Flaky, juicy chicken breasts in a white wine sauce - that's what waits for you when you make this alluring lemon caper chicken. It rivals even the best chef-prepared dishes!
It's so easy to get tired of chicken recipes. After a while, you might start to wonder if there are some tastier ways to prepare this lean white meat.
I'm always looking for refreshingly different ways to recreate classic recipes. And, this recipe was born out of one of those days!
Lemon chicken piccata is one of those dishes that you order from a fancy Italian restaurant and I have always wanted to learn how to make it...
Well now, you can make it at home!
Why you'll love it
After one bite, you will fall in love with this chicken piccata recipe. The juicy chicken cutlets are easy to cook to perfection in the skillet with a squeeze of fresh lemon juice and salty capers.
This recipe is unforgettable! You'll be so proud of it that you'll want to serve it at a celebration dinner in order to show it off.
I love how this chicken piccata smells as it cooks. As the piccata sauce simmers in the skillet, the aroma from the onions, garlic, and capers will make your mouth water.
This dish is definitely worth the wait!
This entire chicken piccata recipe involves chicken and sauce. Use fresh ingredients for the fullest flavors!
Here is more information about what I used in this recipe.
The star of the show is the boneless and skinless chicken breasts. You can also use chicken tenderloins or cutlets in this recipe.
You'll use this to cook the chicken. You can also use avocado oil instead.
Use unsalted butter so that you can control how much salt you use in this recipe.
Garlic and onion
Use fresh garlic and white onion in this recipe for the fullest and most robust flavors.
Wine is a popular ingredient in lemon butter caper sauce! I used white cooking wine, but you can use white wine instead. A dry white wine will be the best choice.
These are extremely important as they give bold flavors to the lemon caper sauce that tops the chicken.
Squeezing lemon juice from a lemon is the best way to add acidity to the lemon caper sauce.
Heavy whipping cream
Heavy cream is also really important! It makes the sauce extra creamy and rich.
Salt and pepper
Anytime that you taste the sauce and think, "what is it missing?" Just add a bit more salt and pepper. That enhances all the other flavors around it.
- Use fresh garlic and onion. Even though dried powders can work in a pinch, they won't have the same aromas.
- Let sauce sit to thicken. If you think your sauce is too thin, let it sit and simmer until it thickens to your liking.
- Slice the chicken thinner to make it cook faster. Really thick chicken breasts take a lot longer to cook all the way through.
- Check the temperature. Use an instant read food thermometer and make sure the chicken reaches an internal temperature of 165°F.
When you follow these steps, the chicken piccata will turn out absolutely delicious!
Coat chicken in spices
First, sprinkle salt and pepper liberally on the chicken.
Cook chicken in large skillet
Then, pan-sear the chicken breasts until they are golden brown. Cook it evenly on both sides, flipping halfway through the cooking time.
Saute garlic and onion
After the chicken is completely cooked, remove it and add cubed butter to the skillet. Saute the garlic and onions until they are softened.
Add wine and lemon juice
Next, pour in the white cooking wine and lemon juice and add the rest of the butter. Keep simmering this sauce until it reduces by half.
Mix in capers and heavy cream
Add heavy cream and capers to the skillet. Return the chicken and pour the sauce on top of it.
Let the sauce thicken
Keep letting this simmer until it is as thick as you like it!
️ Serving suggestions
Drizzle extra sauce on top of mashed turnips. It's basically the best-tasting sauce you have ever made.
There are a few different ways you can make changes to this classic chicken piccata recipe.
If you don't want to use wine, substitute chicken broth for it. A chicken stock might even be a better replacement since it is a tad thicker.
You can also add some green olives on top at the end as a garnish.
Finally, serve this on top of a low-carb angel hair pasta like spaghetti squash or palmini noodles!
Before we get to the printable recipe card, here are some questions people often ask about how to make it.
These delicious capers are actually edible flower buds. They come from a plant called a caper bush that is grown in the Mediterranean.
Yes, this recipe is definitely low-carb and keto-friendly. There are just 3 grams net carbs in each serving.
Some people think the word piccata comes from the French word pique (sharp, as in piquant). A piccata recipe usually involves meat sauteed in a combination of lemon, butter, and spices.
If you enjoyed this delicious lemon caper chicken recipe, then here are some more keto chicken recipes you should make next. They are some of my go-to's!
- Chicken Cordon Bleu is a low-carb take on a classic French recipe - and it has the same main ingredients.
- Roasted Whole Chicken can be made in the pressure cooker and give you enough meat to eat on all week.
- Keto Chicken Bacon Ranch Casserole is a crowd-pleaser! Everyone loves the classic ranch flavor.
- Spaghetti Squash Casserole With Chicken features a creamy cheese sauce and can be made with your choice of low carb vegetable.
- Low-Carb Paleo Buffalo Chicken Casserole is loved by everyone that enjoys the spicy buffalo flavor.
Lemon Caper Chicken
- 2 large boneless skinless chicken breasts cut in half lengthwise
- 1 tablespoon olive oil
- 6 tablespoons butter divided and cut into 1 tablespoon pieces
- ½ onion chopped
- ½ cup white cooking wine
- 2 teaspoon minced garlic
- ¼ cup capers
- squeeze of fresh lemon juice to taste
- ¼ cup heavy whipping cream
- salt and pepper to taste
- Heat the oil in a skillet over medium high heat.
- Season the chicken with salt and pepper, and add to the heated oil.
- Cook the chicken evenly on both sides until done. Remove and set aside.
- Reduce the heat to medium, and add in 2 tablespoon of the butter.
- Saute the onions in the skillet until softened.
- Mix in the garlic, and saute another minute.
- Pour in the white cooking wine and lemon juice. Add remaining butter. Simmer until the liquid is reduced by half.
- Mix in the capers and heavy whipping cream.
- Return the chicken to the skillet, toss in the sauce and simmer for another 5 minutes.
- Let sit 5-10 minutes before serving to allow the sauce to thicken.
Array ( [calories] => 399 [carbohydrates] => 4 [protein] => 25 [fat] => 29 [saturated_fat] => 15 [polyunsaturated_fat] => 2 [monounsaturated_fat] => 9 [trans_fat] => 1 [cholesterol] => 138 [sodium] => 736 [potassium] => 474 [fiber] => 1 [sugar] => 1 [vitamin_a] => 794 [vitamin_c] => 7 [calcium] => 32 [iron] => 1 )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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