Chicken Piccata | Lemon Butter Chicken Breast
Chicken Piccata is a classic Italian dish that’s all about simplicity and flavor. With juicy chicken breasts bathed in a luscious lemon-butter sauce, it strikes the perfect balance between savory and tangy. You might find yourself captivated by the delightful aroma wafting through your kitchen as the chicken cooks, inviting everyone to gather around the table. This dish is not just a meal; it’s an experience waiting to happen.
Table of Contents
I first stumbled upon this recipe while searching for a quick yet impressive dinner option for guests. You know those nights when you want something special but don’t have the luxury of time? This recipe, with its surprisingly short prep time, has become a staple in my home. Trust me, with Chicken Piccata | Lemon Butter Chicken Breast Recipe, you’re not just cooking; you’re making memories that will linger long after dinner is over.
Why You’ll Love This Recipe
- Simple & Quick: Ready in about 40 minutes, this dish is perfect for busy weeknights.
- Irresistible Flavor: The combination of lemon, butter, and herbs creates a burst of fresh taste that dances on your palate.
- Eye-Catching Appeal: The vibrant green beans and glistening, golden chicken make for an impressive presentation.
- Flexible Serving: Whether it’s a cozy family dinner or hosting friends, this dish fits every occasion beautifully.
- Diet-Friendly Options: Easily adaptable for paleo or vegan diets by swapping ingredients like butter and coconut milk.
Ingredients You’ll Need
- 1 ½ pounds boneless skinless chicken breasts or thighs: These cuts are tender and cook quickly, providing juicy bites. Feel free to mix if you like!
- 1 teaspoon kosher salt: Enhances the natural flavors of the chicken; always good to balance the seasoning.
- ½ teaspoon ground black pepper: Adds subtle heat. Use fresh ground pepper for the best flavor.
- 3 tablespoons unsalted butter: Provides richness and depth; swap ghee for paleo or use vegan butter for a dairy-free option.
- 1 pound green beans: Fresh and crisp, these add texture and color. You can substitute with asparagus, trimmed and cut into 2-inch pieces.
- 1 small shallot, minced: Gives a mild, sweet onion flavor; white or yellow onion could work too.
- 2 cloves garlic, minced: The aromatic essence of garlic is a must for this dish’s depth.
- ½ teaspoon Italian seasoning: A blend of herbs like basil and oregano, contributing classic Italian flavor.
- 1 medium lemon, zest and juice: The star of the show, infusing the dish with bright acidity. Make sure it’s fresh!
- 1 can full-fat coconut milk (14 ounces): Use this creamy ingredient for the sauce; avoid light versions as they won’t thicken properly.
- Chopped fresh thyme or parsley: For a finishing touch of freshness and color.
- Steamed brown rice, cauliflower rice, or crusty bread: Serve alongside to soak up the mouthwatering sauce.
- Whole wheat pasta: Great for those who want a heartier meal option.
How to Make Chicken Piccata | Lemon Butter Chicken Breast Recipe
Preheat the Oven: Place a rack in the center of your oven and preheat the oven to 375 degrees F. This creates the perfect environment for a tender, juicy chicken.
Season the Chicken: Pat the chicken dry and season it generously with 1 teaspoon kosher salt and ½ teaspoon ground black pepper. This seasoning will create a flavorful crust when seared.
Sear the Chicken: In a large, ovenproof skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the chicken, searing both sides until deeply golden brown—about 10 to 12 minutes total. Once done, transfer the chicken to a plate and let it rest.
Sauté the Vegetables: Reduce the heat to medium-low. Add the remaining tablespoon of butter, then toss in 1 pound of green beans, 1 small minced shallot, and 2 minced cloves of garlic. Stir to combine, cooking for 7 minutes until the green beans are crisp-tender, stirring often to prevent burning.
Add Lemon and Coconut Milk: Remove the skillet from the heat. Zest the lemon directly into the pan, then squeeze in the lemon juice for that bright flavor. Slowly pour in 14 ounces of full-fat coconut milk while stirring to combine everything into a luscious sauce.
Return the Chicken to the Skillet: Place your gorgeous, rested chicken back in the skillet, ensuring it’s coated in that gorgeous sauce.
Bake to Perfection: Transfer the skillet to your preheated oven and allow it to bake for 15 to 25 minutes, or until an instant-read thermometer inserted in the thickest portion registers 165 degrees F and the juices run clear. Remember, cooking times can vary depending on the size of your chicken.
