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
Scale
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.
