Mom's Easy Lemon Chicken Piccata Recipe Is Zesty & Saucy by Ann Marie Patitucci


Mom's Easy Lemon Chicken Piccata Recipe Is Zesty & Saucy

Did you know that piccata originated in Italy and is traditionally made with veal? Here in the U.S., however, chicken has replaced veal as the more popular option.

The recipes I trust the most are my (Italian) mom’s, those approved by her and those I find here at 30Seconds. This chicken piccata recipe is mom approved. She’s made this one for years (and it’s been so long she can’t remember who gave it to her!). I hope you enjoy it as much as we do.

To make this easy lemon chicken piccata recipe you will need boneless, skinless chicken breasts, flour, cooking oil, garlic, chicken broth, fresh lemons, capers, butter and fresh parsley. Serve this easy Italian recipe for dinner during busy weeknights or when company comes over. 

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Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

  • 3 large boneless, skinless chicken breasts, cut in half
  • 1/2 cup all-purpose flour
  • 2 tablespoons vegetable oil or extra virgin olive oil
  • 1 clove garlic, minced
  • 1 cup chicken broth (we use low-sodium chicken broth)
  • 1/2 lemon, sliced thinly
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers, drained and rinsed
  • 2 tablespoons butter
  • 2 tablespoons fresh parsley, minced

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Recipe Notes

  • You could use boneless chicken thighs if you prefer.
  • I used low-sodium chicken broth.

Here’s how to make it: 

  1. Season chicken breast pieces with salt and pepper, to taste. Dredge them in flour, shaking off excess.
  2. In a skillet, heat the oil and pan-fry the chicken until golden brown, about 3 minutes per side. Do not crowd the skillet; work in batches adding oil as needed. When all the chicken is fried, drain most of the oil from the skillet, leaving only a thin coating in the pan.
  3. Cook and stir minced garlic in the skillet for about 20 seconds (until fragrant). Pour in the chicken broth. Scrape and dissolve any brown bits at the bottom of the skillet. Add lemon slices, stir and bring to a boil. Stir occasionally, about 5 to 8 minutes, until the sauce reduces to about 2/3 cup.
  4. Add capers and lemon juice. Simmer until sauce is reduced and slightly thickened, about 5 minutes. Add butter to the skillet and swirl it around until it is melted and fully incorporated. Add parsley. Remove skillet from heat and set aside. Spoon sauce over chicken pieces and serve over rice or pasta.

Nutrition Facts Per Serving

Calories: 339

Total Fat: 19.3g

Saturated Fat: 6.8g

Cholesterol: 82mg

Sodium: 1697mg

Total Carbohydrate: 16.8g

Dietary Fiber: 4g

Total Sugars: 1.2g

Protein: 26.5g

Vitamin D: 4mcg

Calcium: 110mg

Iron: 6mg

Potassium: 544mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Donna John
Yum! Love chicken piccata. Trying this soon! Ann Marie Patitucci
Elisa Schmitz
Absolutely delighted by this recipe because it has some of my alltime favorite ingredients (hello, capers and lemon), WOW!
Tribe
Chicken piccata is such a tasty dish...

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