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Easy Lemon Chicken Recipe

This easy Lemon Chicken Piccata is a quick and flavorful weeknight dinner that's ready in under 25 minutes. Tender chicken cutlets are pan-fried until golden and served with a bright, zesty lemon butter and caper sauce.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 1.5 lb boneless skinless chicken breasts about 2 thick breasts sliced in half or 4 thin breasts
  • 0.5 tbsp garlic powder
  • 0.5 tbsp Italian seasoning
  • 0.5 cup all-purpose flour
  • 1 cup canola oil or enough to cover the bottom of the skillet

Sauce Ingredients

  • 0.25 cup salted butter
  • 0.5 cup chicken broth
  • 0.25 cup lemon juice about 1 to 1.5 lemons
  • 1 tbsp lemon zest about 1 lemon
  • 0.5 tbsp cornstarch
  • 0.5 tsp dried rosemary or 1 tbsp fresh rosemary
  • 0.25 cup heavy cream
  • 3 tbsp capers

Garnish

  • freshly chopped parsley
  • sliced lemon

Instructions
 

Preparation Steps

  • Season the chicken with garlic powder and Italian seasoning.
  • Add the flour to a bowl and dredge the chicken until evenly coated. Set aside.
  • In a large skillet over medium heat, heat the oil until it reaches 350°F.
  • Working in batches, if necessary, add the chicken in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165°F (about 4 to 5 minutes per side). Set aside on a paper towel to wick away excess oil. Reduce heat to medium-low.
  • Drain excess oil from the skillet and return to medium heat. Melt the butter.
  • Gradually whisk in the chicken broth, rosemary, lemon juice, and lemon zest. Bring to a boil. Reduce heat and simmer, stirring occasionally, until reduced and slightly thickened (about 3 minutes).
  • Remove about 1/3 of the sauce to a bowl and whisk the cornstarch in before returning it to the pan.
  • Stir in the heavy cream and capers.
  • Return the chicken to the skillet and spoon some sauce over the top. Garnish with parsley and serve warm.

Notes

This Lemon Chicken Piccata pairs wonderfully with pasta, rice, or a fresh green salad. For a richer flavor, you can use fresh herbs like rosemary and thyme.