If you are looking for a dish that bursts with fresh, zesty flavors balanced with the rich buttery goodness of a classic sauce, you have to try this Lemon Herb Grilled Chicken Piccata Recipe. It perfectly combines tender grilled chicken marinated in bright herbs and lemon with a luscious caper-studded sauce that’s both tangy and savory. This recipe is my go-to when I want something that feels elegant but comes together quickly, making every bite a celebration of vibrant textures and colors.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the power of a handful of fresh and pantry ingredients that create a sophisticated flavor profile. Each ingredient has its role, from enhancing the chicken’s juiciness to building a layered sauce that’s irresistible.
- 4 boneless, skinless chicken breasts: Choose evenly sized pieces for uniform cooking and tenderness.
- Salt and freshly ground black pepper: Essential for seasoning and bringing out the natural flavors of the chicken.
- 1 lemon, zested and juiced: Adds the bright citrus punch that defines the piccata style.
- 3 tablespoons olive oil, divided: Used for marinating and grilling, contributing moisture and a subtle fruity richness.
- 2 teaspoons dried oregano: Provides a warm, aromatic herbaceous note that pairs beautifully with lemon.
- 2 teaspoons fresh thyme leaves, chopped: Adds a fresh, slightly minty undertone that elevates the herb complexity.
- 3 cloves garlic, minced: Infuses the chicken with a deep, savory aroma to balance the citrus.
- 1 cup chicken broth: Forms the flavorful base of the sauce and keeps it light yet savory.
- 1/2 cup dry white wine: Brings a subtle acidity and depth to the sauce’s flavor profile.
- 2 tablespoons capers, drained: Deliver bursts of salty, briny tang that cut through the buttery sauce.
- 1/4 cup chopped fresh parsley: Adds a fresh, vibrant finishing touch to the dish.
- 4 tablespoons unsalted butter: Creates the rich, silky texture of the sauce.
- Lemon slices for garnish: Brighten the presentation and reinforce the citrus theme visually.
How to Make Lemon Herb Grilled Chicken Piccata Recipe
Step 1: Season and Marinate the Chicken
Start by generously seasoning the chicken breasts with salt and freshly ground black pepper on both sides. This basic seasoning is essential to enhance the natural flavors before marinating. Then, combine half the lemon zest and juice with olive oil, oregano, thyme, and garlic to create a vibrant marinade. Letting the chicken sit in this mixture for at least 30 minutes allows the citrus and herbs to deeply infuse the meat, promising every bite to be juicy and packed with flavor.
Step 2: Preheat and Oil the Grill
While your chicken marinates, preheat your grill to medium-high heat. This temperature is perfect for searing the chicken breasts, giving them those irresistible grill marks and locking in the juices. Don’t forget to lightly brush the grill grates with the remaining olive oil to prevent sticking and to achieve a beautiful charred crust.
Step 3: Grill the Chicken
Place each marinated chicken breast on the grill and cook for about 5 to 7 minutes per side, depending on thickness. The goal here is a well-cooked interior at 165 degrees Fahrenheit, with a slightly crisped exterior. Once grilled, allow the chicken to rest briefly; this step lets the juices redistribute for the most tender results.
Step 4: Create the Piccata Sauce
While the chicken rests, it’s time to make the star sauce of the Lemon Herb Grilled Chicken Piccata Recipe. In a saucepan over medium heat, bring the chicken broth and white wine to a gentle simmer, stirring now and then. Next, add the rest of the lemon juice and zest, capers, and fresh parsley. Allow the mixture to meld its flavors for a few minutes before reducing the heat. Gradually whisk in the butter one tablespoon at a time until the sauce takes on a glossy, slightly thickened finish — this rich texture beautifully coats the chicken.
Step 5: Serve the Chicken with Sauce
Slice the grilled chicken breasts to make them easier to enjoy and pour the luscious piccata sauce generously over the top. The combination of the tender grilled chicken and the tangy, buttery sauce consistently delights the palate and makes this dish feel restaurant-worthy right at home.
How to Serve Lemon Herb Grilled Chicken Piccata Recipe
Garnishes
Fresh lemon slices and a sprinkle of chopped parsley are not just pretty accents but add that extra burst of color and freshness. They help tie the dish together visually and in flavor, making every plate pop with vibrant hues and aromatic zest.
Side Dishes
This Lemon Herb Grilled Chicken Piccata Recipe pairs wonderfully with sides that can soak up the delicious sauce, such as creamy mashed potatoes, buttery pasta, or a simple garlic roasted vegetable mix. Crisp steamed green beans or a light arugula salad can also add fresh texture to the meal.
Creative Ways to Present
For a more sophisticated touch, try serving the chicken on a platter topped with the sauce and garnishes, surrounded by small piles of roasted baby potatoes or asparagus spears. Alternatively, a bed of saffron rice or quinoa adds an unexpected flavor dimension and makes the presentation feel like a special feast.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Lemon Herb Grilled Chicken Piccata Recipe, store them in an airtight container in the refrigerator for up to three days. Keeping the sauce separate can help maintain the best texture for both the chicken and the sauce when reheated.
