Lemon Zing Chicken Piccata

$- 4 boneless, skinless chicken breasts - 1/2 cup all-purpose flour - Salt and pepper, to taste - 4 tablespoons olive oil - 2 tablespoons unsalted butter - 1 cup low-sodium chicken broth - 2 tablespoons fresh lemon juice - Zest of 1 lemon - 2 tablespoons capers, rinsed and drained - Fresh parsley, chopped for garnish You can swap chicken breasts for chicken thighs. They add more flavor and stay moist. For a gluten-free option, use almond flour instead of all-purpose flour. You can also replace butter with olive oil for a dairy-free version. If you don’t have fresh lemons, lemon juice from a bottle works, but fresh juice tastes better. Chicken piccata pairs well with many sides. Try serving it with fluffy rice or creamy mashed potatoes. A light salad with mixed greens complements the dish nicely. You can also add steamed asparagus or sautéed green beans for a colorful plate. A crisp white wine, like Sauvignon Blanc, works great with this meal. {{ingredient_image_1}} How to pound chicken breasts for even cooking First, place each chicken breast between two pieces of plastic wrap. This keeps your kitchen clean. Use a meat mallet to pound the chicken to about 1/2 inch thick. This step helps the chicken cook evenly. If the chicken is too thick, it can take longer to cook. Dredging in flour Next, mix flour with salt and pepper in a shallow dish. Take each chicken breast and coat it in the flour. Shake off the extra flour. This creates a nice crust when cooked. The flour also helps the sauce stick later. Heating the skillet with oil and butter In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter. Use medium-high heat to get the oil hot. You want the oil to shimmer but not smoke. This gives the chicken a golden color. Cooking chicken to golden perfection Add the chicken breasts to the skillet in a single layer. Cook for about 4-5 minutes on each side. Check for a nice golden brown color. Once cooked, remove the chicken and set it aside on a plate. You want the chicken to be juicy and tender. Combining broth, lemon juice, zest, and capers In the same skillet, add 1 cup of chicken broth, 2 tablespoons of lemon juice, lemon zest, and 2 tablespoons of capers. Bring this mixture to a simmer. Scrape the bottom of the skillet to mix in any browned bits. These bits add extra flavor to your sauce. Reducing and finishing the sauce with butter Let the sauce reduce slightly for about 3 minutes. Lower the heat and return the cooked chicken to the skillet. Spoon some sauce over each piece of chicken. Cook for another 2-3 minutes. Finally, remove from heat and add the remaining butter. Swirl it into the sauce for a silky finish. - Avoiding overcooking the chicken: Cook the chicken for just 4-5 minutes on each side. Use a meat thermometer; the internal temperature should reach 165°F. This keeps the chicken juicy and tender. - Ensuring a silky sauce consistency: After you add the butter at the end, swirl it in the sauce. This gives the sauce that rich, silky feel. A well-made sauce clings to the chicken perfectly. - Too much or too little flour: Use 1/2 cup of flour for dredging. If you use too much, the chicken gets too thick. If you use too little, it will not brown well. - Not using fresh ingredients for flavor: Always use fresh lemon juice and zest. Fresh capers also add a bright flavor. Avoid bottled or canned versions when possible. - Garnishing with parsley and lemon wedges: Use fresh parsley to sprinkle on top. It adds color and freshness. Lemon wedges on the side invite your guests to add more zing to their plate. Pro Tips Even Thickness is Key: Pound the chicken breasts to an even thickness to promote uniform cooking and prevent dryness. Perfect Flour Dredging: Ensure you shake off excess flour after dredging to achieve a light, crispy coating without a heavy breading. Scrape for Flavor: When making the sauce, don’t skip the step of scraping the browned bits from the skillet; they add depth and richness to your dish. Finishing Touch: Swirl the remaining butter into the sauce at the end for a glossy finish and enhanced flavor. {{image_2}} Classic Chicken Piccata uses simple, fresh ingredients. The main stars are chicken, lemon, and capers. You start by pounding the chicken breasts flat for even cooking. Then, you dredge them in flour mixed with salt and pepper. After frying in olive oil and butter, the chicken gets a nice golden crust. The sauce is made with chicken broth, lemon juice, zest, and capers. This method ensures a tasty meal that is easy to prepare. You can add a twist to Chicken Piccata by using different herbs or spices. For example, try adding fresh thyme or oregano for extra flavor. You can also add garlic for a richer taste. A pinch of red pepper flakes can give it a nice kick. These small changes can make your dish unique while still keeping the classic feel. For those needing gluten-free options, you can replace all-purpose flour with a gluten-free blend. Almond flour is a great choice, giving a nutty flavor. If you want to avoid butter, try using olive oil or coconut oil instead. These alternatives keep your Chicken Piccata delicious while fitting various diets. Always check labels for gluten-free products to be safe. To keep your chicken piccata fresh, place leftovers in an airtight container. Store it in the fridge. It will stay good for about three to four days. Make sure to let it cool down before sealing the container. This helps avoid excess moisture. When you want to reheat chicken piccata, use a skillet or a microwave. In a skillet, add a splash of chicken broth over medium heat. This keeps the chicken moist. Heat for five to seven minutes, turning the chicken halfway. If using a microwave, cover it loosely. Heat in short bursts of 30 seconds until warm. This way, you keep the flavor and texture. You can freeze chicken piccata if you won’t eat it soon. First, let it cool completely. Then, place it in a freezer-safe bag. Try to remove as much air as possible before sealing. It can last for up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheat it using the tips above for the best results. You can check if the chicken is done by using a meat thermometer. The thickest part should reach 165°F. If you don’t have a thermometer, cut into the chicken. It should be white inside, with no pink. Cook the chicken for about 4-5 minutes on each side. Look for a golden brown color on the outside. Yes, you can prepare Chicken Piccata ahead. Cook the chicken and sauce separately. Let them cool, then store them in airtight containers. You can keep them in the fridge for about 3 days. When you’re ready to eat, simply reheat the chicken and sauce together on the stove. Here are some great side dishes to complement the meal: - Pasta: A light lemon or garlic pasta pairs well. - Rice: Fluffy rice absorbs the sauce nicely. - Steamed Vegetables: Broccoli or asparagus adds color and nutrition. - Salad: A fresh green salad brightens the plate. - Garlic Bread: This is perfect for soaking up the sauce. These sides will enhance your Chicken Piccata and make your meal more enjoyable. In this blog post, we've explored how to make chicken piccata from start to finish. I covered the essential ingredients, suggested pairings, and helpful cooking tips. You learned how to prepare, cook, and create a delicious sauce. Avoid common mistakes for the best results. Whether you stick to the classic recipe or try a twist, chicken piccata is sure to impress. Remember to store leftovers properly and reheat with care. Enjoy your cooking and impress your friends and family with this flavorful dish!$

