Happily Unprocessed / Recipes / Chicken Piccata
Written by Debi1 Comment
Jump to Recipe·Print Recipe
Chicken Piccata, a classic Italian dish featuring thinly sliced chicken breasts cooked in a flavorful, delicious lemon-caper sauce.
If you are looking for an easy weeknight meal Chicken Piccata has to be one of my all time favorites. It is a timeless Italian dish that’s not only bursting with flavor but also quick and easy to make, perfect for busy weeknights when you need a delicious meal on the table in no time.
Ingredients:
- Chicken breasts: Provide the main protein component of the dish.
- Flour: Used for dredging the chicken, helping to create a crispy coating when cooked.
- Butter and olive oil: Used for cooking the chicken and adding richness to the sauce.
- Lemon juice: Adds a tangy flavor to the sauce.
- Chicken stock: Forms the base of the sauce, adding depth of flavor.
- Capers: Provide a briny, salty flavor to the dish, complementing the lemon and chicken. Be sure to rinse them before adding to the dish.
- Parsley: Adds freshness and color to the finished dish.
Tips for Colorful, Flavorful Chicken:
Let’s face it … pale chicken is ugly and not very appealing to eat. So how do you get that brown, crispy looking chicken?
Start by cooking one side of the chicken until it’s about ¾ cooked, noticing the edges turning white and gradually progressing towards the center. Flip the chicken when there’s just a hint of pink left on top, cooking for an additional minute to achieve a deep color and crust on the other side.
What to Pair with Chicken Piccata
- Easy Yellow Rice: Fluffy and aromatic yellow rice, infused with spices like turmeric and cumin, adds vibrant color and flavor to your plate.
- : Light and flavorful cauliflower rice seasoned with garlic and herbs, offering a low-carb alternative.
- Roasted Vegetables: Colorful medley of roasted vegetables, caramelized to perfection and bursting with natural sweetness.
- Mashed Potatoes: Creamy and buttery mashed potatoes, whipped to perfection, offer a comforting and indulgent side.
CHICKEN PICCATA RECIPE
Like this recipe? Pin it to your CHICKEN board!
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me onFacebookandPinterest!
Chicken Piccata
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 1 review
- Author: Debi
- Total Time: 20-30 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 2–3 Chicken Breasts, sliced in half and pounded evenly
- flour for coating
- 5 Tbsp Unsalted Butter, divided (3 Tbsp/2 Tbsp)
- 3 Tbsp Extra Virgin Olive Oil
- ⅓ Cup Lemon Juice, freshly squeezed
- ½ Cup Chicken Stock
- ¼ Cup Capers, rinsed
- 14 Cup Parsley, chopped
Instructions
- Butterfly the chicken breasts: Place each chicken breast on a cutting board. Hold your knife parallel to the cutting board and slice horizontally through the thickest part of each breast, slicing the breast in half. Gently pound to create an even surface.
- Season the chicken: Season both sides of the chicken breasts with salt and pepper.
- Dredge in flour: In a shallow dish, place the flour. Dredge each chicken breast in the flour, shaking off any excess.
- Cook the chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts to the skillet and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Adjust the cooking time based on the thickness of your chicken breasts.
- Transfer to a plate: Once cooked, transfer the chicken breasts to a plate and cover with foil to keep warm while you make the piccata sauce.
- Make the piccata sauce: In the same skillet used to cook the chicken, add the remaining tablespoon of olive oil. Add minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
- Deglaze the pan: Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
- Thicken the sauce: Stir in the capers and simmer the sauce for about 2-3 minutes to allow it to reduce slightly.
- Finish with butter: Remove the skillet from heat and swirl in the remaining tablespoon of butter until it melts and the sauce becomes glossy.
- Serve: Spoon the piccata sauce over the cooked chicken and serve.
- Prep Time: 10-15 minutes
- Cook Time: 10-15 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 serving
- Calories: 447
- Sodium: varies based on broth
- Fat: 30 gr
- Saturated Fat: 11.3 gr
- Carbohydrates: 23 gr
- Fiber: 11.8 gr
- Protein: 28.8 gr
- Cholesterol: 92 mg
OTHER RECIPES YOU MAY LIKE
- Indian Butter Chicken
- Instant Pot Garlic Parmesan Pasta with Chicken and Spinach
- Air Fryer Sesame Chicken
More SEASONAL - FALL & WINTER RECIPES
- Kid approved Butternut Squash Mac and Cheese
- Pumpkin Tiramisu (single serving)
- Mom’s Cranberry Walnut Bread
Reader Interactions
Comments
Samantha GFIVE STARS …. simple, fresh, and outstanding. Served with roasted potatoes. I will definately make this again.
Reply
