If you have never tried the buttery and lemony goodness that comes from a Chicken Piccata recipe, you’re missing out!
This particular recipe comes straight from my mom, so the secret ingredient is… you guessed it – Love.
Actually, you could make this recipe while extremely angry and it would still come out great! It’s really hard to screw up.
Key Takeaways
- Cook Time: 40 minutes
- Main Ingredients: Boneless skinless chicken breasts, lemons, butter, flour, garlic, chicken bouillon cube, and more
- Servings: 4-6
- Extras: Serve it up over white rice, mashed potatoes, roasted vegetables, pasta, or whatever tastes good with lemon!
Amazing Chicken Piccata Recipe
To make this delicious and easy Chicken Piccata recipe, I start by prepping the chicken breasts, which I make nice and thin like chicken cutlets with a mallet.
Pounding them down to about a half-inch thickness ensures they cook evenly and quickly, which is perfect for a busy evening when I don’t have a ton of time to spend in the kitchen.
After seasoning the chicken with salt and pepper, I set them aside to get the other ingredients ready.
Next, I slice a few thin rounds from the lemon and squeeze out some fresh juice. While fresh lemons are ideal, I’ve totally used the bottled stuff in a pinch, and the results are still delicious.
To get the rest of the sauce together, I dissolve a cube of chicken bouillon in hot water to make a quick and flavorful broth, which will help infuse the chicken with that savory goodness.
Beating an egg with a bit of lemon juice adds a tangy base for dredging the chicken before I coat it in a seasoned flour mixture.
The flour, mixed with garlic and paprika, gives the chicken a subtle kick without overpowering the lemon flavor.
Now, onto the cooking! I melt butter in a pan over medium-high heat, and there’s something so comforting about the smell of butter sizzling.
Before you look at the recipe, this does use a half stick of butter, and I definitely recommend following it.
While that seems like a lot, this makes 4-6 portions, so keep in mind that each portion will only have at most a tablespoon of butter.
But it’s so good that you might end up eating 2 portions… like I just did last night!
Anywho- once the butter is bubbly and golden, I dredge each piece of chicken in eggs and flour, then carefully place it into the pan. We want it lightly golden and brown, crunchy on the outside while juicy on the inside!
After the chicken is seared, I pour in the broth, the remaining lemon juice, and those delicate lemon slices to bring it all together and get the chicken smothered in the final sauce.
Reducing the heat and covering the pan lets the chicken simmer in all that delicious sauce, soaking up the buttery, lemony flavors.
Once it’s been a few minutes, it’s ready to go and can be served!
I’ve got more serving suggestions below, but my daughters and I love it over pasta and trade between that and mashed potatoes the most.
Chicken Piccata
Ingredients
- 1.5 lbs. boneless skinless chicken breasts
- 1-2 Lemons need 3 Tbsp lemon juice
- 1 Egg
- 4 Tbsp Butter
- 1/2 cup flour
- 1/2 tsp paprika
- 1/4 tsp granulated garlic or fresh minced garlic
- 1 cube chicken bullion
- 1/2 cup water
- Kosher salt to taste
- Black pepper to taste
- Fresh parsley optional topping
Instructions
- Pound chicken to about 1/2 inch thickness, and cut each chicken breast in half.
- Season both sides of the chicken with kosher salt and pepper.
- Slice a few VERY thin slices from the lemon, then squeeze the juice from the lemon, and set aside.
- Boil the water and dissolve the bullion in the water. Set aside.
- In a bowl, beat an egg with 1 Tbsp of the lemon juice.
- In a bowl or dish, mix the flour with the paprika and garlic.
- Melt the butter in a large pan over medium-high heat.
- Drench the chicken in the egg mixture, and then generously coat it in the flour.
- Once the butter is melted and bubbly, place the chicken in the pan, browning both sides.
- Pour the chicken broth, remaining lemon juice, and lemon slices into the pan and reduce heat to low.
- Cover and cook for about 20 minutes.
