Lemon pepper chicken piccata is not a thing but I made it a thing. Chicken piccata is simply thinly sliced chicken breast lightly dredged in flour, pan-seared, and cooked in lemon juice, butter, and capers. I decided to season the chicken with lemon pepper seasoning instead of just salt and pepper since lemon is a critical ingredient in the dish. It was the best decision I ever made! One seasoning is all you need to make this dish and I’m sure in the back of your seasoning cabinet you can find that lemon pepper seasoning that you bought to make one recipe years ago. Dust it off and use it to make this dish and thank me later.
We all have that dish that we order whenever we see it on the menu while dining out at a restaurant. For me, that dish is chicken piccata. I especially love it over angel hair pasta with extra sauce. Man is it good. Such humble and simple ingredients with big flavor pay off. Some people will look at capers and automatically declare that they don’t eat them but they are so tasty and in this dish the star of the show. They have a salty flavor and pair so well with the lemon, butter, and white wine in the sauce. I even add extra capers at the end of the dish for added flavor.
This lemon pepper chicken piccata is truly an elegant dish. It will look like you did so much work to bring this dinner together when in fact the entire dish took you about thirty minutes from start to finish. If you don’t know what to do with the frozen chicken breast in the back of your freezer, I highly recommend you thaw it out and make this recipe. You will be thrilled that you did it and your tummy will rejoice.
If you make this lemon pepper chicken piccata be sure to tag me at @asiliglamcooks on Instagram so that I can re-post.
Lemon pepper chicken piccata
- 2 chicken breast cut in half
- 2 tsp lemon pepper seasoning divided
- 1/2 cup parmesean cheese
- 1/2 cup flour
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tbsp capers chopped plus extra to serve
- 2 tbsp butter
- 1 tbsp parsley
- 1 tbsp garlic
- 1 tbsp freshly squeeze lemon juice plus a few slices to gqarnish
- 1/3 cup dry white wine
- Cut chicken breast in half by putting your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Slice all the way through to the thinner side of the chicken breast until the knife comes all the way through and you are left with two thin pieces of chicken breast
- Season the chicken breast pieces iwth thelemon pepper seasoning and set aside
- In a shallow bowl add flour and parmesan cheese and a sprinkle of lemon pepper seasoning and mix to incorporate
- Dredge chicken breast in flour mixture ensuring you pat it all the way into the chicken and shake off any excess. You want a light covering not a heavy coating
- To a skillet on medium high heat add olive oil and butter
- Once the butter is melted, add chicken breast to the pan ensuring you are not crowding the pan
- Sear on each side for about 3 minutes or until golden brown
- Remove from pan and set aside
- To the same pan, turn the heat to medium and add capers and a splah of the brining liquid
- Add garlic, parsley, lemon juice, white wine and stir until the wine begins to simmer and reduce, abut 2 minutes
- Add a tbsp of butter to the sauce and allow it to melt
- Once butter has melted, add chicken back to the sauce and spoon the sauce all over the chicken
- Sauce should be thicker and bubbling at this point. Cover the skillet and allow the chicken to cook through for 2 more minutes, adding a splah of water to the sauce if it thickens too quickly
- Turn off the heat after two minutes and serve hot with extra capers and fresh lemon slices
P.S. check out my last post here.