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Tender, pan-seared chicken cutlets are bathed in a bright, zesty sauce of fresh lemon, garlic, and butter. This classic Italian-American dish is incredibly quick to make and perfect for a weeknight dinner, especially in this simplified, caper-free version.
For 4 servings
Prepare the chicken cutlets
Sear the chicken
Make the lemon garlic sauce
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Tender, pan-seared chicken cutlets are bathed in a bright, zesty sauce of fresh lemon, garlic, and butter. This classic Italian-American dish is incredibly quick to make and perfect for a weeknight dinner, especially in this simplified, caper-free version.
This italian_american recipe takes 30 minutes to prepare and yields 4 servings. At 424.35 calories per serving with 41.16g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Finish the dish
Garnish and serve
To make this gluten-free, simply replace the all-purpose flour with a gluten-free all-purpose blend for dredging the chicken.
For a dairy-free version, use olive oil or a dairy-free butter substitute in place of the butter.
To reduce fat, use only 1 tablespoon of butter in the sauce and increase the chicken broth slightly if needed.
Save time by purchasing pre-sliced thin chicken cutlets from your butcher or grocery store.
Chicken breast is a fantastic source of lean protein, which is essential for muscle repair, growth, and overall body function.
The generous amount of fresh lemon juice provides a good dose of Vitamin C, an antioxidant that supports the immune system.
This version of Lemon Chicken Piccata can be part of a healthy diet. It's high in lean protein, and by omitting capers and using low-sodium broth, it's lower in sodium than traditional recipes. The sauce is light and made with minimal fat.
A single serving of this Lemon Chicken Piccata has approximately 350-400 calories, primarily from the chicken and the butter/oil used for cooking.
It pairs beautifully with angel hair pasta, mashed potatoes, or roasted asparagus. A simple side salad also works well to complete the meal.
Yes, you can use boneless, skinless chicken thighs. They will be juicier but may take a minute or two longer to cook through. You don't need to pound them as thin.
