Name: Lemon Chicken Piccata with Capers and Panko Breadcrumbs Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 1 pound boneless skinless chicken breasts; Kosher salt and black pepper, for seasoning chicken; 1 cup all-purpose flour; 1 cup panko bread crumbs; 1 teaspoon lemon zest; 2 large eggs, beaten with 1 tablespoon water; 3 tablespoons unsalted butter; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 1/2 cups chicken broth; 4 tablespoons unsalted butter; 3 tablespoons lemon juice; 3 tablespoons jarred capers; Kosher salt and black pepper, to taste; 1 large lemon, thinly sliced; Freshly chopped parsley

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Introduction

Chicken Piccata is a bright and flavorful Italian classic featuring tender chicken breasts in a lemony caper sauce. It’s quick to prepare and makes an impressive yet easy weeknight meal. The crunchy coating and tangy sauce create a perfect balance that’s sure to please everyone at the table.

A black cast iron skillet holds four golden-brown breaded chicken breasts covered partly by a creamy, light yellow lemon sauce. Thin fresh lemon slices and small dark green capers sit on top and around the chicken, adding color contrast. Sprinkled bright green chopped parsley is scattered over the whole dish. Near the top, two small white dishes contain extra chopped parsley and lemon slices. The skillet is placed on a white marbled surface with a blue and white striped cloth partly visible on the left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless skinless chicken breasts
Kosher salt and black pepper, for seasoning chicken
1 cup all-purpose flour
1 cup panko bread crumbs
1 teaspoon lemon zest
2 large eggs, beaten with 1 tablespoon water
3 tablespoons unsalted butter
2 tablespoons olive oil
3 cloves garlic, minced
1 1/2 cups chicken broth
4 tablespoons unsalted butter
3 tablespoons lemon juice
3 tablespoons jarred capers
Kosher salt and black pepper, to taste
1 large lemon, thinly sliced, for garnish
Freshly chopped parsley, for garnish

Instructions

Step 1: Use a sharp knife to butterfly the chicken breasts by slicing them horizontally to open flat. If large, cut each piece in two. Pound the chicken to an even 1/4-inch thickness using a rolling pin or meat mallet, optionally covering with plastic wrap.
Step 2: Season the chicken breasts with salt and pepper. Place flour on a large plate, beaten eggs mixed with water in a shallow dish, and combine panko with lemon zest on another plate.
Step 3: Dredge each chicken piece in flour, shaking off excess. Dip in egg wash, then coat thoroughly with the panko-lemon zest mixture. Set aside.
Step 4: Heat butter and olive oil over medium-high heat in a large skillet. Brown chicken pieces for 3 to 5 minutes per side until golden and cooked through. Remove from skillet and set aside.
Step 5: In the same skillet, cook minced garlic for 1 minute. Add chicken broth and simmer until reduced by half, about 5 minutes. Reduce heat to low, then stir in butter, lemon juice, and capers until butter melts. Season with salt and pepper.
Step 6: Return chicken to the pan and simmer in the sauce for 3 to 5 minutes. Garnish with lemon slices and chopped parsley. Serve warm.

Tips & Variations

For extra zest, add a splash of white wine to the sauce when adding broth.
Use skin-on chicken breasts if you prefer a crispier edge; adjust cooking time accordingly.
Swap panko for regular bread crumbs for a denser crust.
Serve over pasta or creamy mashed potatoes to soak up the delicious sauce.

Storage

Store leftover chicken piccata in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat to preserve the coating’s texture. Avoid microwaving, as it can make the crust soggy.

How to Serve

A white speckled bowl holds a serving of spaghetti pasta as the base layer, its smooth, pale yellow strands loosely twisted and mixed with small green capers and chopped parsley, giving a fresh, textured look. On top rests a golden-brown breaded chicken breast, evenly crisp and slightly glossy from a light sauce that pools subtly around the chicken and pasta. Lemon slices are arranged beneath and on top of the chicken, their bright yellow color and juicy, translucent texture adding contrast. A sprinkle of chopped parsley and capers covers the entire dish, enhancing color and texture. In the background, lemon slices on a white speckled plate and fresh parsley are visible on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add more richness, but pound them to an even thickness to ensure they cook evenly.

Is there a vegetarian alternative for this dish?

You can substitute chicken with thick slices of eggplant or cauliflower steaks, bread them similarly, and cook in the same lemon-caper sauce for a tasty vegetarian version.