lemon juice, butter and capers.
Lemon Chicken Piccata ingredients
- Chicken breast - two average size chicken breasts sliced into medallions will result in four servings
- Olive oil - for cooking the chicken
- Chicken stock
- Lemon - both juice and lemon slices. Use fresh for the juice, never bottled.
- Garlic - additional depth of flavor for the chicken
- Capers - Buy capers in brine, and drain them before using them.
- Dry white wine - Use a good wine, but not an expensive one. The dryer the better, so select a Pinot Grigio or Sauvignon Blanc.
- Butter - for a rich, smooth sauce
- Flour - for lightly dusting the chicken before cooking
How to make Lemon Chicken Piccata
- Slice the chicken breasts into medallions and pound to an even thickness, about ⅓" thick. Season with salt and peppe, dust them with the flour and shake off excess.
- Heat the oil in a large saucepan or skillet to a shimmer on medium heat. Add the chicken and cook until golden, about 3-4 minutes each side. Remove them from the pan and cover with foil.
- Add the garlic to the pan and cook until fragrant - no more than 30 seconds.
- Add the broth or stock and scrape the pan to loosen any fond (brown bits) from the bottom. This is flavor!
- Add the lemon slices and bring the mixture to a boil. Continue to cook, stirring occasionally, until the broth is reduced to about 1½ cups.
- Add the lemon juice, wine, and capers. Once it begins simmering, continue cooking until it has reduced just a bit, stirring frequently to speed the reduction process. Don't over-reduce to the point that you don't have enough sauce to spoon over the chicken and pasta.
- Now add the butter and parsley. Stir gently to incorporate it into the sauce.
- Serve over pasta (my personal choice), rice, or with a side of garlic roasted potatoes, with the sauce spooned over each portion and garnished with the remaining parsley.
Did you like the Lemon Chicken Piccata recipe? Here's more Italian recipes to try...
- Fresh Basil Pesto - so much better than any store-bought jarred pesto
- Beef Braciole - classic Italian that's surprisingly simple to make
- Gourmet Grilled Cheese Sandwich - with an Italian flair
More Chicken recipes to try...
- Spicy Chicken and Potato Soup
- Slow Cooker Mississippi Chicken
- California Wrap with Crispy Chicken and Spicy Sour Cream Sauce
- Lemon Chicken Orzo Soup
📖 Recipe
Easy, Authentic Lemon Chicken Piccata
Ingredients
- 2 large boneless, skinless chicken breasts sliced to medallions about ½" thick
- salt and pepper to taste
- ½ cup all-purpose flour
- 3 tablespoons olive oil
- 1 clove garlic minced
- 2 cups chicken stock
- 6-8 slices lemon thinly sliced
- ¼ cup fresh lemon juice
- ¼ cup dry white wine Pinot Grigio or Sauvignon Blanc
- 2 tablespoons capers drained
- 3 tablespoons butter
- 3 tablespoons minced Italian parsley 1 tablespoon set aside for garnish
Instructions
- Pound the chicken breasts to an even thickness, about ⅓" thick. Season the chicken medallions with salt and pepper. Dust them with the flour and shake off excess.
- Heat the oil in a large saucepan or skillet to a shimmer on medium heat. Add the chicken and cook until golden on each side - this will take about 3-4 minutes each side. Set them aside wrapped in foil, or on a plate in a toaster oven set to warm (again, covered with foil).
- Remove excess oil from the skillet, but leave a little for the garlic. Add the garlic, and cook until fragrant - no more than 30 seconds.
- Add the broth or stock and scrape the pan to loosen any fond (brown bits) from the bottom. This is flavor!
- Add the lemon slices and bring the mixture to a boil. Continue to cook, stirring occasionally, until the broth is reduced to about 1½ cups.
- Add the lemon juice, wine, and capers. Once it begins simmering, continue cooking until it has reduced just a bit, stirring frequently to speed the reduction process. Don't over-reduce to the point that you don't have enough sauce to spoon over the chicken and pasta.
- Now add the butter and parsley. Stir gently to incorporate it into the sauce.
- Serve over pasta (my personal choice), rice, or with a side of garlic roasted potatoes, with the sauce spooned over each portion and garnished with the remaining parsley.
Mary Kay, Portland OR says
I was amazed at how easy yet delicious this recipe is! Thank you so much for sharing, it's a keeper!