Brighten up your dinner with this Lemon-Caper Chicken Piccata. It’s a quick and easy recipe that combines juicy chicken with a tangy lemon-caper sauce, perfect for a tasty meal in 30 minutes.
This recipe is great for busy weeknights, or a relaxed weekend lunch or just when you want a quick Italian dinner. It’s quick and easy but tastes amazing. This lemon-caper sauce gives Chicken Piccata its bright, zesty flavor.
Start with chicken breasts, cut in half for even cooking. Coat them lightly in flour and pan-fry until golden and crispy on the outside, but juicy inside.
The best part is the sauce. It’s a mix of white wine, butter, chicken stock, capers, and fresh lemon juice.
If you want to know how to make Chicken Piccata with capers and lemons, this recipe is just right.
🥰 Why You Will Love This Recipe?
One of the best things about this Easy Chicken Piccata is how quick and simple it is. Just 5 minutes to prep and 15 minutes to cook. Perfect for busy weeknights.
You probably have the ingredients already. Chicken breasts, butter, flour, lemons, capers, and chicken broth are all common pantry items. No need for a special grocery trip.
If you love Italian food, this Chicken Piccata is for you. The lemon, capers, and butter make a delicious sauce that goes perfectly with the chicken.
This dish is versatile. Serve it with pasta, risotto, a salad, or steamed veggies. It works with different tastes and diets.
🥘 Ingredients and Substitutes
- Chicken Breast. Lean, cooks quickly, and absorbs flavors well. Turkey breast or pork tenderloin can work as alternatives.
- Butter. Adds richness and velvety texture to the sauce. Margarine or light olive oil can be used if needed.
- All-Purpose Flour. Used for dredging the chicken and thickening the sauce. Gluten-free flour blend or cornstarch are good substitutes.
- Lemon. Brings a bright, citrusy flavor. Lime or bottled lemon juice can be used if fresh lemons aren’t available.
- Capers. Add a briny, tangy element. Chopped green olives or pickled artichoke hearts can be substituted.
- Chicken Broth. Provides depth and body to the sauce. Vegetable or light beef broth can be used as substitutes.
👩🍳 Step-by-step Directions
Quick Note: First, slice the chicken breast as thinly as possible. You can ask the butcher to do this if you prefer.
Season the chicken slices with salt and pepper, then dust them with flour on both sides.
In a pan, heat ½ tablespoon of butter and 2 teaspoons of olive oil. Fry the chicken slices until they’re golden on both sides.
Once browned, remove the chicken to a plate. In the same pan, add sliced lemon rounds and chicken broth. Stir to loosen any browned bits from the bottom, then add the capers and butter, mixing until the butter melts.
Return the chicken and any juices to the pan, cooking for another 5 minutes, turning the slices to coat them in the sauce.
Sprinkle with chopped parsley for extra flavor and color.
Serve hot, and enjoy with a glass of light white wine for a perfect summer dinner.
🍽️ Serving Suggestions
Classic Pasta Pairing
I like to serve Chicken Piccata over angel hair pasta or linguine. The pasta soaks up the lemony sauce perfectly. For a healthier option, you can use whole wheat or gluten-free pasta.
Creamy Risotto
A creamy Parmesan risotto is a luxurious side. It adds a rich, comforting element that balances the tangy lemon-caper sauce beautifully.
Garlicky Green Beans or Asparagus
Sautéed green beans or air-fried asparagus in olive oil and garlic make a simple yet flavorful side. Their freshness and slight crunch complement the tender chicken well.
Roasted Vegetables
Roasted bell peppers, zucchini, and cherry tomatoes bring out their natural sweetness, pairing nicely with the savory chicken piccata.
Crisp Salad
A crisp green salad with a light vinaigrette is a refreshing side. I usually add arugula, spinach, cherry tomatoes, and cucumber for a mix of textures and flavors.
Couscous or Quinoa
For a lighter side, fluffy couscous or quinoa is great. These grains soak up the sauce and offer a pleasant, slightly nutty flavor.
😻 Recipe Variations
- Creamy Lemon-Caper Chicken Piccata
- For a richer sauce, I like to add a splash of heavy cream or full-fat sour cream after the chicken broth reduces. This makes the sauce creamier and more indulgent while keeping the lemon and caper flavors.
- Mediterranean Chicken Piccata
- I add sun-dried tomatoes and Kalamata olives to the sauce for a Mediterranean twist. Garnishing with crumbled feta cheese and fresh oregano adds an extra burst of flavor.
- Herb-Infused Chicken Piccata
- Fresh herbs can really enhance this dish. I add chopped parsley, basil, or thyme to the sauce. These herbs add a fresh, aromatic touch that complements the lemon and capers beautifully.
- Spicy Lemon-Caper Chicken Piccata
- For a bit of heat, I add red pepper flakes to the sauce while it’s cooking. This gives the dish a spicy kick that contrasts nicely with the tangy lemon and capers.
- Chicken Piccata with Artichokes
- Adding quartered artichoke hearts to the sauce gives the dish a subtle, nutty flavor. The artichokes pair wonderfully with the lemon and capers, adding complexity and texture.
