Description
An Italian-American classic with a winter citrus twist: Meyer Lemon Chicken Piccata!
This easy recipe has everything you love about classic chicken piccata—golden chicken cutlets, a buttery white wine sauce, and briny capers—just with slightly sweeter Meyer lemons for a touch of seasonal brightness.
The ultimate one-pan dinner, ready in less than 30 minutes!
Ingredients
- 2 large boneless, skinless chicken breasts (approx. 2 pounds), sliced in half lengthwise
- ½ cup all-purpose flour
- 3-4 tablespoons olive oil
- 4 cloves garlic, roughly chopped
- 3 tablespoons capers, drained and roughly chopped
- 2 Meyer lemons, juiced (approx. ⅓ cup juice)
- ½ cup dry, unoaked white wine
- 4 tablespoons unsalted butter, cut into 1-tablespoon pieces
- kosher salt and ground black pepper, to season
Instructions
*Prep note: Meyer lemon chicken piccata comes together quickly once you start cooking, so take a few minutes to get everything prepped before turning on the stove. Roughly chop the garlic and capers, slice the butter into 1-tablespoon pieces, and measure the Meyer lemon juice and white wine into a liquid measuring cup—together, they should total between ¾ and 1 cup of liquid. Set everything aside within arm’s reach of the stove for easy, streamlined cooking.
- Cut and pound the chicken into cutlets: Carefully butterfly each chicken breast, slicing it in half lengthwise. Use a meat mallet to lightly pound each piece of chicken into uniform thickness. (If you do not have a meat tenderizer, drape a piece of parchment paper over the chicken and pound it out with a rolling pin.)
- Dredge the chicken: Season the chicken all over with 2 teaspoons kosher salt and ground black pepper. Place the flour on a large plate or in a shallow bowl. Dredge each piece of chicken lightly in the flour, shaking off any excess. Set aside.
- Brown the chicken: Heat the olive oil in a large skillet over medium heat. Working in batches to avoid overcrowding, add the chicken and cook for 3-4 minutes per side, until golden brown and cooked through. Transfer the cooked chicken to a plate and set aside.
- Make the Meyer lemon pan sauce: Reduce heat to medium-low. Add the chopped garlic and capers to the skillet and cook, stirring constantly, until fragrant, about 1 minute. While stirring, carefully pour in the Meyer lemon juice and white wine—it will sizzle on contact. Use a wooden spoon to scrape up any browned bits from the pan. Once the sauce starts bubbling, add the butter, one piece at a time, stirring constantly until fully melted and the sauce is smooth and glossy.
- Serve immediately: Drizzle the Meyer lemon sauce over the chicken cutlets. We love serving Meyer lemon chicken piccata with long, thin pasta or garlic mashed potatoes. A side of garlic bread never hurts either. Enjoy!
Notes
Jess’ Tips and Tricks:
- Meyer lemon substitute: Meyer lemons are like a cross between a conventional lemon and an orange or tangerine, with a slightly floral, sweeter flavor than conventional lemons. If you can’t find Meyer lemons, substitute with the juice of 1 conventional lemon (about 2-3 tablespoons) and increase the white wine to ⅔ cup.
- Dietary restrictions: Easily make this dish gluten-free by swapping the all-purpose flour for a 1:1 gluten-free flour blend.
- 10-Minute Meal Prep: Make dinnertime even easier by prepping the chicken in advance. Pound it out as directed in Step 1, then store it in an airtight container in the refrigerator for up to 3 days. At mealtime, all you have to do is dredge and cook—easy!
Storage and Reheating:
- While chicken piccata is best fresh, leftovers will keep in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave until warmed through.