Simple Lemon Chicken Piccata

5 from 4 votes

Simple lemon chicken piccata is one of the easiest most delicious weeknight dinners on the planet. Perfectly browned and tender skillet chicken, with the best garlic-lemon-caper sauce. Make it in less than 30 minutes!

Prep Time10

Cook Time15

Total Time26

Course: Pasta, Weeknight Dinner

Cuisine: American

Keyword: easy recipe, chicken

Servings:

Calories: 223kcal

Ingredients

4 Thin Chicken Breasts or Cutlets
1 tsp Salt -divided
½ tsp Black Pepper
2 TBSP Butter
2-3 Cloves Garlic - peeled and smashed
1 Lemon - cut 3-4 slices from one ½ of the lemon and keep ½ of the lemon not sliced
2 TBSP Flour
2 cups Chicken Stock
1 TBSP Capers, drained

Instructions

Pay dry and season both sides of the chicken breasts with salt and pepper.
In a large skillet, over medium heat, melt the butter.
Add in the smashed garlic, one-two lemon slices and the chicken breasts. Brown the chicken breasts, about 2-3 minutes on each side.
If you are using a stainless steel pan the chicken breasts may stick to the bottom of the pan, it will loosen up and become easier to flip once it's browned. Do not try to peel the chicken off, it will come off when it's ready to flip..
Once the chicken in browned on both sides, remove from the skillet and place it on plate to set aside. It is okay if the chicken is not cooked all the way through, it will go back in the pan to finish cooking.
Add the flour to the bottom of the pan and let is cook for about 30 seconds - 1 minute.
Pour in the chicken stock and the remainder two or three lemon slices. Use a wooden spoon or plastic whisk to incorporate the flour and stock together, breaking up the flour clumps.
If you are using a stainless steel pan, using a wooden spoon or plastic spatula, scrape up the browning marks from the bottom of the pan for more flavor.
Turn the your heat to medium-high to reduce your chicken stock by half, until you get your preferred sauce consistency. If you over reduce and the sauce is too thick, add in a splash of water. About 5 minutes.
Squeeze in the juice of your remaining ½ lemon, be careful to scoop out seeds. Add in ½ tsp of salt.
Remove the garlic and lemon slices. Reduce the temperature back to medium, add the chicken back into the skillet with the sauce. Add in the capers. Cook until the chicken is done, about 1-2 minutes.

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