Lemon-Basil Chicken Piccata
Tender chicken cutlets pan-fried to a golden crisp, then served with a bright and zesty sauce made from lemon, capers, fresh basil, and savory broth. A quick and flavorful meal for two.
Prepare chicken cutlets
Pat the chicken breasts dry with paper towels. Slice each chicken breast horizontally to create two thinner cutlets, about 1/2-inch thick. Season both sides of each cutlet with 1/8 teaspoon salt and 1/16 teaspoon black pepper. Place 1/4 cup all-purpose flour on a shallow plate. Dredge (coat thoroughly) each chicken cutlet in the flour, shaking off any extra.
💡 Pro Tips:
- •Pounding chicken to an even thickness helps it cook uniformly.
- •Dredge means to coat thoroughly.
Cook chicken
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place the floured chicken cutlets in the hot skillet. Cook for 3-5 minutes per side, until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Remove the cooked chicken from the skillet and set it aside on a plate.
💡 Pro Tips:
- •Do not overcrowd the skillet; cook in batches if needed.
- •Cooking chicken to a golden brown adds flavor and texture.
Make the piccata sauce
Add the remaining 1 tablespoon olive oil to the same skillet. Add the 1 clove minced garlic and cook for 30 seconds until it smells pleasant (fragrant). Pour in 1/2 cup chicken broth and 1/4 cup fresh lemon juice. Stir in 1 tablespoon drained capers. Bring the sauce to a gentle simmer (cook gently just below boiling, with small bubbles) and let it cook for 3-5 minutes, scraping up any browned bits from the bottom of the pan (this is called deglazing). The sauce should slightly reduce (cook down and become a bit thicker).
💡 Pro Tips:
- •Fragrant means it smells good and aromatic.
- •Simmer means to cook gently just below boiling, with small bubbles.
- •Deglazing adds rich flavor to the sauce.
- •Reduce means cooked down to be thicker and more flavorful.
Combine and serve
Return the cooked chicken cutlets to the skillet with the piccata sauce. Spoon the sauce over the chicken pieces to coat them. Cook for 1 minute to heat the chicken through. Garnish with 2 tablespoons chopped fresh basil. Serve immediately, often with pasta, rice, or steamed vegetables.
💡 Pro Tips:
- •Serving immediately ensures the chicken stays juicy and the sauce is warm.
- •Fresh basil adds a bright, aromatic finish.
- Large skillet
- Shallow plate (for flour)
- Meat mallet (optional, for pounding)
- Tongs or spatula
- Measuring cups
- Measuring spoons
- Knife and cutting board
- 💡For a gluten-free version, use a gluten-free all-purpose flour blend for dredging.
- 💡For a richer sauce, you can use 1 tablespoon of unsalted butter instead of olive oil in the sauce, or a mix of both.
- 💡Ensure your capers are drained well to avoid excessive saltiness in the sauce.
- 💡This dish pairs wonderfully with a side of angel hair pasta or roasted asparagus.
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