Easy Italian Lemon Chicken Piccata

If you’re looking to elevate your dinner game with minimal effort, this Lemon Chicken Piccata is your go-to recipe.

With its tender, golden chicken medallions and a zesty lemon-caper sauce, it’s a perfect blend of sophistication and simplicity that will impress any palate.

Whether you’re cooking for family or hosting a casual dinner party, this dish delivers restaurant-quality flavors right in your own kitchen.

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Ingredients

• 3 large skinless, boneless chicken breasts, cut into ½-inch medallions
• Salt and pepper to taste
• ½ cup all-purpose flour
• 2 tablespoons vegetable oil (or as needed)
• 1 clove garlic, minced
• 1 cup low sodium chicken broth
• ½ lemon, thinly sliced
• ¼ cup fresh lemon juice
• 2 tablespoons capers, drained and rinsed
• 3 tablespoons butter
• 2 tablespoons minced Italian (flat-leaf) parsley

Instructions

Step 1: Prep and Heat

• Preheat your oven to 200°F (95°C).
• Place a serving platter in the oven to keep it warm while you cook.

Step 2: Season and Cook Chicken

• Season the chicken medallions with salt and pepper.
• Dredge each piece in flour, shaking off any extra.
• Heat vegetable oil in a skillet over medium-high heat.
• Cook the chicken pieces in batches until golden brown on both sides, about 3 minutes per side.
• Be careful not to overcrowd the skillet; add more oil as needed.
• Once cooked, transfer the chicken to the warm platter in the oven.

Step 3: Make the Sauce

• Remove most of the oil from the skillet, leaving a thin layer behind.
• Add minced garlic to the pan and cook for about 20 seconds, until fragrant.
• Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
• Stir in the lemon slices and bring to a boil.
• Let it cook, stirring occasionally, until the sauce reduces to about 2/3 cup, which should take 5 to 8 minutes.
• Add the lemon juice and capers, and let the sauce simmer for another 5 minutes or until slightly thickened.
• Drop in the butter and gently swirl the pan until the butter is melted and incorporated.
• Stir in the parsley and remove from heat.

Step 4: Serve

• Arrange the chicken medallions on your serving plates.
• Spoon the lemon-caper sauce over the chicken and serve immediately.

FAQs

Can I use bone-in chicken for this recipe?

Yes, you can use bone-in chicken, but you’ll need to adjust the cooking time. Bone-in pieces will take longer to cook through. Make sure the internal temperature reaches 165°F (74°C) to ensure they are fully cooked.

What can I use instead of capers?

If you don’t have capers, you can use chopped green olives or just skip them. The capers add a distinctive tangy flavor, but the dish will still be delicious without them.