Lemon Butter Chicken Piccata (Weeknight)
Lemon Butter Chicken Piccata (Weeknight) is a bright, tangy, and utterly satisfying dish that comes together in under 30 minutes, making it a perfect choice for busy evenings. This recipe features tender boneless, skinless chicken breasts dredged in flour, pan-seared to golden perfection, and then bathed in a luscious lemon butter sauce with capers and fresh parsley. The balance of zesty lemon and rich butter makes this chicken piccata a crowd-pleaser that feels elegant yet simple enough for a weeknight dinner.
Why This Lemon Butter Chicken Piccata (Weeknight) Stands Out
What sets this Lemon Butter Chicken Piccata (Weeknight) apart is how effortlessly it combines fresh, vibrant flavors with minimal fuss. The sauce is tangy without being overpowering, and the capers add a delightful briny punch that cuts through the richness of butter and olive oil. Using boneless, skinless chicken breasts ensures quick cooking and tender results every time. Plus, the recipe’s straightforward steps and pantry-friendly ingredients make it accessible for cooks of all levels, especially when you need dinner on the table fast.
If you love dishes with a lemony kick, you might also enjoy the creamy indulgence of Baked Three Cheese Chicken Penne or the luxurious flavors of Garlic Butter Scallop Fettuccine—both perfect companions for your weeknight menu rotation.
The Ingredient Lineup
- 4 boneless, skinless chicken breasts: Pounded to even thickness for quick, uniform cooking.
- Salt and pepper to taste: Essential for seasoning the chicken and balancing flavors.
- 1/2 cup all-purpose flour: For dredging the chicken, creating a light crust that helps thicken the sauce.
- 4 tablespoons olive oil: Provides a perfect sear and a subtle fruity undertone.
- 4 tablespoons unsalted butter: Adds richness and silkiness to the lemon sauce.
- 1/2 cup low-sodium chicken broth: Forms the base of the sauce, keeping it light and flavorful.
- 1/2 cup fresh lemon juice: The star ingredient that brings brightness and acidity.
- 2 tablespoons capers, rinsed: Adds a salty, briny complexity that elevates the dish.
- 1/4 cup fresh parsley, chopped: For a fresh herbal finish and vibrant color.
Gear Checklist
- Large skillet or sauté pan: For searing chicken and making the sauce in the same pan.
- Meat mallet or rolling pin: To pound chicken breasts to an even thickness.
- Shallow dish: For dredging the chicken in flour.
- Tongs or spatula: To flip and transfer chicken without tearing.
- Citrus juicer (optional): For extracting fresh lemon juice quickly and easily.
- Knife and cutting board: For chopping parsley and prepping ingredients.
Lemon Butter Chicken Piccata (Weeknight): Step-by-Step Guide
Step 1: Prepare the Chicken
Start by placing your chicken breasts between two sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, gently pound each breast until it’s about 1/2 inch thick. This ensures even cooking and a tender texture. Season both sides generously with salt and pepper. Next, set up a shallow dish with the all-purpose flour and dredge each chicken breast, coating lightly on both sides. Shake off any excess flour to avoid clumping.
Step 2: Sear the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add two chicken breasts and cook for about 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate. Repeat this process with the remaining two chicken breasts, adding the remaining 2 tablespoons of olive oil if necessary. The flour coating will create a nice crust that locks in juices.
Step 3: Build the Sauce
Reduce the heat to medium, then add 2 tablespoons of butter to the same skillet. Once melted, pour in the chicken broth and fresh lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon—this adds wonderful depth of flavor. Stir in the rinsed capers and let the sauce simmer gently for about 3-4 minutes. The lemon and broth will reduce slightly, concentrating the flavors.
Step 4: Finish with Butter and Parsley
Turn off the heat and whisk in the remaining 2 tablespoons of butter, swirling the pan until the sauce is glossy and slightly thickened. Return the chicken breasts to the skillet and spoon the sauce over them to coat evenly. Sprinkle the chopped fresh parsley on top for a burst of color and freshness. Serve immediately, spooning extra sauce over the chicken.
Substitutions by Category
- Chicken: Use boneless, skinless turkey cutlets for a leaner alternative.
- Flour: Substitute with gluten-free flour blend or cornstarch for gluten sensitivity.
