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Well this was amazing. I definitely didn’t eat the sauce out of the pan with a spoon because that would be weird right? Seriously SO TASTY!
Today’s post is sponsored by Land O’Lakes – we ♡ their European Style Super Premium Butter with all the heart-eyed emojis.
Is it just me or is chicken starting to be awesome again?
Through the last few years, Pinch of Yum aka my-personal-self went through a phase of chicken rebellion. I was doing things like creating meals with plant-based things like MUSHROOMS or NUTS or TOFU. Okay waaaait I still really love mushrooms and nuts and tofu and I am definitely still a part-time vegetarian with a deep love for the whole plant-based thing. Exhibit A.
But somewhere between the garlic and basil // the lemon and capers // the gold standard of BUTTER: me and chicken are back in business over here.
And today I’d like to present to you with my latest chicken favorite which is, in essence, juicy chicken breasts coated in a white wine lemon butter sauce situation and dotted (overwhelmingly dotted, if you will allow it) with those irresistibly briny capers. My mouth is watering. WAH TER ING. 👅
Oh, chicken piccata, you beauty, you.
Now, I say all that about chicken but now I’m going to go and tell you the truth. The truth is that it’s not chicken that makes this amazing – it’s the combo of flavors in the sauce.
P.S. Welcome to my sauce blog. Food? That’s nice. But SAUCE? I can’t even. I need all of the sauces, ever. This has been a slow fade over the last five years, but I think we can officially say we’re there. New job title: Sauce Blogger.
When you simmer a white wine reduction with tangy lemon slices and salty chicken broth, good things are going to happen. Good as in magical. Good as in why are you still reading this post. W-H-Y.
But friends, you don’t stop there. No. You are hungry for the mouth-puckering brine of the capers, aren’t you? I just knew it. You and I jive with this whole sauce blogging thing. So the important next step is that you get extra-generous and you throw the whole darn jar of those little green-ish poppers up in the mix.
I’m literally puckering my mouth right now as I imagine how salty-tangy it is.
Right? RIGHT? Oh my gosh, it’s so good.
And that’s exactly what you do.
This whole sauce wouldn’t be complete without the gold standard of creamy and luscious – LAND O LAKES® European Style Super Premium Butter. That velvety finish to your sauce takes it to the NEXT LEVEL, man.
Speaking of levels. Grilled bread is on the scene and we’re going to Level 500 now.
If this recipe is about the sauce, then this recipe is really about the bread, because you just fry that bread up in a little olive oil and butter (or grill, if it’s summery where you live because it will look cooler with grill marks, but I live in Minnesota where it’s already cold and dark by 6pm and so I “grill” in a skillet, okay? don’t be mad) and then you dunk said buttery golden brown bread into the leftover sauce.
Demo in three, two…
I am excited for you. 👌
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Lemon Chicken Piccata with Grilled Bread
- Total Time: 30 mins
- Yield: 4 pieces 1x
Description
Chicken Piccata – you won’t believe how easy this recipe is! Perfect with a green salad and grilled bread for soaking up all the extra sauce.
Ingredients
- 1 pound boneless skinless chicken breasts
- 1/2 cup flour
- salt and pepper
- 4 tablespoons LAND O LAKES® European Style Super Premium Salted Butter
- 2 tablespoons olive oil
- 1/2 cup white wine
- 1 1/2 cups chicken broth
- 1 large lemon, sliced thinly (leave about 1/4 of the lemon intact for the juice)
- 1/4 cup jarred capers
- fresh parsley
Instructions
- Cut the chicken breasts in half so that you have a total of four pieces. Cover with plastic wrap and pound them to an even thickness of about 1/2 inch or less. Place the flour in a bowl with some salt and pepper. Dredge the chicken in the flour mixture and set aside.
- Heat 2 tablespoons of butter and the olive oil in a heavy skillet over medium high heat. Add the chicken and fry for a few minutes, flipping once. Both sides should be golden brown. Remove chicken and set aside.
- Add the wine to the skillet and let it get all sizzly so you can scrape browned bits off the bottom. Add the broth and lemon slices. Let the mixture reduce to half or less. Add the capers, butter, and any remaining juice you can get out of the lemon nubs. Arrange the chicken pieces back in the pan and sprinkle with fresh parsley. VOILA!
Notes
For the “grilled bread,” you have a few options. You could brush a few pieces of sliced baguette or country loaf with butter and actually grill it on a grill or toast it in the oven.
