Lemon Caper Chicken Piccata With Toasted Almond Parsley Butter Crumble

Looking for a restaurant-quality meal you can easily make at home? This Lemon Caper Chicken Piccata with Toasted Almond Parsley Butter Crumble is a delightful combination of bright, zesty flavors and satisfying textures. Tender chicken cutlets are pan-seared to golden perfection, then bathed in a luscious lemon-caper sauce. But the real star? A crunchy, aromatic toasted almond and parsley butter crumble that adds an irresistible finishing touch. This recipe is surprisingly simple, yet guaranteed to impress. Get ready to experience a burst of Mediterranean sunshine on your plate!

What You’ll Need

• Chicken Breasts (4 boneless, skinless, ≈680g / 1½ lb): We’re using boneless, skinless chicken breasts for their convenience and quick cooking time. Trimming any excess fat ensures a leaner dish.
• Salt and Freshly Ground Black Pepper (to taste): Essential for seasoning the chicken and sauce, enhancing all the other flavors. Freshly ground pepper provides a more robust aroma.
• All-Purpose Flour (½ cup / 60g + ¼ cup / 30g): The flour is used in two ways: for dredging the chicken, creating a beautiful golden crust, and as a base for the flavorful almond-parsley crumble.
• Olive Oil (3 tbsp / 45ml): A good quality olive oil is crucial for searing the chicken, providing a healthy fat and a subtle fruity flavor.
• Unsalted Butter (3 tbsp / 45g + 1 tbsp / 15g, cubed): Butter adds richness and a silky texture to both the sauce and the crumble. Using unsalted butter allows you to control the overall saltiness.
• Garlic (3 cloves, minced ≈ 1 tsp): Minced garlic provides a pungent aroma and savory flavor to the sauce.
• Low-Sodium Chicken Broth (¼ cup / 60ml): Chicken broth forms the base of the sauce, adding depth of flavor. Low-sodium is preferred to control the salt content.
• Freshly Squeezed Lemon Juice (¼ cup / 60ml ≈ 2 lemons): The star of the show! Freshly squeezed lemon juice provides a bright, zesty acidity that balances the richness of the butter and the saltiness of the capers.
• Capers (2 tbsp / 30ml, drained): Capers add a briny, slightly tangy flavor that complements the lemon beautifully. Be sure to drain them well to avoid a overly salty sauce.
• Lemon Zest (2 tsp / 10ml): Lemon zest intensifies the lemon flavor and adds a fragrant aroma. Use a microplane for the finest zest.
• Sliced Almonds (2 tbsp / 30g, toasted): Toasted almonds provide a delightful crunch and nutty flavor to the crumble. Toasting them enhances their flavor and texture.
• Fresh Parsley (2 tbsp / 30g, finely chopped): Fresh parsley adds a vibrant green color and a fresh, herbaceous flavor to the crumble.
• Smoked Paprika (1 tsp / 5g): Smoked paprika adds a subtle smoky flavor and a beautiful reddish hue to the crumble, enhancing its visual appeal.

Substitutions & Variations

Don’t have an ingredient on hand? Here are a few simple substitutions:

• Chicken: You can use chicken thighs instead of breasts, but they will require a longer cooking time.
• All-Purpose Flour: Gluten-free all-purpose flour blend can be used for a gluten-free version.
• Chicken Broth: Dry white wine (like Sauvignon Blanc or Pinot Grigio) can be used in place of chicken broth for a more complex flavor.
• Almonds: Pine nuts or chopped walnuts can be substituted for almonds in the crumble.

Step-by-Step Instructions for Perfect Lemon Caper Chicken Piccata

1. Prepare the Chicken: Begin by preheating your oven to 200°C (400°F). This ensures the oven is ready for the almond-parsley crumble. Pat the chicken breasts completely dry with paper towels. This is crucial for achieving a good sear – moisture prevents browning. Season generously on both sides with salt and freshly ground black pepper.
2. Dredge the Chicken: Place the ½ cup of all-purpose flour in a shallow dish. Dredge each chicken breast in the flour, ensuring it’s fully coated. Shake off any excess flour; a light coating is all you need. Too much flour will result in a gummy texture.
3. Sear the Chicken: Heat the olive oil and 1 tablespoon of butter in a large, oven-safe skillet (cast iron is ideal) over medium-high heat. Once the oil is shimmering, carefully add the chicken breasts to the skillet, ensuring not to overcrowd the pan. Sear for 4-5 minutes per side, until golden brown and the internal temperature reaches 75°C (165°F). Use a meat thermometer to confirm doneness. Transfer the seared chicken to a plate and tent with foil to keep warm.
4. Sauté the Garlic: Reduce the heat to medium. Add the minced garlic to the skillet and sauté for just 30 seconds, until fragrant. Be careful not to burn the garlic, as it will become bitter.
5. Create the Lemon Caper Sauce: Pour in the chicken broth, lemon juice, lemon zest, and capers. Bring the mixture to a gentle simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly. This simmering process allows the flavors to meld together beautifully.
6. Emulsify the Sauce: Whisk in the remaining 2 tablespoons of butter, one tablespoon at a time, until fully incorporated. This creates a glossy, emulsified sauce. Season with salt and pepper to taste.
7. Prepare the Almond-Parsley Butter Crumble: While the sauce simmers, combine the ¼ cup flour, toasted sliced almonds, chopped parsley, smoked paprika, and a pinch of salt in a small bowl. Add the cold, cubed butter and use your fingertips (or a pastry blender) to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
8. Bake the Crumble: Spread the crumble mixture evenly on a parchment-lined baking sheet. Bake for 8-10 minutes, or until golden brown and fragrant. Watch carefully to prevent burning. Remove from the oven and let cool completely before breaking it into coarse pieces.
9. Combine and Serve: Return the cooked chicken to the skillet with the lemon-caper sauce. Spoon the sauce over the chicken and let it reheat for 1 minute to ensure it’s fully coated. To plate, arrange a chicken breast on a plate, drizzle with sauce, and generously sprinkle with the toasted almond-parsley crumble. Garnish with a sprig of fresh parsley and a twist of lemon zest.