Freezing
While freezing cooked chicken with sauce is possible, it’s best to freeze the chicken breasts and sauce separately for optimal texture after thawing. Wrap the chicken tightly in plastic wrap, then place it in a freezer-safe bag, and store the sauce in a sealed container. Both can be kept frozen for up to two months.
Reheating
For reheating, gently warm the chicken in a pan over low heat to prevent drying out. Reheat the sauce separately in a small saucepan on low, stirring often until warmed through. Combine just before serving to recapture that fresh, vibrant flavor of the original dish.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will add a bit more juiciness and flavor. Just adjust the cooking time slightly to ensure they reach an internal temperature of 165°F.
What can I substitute for white wine?
If you prefer not to use wine, you can replace it with additional chicken broth mixed with a teaspoon of white wine vinegar or lemon juice to maintain that tangy acidity essential for piccata sauce.
Is it necessary to marinate the chicken?
While not mandatory, marinating the chicken enhances the flavors and tenderness significantly. If short on time, even 15 minutes will make a difference, but overnight is best for the most flavorful results.
Can this recipe be made indoors on a grill pan?
Yes! A grill pan on the stovetop works just as well for this recipe. Just be sure to preheat it properly and oil the surface to get those nice grill marks and prevent sticking.
How do I know when the chicken is fully cooked?
The most reliable way is to use a meat thermometer—cooking until the internal temperature hits 165°F ensures juicy and safe-to-eat chicken. If you don’t have a thermometer, cut into the thickest part to confirm it’s opaque and no longer pink.
Final Thoughts
There is something truly special about this Lemon Herb Grilled Chicken Piccata Recipe that feels both fresh and indulgent. It’s a recipe I find myself returning to whenever I want a satisfying meal that impresses with its bright flavors and simple elegance. Give it a try, and I promise it will find a happy spot on your dinner rotation!
Print
Lemon Herb Grilled Chicken Piccata Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 20m
- Total Time: 0h 50m
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Description
Lemon Herb Grilled Chicken Piccata is a vibrant and flavorful dish featuring juicy grilled chicken breasts marinated in fresh lemon juice, herbs, and garlic, then topped with a silky white wine and caper sauce. This bright and zesty recipe combines Mediterranean-inspired herbs with a buttery piccata sauce, making it perfect for a light yet satisfying meal.
Ingredients
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 lemon, zested and juiced
- 3 tablespoons olive oil, divided
- 2 teaspoons dried oregano
- 2 teaspoons fresh thyme leaves, chopped
- 3 cloves garlic, minced
Sauce
- 1 cup chicken broth
- 1/2 cup dry white wine
- 2 tablespoons capers, drained
- 1/4 cup chopped fresh parsley
- 4 tablespoons unsalted butter
- Lemon slices for garnish
Instructions
- Prep Chicken: Begin by seasoning both sides of the chicken breasts with salt and freshly ground black pepper. Place them in a shallow dish to prepare for marinating.
- Make Marinade and Marinate: In a small bowl, whisk together half of the lemon juice and zest, 2 tablespoons olive oil, dried oregano, chopped fresh thyme, and minced garlic. Pour this mixture over the chicken, ensuring each breast is fully coated. Allow the chicken to marinate for at least 30 minutes to absorb the flavors thoroughly.
- Preheat the Grill: Heat your grill to medium-high heat to get the perfect sear and grill marks on your chicken.
- Grill Chicken: Lightly oil the grill grates using the remaining olive oil to prevent sticking. Place the marinated chicken breasts on the grill and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F and nice grill marks form. Remove from heat and let the chicken rest to retain juices.
- Prepare Sauce Base: In a medium saucepan over medium heat, combine the chicken broth and dry white wine. Bring this mixture to a gentle simmer while stirring occasionally to meld flavors.
- Add Flavorings: Stir in the remaining lemon juice and zest, capers, and chopped fresh parsley into the simmering liquid. Allow it to cook for 2 to 3 minutes to blend the flavors well.
- Incorporate Butter: Lower heat to low and gradually whisk in the unsalted butter, one tablespoon at a time. Continue whisking until the sauce becomes glossy and reaches a slightly thickened consistency.
- Serve: Slice the rested grilled chicken breasts and arrange them on serving plates. Generously spoon the lemon herb piccata sauce over the chicken. Garnish with fresh lemon slices and extra parsley if desired for a beautiful presentation.
Notes
- Marinating the chicken for at least 30 minutes enhances flavor and tenderness but can be done up to 2 hours in advance.
- Use a food thermometer to ensure the chicken reaches an internal temperature of 165°F for optimal safety and juiciness.
- If you do not have a grill, the chicken can be cooked on a stovetop grill pan over medium-high heat following the same cooking times.
- For a non-alcoholic version, substitute the white wine with additional chicken broth and a splash of white wine vinegar.
- The sauce can be kept warm on low heat while the chicken rests to serve everything hot.