But my FAVORITE is sort of a grill/fry situation – heat a thin layer of oil AND butter together in a heavy skillet and add a few pieces of bread to each side, flipping once until both sides are golden brown and heavenly. Drain on paper towels, and now use the crispy golden brown bread to sop up that briny sauce. Ugh, I’m drooling. It’s so, so good.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Cuisine: Italian
Keywords: chicken piccata, lemon chicken piccata, grilled bread
Pinch of Yum has partnered with Land O’Lakes for an exclusive endorsement of LAND O LAKES® European Style Super Premium Butter. This post is sponsored by Land O’Lakes.
One More Thing!
This recipe is part of our easy Italian-inspired recipes page. Check it out!
Can you make this with chicken thighs?
I don’t see why not! Should work great.
I made this. I looks awesome and came together well but here’s where it went wrong… I tasted the sauce after adding the chicken and it was sooo bitter. I followed the recipe religiously. I believe it was the lemon peel while the sauce was reducing. it over took the entire dish making it inedible. super disappointing… not sure if it was the lemons I picked out specifically or not removing the peels . I tried to save it by adding water and a little bit of sugar to cut the bitterness but it didn’t work. I don’t think this was the recipes fault in the end but definitely a good thing to keep in mind for next time.
Can I substitute the capers for anything else without losing too much of the flavor? I will have trouble finding them where I’m from.
You could try some Castelvetrano olives for some saltiness.
Excellent! I will definitely make again. We topped this on spaghetti and everyone gobbled it up!
lemon flavour i always like it.. just amazing combination.. fantastic
My husband loves chicken piccata, and this is my go to recipe! We LOVE it! Thank you so much!
Loved this! It came together super quick and did not disappoint! After removing the chicken, I added a little flour just before the wine and broth, because I made rice and wanted a little sauce! Five star recipe 🙂
So glad to hear that, Kecia! Thanks for the comment!
This was fantastic! Easy, quick, and so so tasty.
The chicken was good but the sauce was so bitter! i think from putting the lemon slices in the sauce and letting it reduce, it took all the bitterness from the rind :/ would make again but without the lemon slices, maybe just lemon juice!
Delicious! Will definitely make again. So easy.
So glad you enjoyed this, Morgan!
Do you think it would be okay to use bone in chicken thigh in this recipe?
Sure! Sometimes bone-in meat will take longer to cook, so you might just need to add some extra cook time. Enjoy!
So good !! Thank you for posting it
This recipe was delicious, thank you very much!
Glad you enjoyed this, Tina!
Sounds amazing- do you know how I’d cook this if using chicken Maryland’s instead of breasts?
Hi there, Kalista! We haven’t tested this out using Chicken Maryland so we’re not totally sure about different cook times. If you give it a go though, we’d love to hear from you!
My first time making chicken piccata. While the concept is good advice, especially the chicken! For my family and me, it was just too much lemon. I even doubled the recipe since I needed a bigger batch but still only used the large lemon. I ended up taking the lemons out when I was reducing since I could smell the lemon already. I also didn’t put the rest of the lemon as requested but it was already too much lemon. I tried putting in even more butter to help but the kids couldn’t finish the chicken. Next time I’ll only use maybe half a teaspoon of lemon. Also, I noticed that the instructions have no temperature. High heat, medium-high, etc, etc. I had to wing it.
Hi Jennifer! Sorry to hear there was too much lemon in this for you. Thanks for sharing this feedback with us. We also went ahead and updated the instructions to include temperature.
Chicken Picatta is my wife’s favorite “go to” entree when checking out a new restaurant. We are doing a Progressive Dinner party for 14 and hopefully I can do your recipie justice. I will let you know the results!
How long does it take for the broth and wine to reduce?
Yum!!! Excited to try this.
But first, question on the nutrition – are those values reflective of 4 services or 1 serving?
Thanks!
My husband adores this recipe! Im making it for the second time today. And a second time I giggled at lemon “nubs” 🙂
This Recipe with Chicken and Lemon is so delicious it is my favorite. I love it and will follow your Recipe with care. I can’t think of anything I would rather have. Here in Palm Springs with all the new Restaurants you rarely see this beautiful meal. Thank you!
I’m from MN too:-)
If you love butter oh my Kerry Gold butter at Costco and practically in every store around the country is so much better than the others. It’s grass fed from Ireland and no antibiotics and hormones fed to the cows. So good for us. And it tastes so good you can eat it off the knife!
Who on God’s Earth would utilize, almost a whole lemon, in this type of recipe? Fake news. If you make this per the directions, make sure you have a back up for dinner because its going to be rancidly acidic and unbalanced, FAIL.
I can’t imagine anyone saying this Recipe is a FAIL. I love lemons and that is what this Recipe is about and it is one of the best.
What kind of white wine did you use?
Made this today with Parmesan crusted chicken breasts, came out really good! Thanks for a great recipe
ugh mine seems “watery” although none in it. will taste soon.