Easy Lemon Chicken Piccata
This Easy Lemon Chicken Piccata features juicy chicken breasts in a zesty lemon sauce, perfect for a delicious weeknight meal.
Equipment
- Cast Iron Skillet
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken breasts
- Kosher salt
- Ground black pepper
- ½ cup flour, for dredging
- Extra virgin olive oil for frying
- 3 tablespoons ghee or butter
- ⅓ cup lemon juice (from about 2 lemons) plus lemon wedges for serving
- ½ cup white wine or chicken broth
- ¼ cup capers (3-ounce jar), rinsed and drained
- Freshly chopped parsley for garnish
Instructions
Cooking Instructions
- Set a sheet pan in the oven and heat the oven to 200°F to keep the chicken warm as you work in batches.
- Place your hand on top of the chicken and use a sharp knife to carefully slice horizontally to make two thinner cutlets. Optionally, cut them in half crosswise to make smaller pieces.
- Pat the chicken dry and season all over with salt and pepper. Lightly coat on both sides with flour and shake off any excess flour.
- In a large cast iron skillet, heat a thin layer of olive oil over medium-high until shimmering. Cook the chicken until golden, about 3 minutes per side. Transfer to the oven to keep warm.
- In the same skillet, add more olive oil. Add the ghee or butter and stir until melted, then stir in the lemon juice, wine, and capers. Bring the sauce to a boil.
- Return the cooked chicken to the skillet with the sauce. Lower the heat and let simmer for 4 to 5 minutes, basting the top of the chicken with the sauce. Remove from the heat and garnish with parsley.
Notes
Keep any leftover chicken in an airtight container in your refrigerator for up to 4 days. Reheat in a skillet over medium until warmed through.
Nutrition
Serving: 1pieceCalories: 348kcalCarbohydrates: 3.1gProtein: 26.3gFat: 8.1gSaturated Fat: 8.1gCholesterol: 101.4mgPotassium: 461.8mgFiber: 1gVitamin A: 34IUVitamin C: 9.5mgCalcium: 40.4mgIron: 1.2mg
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