- Olive oil: Avocado oil or light vegetable oil work well for high-heat searing.
- Butter: Use dairy-free margarine or a vegan butter substitute for dairy-free options.
- Chicken broth: Vegetable broth can replace chicken broth for a lighter, vegetarian-friendly sauce.
- Lemon juice: Fresh lime juice offers a different but delicious citrus note.
- Capers: Chopped green olives provide a similar briny flavor if capers aren’t available.
- Parsley: Fresh basil or cilantro can be used for a different herbal twist.
Avoid These Traps
- Overcooking the chicken: Since chicken breasts cook quickly, keep a close eye to avoid drying them out. Remove them from the pan as soon as they are cooked through.
- Using bottled lemon juice: Fresh lemon juice makes a huge difference in bright, fresh flavor compared to bottled options.
- Skipping the flour dredge: The flour helps create a nice crust and thickens the sauce; don’t skip this step for best results.
- Not deglazing the pan: Those browned bits in the pan hold a lot of flavor. Make sure to scrape them up when adding broth and lemon juice.
- Over-reducing the sauce: Keep the simmer brief so the sauce stays saucy and doesn’t turn too thick or salty.
Cooling, Storing & Rewarming
Let any leftover Lemon Butter Chicken Piccata (Weeknight) cool to room temperature before storing. Place the chicken and sauce in an airtight container and refrigerate for up to 3 days. To reheat, warm gently in a skillet over medium-low heat, adding a splash of chicken broth or water if the sauce has thickened too much. Avoid the microwave if possible to keep the chicken juicy and prevent the sauce from separating.
Common Qs About Lemon Butter Chicken Piccata (Weeknight)
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work well and add extra juiciness. Just adjust the cooking time slightly since thighs can take a bit longer to cook through.
How do I make the sauce less tangy?
If you prefer a milder lemon flavor, reduce the lemon juice to 1/4 cup and add a bit more chicken broth or butter to balance out the acidity.
Can this recipe be made gluten-free?
Yes! Simply swap the all-purpose flour for a gluten-free flour blend or cornstarch for dredging the chicken. The sauce will still thicken nicely.
What sides pair well with Lemon Butter Chicken Piccata?
This dish is fantastic served over rice, pasta, or alongside roasted vegetables. For a cozy meal, try pairing it with creamy mashed potatoes or a simple green salad for a fresh contrast.
Explore More
- Baked Three Cheese Chicken Penne — a comforting, cheesy pasta bake perfect for any night.
- Garlic Butter Scallop Fettuccine — indulgent seafood pasta with a rich garlic butter sauce.
The Last Word
Lemon Butter Chicken Piccata (Weeknight) is a shining example of how simple ingredients and smart technique can create a restaurant-worthy meal at home. The vibrant lemon sauce paired with tender chicken and briny capers makes every bite a delight. Whether you’re looking for a quick dinner or a dish to impress guests without stress, this recipe fits the bill beautifully. Keep your pantry stocked with these essentials and enjoy making this bright, buttery classic over and over again.
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Lemon Butter Chicken Piccata (Weeknight)
Ingredients
Equipment
Method
- Place chicken breasts between parchment paper or plastic wrap. Pound to about 1/2 inch thickness. Season both sides with salt and pepper. Dredge each breast in flour, shaking off excess.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add two chicken breasts and cook 3-4 minutes per side until golden and cooked through. Remove and set aside. Repeat with remaining chicken and olive oil.
- Reduce heat to medium. Add 2 tablespoons butter to the skillet. Once melted, pour in chicken broth and fresh lemon juice, scraping up browned bits. Stir in rinsed capers and simmer for 3-4 minutes until slightly reduced.
- Turn off heat. Whisk in remaining 2 tablespoons butter until sauce is glossy and thickened. Return chicken to skillet and spoon sauce over. Sprinkle with chopped parsley and serve immediately.
Notes
- Use boneless, skinless turkey cutlets as a leaner chicken substitute.
- Swap all-purpose flour with gluten-free flour or cornstarch for gluten-free options.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stove.
- Fresh lemon juice is key for bright flavor; avoid bottled lemon juice for best results.
- Don’t overcook chicken to keep it juicy and tender.
