Dinner

Chicken Piccata Recipe: Quick and Delicious Family Dinner

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If you love Italian cuisine, learning how to make chicken piccata will be a delightful addition to your cooking skills. This classic dish features thinly-sliced chicken breasts cooked in a flavorful lemon butter sauce with capers.

What makes chicken piccata so appealing is its simplicity and delicious taste. In just about 40 minutes, you can prepare a meal that pairs wonderfully with pasta, rice, or even a fresh salad. The key is in achieving the perfect balance between the tartness of lemons and the richness of butter.

Whether you’re cooking for your family or impressing dinner guests, chicken piccata is sure to be a hit. Ready to get started? Keep reading for a step-by-step guide and pro tips to help you master this tasty dish!

Exact Ingredients (+ Possible Substitutes)

Main Ingredients

Chicken Breasts: Boneless and skinless. You can also use chicken thighs for a juicier option.
Flour: For dredging the chicken. You can use gluten-free flour if needed.
Butter: Adds richness. Substitute with margarine or olive oil.

For the Sauce

Olive Oil: Helps to cook the chicken to perfection. Can be swapped with vegetable oil.
Lemon Juice: Provides the tangy flavor. Use fresh lemons for best results. Bottled lemon juice works too.
Chicken Broth: Forms the base of the sauce. Vegetable broth is a good alternative.
White Wine: Adds depth to the flavor. Use more chicken broth if you prefer to skip the wine.
Capers: Gives a burst of briny flavor. Chopped green olives can be used if capers aren’t available.

Seasonings

Salt and Pepper: Basic seasonings to taste.
Garlic: Fresh minced garlic works best. Garlic powder can be used in a pinch.

Optional Garnishes

Lemon Slices: For presentation and extra flavor.
Fresh Parsley: Adds a pop of color. Dried parsley can be used if fresh isn’t available.

Keeping these ingredients in your kitchen ensures a delicious Chicken Piccata meal. Feel free to make substitutions based on your preferences or dietary needs.

Instructions

Prepare the Chicken:
Cut each chicken breast into 3 pieces. Place them between two pieces of plastic wrap or parchment paper, then pound them to about 1/2 cm thickness. Drizzle with 1/2 tablespoon of olive oil and spread it over both sides.

Coat the Chicken:
In a shallow dish, mix together flour, parmesan, salt, and pepper. Coat the chicken pieces in this mixture, making sure the coating sticks, then shake off any excess.

Cook the Chicken:
Heat 2 tablespoons of butter and 3 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil and butter start to sizzle, add the chicken pieces. Sear until both sides are golden brown. Remove the chicken and set it aside on a plate.

Make the Sauce:
Reduce the heat to medium. Add 1 1/2 tablespoons of butter to the skillet. Once melted, pour in the wine and capers. Scrape up any browned bits from the bottom of the pan. Let it simmer for about 2 minutes to reduce slightly.

Combine Ingredients:
Add the chicken stock, lemon juice, and lemon zest to the skillet. Stir everything well to combine. Let it simmer for a few more minutes to let the flavors meld.

Finish Cooking:
Return the chicken to the skillet. Let it cook for a few more minutes until the chicken is fully cooked through and the sauce has thickened.

Serve:
Spoon the sauce over the chicken pieces before serving. Enjoy your Chicken Piccata with your choice of sides!

Tips, Tricks & Storing

Marinate for Flavor: For juicier chicken, marinate it in olive oil, lemon juice, salt, and pepper for at least 30 minutes or overnight.

Dredging in Flour: Coat the chicken in flour seasoned with salt and pepper before cooking. This gives it a nicer crust.

Golden Brown Sear: Searing the chicken until golden brown on both sides locks in moisture and adds flavor.

Layering Flavors: While preparing the sauce, use the same pan to capture all the browned bits. It enhances the taste.

Sauce Consistency: Simmer the sauce with butter, lemon juice, chicken broth, and capers until it thickens slightly.

Baking Option: If you’re preparing ahead, place the seared chicken in a baking dish, pour the piccata sauce over it, and bake at 375°F (190°C) for 20-25 minutes.

Storing Leftovers:

Fridge: Store the chicken and sauce in an airtight container for up to 3 days.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating:

Microwave: Heat on medium power to avoid drying out.
Stovetop: Warm on low heat, adding a splash of water or broth if needed.

Serving Suggestion: Serve with pasta, rice, or a fresh salad to soak up the delicious sauce.