Nutrition
Recipe Substitutions
The Meat
While traditional Chicken Piccata uses boneless, skinless chicken breasts, you can substitute boneless chicken thighs if you prefer a richer, more flavorful cut.
Thighs tend to stay juicier and can add a bit more depth to the dish, though they may need a slightly longer cooking time.
If you’re feeling adventurous, you can even use pork tenderloin or turkey cutlets for a different take on the recipe. Both meats have a similar texture to chicken and work well with the lemony sauce.
For those who want a lighter option, you could even try using white fish, such as cod or halibut. After all, who can resist fish in a delicious lemon butter sauce?
The Sauce
When it comes to the sauce, the beauty of Chicken Piccata lies in its simplicity. That being said, there are plenty of ways to tweak it based on your preferences or what you have on hand.
If you don’t have bullion cubes, you can use chicken stock or broth, vegetable broth or even water mixed with a bit of extra butter can stand in just fine.
For a slightly creamier version of the sauce, adding a splash of heavy cream or half-and-half toward the end of cooking can give it a velvety texture that works perfectly if you’re serving this with pasta or potatoes.
If you’re looking to add a bit more depth to the sauce, you could create a lemon butter caper sauce- simply throw in capers for a briny, salty kick that complements the brightness of the lemon.
Lastly, if you prefer a dairy-free version, simply substitute the butter with a plant-based alternative or olive oil. It will still give the dish richness but with a slightly different flavor profile.
Serving Suggestions
Chicken Piccata is such a bright dish, and there are so many ways to serve it to make the meal complete.
It pairs beautifully with fluffy white rice, where the lemony sauce can soak in and flavor each grain.
Another delicious option is simple pasta, like angel hair or fettuccine, which absorbs the sauce perfectly, creating a plate that feels indulgent yet light.
Mashed potatoes or polenta also make great options for a comforting side dish, giving you something rich and creamy to balance the zesty chicken.
For a lighter option, roasted vegetables like asparagus or broccoli offer a nice contrast, adding color and a bit of crunch. I love making roasted Brussels sprouts to go with the lemon sauce!
If you’re looking to keep things extra simple, serving the Chicken Piccata over a bed of mixed greens turns it into a satisfying and fresh salad.
FAQs
What kind of chicken should I use for Chicken Piccata?
Boneless, skinless chicken breasts work best for Chicken Piccata, but you could easily swap in boneless thighs if you prefer dark meat.
Just adjust the cooking time slightly, as thighs tend to be thicker, and you want to have it cooked to the right temperature/doneness.
Can I use bottled lemon juice instead of fresh lemons?
Yes, bottled lemon juice works just fine in a pinch! While fresh lemon juice gives the brightest flavor, bottled juice still provides the necessary tanginess.
Can I make Chicken Piccata without wine?
Absolutely! The traditional recipe calls for wine and lemon juice for the base of the sauce, but it’s not for everyone- including me!
This recipe skips the wine altogether and focuses on the rich combination of butter, lemon, and broth for flavor.
If a recipe calls for wine and you’d prefer to skip it, just increase the broth or lemon juice a bit to maintain the liquid balance.
How do I make Chicken Piccata gluten-free?
It’s simple to make this recipe gluten-free. Just swap the regular flour for your favorite gluten-free flour. The recipe remains just as crispy and delicious.
What should I do if the sauce is too sour?
If you find the lemon sauce a bit too tart, adding a touch of sugar or honey can balance it out. Also, making sure to use enough butter in the sauce helps to mellow the sharpness of the lemon.
Final Thoughts
Making Chicken Piccata is not only easy, but it’s also a dish that truly delivers on taste.
Whether you’re serving it to your family or impressing guests, the buttery, lemony sauce elevates the chicken to restaurant-quality levels without all the fuss.
Plus, the recipe is versatile enough to pair with all your favorite sides, making it a perfect go-to meal for busy weeknights when you still want something delicious.
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