Nothing quite says comfort like a warm, zesty dish of Chicken Piccata | Lemon Butter Chicken Breast Recipe. This meal brings together the bold flavors of lemon and butter with tender chicken, resulting in an incredibly satisfying and wholesome dish. Imagine golden chicken bathing in a luscious lemon sauce that brightens up your dinner table. With its delightful combination of savory and tangy, this dish will soon become a favorite in your home.

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 vividly remember the first time I made a lemon butter chicken dish—it was a rainy Sunday afternoon, and I wanted something comforting yet invigorating. As the butter melted and mingled with the garlic and lemon zest, the aroma filled my kitchen, transforming it into a cozy haven. Chicken Piccata | Lemon Butter Chicken Breast Recipe is not just another dinner; it’s a comforting embrace at the end of a long day. Quick, simple, and easy on the budget, this dish is sure to impress both family and friends alike!

Why You’ll Love This Recipe

Simple & Quick: Ready in under an hour, it’s perfect for busy weeknights or a relaxed weekend dinner.
Irresistible Flavor: The combination of lemon juice and butter creates a delectable sauce that pairs beautifully with chicken.
Eye-Catching Appeal: This dish looks as impressive as it tastes, making it great for dinner parties or special occasions.
Flexible Serving: Enjoy it with rice, pasta, or even crusty bread—there’s no wrong way to serve it!
Diet-Friendly Options: Easily adapt it for gluten-free or dairy-free diets using coconut milk and gluten-free grains.

Ingredients You’ll Need

1 ½ pounds boneless skinless chicken breasts or thighs: Feel free to mix both for more flavor; both cuts will yield tender results.
1 teaspoon kosher salt: Essential for seasoning the chicken so all the flavors pop.
½ teaspoon ground black pepper: Adds a touch of heat that complements the richness of the sauce.
3 tablespoons unsalted butter (divided): For a rich and creamy sauce; substitute ghee for a paleo-friendly option.
1 pound green beans (ends trimmed and cut in half): Crisp-tender green beans add a fresh crunch. Asparagus works beautifully too!
1 small shallot (minced): Adds a mild onion flavor that elevates the dish’s base.
2 cloves garlic (minced): The heart of flavor here; you can never have too much garlic!
½ teaspoon Italian seasoning: A mix of herbs that enhances the overall taste.
1 medium lemon (zest and juice): Fresh lemon adds brightness and acidity to balance the richness.
1 can full-fat coconut milk (14 ounces): This thickens the sauce beautifully; avoid light versions for best results.
Chopped fresh thyme or parsley: To finish with freshness and color.
Steamed brown rice, cauliflower rice, or crusty bread: These serve as the perfect accompaniments to soak up that creamy sauce.
Whole wheat pasta: For a hearty side that pairs wonderfully with the lemon butter sauce.

How to Make Chicken Piccata | Lemon Butter Chicken Breast Recipe

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

Season the chicken: Sprinkle 1 teaspoon of kosher salt and ½ teaspoon of ground black pepper evenly over the chicken breasts or thighs, ensuring every piece is well seasoned.

Sear the chicken: In a large, ovenproof skillet, melt 2 tablespoons of unsalted butter over medium heat. Once melted and bubbling, add the chicken and sear on each side until it’s deeply golden brown, approximately 10 to 12 minutes total. After searing, transfer to a plate and keep it warm.

Sauté the veggies: Reduce the heat to medium-low and add the remaining 1 tablespoon of butter to the same skillet. Once melted, toss in the green beans, minced shallot, minced garlic, and ½ teaspoon Italian seasoning. Stir to combine and let it cook for about 7 minutes, stirring often, until the green beans are crisp-tender and the shallots are fragrant.

Add lemon zest and coconut milk: Remove the skillet from the heat. Zest the lemon directly into the pan, then juice it to extract all that citrusy brightness. Slowly pour in the 14 ounces of full-fat coconut milk while continuously stirring to create a creamy sauce.

Return chicken to the skillet: Nestle the seared chicken back into the skillet, allowing it to bask in that luscious sauce.

