Chicken piccata is a tangy and flavorful dish that typically features a bright, zesty lemon sauce. But what if you don’t like the taste of lemon, or you simply don’t have any on hand?
This recipe is a delicious alternative chicken piccata without lemon. It’s still packed with rich flavors and textures, but without the lemony punch.
The chicken cutlets are tender and golden-brown, and they’re served in a rich, savory caper sauce that perfectly complements the mild chicken flavor.
Plus, this recipe is incredibly easy to make! It’s a fantastic weeknight meal that’s sure to satisfy.
Chicken Piccata Without Lemon
Chicken piccata is traditionally made with chicken cutlets, a light breading, and a lemon-caper sauce.
This unique version is just as flavorful and delicious, only without the lemon. The capers still provide a nice tang, while the white wine and chicken stock deliver a rich, savory taste.
The chicken cutlets themselves are nicely seasoned, and they acquire a lovely golden crust. Paired with the caper sauce, it’s a combination that’s hard to beat.
This dish is hearty and satisfying, and it’s perfect to serve with rice or pasta on the side.
Here’s what you need for this chicken piccata:
- Chicken cutlets. About 6 pieces, or you can substitute chicken breasts if you prefer.
- Butter and olive oil. These create a lovely browning on the chicken.
- Flour and Italian seasoning. This creates a light coating on the chicken, and the Italian seasoning adds some extra flavor.
- Salt and pepper. For seasoning.
For the caper sauce:
- White wine and chicken stock. These form the base of the sauce and provide a rich flavor.
- Garlic cloves. These complement the rest the dish’s flavors.
- Cornstarch and water. You’ll use these to make a slurry to thicken the sauce.
- Capers. Of course! These provide the distinctive tanginess of piccata.
- Fresh Italian parsley. For a touch of freshness and color.
- Butter. This adds creaminess and richness to the sauce.
How to Make Chicken Piccata Without Lemon
Here’s a summary of the steps to make this dish. Be sure to see the full recipe below for more detailed instructions.
- Prepare the chicken. Season the cutlets and coat them in flour.
- Sear the chicken. Cook them in butter and olive oil until golden-brown on both sides, then remove from the pan.
- Make the caper sauce. Deglaze the pan with the white wine, add the rest of the sauce ingredients, and simmer until thickened.
- Finish the dish. Return the chicken to the pan to heat through, then garnish with fresh parsley and serve.
Note: For the complete list of ingredients and directions, see the recipe card at the end of this article.
Tips for the Best Chicken Piccata
Here are a few tips to ensure your dish comes out perfectly:
- Use thin chicken cutlets. They will cook quickly and evenly, and they’re easier to brown without overcooking the chicken.
- Don’t overcrowd the pan. Give the chicken room to brown without touching each other.
- Adjust the sauce to taste. If you’d like a stronger wine flavor, use a bit more wine and adjust the other seasonings accordingly.
- Add some heat. If you like a touch of heat, you can add some red pepper flakes to the sauce.
- Make it creamy. Stir in a bit of heavy cream at the end for a creamier sauce.
- Swap the capers. Not a fan of capers? You can use green olives instead.
What to Serve with Chicken Piccata
This dish goes well with various sides. Some popular options include:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet on the stove. Note that the sauce will thicken when refrigerated, so you may need to add a bit of water or chicken stock to thin it out when reheating.
Chicken Piccata (No Lemon)
- 6 chicken cutlets
- 1 tbsp butter
- 1 tbsp olive oil
- 1/4 cup flour
- 1 tsp Italian seasoning
- Salt and pepper to taste
For the Caper Sauce
- ½ cup white wine
- 1 cup chicken stock
- 2 garlic cloves minced
- 1 tbsp cornstarch + 1 tablespoon (15ml) cold water for slurry
- 2 tbsp capers
- 2 tbsp fresh Italian parsley
- 1 tbsp butter
- Season the chicken cutlets with salt and pepper on both sides.
- In a shallow dish, mix together the flour and Italian seasoning. Dredge each chicken cutlet in the flour mixture, shaking off any excess.
- In a large skillet, heat the butter and olive oil over medium heat.
- Add the chicken cutlets to the skillet and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the white wine and garlic cloves. Cook for about 2 minutes, stirring occasionally.
- In a small bowl, whisk together the cornstarch and cold water to make a slurry. Add the slurry to the skillet along with the chicken stock, capers, and fresh parsley. Stir well to combine.
- Bring the sauce to a simmer and cook for about 5 minutes, or until the sauce has thickened.
- Reduce the heat to low and stir in the butter until melted and fully incorporated.
- Return the cooked chicken cutlets to the skillet and simmer for another few minutes to heat through.
- Garnish with additional fresh parsley, if desired.
- Serve the chicken piccata without lemon hot with your choice of side dishes.