Lemon Chicken with Capers

This crispy and tangy chicken piccata has been my go-to recipe for impressing dinner guests without spending hours in the kitchen. The perfect balance of lemon, capers, and parmesan creates a restaurant-worthy dish that comes together with minimal effort.

I discovered this version after years of finding restaurant chicken piccata too lip-puckeringly sour. My family now requests this balanced version at least twice a month since the sauce has just the right amount of tanginess.

Ingredients

• Chicken breast thinly pounded for even quick cooking and tender results
• Flour mixed with parmesan for a flavor-packed coating that crisps beautifully
• Dry white wine provides depth to the sauce without overwhelming the dish
• Fresh lemon juice for brightness that complements rather than dominates
• Capers in brine add little bursts of saltiness and texture to each bite
• Butter creates a silky sauce and adds richness to balance the acidity

Step-by-Step Instructions

Prep the Chicken

Cut each chicken breast into three even pieces then place between plastic wrap and pound to an even thickness of about 1/2 cm. This ensures quick and even cooking while tenderizing the meat. Drizzle with olive oil on both sides to help the coating adhere properly.

Create the Parmesan Coating

Mix flour with finely grated parmesan cheese salt and pepper in a shallow dish. The parmesan adds tremendous flavor to the chicken itself rather than relying solely on the sauce. Press the chicken firmly into the mixture to ensure good coverage.

Sear to Golden Perfection

Heat olive oil and butter in a large skillet until the butter melts completely. Cook the chicken for 3 to 4 minutes on the first side until deeply golden which develops crucial flavor then flip and cook just 1 minute on the second side. Work in batches to avoid overcrowding which would steam rather than crisp the chicken.

Create the Silky Sauce

After cooking all the chicken wipe the skillet clean of excess fat but preserve those flavorful brown bits. Add wine and let it bubble vigorously to reduce by half which concentrates the flavor. Add lemon juice and simmer briefly before reducing heat and swirling in butter cubes. The low heat prevents the butter from separating keeping your sauce glossy and smooth.

Finish with Brightness

Stir in the briny capers and fresh parsley which add color texture and a final burst of flavor. Spoon this gorgeous sauce generously over the crispy chicken before serving.

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I absolutely adore adding a touch of parmesan to the coating mixture. Most traditional piccata recipes skip this step but it creates a savory depth that makes all the difference. My Italian grandmother once tried this version and declared it better than her own recipe a kitchen victory I still cherish.

Wine Pairing Secrets

The white wine you choose for cooking significantly impacts the final flavor. While the recipe states you can use any dry white wine I find Pinot Grigio or unoaked Chardonnay works beautifully. The wine reduces to intensify its flavor so choose something you enjoy drinking but never use anything labeled cooking wine. Those contain salt and additives that will ruin your sauce.

Perfect Side Dishes

This bright and flavorful chicken pairs wonderfully with simple sides that wont compete for attention. Angel hair pasta tossed with a bit of butter and parsley makes an excellent base to soak up the delicious sauce. For a lighter option consider steamed asparagus or a simple arugula salad dressed with lemon and olive oil. The freshness of green vegetables provides a wonderful contrast to the rich savory chicken.

Make Ahead and Storage Tips

While chicken piccata is best enjoyed immediately after cooking there are ways to prepare components ahead of time. You can pound and cut the chicken up to 24 hours in advance keeping it covered in the refrigerator. The flour mixture can be prepared days ahead and stored in an airtight container. Leftover cooked chicken piccata will keep well in the refrigerator for up to 3 days though the coating wont stay quite as crispy. Reheat gently in a covered skillet with a splash of chicken broth to revive the sauce.

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Common Questions

→ Can I make chicken piccata without alcohol?

Yes, you can substitute low-sodium chicken broth for the white wine in the sauce. You'll still get a flavorful result, though it will lack some of the depth that wine provides.

→ What's the best way to pound chicken breasts thin?

Place the chicken between two pieces of plastic wrap or parchment paper before pounding. This prevents mess and tearing. Use the flat side of a meat mallet and pound gently and evenly until the chicken reaches about 1/2 cm thickness.

→ Why is my piccata sauce too sour?

Traditional piccata can be very lemony. This version uses a balanced approach with butter to mellow the acidity. If your sauce is still too sour, add a bit more butter or a pinch of sugar to balance it.

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work beautifully. Cut them in half and pound them thin just like you would chicken breasts. They'll offer more moisture and flavor.

→ What sides pair well with chicken piccata?

Chicken piccata pairs excellently with pasta (especially angel hair), mashed potatoes, roasted vegetables, risotto, or crusty bread to soak up the delicious sauce.

→ How do I keep the chicken coating from falling off?

Make sure to pat the chicken dry before coating, press the flour mixture firmly onto the chicken, and don't move the chicken around too much while cooking. Let it develop a good crust before flipping.