Inspired by chicken picatta, this double lemon chicken comes together quickly for a delicious weeknight dinner. Season the chicken with lemon, pair it with a zesty lemon sauce, and finish with a bright lemon herb relish for one savory dish!
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What makes this recipe special
As a chef, I know that there are some dishes that I make very well and others that I won't even try. Sushi, for one, is one type of food I won't even attempt to try because I know it won't compare to professional sushi chefs. Chicken picatta, on the other hand, is one dish I can master. In fact, it used to be one of the most requested dishes (alongside blackened steak tacos and creamy sun-dried tomato pesto pasta).
But instead of sharing my recipe for the classic dish, I decided to jazz it up. Let's bump up the lemon and add a fresh component to make double lemon chicken! By seasoning the chicken with lemon pepper and adding lemon directly to the sauce, we're doubling down on the flavors. Add a zesty herb relish for brightness and suddenly, we have one fantastic one-pan meal that comes together in only 30 minutes. I think this might be even better than my original chicken picatta.
Ingredients
- Chicken breast: The main protein of the dish with a mild-flavored base that absorbs the lemon and herb flavors well.
- Lemon pepper: Adds a zesty, citrusy flavor with a hint of spice.
- White wine: Deglazes the pan, incorporating flavorful browned bits into the sauce. If dislike white wine, you can replace it with chicken broth.
- Lemon: Provides bright, citrusy flavor to the chicken, the sauce, and the herb relish.
- Capers: Offer a briny, tangy flavor that complements the lemon.
- Herbs: Parsley and scallions are used in the herb relish to add freshness to the dish.
- Parmesan: Adds a savory, umami element to the herb relish.
Substitutions and variations
- Protein: You can substitute the chicken with salmon or shrimp for a seafood version.
- Spicy: Add a pinch of red chili flakes for a spicy kick.
- Gluten-free: Use gluten-free all-purpose flour to coat the chicken.
Step-by-step instructions
Step 1: Prepare chicken
Ready to get started? Let's begin with the main component, the chicken. Prepare the chicken breasts by butterflying them. To do this, place your hand on the chicken breast and carefully slice horizontally through the middle. Open the breast like a book.
Once butterflied, place the chicken between two sheets of plastic wrap or parchment paper and pound it with a meat mallet until it's about ¼-inch thick. This ensures even cooking and tenderness.
Season both sides of the flattened chicken with lemon pepper and salt. If you can't find lemon pepper, you can substitute it with ½ teaspoon of black pepper and 1 teaspoon of lemon zest.
Then, place ¼ cup of flour in a large shallow bowl and coat the chicken in the flour, shaking off any excess. In a large sauté pan, heat 2 tablespoons of oil and 2 tablespoons of butter over medium-high heat. Once hot, lay the chicken in the pan and cook until browned, about 2 minutes per side.
Remove the chicken and set it aside. Don't worry if the chicken isn't cooked all the way through. We're going to add it back to the sauce so it will have a chance to cook again.
Step 2: Make the sauce
In the same pan, heat another tablespoon of butter and oil. Add minced garlic and sauté for 30 seconds, being careful not to let it burn.
Sprinkle in the remaining tablespoon of flour, stirring to combine. This will help thicken the sauce.
Add white wine and chicken broth, bringing the mixture to a boil. Reduce the heat to low and simmer for 5 minutes, stirring occasionally. Add lemon juice and capers, stirring to combine, and season the sauce with salt and pepper to taste.
Then, return the chicken to the pan, coating it with the sauce. Simmer for 3-5 minutes or until the chicken is heated through.
Step 3: Serve
The chicken is fantastic on its own but I wanted to incorporate a fresh component. Here is where the herb relish comes into play.
Prepare the herb relish by combining chopped parsley, extra virgin olive oil, chopped scallions, grated parmesan, lemon zest, lemon juice, and black pepper in a medium bowl. Stir until well combined.
Feel free to make this relish the day before; however, the bright green color may dull over time.
Transfer the chicken to a serving platter, spoon the sauce over the top, and drizzle with the prepared herb relish. serving extra relish on the side.
This double lemon chicken is exactly what the name implies. It's full of bright lemon flavor from the sauce to the chicken to the relish. However, it's not overpowering and has a great balance of savory and acidity. Another great dish to add to the weekly dinner menu!
Make-ahead and storage tips
- Make-ahead: You can brown the chicken and cook the sauce ahead of time. Before serving, add the chicken to the sauce and simmer until hot.
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days. Store the herb relish in a separate container in the fridge.
Frequently asked questions
This recipe requires you to season the chicken with lemon pepper before cooking, adding an extra layer of lemon flavor. The sauce is also thicker than the original dish, and there's a zesty herb relish that completes the meal, unlike the classic recipe.
To butterfly, place your hand on top of the chicken breast and carefully slice horizontally through the middle. Open the breast like a book and pound thin with a mallet.
Some of my favorite side dishes for this dish include cheesy broccoli casserole, brown butter roasted tomatoes, or bruleed cauliflower with chorizo breadcrumbs.
More quick chicken recipes
Looking for more quick chicken dishes? Try these:
Recipe
Double Lemon Chicken
Ingredients
Herb relish
- ½ cup chopped parsley
- ¼ cup extra virgin olive oil
- 2 scallions chopped
- 2 tablespoons grated parmesan
- 1 teaspon lemon zest
- juice of ½ lemon
- ½ teaspoon black pepper
Double lemon chicken
- 1 ½ pounds chicken breast boneless, skinless (about 2-3 chicken breasts)
- 1 teaspoon salt
- 1 teaspoon lemon pepper
- ¼ cup plus 1 tablespoon all-purpose flour divided
- 3 tablespoons butter divided
- 3 tablespoons olive oil divided
- 4 cloves garlic minced
- ¼ cup white wine
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons capers
Instructions
- Make herb relish. Combine parsley, olive oil, chopped scallions, parmesan, lemon zest, lemon juice, and black pepper in a medium bowl. Stir until combined and set aside.
- Prepare chicken. Butterfly chicken breasts and pound with a mallet until ¼-inch thick. Season both sides with lemon pepper and salt.
- Place ¼ cup flour in a large shallow bowl. Coat chicken in flour, shaking off the excess.
- Heat 2 tablespoons oil and 2 tablespoons butter in a large saute pan over medium-high heat. Lay the chicken in the pan and cook until browned, about 2 minutes. Flip chicken over and brown on the other side. Remove chicken and set aside.
- In the same pan, heat another 1 tablespoon butter and 1 tablespoon oil. Add garlic and saute for 30 seconds. Add remaining 1 tablespoon flour, stirring to combine.
- Add white wine and chicken broth and simmer to a boil. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Add lemon juice and capers, stirring to combine. Season sauce with salt and pepper.
- Add chicken back to pan, coating the chicken with the sauce. Simmer for 3-5 minutes or until chicken is hot. Remove from heat and transfer chicken to a serving platter. Spoon sauce on top and drizzle herb relish on chicken. Serve immediately.
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