Lemon Zing Chicken Piccata

A flavorful chicken dish with a zesty 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
0.5 cup all-purpose flour
to taste salt and pepper
4 tablespoons olive oil
2 tablespoons unsalted butter
1 cup low-sodium chicken broth
2 tablespoons fresh lemon juice
1 piece zest of lemon
2 tablespoons capers, rinsed and drained
for garnish fresh parsley, chopped

Instructions

Begin by placing the chicken breasts between two pieces of plastic wrap. Using a meat mallet, gently pound them to an even thickness of about 1/2 inch. This ensures even cooking.
In a shallow dish, mix the flour with salt and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess flour.
In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat until hot.
Add the chicken breasts to the skillet in a single layer and cook for about 4-5 minutes on each side until golden brown and fully cooked. Remove the chicken and set aside on a plate.
In the same skillet, add the chicken broth, lemon juice, lemon zest, and capers. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet for added flavor.
Allow the sauce to reduce slightly for about 3 minutes. Then, lower the heat and return the cooked chicken to the skillet, spooning some sauce over each piece.
Cook for an additional 2-3 minutes to warm the chicken through, allowing it to soak up the flavors.
Remove from heat, and finish with the remaining butter, swirling it through the sauce for a silky texture.
Serve the chicken piccata hot, garnished with fresh chopped parsley and with additional lemon wedges if desired.

Notes

Serve with additional lemon wedges for extra zing.

Keyword chicken, dinner, easy, lemon, piccata