Bake until done: Place the skillet in the preheated oven and cook for 15 to 25 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 165 degrees F, and the juices run clear. Cooking time may vary based on the size of your chicken.

Garnish and serve: Once out of the oven, sprinkle with fresh parsley or thyme. Serve alongside extra lemon wedges, steamed brown rice, pasta, or fresh bread to mop up the delicious sauce.

Storing & Reheating

For room temperature storage, let the Chicken Piccata cool for about 2 hours before putting it in an airtight container in the fridge, where it can last up to 3 days. If you want to freeze it, wrap it tightly and place it in the freezer for a maximum of 3 months. To reheat, gently warm it in a skillet over medium heat or microwave in short bursts; just keep an eye on it so it doesn’t dry out. You might notice slight changes in texture upon reheating, but adding a splash of water or coconut milk will help revive the sauce!

Chef’s Helpful Tips

Ensure your chicken is of even thickness for even cooking—pound it if necessary!
Use a meat thermometer to avoid over or undercooking the chicken—it’s a game-changer!
Adjust the lemon juice to your taste; if you love a zesty kick, go for more.
Try marinating the chicken for 30 minutes in lemon juice before cooking for an extra burst of flavor.
For a richer sauce, consider adding a splash of white wine to deglaze the skillet after sautéing the veggies before adding coconut milk.

This Chicken Piccata | Lemon Butter Chicken Breast Recipe offers an inviting blend of flavors and textures that’ll make your dinner feel like an event. You’ll be enamored by the lusciousness the coconut milk brings, along with the bright pop of lemon that dances on your taste buds. Don’t hesitate to experiment with different pairings or ingredients; cooking should be an enjoyable adventure. With this recipe, you’re creating a delightful experience for yourself and loved ones. Happy cooking!

Recipe FAQs

Can I use other types of meat for this recipe?

Absolutely! While chicken is traditional, you can also use turkey or even pork for a different flavor profile. Just keep an eye on cooking times to ensure it reaches the appropriate internal temperature.

Is it possible to make this dish dairy-free?

Yes! Substitute the butter with vegan butter or a flavorful oil like olive oil, and use full-fat coconut milk instead of traditional cream for creamy richness without the dairy.

Can I prepare this chicken in advance?

You can certainly marinate the chicken in lemon juice and seasonings the night before. Once marinated, you can store it in the fridge and cook it the next day for an even more robust flavor.

What should I serve with Chicken Piccata?

This dish is incredibly versatile! Serve it over steamed brown rice, pasta, or even cauliflower rice for a low-carb option. Accompany it with a fresh salad or roasted vegetables for a complete meal.

More Main Dishes Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Chicken Piccata | Lemon Butter Chicken Breast

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Peter
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Baking
Cuisine: American

Print Recipe

Description

Experience the vibrant flavors of Chicken Piccata! This dish features tender chicken breasts in a creamy lemon-butter sauce with green beans. It’s an effortless choice for a weeknight dinner that’s both satisfying and healthy.

Ingredients

Scale

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, 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 or cauliflower rice
Crusty bread or whole wheat pasta

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 375°F and place a rack in the center.
Season the chicken with salt and pepper.
In a large ovenproof skillet, melt 2 tablespoons of butter over medium heat. Sear the chicken on both sides until golden brown, about 10 to 12 minutes total. Transfer to a plate.
Lower the heat to medium-low and add the remaining butter to the skillet. Add green beans, shallot, garlic, and Italian seasoning, stirring well. Cook for 7 minutes until the green beans are crisp-tender.
Remove the skillet from heat, zest the lemon into the pan, and squeeze in the juice. Slowly stir in the coconut milk until well combined.
Return the chicken to the skillet.
Bake in the oven for 15 to 25 minutes, until the chicken reaches an internal temperature of 165°F and juices run clear.
Garnish with parsley. Serve with extra lemon wedges and a side of rice, pasta, or fresh bread.

Notes

For a paleo option, substitute ghee for the butter.
Swap out green beans for asparagus or any other seasonal vegetables.
Adjust cooking time based on chicken size to ensure proper doneness.