Chicken Piccata

Chicken Piccatais a staple found in most Italian restaurants. It is one that everyone loves plus, it’s incredibly simple to create at home.

Everyone needs a tried and tested chicken piccata recipe. It’s basically thin strips of chicken that are dredged in flour and seared to perfection. Then you add a yummy sauce that is full of lemon, butter, white wine or stock, and capers. What’s not to like?!

Chicken piccata tastes delicious served over pasta,rice, orpotatoes. It only takes about 20 minutes from start to finish. It’s a family favorite for good reason.

Why You’ll Love This Recipe

• I love creating restaurant favorite dishes in the comfort of my own home. Impress your family and friends with a dish that looks and tastes like it’s straight from a gourmet restaurant.
• The bright and zesty flavors are so refreshing
• The chicken breasts are pounded thin and cooked to perfection, ensuring a tender and juicy result.
• This recipe is so easy to follow, comes together in just 45 minutes and great for weeknight dinners or meal prepping.

Recipe Ingredients

• Flour –All-purpose
• Chicken –I like to use skinless, boneless chicken breasts
• Vegetable oil– Or any tasteless oil
• Lemons
• Shallot
• Garlic clove
• Chicken broth
• Capers
• Butter –Unsalted
• Fresh parsley
• Spices –Salt and pepper

See the recipe card below for full information on ingredients and quantities

How to Make Chicken Piccata

Step 1.Flatten chicken breasts, season with salt and pepper, then dredge in flour.

Step 2.Brown chicken in a skillet with oil until golden on both sides, then transfer to a warm oven.

Step 3.In the same skillet, sauté shallot and garlic, then add broth and lemon slices. Simmer until slightly thickened. Stir in lemon juice, capers, and butter until butter is melted and sauce is smooth.

Step 4.Remove chicken from oven, spoon sauce over it, and garnish with parsley. Serve hot.

Recipe FAQs

Expert Tips

• For even cooking,ensure the chicken breasts are of uniform thickness. If needed, place them between plastic wrap and gently pound with a meat mallet or the bottom of a pan.
• Add extra flavor to the chickenby mixing the flour with a pinch of salt, pepper, and any other desired herbs or spices before dredging.
• When adding broth to deglaze the skillet,scrape the bottom of the pan welltoincorporate all the flavorful browned bits into the sauce.
• To achieve a silky, emulsified sauce,remove the skillet from the heat before whisking in the butter, and add it gradually, whisking continuously.

How to Serve and Store Chicken Picatta

This lemon chicken piccata pairs well with pasta, such as spaghetti or angel hair, to soak up the delicious sauce. For a lighter option, serve it with vegetables such as peas,asparagus, orzucchinior a freshgreen salad.

Store any leftover chicken piccata in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the chicken in a skillet over low heat, adding a splash of chicken broth or water to prevent drying out. To freeze, place the cooked and cooled chicken piccata in a freezer-safe container or resealable plastic bag. It can be frozen for up to 2-3 months. – Thaw overnight in the refrigerator before reheating as described above.

More Chicken Recipes to Consider

Did you make this recipe? Leave a⭐️review and share it onInstagram,Facebook, orPinterest!