If you’re craving a delicious, easy-to-make dinner, this Lemon Chicken Piccata is the perfect dish. Inspired by the Italian classic, it combines delicate chicken breasts, a bright lemon sauce, and a crunchy, buttery coating that adds depth to the flavors. The twist here is the use of Panko breadcrumbs, which add a delightful crunch. This dish is quick to prepare, making it ideal for a family meal or special occasion. Serve it with a crisp salad or a side of pasta for a truly memorable dinner.
Ingredients for Lemon Chicken Piccatа
- 4 boneless, skinless chicken breasts
- 1 cup Panko breadcrumbs (or 1/2 cup flour)
- Pinch of salt and pepper
- 2 tablespoons vegetable oil (about 30 milliliters)
- 7 tablespoons unsalted butter, divided (about 100 grams)
- 2 medium lemons
- 1 large shallot, minced
- 1 large garlic clove, minced
- 2 cups chicken stock (about 480 milliliters, preferably low sodium)
- 1 tablespoon chicken stock concentrate (optional, about 15 milliliters)
- 2 tablespoons capers, drained (about 30 grams)
- 3 tablespoons parsley, finely chopped, divided (about 15 grams)
How to Make Lemon Chicken Piccata
- Preheat the oven to 180°F (82°C).
- Juice one lemon, reserving the juice. Cut the second lemon from pole to pole, removing the ends. Slice one lemon half into very thin slices and set aside. From the other half, squeeze 1/4 cup fresh lemon juice (about 60 milliliters) or use it for garnish.
- Butterfly each chicken breast into two thinner pieces, then cut each piece in half. Pound each piece to about 1/2 inch (about 1.3 centimeters) thick. Pat the chicken dry with paper towels and season both sides lightly with salt and pepper.
- In a large skillet, add 2 tablespoons oil and 2 tablespoons butter. Heat over medium-high until hot.
- Dredge each chicken piece in Panko breadcrumbs or flour (depending on your choice) and carefully place them into the skillet.
- Fry half of the chicken pieces until browned, about 2 minutes per side. Flip the pieces and brown the other side for an additional 2-3 minutes until fully cooked. For the second batch, add the remaining 2 tablespoons oil and 2 tablespoons butter, and repeat the process.
- Once cooked, plate the chicken and cover with foil to keep warm in the oven. Note: If the chicken is browning too quickly, reduce the heat to prevent burning.
- While the chicken stays warm in the oven, add the minced shallots to the skillet. If needed, add more butter to sauté the shallots. Stir for about 1 minute until softened, then add the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the chicken broth, stock concentrate (if using), lemon juice, and lemon slices. Bring the liquid to a simmer and let it cook until the broth reduces to about 1 1/2 cups (about 360 milliliters) — roughly 10 minutes.
- Stir in the capers and parsley. Then add 3 tablespoons butter (about 45 grams) and swirl the pan off the heat until the butter melts completely.
- Plate the chicken, spoon the sauce over the top, and garnish with any remaining parsley. Serve immediately.
This Lemon Chicken Piccata brings all the delicious flavors of Italy to your table. The bright tang of lemon combined with the savory chicken and the slight crunch from the Panko breadcrumbs makes for a satisfying meal. Whether it’s a special family dinner or a dinner party, this dish is sure to impress. The lemony, buttery sauce, complemented by capers and fresh parsley, will leave everyone asking for seconds. Don’t forget to serve it with a refreshing salad or a side of pasta for a complete meal. Bon Appétit!
