Lemon Zest Chicken Piccata

$- 4 boneless, skinless chicken breasts - 1/2 cup all-purpose flour - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 cup olive oil - 3 tablespoons capers, rinsed and drained - 2 cups low-sodium chicken broth - 1 lemon, juiced and zested - 2 tablespoons unsalted butter - Fresh parsley for garnish I love using fresh ingredients for this dish. The chicken breasts give a nice, juicy bite. Flour, salt, and pepper help create a crispy crust. The olive oil adds warmth and flavor. Capers give a nice tangy kick. Chicken broth makes the sauce rich and soothing. Lemon juice and zest bring bright, fresh notes to the dish. Butter adds a silky finish to the sauce. Garnishing with parsley makes the dish pop with color. This recipe serves four, making it perfect for family meals. You can prep in just 15 minutes and serve in 30. Enjoy this easy and delicious meal on any weeknight! {{ingredient_image_1}} - Pound chicken to an even thickness. - Season and dredge in flour mixture. To start, I place the chicken breasts between two sheets of plastic wrap. I use a meat mallet to pound the chicken until it's about 1/2 inch thick. This step is key. It helps the chicken cook evenly and stay juicy. Next, I mix flour, salt, and black pepper in a shallow dish. I dredge each chicken breast in this mixture, shaking off any excess flour. This creates a nice crust during cooking. - Searing the chicken in olive oil. - Cooking time and doneness tips. I heat olive oil in a large skillet over medium-high heat. Once hot, I add the chicken breasts. I cook them for about 4-5 minutes on each side. I look for a golden-brown color to know they are ready. To check doneness, I use a meat thermometer. The chicken should reach 165°F. After cooking, I remove the chicken and set it aside. - Sautéing capers and adding chicken broth. - Incorporating lemon juice and zest. In the same skillet, I add the capers and sauté them for about 1 minute. This brings out their flavor. Then, I pour in the chicken broth, scraping the bottom of the skillet. This releases all those tasty browned bits. Next, I add the lemon juice and zest. I let the sauce simmer for about 4-5 minutes until it reduces slightly. - Finishing the sauce with butter. - Returning chicken to skillet and plating tips. I stir in the butter until it melts, making the sauce glossy. Then, I return the chicken to the skillet. I let it simmer for another 2-3 minutes. This helps the chicken soak up all those amazing flavors. For serving, I garnish the chicken with fresh chopped parsley. I like to spoon the sauce over the top. I often serve it on a white plate. It makes the colors pop, especially with a side of steamed asparagus or a fresh salad. To cook chicken breasts evenly, start by pounding them to about 1/2 inch thick. This step ensures that they cook at the same rate. Aim for a light touch; you don’t want to tear the meat. For the sauce, the right consistency is key. When simmering, let it reduce until it's slightly thickened. This helps it cling to the chicken. Stir in butter at the end for a shiny finish. It adds richness and depth to the flavor. To boost the flavor, consider adding fresh herbs like thyme or basil. These can bring a new twist to the dish. A pinch of red pepper flakes can add heat if you like spice. Balancing acidity is also important. The lemon juice gives brightness, while the butter adds richness. Adjust the lemon to your taste. If it’s too tart, add more butter to soften the flavor. Pro Tips Even Thickness: Pounding the chicken to an even thickness ensures that it cooks uniformly, preventing some parts from drying out while others remain undercooked. Capers Rinsed: Rinsing the capers removes excess salt, allowing their tangy flavor to shine through without overpowering the dish. Glossy Sauce: Adding butter at the end not only enriches the sauce but also gives it a glossy finish, making the dish more visually appealing. Fresh Herbs: Always opt for fresh parsley as a garnish; it adds a burst of color and enhances the overall flavor of the dish. {{image_2}} You can easily change the recipe based on what you enjoy. If you do not like capers, try using chopped green olives. They add a nice briny flavor. Instead of lemon, use lime for a different taste. This swap gives the dish a fresh twist. For herbs, consider thyme or basil. Both add a lovely aroma and taste. You can mix them into the sauce for a new flavor. Experiment with spices like paprika or garlic powder for added depth. Just a pinch can change the whole dish. If you need a gluten-free option, use almond flour instead of all-purpose flour. It works well for dredging the chicken. You can also use a gluten-free flour blend. This keeps the dish tasty and safe for those with gluten allergies. If you prefer darker meat, chicken thighs are a great choice. They are juicier and more flavorful than breasts. Just adjust the cooking time, as thighs may take a bit longer to cook. This option adds richness to your meal. To keep your Chicken Piccata fresh, place leftovers in an airtight container. Make sure to cover the dish tightly to prevent air from getting in. Chicken Piccata stays tasty in the fridge for up to three days. After that, the flavors may fade, and the chicken can dry out. When it's time to enjoy your leftovers, I recommend reheating gently. The best way is to use a skillet over low heat. Add a splash of chicken broth to keep it moist. Heat until warmed through, about 5 to 7 minutes. Alternatively, you can microwave it, but use a low power setting and cover the dish. If you want to store it longer, you can freeze Chicken Piccata for up to three months. Just remember to use freezer-safe containers and label them. When you're ready to eat, thaw it in the fridge overnight before reheating. What is Chicken Piccata traditionally served with? Chicken Piccata is great with sides like pasta or rice. You can also pair it with steamed veggies, like asparagus. These sides balance the rich lemon sauce and make the meal complete. Can I make Chicken Piccata ahead of time? Yes, you can make Chicken Piccata ahead. Cook the chicken and sauce, then store them in the fridge. Reheat it gently before serving. This saves time on busy weeknights. How do I know when the chicken is fully cooked? Check the chicken with a meat thermometer. It should read 165°F in the thickest part. The meat should be white, not pink. This ensures your meal is safe to eat. What substitutions can I make if I don't have capers? If you don’t have capers, try using green olives or pickles. They add a similar briny flavor. You can also skip them if you want a milder taste. Can this recipe be made with fish instead of chicken? Yes, you can use fish like tilapia or salmon. Cook the fish for a shorter time. The lemon sauce will work well with fish, giving it a fresh, zesty kick. This Chicken Piccata recipe is simple and tasty. We covered key ingredients, from the chicken to the sauce. You learned how to prepare, cook, and serve it well. Tips and variations help you make it your own. Don’t be afraid to try new flavors or swap ingredients. Remember, storing and reheating correctly keeps this dish fresh. Enjoy your cooking adventure with Chicken Piccata!$

