Lemon Chicken Piccata
This lemon chicken piccata is an easy lemon chicken piccata recipe that delivers delicious flavors with minimal effort. Enjoy the best lemon chicken piccata at home with this healthy chicken piccata recipe, featuring a tangy lemon chicken piccata sauce that everyone will love.
Ingredients
- 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
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 cup chicken broth, homemade or store-bought
- 2 tablespoons capers, drained
- 1 teaspoon Dijon mustard
- 1 tablespoon butter (or plant-based butter for dairy-free)
- 2 tablespoons lemon juice (juice of ½ lemon)
- ¼ cup chopped fresh parsley
- Optional: Mashed potatoes and lemon wedges for serving
Instructions
- Slice the chicken breasts in half crosswise to make 4 cutlets. Pound each piece to ½-inch thickness between plastic wrap.
- In a shallow bowl, mix flour, garlic powder, salt, and pepper. Dredge each chicken piece in the flour mixture, shaking off excess, and transfer to a plate.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat until shimmering. Add chicken and cook for 2 minutes per side until golden brown. Set aside.
- Reduce heat to low, then add 1 tablespoon olive oil and minced garlic to the skillet. Sauté for 30 seconds, stirring constantly.
- Increase the heat and add chicken broth, capers, and mustard. Simmer for 3 minutes, scraping up browned bits from the pan, until the sauce reduces by half.
- Stir in butter until melted and glossy, then add lemon juice. Taste and adjust seasoning.
- Return the chicken to the skillet, spooning sauce over the top. Simmer for 2 additional minutes until chicken is cooked through (internal temperature should reach 165°F).
- Sprinkle with parsley, plate the chicken, and pour the remaining sauce over. Serve immediately with mashed potatoes or lemon wedges.
Notes
Substitution tips: For a dairy-free option, swap the butter with a plant-based alternative. Gluten-free? Use your favorite gluten-free all-purpose flour blend.