Chicken Piccata
Chicken Piccata is a bright and zesty dish that's all about tender chicken breasts and a tangy lemon-caper sauce. The crispy edges of the chicken paired with the buttery, lemony…
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I love making Chicken Piccata when I want something that feels a little special but doesn’t take forever to prepare. The sauce comes together so quickly, with simple ingredients like garlic, capers, and fresh lemon juice, and it always feels like a small celebration on the plate. I tend to add just a touch of parsley at the end to keep things bright and colorful.
This dish pairs beautifully with a side of pasta, some crusty bread to soak up the sauce, or even a simple salad for a lighter meal. Whenever I serve Chicken Piccata, it gets a lot of compliments, probably because the flavors strike that perfect balance between rich and refreshing. It’s a great go-to if you want something tasty that feels restaurant-worthy without the fuss.
Key Ingredients & Substitutions
Chicken breasts: I like to slice them thin to cook evenly and stay tender. You can also use chicken thighs for juicier results, but breast keeps it classic.
Capers: These add a salty, tangy punch. If you don’t have them, green olives chopped finely can work, though they’re milder.
Lemon: Fresh lemon juice and slices are important here. Bottled lemon juice won’t give the same bright flavor, so fresh is best if you can.
White wine: This adds depth to the sauce. No wine? Use extra chicken broth with a splash of white wine vinegar or lemon juice.
Butter and olive oil: Butter adds richness while olive oil helps with browning. Don’t skip the butter in the sauce for that smooth finish.
How Do You Get Crispy, Tender Chicken in Chicken Piccata?
Getting your chicken perfectly cooked with a crisp outside and juicy inside is key. Here’s how:
- Pound the chicken: Flattening the breasts to the same thickness helps them cook evenly and quickly.
- Dredge lightly in flour: This creates a golden crust and helps thicken the sauce later.
- Cook over medium-high heat: Use a mix of oil and butter so the chicken browns well but doesn’t burn.
- Don’t crowd the pan: Cook in batches to keep the oil hot, which helps with crispiness.
Once cooked, set the chicken aside and don’t overcook it. It will finish cooking gently when you warm it in the sauce, keeping it tender and juicy.
Equipment You’ll Need
- Large nonstick or stainless steel skillet – great for even browning and making the sauce in the same pan.
- Meat mallet or rolling pin – helps you pound the chicken evenly for quick, uniform cooking.
- Shallow dish – perfect for dredging the chicken in flour without making a mess.
- Tongs – make flipping chicken easy without breaking the crust.
Flavor Variations & Add-Ins
- Swap chicken for thin pork cutlets for a different yet equally delicious piccata.
- Add a handful of sliced mushrooms to the sauce for an earthy note and extra texture.
- Mix in a teaspoon of red pepper flakes for a little heat and a flavor kick.
- Stir in chopped fresh thyme or oregano instead of parsley for a herbal twist.
How to Make Chicken Piccata
Ingredients You’ll Need:
For the Chicken:
- 2 large boneless, skinless chicken breasts, halved horizontally (to create 4 cutlets)
- Salt and freshly ground black pepper, to taste
- ½ cup all-purpose flour, for dredging
- 4 tablespoons unsalted butter, divided
- 3 tablespoons olive oil, divided
For the Sauce:
- 1 lemon, thinly sliced (plus juice of 1 lemon)
- ¼ cup brined capers, rinsed
- ½ cup dry white wine (or chicken broth)
- ½ cup chicken broth
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
To Serve:
- Cooked white rice
- Steamed asparagus or green vegetables
Time Needed
This dish takes about 10 minutes of prep time and 15-20 minutes to cook, making it a great quick and flavorful meal option.
Step-by-Step Instructions:
1. Prepare the Chicken:
Place the chicken cutlets between two sheets of plastic wrap and gently pound them to about ½-inch thick. Season both sides with salt and pepper, then lightly dredge each piece in flour, shaking off any excess.
2. Cook the Chicken:
In a large skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat. When hot, add the chicken cutlets in batches and cook for about 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set aside.
3. Make the Sauce:
In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté for about 30 seconds until fragrant. Pour in the white wine (or chicken broth) and lemon juice, scraping up any browned bits from the pan. Let this simmer for 2-3 minutes to reduce by half.
Then, stir in the capers, lemon slices, chicken broth, and the remaining 2 tablespoons of butter. Allow the sauce to simmer and thicken for about 3-4 minutes.
4. Combine and Serve:
Return the cooked chicken cutlets to the skillet, spooning sauce over them. Warm through for about one minute. Sprinkle the chopped fresh parsley over the top.
Serve your delicious Chicken Piccata alongside cooked white rice and steamed asparagus or your favorite green veggies. Don’t forget to spoon extra sauce over the chicken and sides to enjoy every bit of the lovely lemon-caper flavor!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely in the fridge overnight before starting. This helps the chicken cook evenly and maintain a tender texture.
What Can I Substitute for White Wine?
If you don’t have white wine, extra chicken broth with a splash of white wine vinegar or lemon juice works well to maintain that tangy depth of flavor in the sauce.
How Should I Store Leftovers?
Store any leftover chicken piccata in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid drying out the chicken.
Can I Make Chicken Piccata Ahead of Time?
You can prepare the sauce in advance and reheat it along with freshly cooked chicken. Just keep the chicken and sauce separate until warming to keep the chicken crisp.