Lemon Zest Chicken Piccata

A flavorful chicken dish with a bright lemon sauce and capers.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
3 tablespoons capers, rinsed and drained
2 cups chicken broth (low sodium)
1 piece lemon, juiced and zested
2 tablespoons unsalted butter
to taste none fresh parsley, chopped for garnish

Instructions

Prepare the Chicken: Place chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness (about 1/2 inch). This helps them cook evenly.
Season and Dredge: In a shallow dish, combine flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off excess.
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 4-5 minutes on each side until golden brown and cooked through. Remove chicken from the skillet and set aside.
Make the Sauce: In the same skillet, add capers and sauté for about 1 minute. Pour in chicken broth while scraping the bottom of the skillet to release any browned bits. Add lemon juice and zest, simmer for 4-5 minutes until slightly reduced.
Finish the Sauce: Stir in butter until melted and the sauce is glossy.
Combine: Return the chicken to the skillet and simmer for an additional 2-3 minutes to soak in the flavors.
Serve: Garnish the chicken with fresh chopped parsley and spoon sauce over the top.

Notes

Serve the Chicken Piccata on a white plate to showcase the vibrant lemon sauce and parsley, accompanied by a side of steamed asparagus or a fresh salad for a colorful and balanced meal.

Keyword chicken, dinner, easy, lemon, piccata