Lemon Chicken Piccata

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Lemon Chicken Piccata is a quick and easy family dinner that delivers restaurant-quality flavor in under 25 minutes, featuring chicken breasts topped with a sauce made from lemon butter, capers, and herbs. This dish looks fancy and is sure to impress, making it perfect for a special yet effortless meal.

Course Main Course

Cuisine American

Keyword chicken

Prep Time 10

Cook Time 13

Total Time 23

Servings

Calories 914kcal

Author Stacie Vaughan

Ingredients

1 ½ lb boneless skinless chicken breasts about 2 thick breasts sliced in half or 4 thin breasts
½ tbsp garlic powder
½ tbsp Italian seasoning
½ cup all-purpose flour
1 cup canola oil or enough to cover the bottom of the skillet
¼ cup salted butter
½ cup chicken broth
¼ cup lemon juice about 1 to 1 ½ lemons
1 tbsp lemon zest about 1 lemon
½ tbsp cornstarch
½ tsp dried rosemary or 1 tbsp fresh rosemary
¼ cup heavy cream
3 tbsp capers
freshly chopped parsley for garnish
sliced lemon for garnish

Instructions

Season the chicken with garlic powder and Italian seasoning.
Add the flour to a bowl and dredge the chicken until evenly coated and set aside.
In a large skillet over medium heat, heat the oil until it reaches 350℉.
Working in batches, if necessary, add the chicken in a single layer and cook until golden broth and cooked through, reaching an internal temperature of 165℉ (about 4 to 5 minutes per side) set aside on a paper towel to wick away excess oil. Reduce heat to medium low.
Drain excess oil from the skillet and return to medium heat. Melt the butter.
Gradually whisk in the chicken broth, rosemary, lemon juice and lemon zest. Bring to a boil. Reduce heat and simmer, stirring occasionally, until reduced and slightly thickened (about 3 minutes).
Remove about ⅓ of the sauce to a bowl and whisk the cornstarch in before returning it to the pan.
Stir in the heavy cream and capers.
Return the chicken to the skillet and spoon some sauce over the top. Garnish with parsley and serve warm.

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