Crispy, Golden Chicken Drenched in a Buttery Lemon Sauce—All in Just 30 Minutes!
If you love big, bold flavors but don’t want to spend hours in the kitchen, this Lemon Chicken Piccata is your new go-to! Think perfectly seared chicken, a bright and tangy lemon-butter sauce, and a crispy slice of grilled bread to soak up every last drop. It’s the kind of dish that feels fancy but is ridiculously easy to make—perfect for busy weeknights or impressing guests without the stress. Ready in just 30 minutes, and trust me, you won’t want to waste a single bite!
Lemon Chicken Piccata with Grilled Bread
A simple, classic Chicken Piccata recipe that’s incredibly easy to make! Serve with a fresh green salad and buttery grilled bread to soak up every last drop of the tangy, savory sauce.
Ingredients
- 1 Ib boneless, skinless chicken breasts
- ½ cup all-purpose flour
- Salt and black pepper, to taste
- 4 tbsp butter (European-style recommended)
- 2 tbsp olive oil
- ½ cup dry white wine
- 1 ½ cups chicken broth
- 1 large lemon, thinly sliced (reserve ¼ of the lemon for juicing)
- ¼ cup capers, drained
- Fresh parsley, chopped
Instructions
Prepare the Chicken
- Slice the chicken breasts in half horizontally to create four thin pieces. Place them between plastic wrap and pound to an even ½-inch thickness.
- In a shallow bowl, mix the flour with a pinch of salt and pepper. Dredge the chicken in the seasoned flour, shaking off any excess.
Cook the Chicken
- Heat 2 tablespoons butter and the olive oil in a large skillet over medium-high heat.
- Add the chicken and sear until golden brown on both sides, about 3–4 minutes per side. Remove and set aside.
Make the Sauce
- Pour the white wine into the skillet and let it bubble, scraping up any browned bits from the pan.
- Add the chicken broth and lemon slices, allowing the sauce to simmer and reduce by half.
- Stir in the capers, remaining 2 tablespoons butter, and any juice from the reserved lemon.
Bring it All Together
- Return the chicken to the skillet, spooning the sauce over the top. Simmer for another 2–3 minutes.
- Garnish with fresh parsley and serve immediately.
How to Make the Best Grilled Bread
- For the perfect crispy, golden bread to soak up the sauce:Option 1 (Grill): Brush slices of baguette or country loaf with butter and grill until toasted.Option 2 (Oven): Toast in the oven at 375°F until crispy.Option 3 (Skillet-Fry - My Favorite!)
- Heat a thin layer of oil and butter in a heavy skillet.
- Add bread slices and toast until both sides are golden and crisp.
- Drain on paper towels and serve warm with your piccata. Pro Tip: This buttery, crispy bread is a must for sopping up that rich, tangy piccata sauce. Trust me—you won’t regret it!
