Get dinner on the table in 30 minutes with this lemon chicken piccata! Juicy pan-fried chicken with a tart, buttery sauce that will make your mouth water!
This post first appeared on Eazy Peazy Mealz as a guest contribution.
Lemon Chicken Piccata
This lemon chicken piccata recipe harks back to the type of dinners mom cooked for us growing up.
It’s super easy – on the table in less than 30 minutes – and big on flavor.
It can be served with another starch, such as rice or mashed potatoes, but since mom always served it with eggs noodles, that’s how I do it as well.
Plus, I think the buttery lemon sauce glazes the noodles perfectly.
All you need is a bright green veggie to round out this complete meal!
While I love the tender, juicy chicken, the sauce is what really makes this dish.
It’s a light sauce, not heavy with cream, so it’s bright and fresh for summer.
I mentioned the noodles before, but I could really eat a whole bowl of them dripping with this tangy, buttery sauce!
To make this lemon chicken piccata, start by pounding the chicken breasts to an even thickness.
This is the secret to cooking them faster and evenly!
Next, dip the chicken in flour. This gives the chicken a thin, crispy coating, and the flour will help to thicken the final sauce.
The chicken is cooked in a mix of butter and olive oil. The butter gives the sauce a velvety rich flavor and the olive oil keeps the butter from burning at such a high temperature.
After the chicken has cooked, lemon juice is mixed into the pan drippings. As a final touch, capers are added to the sauce.
When I was little, I hated the caper berries and left them on my plate. I thought they looked like peas (which I also disliked) and tasted like vinegar.
Now, I absolutely love the salty, briny pop of flavor they add! All that to say, if you’re not a fan of capers, feel free to leave them out.
- 4 chicken breasts (about 1.5lbs total)
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/4 teaspoon pepper
- 4 tablespoons butter, divided
- 3 tablespoons olive oil
- 1/2 cup water
- 3 tablespoons lemon juice
- 1 tablespoon capers
- Cooked egg noodles, for serving
- Parsley, for garnish (optional)