Garnish and Serve: Remove from the oven and top with chopped fresh thyme or parsley. Serve immediately with extra lemon wedges on the side and alongside your choice of steamed brown rice, pasta, or crusty bread for that gravy dip.
Storing & Reheating
To store, let your leftovers cool to room temperature, then transfer them in an airtight container. It’ll keep well in the fridge for up to 3-4 days. For longer storage, freeze to keep it fresh for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge, and gently reheat in a skillet over low heat, stirring occasionally until warmed through. The creamy sauce can change texture slightly, but a splash of coconut milk can help refresh it.
Chef’s Helpful Tips
- Avoid overcooking your chicken; check the internal temperature early to avoid dryness.
- Allow the chicken to rise to room temperature before cooking for more even cooking.
- Don’t skip the browning stage—it adds a depth of flavor that’s absolutely worth the extra time.
- Use freshly squeezed lemon juice for a robust flavor instead of bottled juice.
- If you love a bit of heat, consider adding a pinch of red pepper flakes while sautéing the veggies.
Indulging in a plate of Chicken Piccata | Lemon Butter Chicken Breast Recipe brings family and friends together around the table, sharing laughter and good company. It’s more than just a meal; it’s a moment to savor. So why not make it even more memorable by trying this recipe? Your taste buds deserve this!
Recipe FAQs
Can I use frozen chicken?
Absolutely! If using frozen chicken, it’s best to thaw it completely in the refrigerator before cooking. This ensures even cooking and helps achieve that golden-brown sear.
What’s the best way to ensure my chicken stays juicy?
Cooking the chicken until it reaches 165 degrees F is crucial for safety, but to keep it juicy, consider letting it rest for a few minutes after searing. This helps redistribute the juices before you bake it.
Can I make this dish dairy-free?
Yes! You can easily swap the butter for ghee or a dairy-free alternative, and use full-fat coconut milk just like in the recipe. It will still have a creamy texture and delicious flavor.
What can I serve with Chicken Piccata?
This dish pairs beautifully with an array of sides! Consider steamed vegetables, pasta, or a fresh green salad. Crusty bread is also fantastic for sopping up that flavorful sauce!
PrintMore Main Dishes Recipes
- Filet Mignon with Blue Cheese Butter
- Chili Lime Roasted Cauliflower
- Easy Stuffed Pepper Pasta Bake
- Baked Feta Pasta
- Red Wine Bucatini with Pancetta
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Chicken Piccata | Lemon Butter Chicken Breast
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Oven
- Cuisine: Italian
Description
This Chicken Piccata features succulent chicken breasts cooked in a creamy lemon butter sauce. Perfect for a quick weeknight dinner, it pairs beautifully with rice or pasta, making it a go-to recipe for flavorful home-cooking.
Ingredients
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 tablespoons unsalted butter divided
- 1 pound green beans ends trimmed and cut in half
- 1 small shallot minced
- 2 cloves garlic minced
- ½ teaspoon italian seasoning
- 1 medium lemon zest and juice, plus additional lemon slices for serving
- 1 can full-fat coconut milk (14 ounces)
- chopped fresh thyme or parsley
- steamed brown rice
- cauliflower rice
- crusty bread
- whole wheat pasta
Instructions
- Preheat your oven to 375 degrees F and position a rack in the center.
- Season the chicken with salt and pepper, then heat 2 tablespoons of butter in a large, ovenproof skillet over medium heat.
- Sear the chicken on both sides until deeply golden brown, about 10 to 12 minutes. Remove and set aside on a plate.
- Lower the heat to medium-low, add the remaining butter, then the green beans, shallot, garlic, and Italian seasoning. Stir and cook for 7 minutes until the green beans are crisp-tender.
- Remove from the heat, zest the lemon into the pan, and add the lemon juice. Gradually stir in the coconut milk until well mixed.
- Return the chicken to the skillet; make sure it's submerged in the sauce.
- Transfer the skillet to the oven and bake for 15 to 25 minutes until the chicken reaches an internal temperature of 165 degrees F and juices run clear.
- Garnish with parsley and serve with lemon wedges, rice, pasta, or crusty bread.
Notes
You can substitute green beans with asparagus for a different flavor.
For a dairy-free option, use vegan butter instead of unsalted butter.
Make sure not to use light coconut milk; full-fat gives the best thickness.
The chicken cooking time may vary depending on its size.
Nutrition
- Serving Size: 1 serving
- Calories: 609
- Sugar: 2g
- Sodium: 550mg
- Fat: 40g
- Saturated Fat: 23g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 46g
- Cholesterol: 145mg
