Chicken Piccata: Fast, Flavor-Packed & Oh-So-Delicious!
Ready for a dish that will have you coming back for more?
Chicken Piccata is your go-to solution for an impressive, flavor-filled meal that comes together in no time.
With tender chicken breasts simmered in a bright, zesty lemon sauce, paired with capers for that punch of briny goodness, this recipe takes your dinner game to the next level.
It’s quick, it’s simple, and it’s bound to become a weeknight favorite!
Perfect for those who want to serve up something special without spending hours in the kitchen.
For Chicken Piccata:
- Chicken Breasts – Boneless, skinless chicken breasts are ideal for this dish, but you can also use thighs for a juicier option.
- All-Purpose Flour – This helps to lightly coat the chicken for a crispy texture when frying.
- Lemon Zest – Adds a fresh, fragrant citrus flavor to the dish.
- Olive Oil – Used for searing the chicken in the skillet for a golden brown finish.
- Salt and Black Pepper – For seasoning the chicken to enhance the natural flavors.
For Chicken Piccata Sauce:
- Salted Butter – Creates a rich and velvety sauce base.
- All-Purpose Flour – Thickens the sauce and helps it cling to the chicken.
- Chicken Broth – Provides the savory depth needed for the sauce.
- Fresh Lemon Juice – Freshly squeezed lemon juice adds a tangy brightness to the sauce.
- Capers – Briny capers lend a unique, savory punch to the dish.
- Fresh Parsley – Chopped parsley adds a touch of freshness and color.
- Parmesan Cheese – Optional, but adds a cheesy finish for garnish.
Chicken Piccata Recipe
Ingredients
- ¼ cup salted butter
- 1 ½ tbsp all-purpose flour
- 1 cup chicken broth (or chicken stock)
- ½ fresh lemon (about 1 ½ tablespoons of lemon juice)
- ¼ cup chicken broth and 1-2 teaspoons lemon juice
- 3 tbsp capers (drained)
- 2 tbsp chopped fresh parsley (plus extra for garnish)
- Shredded Parmesan cheese for garnish (optional)
Instructions
Prepare the Chicken:
- Using a meat mallet, gently pound each chicken breast to about ½-inch thick.
- If the breasts are larger than 7 ounces, cut them in half before pounding.
Coat the Chicken:
- In a shallow bowl, combine the flour, lemon zest, salt, and pepper.
- Dredge each chicken breast in the flour mixture, ensuring any excess is shaken off.
Cook the Chicken:
- Heat olive oil in a 10-inch skillet over medium-high heat.
- Cook the chicken in batches for 4-5 minutes per side, until lightly browned and cooked through (internal temperature should reach 165°F).
- Remove from the skillet and keep warm.
Prepare the Sauce:
- Lower the heat to medium and melt the butter in the same skillet.
- Whisk in the flour, scraping up any browned bits from the pan, and cook for about 2 minutes.
Make the Sauce:
- Gradually whisk in the ¼ cup chicken broth and 1-2 teaspoons lemon juice, ensuring the mixture is smooth after each addition.
- Add the remaining chicken broth (for a total of 1 cup). Simmer for about 3 minutes, stirring occasionally.
Combine Chicken with Sauce:
- Return the chicken to the skillet, allowing it to simmer in the sauce for 2-3 minutes until heated through.
- Season with salt and pepper to taste.
Finish and Serve:
- Stir in the chopped parsley and serve the chicken, garnished with additional parsley and optional shredded Parmesan.
Notes
Notes:
- Chicken: For larger chicken breasts (over 7oz), cut them in half crosswise before pounding them to ½-inch thickness. You can also use chicken thighs or veal, adjusting the cooking time as necessary.
- Sauce: Fresh lemon juice is best for flavor. If you don't have capers, finely chopped green olives make a great substitute.
- Serving Suggestions: Chicken piccata pairs well with pasta like linguine or angel hair, or it can be served with mashed potatoes, rice, or roasted vegetables such as asparagus, steamed broccoli, or roasted cauliflower.
- Optional Add-ins: For extra flavor, you can sauté minced garlic in the butter before adding the flour to the skillet.
- Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs are a great option if you prefer a juicier, more flavorful cut. You might need to adjust the cooking time slightly, but they’re just as delicious!
- Do I have to pound the chicken breasts?
Not necessarily. Pounding the chicken helps them cook more evenly and quickly, but if you’re in a rush, you can butterfly the chicken breasts instead. Just slice them horizontally for a thinner cut!
- Can I make this dish gluten-free?
Absolutely! Simply swap the all-purpose flour for gluten-free flour or cornstarch to dredge the chicken. You’ll still get that crispy texture without the gluten.
- What can I use if I don’t have capers?
If capers aren’t available, finely chopped green olives make a great substitute. You’ll still get that salty, briny pop in your sauce!
- How can I make the sauce less tangy?
If the sauce tastes too tangy from the lemon, add a pinch of sugar to balance out the acidity. You can also adjust the lemon juice to suit your taste.
