The Best Lemon Chicken Weeknight Piccata
The Best Lemon Chicken Weeknight Piccata! This Chicken Piccata is sure to wow your dinner guests, yet simple and easy enough to prepare for Monday night dinner. The chicken cooks up juicy and tender and is ready in about 30 minutes. With a combination of butter, garlic and fresh lemon, this is a dish worth craving.
The key to keeping this meal prepared in less than 30 minutes is slicing the chicken breasts in half. Once sliced, pound the meat out with a heavy rolling pin or meat mallet to ensure the cutlets are the same width throughout. This will help the chicken cook evenly and quickly.
White wine is used in this recipe, and most of the alcohol is cooked out while it simmers, but if you prefer you can substitute chicken broth in place of the wine. It will still be delicious.
Are you ready to make the Best Lemon Chicken Weeknight Piccata? Let me know how it turns out in the comments!
The Best Chicken Piccata
Ingredients
- 3 whole chicken breasts sliced and pounded into cutlets
- 1 tsp kosher salt
- ½ tsp ground black pepper
- ½ cup flour
- 3 tbsp olive oil
- 4 TBSP butter divided into 1 and 3 tbsps
- 2 whole lemon one sliced and one juiced
- 2 cloves garlic minced
- 2 tbsp fresh parsley chopped
- ¼ cup white wine
- 1 cup chicken stock
- 1 small jar capers rinsed
Instructions
- Gather ingredients and portion out everything before hand so they will be ready to go as you cook. The chicken will cook quickly and this keeps your cooking time going smoothly.
- Trim chicken of any fat and slice in half length wise to create chicken cutlets. Place between two sheets of plastic wrap and pound out to be and even thickness. Sprinkle chicken with salt and pepper.
- Heat up skillet on med high heat and pour olive oil and 1 tbsp. butter in pan. While your pan comes up to temperature dredge the chicken cuts in flour, and shake off excess. (This is not a breading, just to help the chicken brown nicely). Place the chicken cutlets in pan, and brown on both sides 3-4 minutes each. You do not need to cook these all the way through yet. You just want to brown them and create nice bits of brown bits at the bottom of your pan. Depending on your pan size you may need to do this in two batches. Once browned, remove the chicken to a plate to stay warm and finish the rest of the cutlets.
- Once all the chicken has been browned, and removed to a plate, cover with foil to keep warm. Grab a wooden spoon and make sure all the bits at the bottom of the pan are nice and brown. Keeping the leftover oil and butter in the pan, saute the minced garlic until just fragrant. Then add your wine and cook down for about 3 minutes. Add the lemon juice, and chicken stock to the pan and simmer for 3 minutes. Place the chicken back into the pan, and add your sliced lemons on top of the chicken. Reduce heat, Cover and let simmer until chicken is cooked through.
- Lastly, add the remaining butter, capers and test for salt and pepper seasoning. Sprinkle with fresh parsley and serve over rice, noodles or my favorite, mashed potatoes! Enjoy!