- Vegetarian Lemon-Caper “Chicken” Piccata
- For a vegetarian option, I use thick slices of portobello mushrooms or seared tofu instead of chicken. These substitutes soak up the flavors of the sauce and provide a hearty texture.
🏆 Expert Tips. What to Pay Attention To?
- Properly Preparing the Chicken. Thin, even chicken cutlets are key. If your chicken breasts are thick, butterfly or pound them to an even thickness. This ensures they cook evenly and quickly, keeping them juicy and tender.
- Cook the chicken over medium-high heat. This temperature is perfect for browning the chicken and creating a fond (the browned bits in the pan), which adds depth to the sauce, without burning.
- Always use fresh lemons for the best flavor. Fresh lemon juice has a brightness that bottled juice can’t match. Plus, you can use the zest for extra flavor.
- The key to a great Chicken Piccata sauce is balance. Capers and lemon bring acidity, butter adds richness, and chicken broth provides depth. Taste as you go and adjust the seasoning. If the sauce is too tart, a small pinch of sugar can balance it out.
- Cook the chicken in batches if necessary. Overcrowding the pan can cause the chicken to steam rather than brown, affecting flavor and texture.
🤔 Answering Your Questions:
Can I Use Bone-In Chicken Instead of Chicken Breast?
Absolutely! While chicken breast is the traditional choice for its quick cooking time and tenderness, you can use bone-in chicken pieces like thighs or drumsticks. Keep in mind that these will require a longer cooking time, usually about 25-30 minutes, to ensure they are fully cooked. The internal temperature should reach 165°F (around 74°C) when checked with a meat thermometer.
Is There a Non-Alcoholic Substitute for White Wine in the Sauce?
Yes, if you prefer not to use alcohol, you can substitute the white wine with additional chicken broth or a mixture of apple cider vinegar and water (half of each). The vinegar will mimic the acidity of the wine, though the flavor will be slightly different.
What Is the Best Way to Prevent the Chicken from Drying Out?
The key to keeping the chicken moist is to not overcook it. Cook the chicken breasts until they are just done and no longer pink in the middle, usually about 3-4 minutes per side depending on their thickness. Removing them from the pan once cooked and letting them rest while you make the sauce will help retain their juices.
What Are the Best Capers to Use for This Recipe?
Nonpareil capers, which are small and more delicate in flavor, are ideal for this dish. They are less intrusive and blend seamlessly into the sauce. Ensure the capers are well-drained before adding them to the dish to avoid excess brine.
How Can I Thicken the Sauce If It’s Too Runny?
If your sauce is too thin, you can thicken it by creating a slurry of cornstarch and water (equal parts) and whisking it into the simmering sauce. Alternatively, allowing the sauce to simmer and reduce for a few extra minutes can also help thicken it.
📋 Recipe Card:
Authentic Italian Lemon-Caper Chicken Piccata
Equipment
Ingredients
- 18 oz Chicken Breast
- Salt
- Black Pepper
- 2 teaspoons Olive Oil
- ½ tablespoons Butter
- 2 tablespoons All-purpose Flour
- 1 piece lemon small
- 3 teaspoons Capers
- ½ cup Chicken Broth
- ½ tablespoons Butter
Instructions
- Thinly slice chicken breast; season with salt and pepper, then dust with all-purpose flour.18 oz Chicken Breast, Salt, Black Pepper, 2 tablespoons All-purpose Flour
- In a pan, heat ½ tbsp butter and olive oil. Fry chicken until golden on both sides; set aside on a plate.½ tablespoons Butter, 2 teaspoons Olive Oil
- Add lemon slices and chicken broth to the pan; stir to loosen crusts. Mix in capers and remaining butter until melted.1 piece lemon, 3 teaspoons Capers, ½ cup Chicken Broth, ½ tablespoons Butter
- Return chicken to the pan with any juices; cook for 5 more minutes, turning to coat in sauce.
- Garnish with chopped parsley. Serve with light white wine.
Quick Note
I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑
Notes
- Lemon Zest for Extra Flavor: Add the zest of one lemon along with the juice for a more intense lemon flavor. The zest has essential oils that can really brighten up the dish.
- Using Fresh Lemons is Key: Always use fresh lemons rather than bottled lemon juice. Fresh lemon adds a zing and vibrancy to the sauce that bottled juice can’t match.
- Flattening the Chicken Breasts for Even Cooking: Pound chicken breasts to an even thickness if they’re thick. This ensures they cook evenly and stay juicy.
- Sauce Consistency Preferences: If you prefer a thinner sauce, reduce the flour slightly or add more chicken broth. For a thicker sauce, let it simmer longer or use a cornstarch slurry to achieve your desired consistency.
Nutrition Estimates
I’d love to hear how your Lemon-Caper Chicken Piccata turned out! Please rate this recipe and leave a comment below.
Your feedback and any unique twists you added are invaluable, helping others enhance their cooking experience.
Leave a Reply