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Get ready for the best Meyer lemon chicken picatta you'll ever have! The simple swap of lemons takes this easy dinner to the next level.
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What makes this dish special
When I was working at my first restaurant, there was one dessert I was in charge of making, the Meyer lemon parfait. Fresh out of culinary school, it was my first time using these lemons. Well, let me tell you, ever since then, I've been obsessed with the fruit. So far, I've created Meyer lemon fritters, Meyer lemon waffles, and a braised pork belly sandwich with Meyer lemon relish, to name a few.
So what exactly is a Meyer lemon? It's a cross between a lemon and an orange. The fruit is sweeter than the normal lemon and has a darker, more orange skin. The possibilities of what you can do with these lemons are endless, for both savory and sweet dishes. Today, I decided to use them to prepare a Meyer lemon chicken picatta. Swap out regular lemons for this special variety and you'll have one unforgettable dish that's ready in only 30 minutes!
Ingredients
- Chicken breasts: Provide a lean and tender base for the piccata. When butterflied and pounded thin, they cook quickly and evenly, ensuring a juicy and flavorful result.
- White wine: Helps deglaze the pan, releasing the browned bits and creating a rich base for the sauce. Wines like Sauvignon Blanc, Pinot Grigio, or Chardonnay complement the dish's citrusy notes.
- Meyer lemons: Bring a unique twist to the traditional piccata, offering a sweeter, less acidic flavor compared to regular lemons.
- Capers: Contribute a briny, tangy element to the piccata sauce.
Substitutions and variations
- Gluten-free: Use gluten-free flour instead of all-purpose flour.
- Protein: Try this recipe with shrimp or salmon for a seafood variation.
Recipe
Meyer Lemon Chicken Picatta
Ingredients
- 1 pound chicken breasts butterflied and pounded to ½-inch thickness
- salt and pepper
- ¼ cup all-purpose flour plus 1 tablespoon divided
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 garlic cloves
- ¼ cup white wine
- ¾ cup chicken broth
- zest and juice of 1 Meyer lemon
- 1 tablespoon capers drained
- 1 tablespoon chopped parsley
Instructions
- Season chicken with salt and pepper on both sides. Dredge in flour, shaking off the excess.
- Heat 2 tablespoons oil in a large saute pan over medium-high heat. Add the chicken and sear on both sides until golden brown, about 2 minutes on each side. Remove and keep warm.
- In the same pan, add 2 tablespoons butter over medium heat. Add garlic and saute until softened. Add flour, stirring until well combined.
- Add wine and chicken broth, scraping the bottom to loosen browned bits. Let simmer until slightly thickened, about 3 minutes. Add zest and juice of Meyer lemon and capers. Simmer for 1 more minute and season sauce with salt and pepper.
- Add the chicken back to the pan and simmer for 2 minutes. Remove from heat and garnish with chopped parsley. Serve immediately.
Notes
Step-by-step instructions
Step 1: Prepare chicken
Not to brag, but I do make a mean chicken picatta. It has become a staple at one of my clients' houses, making me a professional at making this dish. With only a couple of ingredients and 30 minutes, you can whip up this dish in no time.
The steps on how to make this chicken picatta are the same as the traditional method, only replacing Meyer lemons with regular ones. Start by preparing the chicken, butterflying it, and pounding it until it's about ½-inch thick.
Recipe tip
To butterfly the chicken, cut the chicken breast horizontally. Place it between plastic wrap and gently pound to an even thickness. Pounding the chicken allows even cooking and helps tenderize the meat.
Season the chicken with salt and pepper and dredge it in flour, shaking off the excess. If you are looking for a gluten-free method, simply replace the all-purpose flour with gluten-free all-purpose.
Heat oil in a saute pan and cook the chicken until golden brown on both sides. Depending on the size of your pan, you may have to cook the chicken in batches.
Step 2: Make sauce
Set aside the chicken and get ready to make the sauce. In the same pan, melt butter over medium heat. Add minced garlic and saute until softened.
Then, add flour, whisking until well combined. Although this is not a traditional step, I like to add flour to help thicken the sauce.
Add the white wine and chicken broth, stirring until well combined. You can omit the white wine and replace it with chicken stock; however, the wine adds a lovely flavor.
Once the sauce slightly thickens, add the Meyer lemon zest, juice, and capers. You may not find lemon zest in other chicken picatta recipes, but I love the extra zing it contributes.
Step 3: Putting it all together
Give the sauce a final seasoning adjustment, then add the chicken to the pan. We want the chicken to absorb the sauce since that's where all the flavor is! This will also help reheat the chicken.
Finish with a sprinkle of chopped parsley, and dinner is ready!
It's amazing how one ingredient swap can make all the difference. I loved this version of the classic chicken picatta, maybe even more than the original. The sauce becomes slightly sweeter with lovely hints of orange rather than full-on tart. I'm telling you, you can never go wrong with Meyer lemons!
Pair this Meyer lemon chicken with roasted potato egg salad, tricolore salad pizza, or charred cacio e pepe cabbage for a complete meal!
Make-ahead and storage
- Make-ahead: You can butterfly and pound the chicken ahead of time. You can also cook the sauce in advance and reheat it gently before serving.
- Store: Stored in an airtight container, leftovers will stay good for 3-4 days in the refrigerator.
Frequently asked questions
A dry white wine like Sauvignon Blanc or Pinot Grigio works well.
Yes, you can double the ingredients, but you may need to cook the chicken in batches to avoid overcrowding the pan.
More lemon chicken recipes
Looking for more lemon chicken dishes? Try these:
Regina says
I used to serve at a restaurant that had great chicken picatta but I have never tried it myself. I am always scared of making dry chicken breast. So I will definitely apply your tips next time!
cma0425 says
Pounding it thin makes a difference! Good luck and thanks for visiting!