Name: Chicken Piccata | Lemon Butter Chicken Breast
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 ½ pounds boneless skinless chicken breasts or thighs or a mix; 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; 1 can full-fat coconut milk (14 ounces); chopped fresh thyme or parsley; steamed brown rice; cauliflower rice; crusty bread; whole wheat pasta

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When you think of a comforting meal that’s bursting with flavor and comes together in just a snap, Chicken Piccata | Lemon Butter Chicken Breast Recipe stands out as a top contender. This dish combines succulent chicken, vibrant green beans, and a luscious lemon butter sauce that makes everything sing. Each bite is a delightful dance of tart and buttery richness, making your taste buds tingle and your heart smile. Plus, it’s a recipe that’s perfect for any occasion—whether you’re having a quiet dinner or entertaining friends.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chicken Piccata | Lemon Butter Chicken Breast Recipe
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chicken Piccata | Lemon Butter Chicken Breast

Chicken Piccata | Lemon Butter Chicken Breast

I still remember the first time I made this Chicken Piccata. I was looking for a way to impress my family without spending hours in the kitchen. As the fragrant aroma of garlic and lemon wafted through the air, everyone gathered around the table, curious about the delicious scent. What resulted was a sumptuous meal that left everyone asking for seconds. This recipe not only delivers on taste but is also refreshingly easy to create, making it a staple in my household. I’m excited for you to give it a try!

Why You’ll Love This Recipe

Simple & Quick: You can whip up this dish in just about 40 minutes, making it perfect for busy weeknights.
Irresistible Flavor: The combination of lemon and butter creates a sauce that’s rich yet tangy, the kind of flavor you’ll crave.
Eye-Catching Appeal: It’s as beautiful as it is delicious, making it an impressive dish for guests.
Flexible Serving: Great alongside steamed brown rice or crusty bread, it fits any dining scenario.
Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets by swapping out ingredients.

Ingredients You’ll Need

1 ½ pounds boneless skinless chicken breasts or thighs: Choose whichever type you prefer for tenderness; thighs provide deeper flavor while breasts are leaner.
1 teaspoon kosher salt: Enhances the overall flavor of the chicken without overpowering it.
½ teaspoon ground black pepper: Adds subtle warmth and depth to the seasoning.
3 tablespoons unsalted butter: Provides a rich mouthfeel; swap with ghee to make it paleo or vegan butter for dairy-free options.
1 pound green beans: These add a lovely crunch; asparagus is a great alternative.
1 small shallot: Minced for a milder onion flavor that compliments the dish beautifully.
2 cloves garlic: Minced for aromatic punch and character.
½ teaspoon Italian seasoning: This blend offers a hint of herbaceous goodness; feel free to adjust based on your preference.
1 medium lemon: Zest and juice are used to brighten the dish; reserve slices for garnish.
1 can full-fat coconut milk (14 ounces): This creates a creamy sauce that thickens beautifully; avoid light coconut milk which won’t yield the same results.
Chopped fresh thyme or parsley: For a fresh, vibrant finish.
Steamed brown rice, cauliflower rice, crusty bread, or whole wheat pasta: These are great accompaniments to soak up all that luscious sauce.

How to Make Chicken Piccata | Lemon Butter Chicken Breast Recipe

Preheat the Oven: Place a rack in the center of your oven and preheat it to 375 degrees F.

Season the Chicken: Generously season the chicken with 1 teaspoon of kosher salt and ½ teaspoon of ground black pepper, ensuring the flavor penetrates.

Sear the Chicken: In a large, ovenproof skillet, melt 2 tablespoons of unsalted butter over medium heat. Once hot, add the chicken and sear on both sides until they are deeply golden brown, about 10 to 12 minutes total. Transfer the seared chicken to a plate and set aside.

Cook the Vegetables: Reduce the heat to medium-low and add the remaining 1 tablespoon of butter. Toss in the trimmed green beans, minced shallot, minced garlic, and ½ teaspoon of Italian seasoning. Stir well and cook for approximately 7 minutes, stirring often, until the green beans are crisp-tender and vibrant in color.

Add Lemon and Coconut Milk: Remove the skillet from the heat. Zest the lemon directly into the pan, then squeeze in the lemon juice. Pour in the can of full-fat coconut milk slowly while stirring to ensure everything is well combined.

Return Chicken to Skillet: Place the reserved chicken back into the skillet, nestling it into the creamy mixture to absorb all those wonderful flavors.

Bake the Dish: Transfer the skillet to the preheated oven and cook for 15 to 25 minutes. Bake until an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F, and the juices run clear. Keep in mind that cooking times may vary based on the size of your chicken pieces.

Garnish and Serve: Once done, remove the skillet from the oven and top the dish with freshly chopped parsley. Serve with extra lemon wedges and your choice of steamed brown rice, pasta, or fresh crusty bread to soak up that delectable sauce.

Storing & Reheating

To store your leftovers, let the Chicken Piccata cool down and then transfer it to an airtight container. It will keep in the fridge for up to 3 days. For longer storage, you can freeze it for up to 3 months. When you’re ready to enjoy it again, reheat gently in the microwave or on the stovetop over low heat. Just keep in mind that the green beans might become slightly softer, but the flavors will still be delightful!

Chef’s Helpful Tips

Avoid overcooking the chicken. Keep an eye on the temperature to ensure everything stays juicy.
For a more intense flavor, allow the chicken to marinate in salt and pepper for a bit before cooking.
If you prefer extra sauce, consider using 1 ½ cans of coconut milk.
Feel free to switch up the vegetables based on what you have on hand; bell peppers or zucchini would work just as well.

There’s something undeniably satisfying about a dish like Chicken Piccata. It’s filled with flavor that tantalizes your taste buds, yet it’s uncomplicated enough for any home cook to master. Don’t hesitate to experiment with its components, enjoy the process, and make it your own. Dive into the joy of cooking and treat yourself to a dish that delivers every time!

Recipe FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are fantastic in this recipe. They offer more flavor and remain tender during cooking because of their higher fat content.

What can I substitute for coconut milk?

If you’re looking for a non-dairy option, almond milk or cashew cream can work in a pinch. However, for the best creamy texture, full-fat coconut milk is the preferred choice.

Can I make this recipe ahead of time?

Indeed! You can sear the chicken and prepare the sauce in advance. Just keep everything stored separately in the fridge, then bring it together on the day you plan to serve it.

What’s the best way to serve Chicken Piccata?

This dish pairs wonderfully with a variety of sides like brown rice, cauliflower rice, or even over a bed of pasta. It also shines with a slice of crusty bread to soak up that delicious lemon butter sauce.