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

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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.

Easy Italian Lemon Chicken Piccata

This lemon Chicken Piccata recipe features tender chicken medallions cooked to golden perfection and topped with a tangy lemon-caper sauce, making it an elegant yet easy dish to prepare.

Print Pin Rate

Cuisine: Italian

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

Ingredients

• ▢ 3 large skinless, boneless chicken breasts cut into ½-inch medallions
• ▢ Salt and pepper to taste
• ▢ ½ cup all-purpose flour
• ▢ 2 tbsp 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 tbsp capers drained and rinsed
• ▢ 3 tbsp butter
• ▢ 2 tbsp Italian (flat-leaf) parsley minced

Instructions

Prep and Heat

1. Preheat your oven to 200°F (95°C).

   Place a serving platter in the oven to keep it warm while you cook.

Season and Cook Chicken

1. 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.

Make the Sauce

1. 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.

Serve

1. Arrange the chicken medallions on your serving plates.

   Spoon the lemon-caper sauce over the chicken and serve immediately.

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