Why This Recipe Works: The Science of Piccata

Chicken Piccata relies on a few key techniques to deliver its signature bright, tangy flavor and tender texture. The initial searing creates a Maillard reaction, developing rich, savory notes. The lemon juice not only provides acidity but also helps to tenderize the chicken. The emulsification of butter into the sauce creates a luxurious, velvety texture. Finally, the crumble adds a delightful textural contrast and nutty flavor that elevates the dish.

Tips for Toasting Almonds to Perfection

Toasting the almonds is a crucial step in this recipe. It enhances their flavor and adds a satisfying crunch to the crumble. You can toast them in a dry skillet over medium heat for 5-7 minutes, stirring frequently, until fragrant and lightly golden. Alternatively, spread them on a baking sheet and toast in the oven at 175°C (350°F) for 8-10 minutes. Watch them closely, as they can burn quickly.

Substitutions and Variations

While this recipe is delicious as is, feel free to experiment with substitutions. You can use turkey cutlets instead of chicken breasts. For a gluten-free version, use a gluten-free all-purpose flour blend. If you don’t have capers, you can substitute chopped green olives, although the flavor will be slightly different. A splash of dry white wine (like Pinot Grigio) can be added to the sauce along with the chicken broth for extra depth of flavor.

Frequently Asked Questions (FAQ)

• Can I make the crumble ahead of time? Yes, you can make the crumble up to 2 days in advance and store it in an airtight container at room temperature.
• What if my sauce is too thin? If the sauce isn’t thickening, you can whisk in a teaspoon of cornstarch mixed with a tablespoon of cold water.
• Is it necessary to use fresh lemon juice? Freshly squeezed lemon juice is highly recommended for the best flavor. Bottled lemon juice doesn’t have the same brightness.

This Lemon Caper Chicken Piccata with Toasted Almond Parsley Butter Crumble is a delightful dish that’s sure to impress. The combination of tangy lemon, briny capers, and crunchy crumble is simply irresistible. Don’t forget to save this recipe to Pinterest for later!

Lemon Caper Chicken Piccata With Toasted Almond Parsley Butter Crumble

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• Author: Sarah Williams
• Total Time: 50 minutes
• Yield: 4 servings
• Diet: General

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Description

This Lemon Caper Chicken Piccata offers a delightful combination of zesty flavors and satisfying textures. Tender chicken cutlets are pan-seared and bathed in a luscious lemon-caper sauce, topped with a crunchy almond-parsley butter crumble.

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Ingredients

• Chicken Breasts (680g / 1½ lb): Boneless, skinless breasts are recommended for quick cooking.
• Salt and Pepper (to taste): Season generously for enhanced flavor.
• All-Purpose Flour (0.75 cup / 90g): Used for dredging chicken and making the crumble.
• Olive Oil (3 tbsp / 45ml): For searing the chicken.
• Unsalted Butter (4 tbsp / 60g, cubed): Adds richness to sauce and crumble.
• Garlic (3 cloves, minced): Provides a savory aroma.
• Chicken Broth (¼ cup / 60ml): Forms the base of the sauce.
• Lemon Juice (¼ cup / 60ml): Provides bright, zesty acidity.
• Capers (2 tbsp / 30ml, drained): Adds a briny, tangy flavor.
• Lemon Zest (2 tsp / 10ml): Intensifies lemon flavor.
• Sliced Almonds (2 tbsp / 30g, toasted): Adds crunch and nutty flavor.
• Fresh Parsley (2 tbsp / 30g, chopped): Adds fresh, herbaceous flavor.
• Smoked Paprika (1 tsp / 5g): Adds smoky flavor and color.

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Instructions

1. Prepare Chicken: Pat chicken dry and season with salt and pepper.
2. Dredge Chicken: Coat chicken in flour, shaking off excess.
3. Sear Chicken: Sear chicken in oil and butter until golden brown and cooked through.
4. Sauté Garlic: Sauté minced garlic until fragrant.
5. Make Sauce: Simmer broth, lemon juice, zest, and capers.
6. Emulsify Sauce: Whisk in butter until glossy.
7. Prepare Crumble: Combine flour, almonds, parsley, paprika, salt, and butter.
8. Bake Crumble: Bake crumble until golden brown.
9. Combine & Serve: Return chicken to sauce, top with crumble, and serve.

Notes

Toasting almonds enhances their flavor and texture. Be careful not to burn the garlic when sautéing.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Pan Fry, Bake
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 450 kcal
• Sugar: 5 g
• Sodium: 400 mg
• Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 35 g
• Cholesterol: 100 mg

Keywords: chicken, piccata, lemon, capers, almond, parsley, easy, dinner, italian