Lemon Chicken Piccata Recipe

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

Flour: Used for dredging the chicken, giving it a light, crispy coating.

Lemon juice: Freshly squeezed, it provides the tangy flavor that defines the dish.

Chicken broth: Adds depth and richness to the sauce.

Capers: Small, pickled flower buds that add a burst of briny flavor.

Olive oil: Used for cooking the chicken, it adds a subtle, fruity flavor.

Butter: Adds richness and helps to thicken the sauce.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and complexity.

When dredging the chicken breasts in flour, make sure to shake off any excess. This ensures a light coating that will crisp up nicely without becoming gummy. Additionally, when cooking the chicken, avoid overcrowding the skillet. This allows for even browning and prevents steaming, which can make the chicken less crispy.

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

• flour - Substitute with cornstarch: Cornstarch can be used to coat the chicken, providing a similar crispy texture when cooked.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a good replacement.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor while keeping the dish suitable for vegetarians.

• drained capers - Substitute with green olives: Green olives can mimic the briny, salty flavor of capers.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good alternative for cooking.

• butter - Substitute with ghee: Ghee has a similar rich flavor and can be used in the same quantities as butter.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami depth.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile, with a slightly different taste.

• Allow the lemon chicken piccata to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the chicken and sauce into an airtight container. If possible, use a container with separate compartments to keep the chicken and sauce apart.
• Store in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if the sauce has thickened too much.
• For freezing, place the cooled chicken breasts in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container.
• Pour the lemon juice and capers sauce into a separate freezer-safe container. Label both containers with the date.
• Freeze for up to 2 months. To reheat, thaw the chicken and sauce in the refrigerator overnight.
• Reheat the chicken in a skillet over medium heat until warmed through. Heat the sauce separately, adding a bit of chicken broth if needed to reach the desired consistency.
• Combine the chicken and sauce just before serving to maintain the best texture and flavor.

• 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 water 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 skillet.
  3. Place the lemon chicken piccata in the skillet.
  4. Add a splash of chicken broth or water.
  5. Cover the skillet with a lid and heat for about 5-7 minutes, turning the chicken halfway through.

• Microwave Method:

  1. Place the lemon chicken piccata in a microwave-safe dish.
  2. Add a small amount of chicken broth or water to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Heat on medium power for 2-3 minutes, checking and stirring halfway through.
  5. Continue heating in 1-minute intervals until the chicken is warmed through.

• 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 reaches the desired temperature.

• Skillet: A flat-bottomed pan used for frying, searing, and browning foods.

• Tongs: Used to flip and handle the chicken breasts without piercing them.

• Whisk: Helps in blending the sauce and ensuring it thickens properly.

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

• Measuring spoons: Used to measure the exact amount of olive oil and butter.

• Cutting board: Provides a safe surface to season and prepare the chicken breasts.

• Knife: Used to trim any excess fat from the chicken breasts.

• Plate: For dredging the chicken breasts in flour and for setting the cooked chicken aside.

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

• Serving platter: To present the finished lemon chicken piccata.

Prep ingredients ahead: Measure and prepare all ingredients before starting to cook. This will streamline the process and reduce cooking time.

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

Preheat the skillet: Make sure the skillet is hot before adding the chicken. This helps achieve a golden brown crust faster.

Simmer sauce efficiently: While the chicken is cooking, prepare the sauce ingredients so you can quickly add them to the skillet.

Serve immediately: Have your serving platter ready to go so you can serve the dish as soon as it's done.