Olive Oil Meyer Lemon Chicken Piccata: A Culinary Delight

Olive Oil Meyer Lemon Chicken Piccata: A Culinary Delight - Tastefully Olive

Transform Your Meals with Olive Oil Meyer Lemon Chicken Piccata

Discover the secret ingredient that will elevate your cooking: olive oil. This Meyer Lemon Chicken Piccata recipe infuses zesty citrus notes with the rich, smooth flavor of premium olive oil, making your meals burst with freshness and taste. Enjoy a wholesome dish that's not just delicious, but also beneficial for your health.

Using quality olive oil not only enhances the flavor of your chicken piccata but also provides heart-healthy fats and antioxidants. This dish is simple to make, perfect for any weeknight dinner or special occasion!

  • Bright and zesty Meyer lemon flavor
  • Rich in healthy fats from olive oil
  • Quick and easy to prepare
  • A delightful twist on a classic recipe
  • Perfect for impressing guests

Enjoy this Olive Oil Meyer Lemon Chicken Piccata recipe tonight and taste the difference that high-quality ingredients make in transforming your meals from ordinary to extraordinary!

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Meyer Lemon Chicken Piccata

Tastefully Olive
Servings

4

Prep Time

15 minutes

Cook Time

15 minutes

Calories

214

Cuisine

Italian

Indulge in a cozy weekend dinner with this Meyer Lemon Chicken Piccata. Tender chicken breasts are sautéed to golden perfection, then drizzled with zesty Meyer Lemon Infused Olive Oil and a rich caper sauce. It's a delightful Italian classic that brightens your plate and warms your heart!

Ingredients

  • 2 large chicken breasts, sliced in half horizontally
  • 1/2 cup all-purpose flour, for dredging
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons Meyer Lemon Infused Olive Oil
  • 1/4 cup dry white wine
  • 1/4 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons capers, drained and rinsed
  • 2 tablespoons fresh parsley, chopped for garnish
  • 1 lemon sliced for garnish

Directions

  1. Place the sliced chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound them to about 1/2-inch thickness.
  2. In a shallow dish, combine the flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off the excess flour.
  3. In a large skillet, heat 2 tablespoons of Meyer Lemon Infused Olive Oil over medium-high heat. Once hot, add the dredged chicken breasts and cook for 4-5 minutes on each side, until golden brown and cooked through. The internal temperature should reach 165°F (75°C). Remove the chicken from the skillet and keep warm on a plate.
  4. In the same skillet, reduce the heat to medium and add the white wine. Scrape any browned bits from the bottom of the pan, allowing the wine to reduce by half, about 2 minutes. Stir in the chicken broth, lemon juice, and capers. Simmer for an additional 2-3 minutes to let the flavors meld.
  5. Return the cooked chicken to the skillet, spooning the sauce over the top. Cook for another minute to heat through.
  6. To serve, drizzle the remaining Meyer Lemon Infused Olive Oil over the chicken and sauce, and garnish with fresh parsley and lemon slices. Enjoy your Meyer Lemon Chicken Piccata with your favorite pasta or a side of sautéed vegetables.

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Frequently asked questions

  • Does Tastefully Olive have recipes or pairing guides?

    Yes! Our blog features recipes, pairing guides, and tips for getting the most out of your olive oils and balsamics — from simple weeknight dinners to entertaining spreads. Browse our latest articles for inspiration.

  • What are the best olive oil and balsamic pairings?

    Some of our favorite pairings: Tuscan Herb Infused Oil + Traditional Dark Balsamic for bread dipping, Meyer Lemon Oil + White Balsamic over fresh salads, and Coratina Varietal Oil + Fig Balsamic drizzled over cheese. The key is balancing bold with bright — a robust oil pairs beautifully with a sweeter balsamic.

  • How do I cook with infused olive oil without losing the flavor?

    Infused olive oils are best used as finishing oils or for low-to-medium heat cooking. High heat can diminish the delicate flavors of herbs and citrus. Drizzle over finished dishes, use for dipping, or add to dressings and marinades for maximum flavor impact.

  • What is the healthiest way to use olive oil?

    Extra virgin olive oil is richest in polyphenols and antioxidants when used raw or at low heat — drizzled over vegetables, bread, or pasta after cooking. It's a cornerstone of the Mediterranean diet and one of the most well-researched healthy fats available.

  • How do I know if my olive oil has gone bad?

    Rancid olive oil loses its fresh, grassy, or peppery notes and develops a flat, waxy, or crayon-like smell. It won't make you sick, but the flavor and health benefits are significantly diminished. Always store in a cool, dark place and use within 60–90 days of opening for peak quality.