Lemon Chicken Piccata

By Ellie

4 Person

40 Minutes

402 Calories

A classic one-pan lemon chicken dish topped with capers and sweet and savory charred lemons. Great on its own or served over rice or spaghetti.

Ingredients

2 tbsp. Flat Leaf Parsley, chopped
2 tbsp. Capers, drained and rinsed
3 tbsp. Butter
1 cup Low-Sodium Chicken Stock
1/2 cup Dry White Wine (sub chicken stock)
1/2 tsp. Dried Oregano
2 Shallots, Diced
2 tbsp. Olive Oil, divided
1/2 cup+ 1 Tbsp Flour, divided
1/2 tsp Black Pepper
1 tsp Salt
1 lb Boneless, Skinless Chicken Breasts, halved and pounded thin
2 tsp Sugar
4 cloves Garlic, cut into very thick slices or halved length-wise
2 Lemons, sliced thinly

Method

01

Toss lemon slices and garlic in sugar. Set aside.
02

Slice chicken breasts in half, place between two pieces of plastic, and pound to about 3/4 inches thick (no need to be precise, just make sure all of the chicken pieces are about even thickness). Season chicken pieces on both sides with salt and black pepper.
03

Place1/2 cup flour in a shallow baking dish.
04

Heat the largest skillet you have over medium heat. Add 1 Tbsp olive oil and swirl to coat the bottom of the pan. Working quickly, dredge each piece of chicken in flour, shake off the excess, and place the chicken in the hot pan (if it won't all fit in a single layer, cook the chicken in batches). Cook on both sides until deep golden brown and cooked through, 5 to 7 minutes total. Set chicken aside and return pan to heat.
05

Add 1 Tbsp olive oil to heated pan and then lemon slices and garlic. Saute until garlic is fragrant and lemons are starting to turn golden in spots, 1 to 2 minutes (watch it closely and remove it from heat if the garlic starts to turn brown). Pour charred lemons and garlic back into the bowl they were marinating in and return pan to heat.
06

Add shallots and oregano to heated pan. Cook until shallots are tender, ~1 minute. Add 1 Tbsp flour and stir until no dry spots of flour remain. Add white wine and stock to pan, scraping up any browned bits on the bottom of the pan. Increase heat to bring sauce to a simmer. Simmer until sauce reduce by half, about 5 minutes. Remove pan from heat and whisk in butter and capers until butter melts.
07

Return chicken pieces to pan and spoon sauce over top. Pour lemons and garlic over top and sprinkle with parsley.
08

Serve over spaghetti or rice.

Related Tags

Chicken Recipes

Chicken Piccata Recipes

Lemon Chicken Piccata

4.2

( By Ellie )

A classic one-pan lemon chicken dish topped with capers and sweet and savory charred lemons. Great on its own or served over rice or spaghetti.

01 Information

Grade easy
Serving 4 servings
Calorie 402 Kcal
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

2 tbsp. Flat Leaf Parsley, chopped

2 tbsp. Capers, drained and rinsed

3 tbsp. Butter

1 cup Low-Sodium Chicken Stock

1/2 cup Dry White Wine (sub chicken stock)

1/2 tsp. Dried Oregano

2 Shallots, Diced

2 tbsp. Olive Oil, divided

1/2 cup+ 1 Tbsp Flour, divided

1/2 tsp Black Pepper

1 tsp Salt

1 lb Boneless, Skinless Chicken Breasts, halved and pounded thin

2 tsp Sugar

4 cloves Garlic, cut into very thick slices or halved length-wise

2 Lemons, sliced thinly

03 Method

Step 1

Toss lemon slices and garlic in sugar. Set aside.

Step 2

Slice chicken breasts in half, place between two pieces of plastic, and pound to about 3/4 inches thick (no need to be precise, just make sure all of the chicken pieces are about even thickness). Season chicken pieces on both sides with salt and black pepper.

Step 3

Place1/2 cup flour in a shallow baking dish.

Step 4

Heat the largest skillet you have over medium heat. Add 1 Tbsp olive oil and swirl to coat the bottom of the pan. Working quickly, dredge each piece of chicken in flour, shake off the excess, and place the chicken in the hot pan (if it won't all fit in a single layer, cook the chicken in batches). Cook on both sides until deep golden brown and cooked through, 5 to 7 minutes total. Set chicken aside and return pan to heat.

Step 5

Add 1 Tbsp olive oil to heated pan and then lemon slices and garlic. Saute until garlic is fragrant and lemons are starting to turn golden in spots, 1 to 2 minutes (watch it closely and remove it from heat if the garlic starts to turn brown). Pour charred lemons and garlic back into the bowl they were marinating in and return pan to heat.

Step 6

Add shallots and oregano to heated pan. Cook until shallots are tender, ~1 minute. Add 1 Tbsp flour and stir until no dry spots of flour remain. Add white wine and stock to pan, scraping up any browned bits on the bottom of the pan. Increase heat to bring sauce to a simmer. Simmer until sauce reduce by half, about 5 minutes. Remove pan from heat and whisk in butter and capers until butter melts.

Step 7

Return chicken pieces to pan and spoon sauce over top. Pour lemons and garlic over top and sprinkle with parsley.

Step 8

Serve over spaghetti or rice.

04 Author