Lemon Chicken Piccata Recipe

Chicken breasts: Boneless and skinless, these are the main protein of the dish.

All-purpose flour: Used to dredge the chicken, giving it a light, crispy coating.

Freshly squeezed lemon juice: Adds a bright, tangy flavor to the sauce.

Chicken broth: Provides a savory base for the sauce.

Capers: These add a briny, tangy element to the dish.

Unsalted butter: Melts into the sauce, adding richness and depth.

Olive oil: Used for cooking the chicken, giving it a nice golden brown color.

Salt: Enhances the overall flavor of the dish.

Freshly ground black pepper: Adds a bit of heat and depth to the seasoning.

When dredging the chicken breasts in flour, make sure to shake off any excess. This ensures a light, even coating that will help achieve a golden-brown crust without becoming too thick or gummy. Additionally, when adding the lemon juice and chicken broth to the skillet, use a wooden spoon to scrape up the browned bits from the bottom of the pan. These bits, known as fond, are packed with flavor and will enrich your sauce.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a good alternative.

• all-purpose flour - Substitute with almond flour: Almond flour is a gluten-free option that provides a nutty flavor and similar thickening properties.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, though it will impart a slightly different taste.

• low sodium chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor while keeping the dish vegetarian.

• drained capers - Substitute with green olives: Green olives can provide a similar briny flavor, though they are less tangy than capers.

• unsalted butter - Substitute with ghee: Ghee has a rich, buttery flavor and higher smoke point, making it a good alternative for cooking.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable replacement for olive oil.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different depth of flavor.

• freshly ground black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, offering a more subtle peppery taste.

• Allow the chicken breasts to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.

• Place the chicken in an airtight container. If you have multiple pieces, layer them with parchment paper in between to avoid sticking.

• Pour the lemon juice and capers sauce into a separate airtight container. This keeps the chicken from becoming overly saturated and maintains the integrity of the sauce.

• Store both the chicken and the sauce in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if needed to keep the sauce from drying out.

• For freezing, wrap each chicken breast individually in plastic wrap, then place them in a freezer-safe bag or container. This prevents freezer burn and allows you to thaw only what you need.

• Freeze the lemon juice and capers sauce in a separate freezer-safe container. Leave some space at the top for expansion as the liquid freezes.

• Label both the chicken and the sauce containers with the date to keep track of freshness. The chicken and sauce can be frozen for up to 2 months.

• To reheat from frozen, thaw the chicken and sauce in the refrigerator overnight. Reheat the chicken in a skillet over medium heat until warmed through, and gently reheat the sauce separately, combining them just before serving.

• For best results, garnish with fresh lemon slices and parsley after reheating to refresh the flavors.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the lemon chicken piccata in an oven-safe dish.
  3. Add a splash of chicken broth or lemon juice to keep the chicken moist.
  4. Cover the dish with aluminum foil.
  5. Heat for about 20 minutes or until the chicken is warmed through.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Place the lemon chicken piccata in the skillet.
  4. Cover and heat for about 5-7 minutes, turning occasionally, until the chicken is hot.

• Microwave Method:

  1. Place the lemon chicken piccata on a microwave-safe plate.
  2. Add a splash of chicken broth or lemon juice to keep it moist.
  3. Cover with a microwave-safe lid or another plate.
  4. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the lemon chicken piccata in a vacuum-sealed bag.
  3. Submerge the bag in the water bath.
  4. Heat for about 30 minutes or until the chicken is warmed through.

• Skillet: A large, flat-bottomed pan used for frying and browning the chicken breasts.

• Tongs: Handy for flipping the chicken breasts to ensure even cooking on both sides.

• Measuring cups: Essential for accurately measuring the flour, lemon juice, chicken broth, and capers.

• Juicer: Useful for extracting fresh lemon juice efficiently.

• Cutting board: Provides a stable surface for seasoning and preparing the chicken breasts.

• Knife: Necessary for slicing the chicken breasts and any garnishes like lemon slices.

• Whisk: Helps in mixing the sauce ingredients smoothly.

• Spatula: Useful for scraping up the brown bits from the skillet to incorporate into the sauce.

• Serving platter: Ideal for presenting the finished lemon chicken piccata.

• Small bowl: Handy for holding the flour used for dredging the chicken breasts.

• Meat thermometer: Ensures the chicken is cooked to the proper internal temperature for safety and taste.

• Paper towels: Useful for patting the chicken breasts dry before seasoning and dredging.

Prep ingredients in advance: Measure and prepare all ingredients like lemon juice, chicken broth, and capers before you start cooking.

Use thin chicken breasts: Pound the chicken breasts to an even thickness to ensure they cook quickly and evenly.

One-pan method: Cook the chicken and make the sauce in the same skillet to save on cleanup time.

Preheat the skillet: Make sure the skillet is hot before adding the chicken to reduce cooking time.

Double the recipe: Cook extra and store leftovers for a quick meal later in the week.