Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. That is how Southern flavors settle and sing. Keep it refrigerated in an airtight container and reheat gently so the chicken stays tender.

Can I use chicken thighs instead of breasts?

Absolutely. Boneless thighs are forgiving and stay juicy. Brown them a little longer and check the internal temperature. The sauce will cling well and the result is rustic and comforting.

Is there a gluten-free way to make this?

Yes. Use a gluten-free flour blend for dredging. The sauce will still thicken slightly, especially if you finish with a small pat of butter. Alternatively, you can dust with cornstarch mixed with a little water to thicken the sauce at the end.

How can I make this dish kid-friendly?

Keep the sauce simple and a touch less lemony. Serve the sauce on the side so young eaters can choose how much they want. Offer simple sides like buttered noodles or mashed potatoes.

Can I use bottled lemon juice?

You can, but fresh lemon juice brings a brightness and aroma that bottled juice lacks. If bottled is all you have, taste and adjust with a little extra butter or a pinch of salt to bring balance.

Chicken Piccata with Lemon Sauce

Name: Chicken Piccata with Lemon Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Southern
Ingredients: 4 boneless, skinless chicken breasts; ½ cup all-purpose flour (or gluten-free flour); 2 tablespoons olive oil; 3 tablespoons unsalted butter, divided; 1 cup chicken broth; ¼ cup fresh lemon juice (from about 2 lemons); 2 tablespoons capers, drained and rinsed; Salt and black pepper, to taste; Fresh parsley, chopped (for garnish)

Description

A simple yet comforting Chicken Piccata with a bright lemon sauce, perfect for family gatherings.

Ingredients

Scale

4 boneless, skinless chicken breasts
½ cup all-purpose flour (or gluten-free flour)
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
1 cup chicken broth
¼ cup fresh lemon juice (from about 2 lemons)
2 tablespoons capers, drained and rinsed
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

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Instructions

Pound chicken breasts to ½ inch thickness and season with salt and pepper.
Lightly coat the chicken in flour, shaking off the excess.
Heat olive oil and 2 tablespoons of butter in a skillet. Cook chicken for 3–4 minutes per side until golden brown. Remove from pan.
Deglaze the skillet with chicken broth and lemon juice. Add capers and simmer for 2–3 minutes.
Return chicken to the skillet, spoon sauce over the top, and simmer for 1–2 minutes.
Plate the chicken, pour sauce over it, garnish with parsley, and serve immediately.

Notes

Use the freshest lemon you can find for the best flavor. You can adapt this for a slow cooker or crock pot if needed.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Searing and Simmering
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 1g
Sodium: 400mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 25g
Cholesterol: 70mg