Ohhh you’re going gourmet now! 🍋🌿 Lemon Basil Chicken Piccata is a bright, buttery, herb-kissed twist on the Italian classic — tender chicken in a zesty lemon-caper sauce with the fresh lift of basil. Elegant and easy.
🍋🌿 Lemon Basil Chicken Piccata
🛒 Ingredients:
For the chicken:
- 2 boneless skinless chicken breasts (cut in half horizontally to make 4 thin cutlets)
- Salt & pepper, to taste
- ½ cup all-purpose flour (for dredging)
- 2 tbsp olive oil
- 1 tbsp butter
For the sauce:
- 3 cloves garlic, minced
- ½ cup dry white wine or chicken broth
- ⅓ cup fresh lemon juice (about 2 lemons)
- 2 tbsp capers, drained
- 3 tbsp butter (cold, cubed)
- ¼ cup fresh basil, chopped
- Optional: 1 tsp lemon zest for extra zing
🔥 Instructions:
- Prep the Chicken:
- Season cutlets with salt and pepper. Lightly dredge in flour, shaking off excess.
- Sear the Chicken:
- Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
- Cook chicken 3–4 minutes per side until golden and cooked through. Transfer to a plate and keep warm.
- Make the Sauce:
- In the same skillet, add garlic and sauté briefly until fragrant (about 30 sec).
- Pour in wine or broth, scraping up the brown bits.
- Add lemon juice and capers. Let it simmer for 3–4 minutes to reduce slightly.
- Finish with Butter & Basil:
- Reduce heat to low. Whisk in cold butter cubes one at a time until sauce is silky.
- Stir in fresh basil and lemon zest (if using). Taste and adjust seasoning.
- Return Chicken to Pan:
- Add the chicken back to the pan, spoon sauce over top, and simmer for 1–2 more minutes.
🍽️ Serve With:
- Angel hair pasta or creamy mashed potatoes
- Steamed asparagus or sautéed spinach
- A crisp white wine like Sauvignon Blanc or Pinot Grigio 🍷
This dish is fancy without the fuss — tangy, buttery, herby, and melt-in-your-mouth tender. Want a dairy-free or gluten-free version? I can tweak it for ya!
