Chicken Piccata is a scrumptious dish where chicken cutlets are cooked with a tangy sauce made from lemons, capers, and butter. It’s a flavorful and easy-to-make recipe that will surely impress your taste buds. Served alongside pasta or rice, it’s a perfect choice for a delightful and satisfying meal.
In less than 30 minutes, you can prepare this simple chicken piccata recipe! Butter, lemon juice, capers, and stock or wine are combined to make a sauce to go with the flour-dredged, browned chicken breast cutlets.
What is Chicken Piccata?
Chicken Piccata is an Italian-inspired dish that typically consists of lightly breaded and sautéed chicken cutlets served in a flavorful sauce made with lemon juice, capers, butter, and white wine. The dish is known for its tangy and zesty flavors, creating a delightful combination of savory and citrusy notes. It is often served with pasta or rice, making it a delicious and satisfying meal.
Ingredients
- 4 to 8 chicken cutlets or 1 1/2 pounds of skinless chicken breasts
- All-purpose flour, half a cup
- 1/4 of a teaspoon of kosher salt
- 1 pinch of Ground black pepper
- 3-tablespoons grated Parmesan
- 1/4 cup EVO
- 4-tablespoon butter
- 1/2 cup wine or chicken stock (such as a Sauvignon Blanc)
- Two teaspoons of lemon juice, fresh
- 1/4 cup drained capers
- 2 teaspoons finely minced parsley
Instructions
- Make the chicken cutlets horizontally butterflying the chicken breast halves. You might want to cut the large breast pieces you’re working on in half
- Put the slices over two sheets of plastic wrap and use a meat punch to pound them to a thickness of 1/4 inch if they are still thick after butterflying
- Put the flour, Parmesan, salt, and pepper in a basin and use it to coat the cutlets. Chicken parts should be water-rinsed. They should be fully coated after being dredged in the flour mixture
- To brown the cutlets, warm 2 tablespoons of butter and a lot of olive oil in a big skillet over medium-high heat. Don’t overfill the pan as you add the first half of the chicken pieces. 3 minutes should be enough to thoroughly brown either side. Chicken should be taken out of the pan and set aside on a platter
- In the same way, cook the additional breasts, then take them out of the pan. The breasts should be placed on a rack over a roasting pan and kept warm in a 225°F oven while the sauce is being made
- Lemon juice, capers, stock (or wine) Add chicken stock (or wine), lemon juice, capers, and salt to the pan
- To remove the browned parts, use a spatula. Slash the sauce in half
- The final 2 tablespoons of butter should be whisked in
Serve right away: The sauce should be drizzled over the chicken before it is served. Add parsley as a garnish.
How to Make Chicken Piccata Even More Delicious
- Pound the chicken: Before cooking, pound the chicken cutlets to an even thickness. This helps them cook evenly and ensures a tender texture.
- Season generously: Season the chicken with salt and pepper before dredging it in flour. This adds flavor to every layer of the dish.
- Get the pan hot: Heat the pan over medium-high heat before adding the chicken. A hot pan ensures a nice sear and prevents the chicken from sticking.
- Don’t overcrowd the pan: Cook the chicken in batches, if necessary, to avoid overcrowding the pan. This allows the chicken to brown evenly rather than steaming.
- Be patient with the sauce: After adding the lemon juice and other ingredients to the pan, let the sauce simmer for a few minutes to allow the flavors to meld together.
- Add the butter at the end: To achieve a velvety and rich sauce, add cold butter to the pan off the heat, swirling it in until melted. This adds a luxurious finish to the dish.
- Garnish with fresh herbs: Before serving, sprinkle some fresh herbs like parsley or basil over the chicken piccata for a pop of color and an extra burst of freshness.
- Serve immediately: Chicken piccata is best enjoyed right away to savor its flavors and maintain the crispy texture of the chicken.
FAQs
What can I use in chicken piccata in replace capers?
Green olives are a salty, bitter, and acidic replacement for capers. They’re great in sauces, casseroles, salads, and chicken piccata.
Chicken Piccata or Chicken Marsala?
Chicken Marsala has the fewest carbs per 100g. Chicken piccata has less sugar per 100g. Chicken Francese has the highest fiber content per 100 grams. The greatest protein per 100 grams is found in chicken cordon bleu.
Do capers have an olive flavor?
Caper flavor is related to green olive brininess and lemony acidity, but it also has a distinct floral tartness. Because capers are brine-packed, they offer a pronounced salty, savory flavor profile.
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Chicken Piccata Recipe
Ingredients
- 4 to 8 chicken cutlets or 1 1/2 pounds of skinless chicken breasts
- All-purpose flour, half a cup
- 1/4 of a teaspoon of kosher salt
- 1 pinch of Ground black pepper
- 3-tablespoons grated Parmesan
- 1/4 cup EVO
- 4-tablespoon butter
- 1/2 cup wine or chicken stock (such as a Sauvignon Blanc)
- Two teaspoons of lemon juice, fresh
- 1/4 cup drained capers
- 2 teaspoons finely minced parsley
Instructions
- Make the chicken cutlets horizontally butterflying the chicken breast halves. You might want to cut the large breast pieces you're working on in half
- Put the slices over two sheets of plastic wrap and use a meat punch to pound them to a thickness of 1/4 inch if they are still thick after butterflying
- Put the flour, Parmesan, salt, and pepper in a basin and use it to coat the cutlets. Chicken parts should be water-rinsed. They should be fully coated after being dredged in the flour mixture
- To brown the cutlets, warm 2 tablespoons of butter and a lot of olive oil in a big skillet over medium-high heat. Don't overfill the pan as you add the first half of the chicken pieces. 3 minutes should be enough to thoroughly brown either side. Chicken should be taken out of the pan and set aside on a platter
- In the same way, cook the additional breasts, then take them out of the pan. The breasts should be placed on a rack over a roasting pan and kept warm in a 225°F oven while the sauce is being made
- Lemon juice, capers, stock (or wine) Add chicken stock (or wine), lemon juice, capers, and salt to the pan
- To remove the browned parts, use a spatula. Slash the sauce in half
- The remaining butter is whisked in
- The final 2 tablespoons of butter should be whisked in
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