An Italian classic, parmesan chicken piccata is chicken breast dredged in flour then cooked in a parmesan-based white sauce made with butter, wine, and capers. A very simple recipe that gets done in less than 20 minutes. Today, I serve it over pappardelle pasta, but you can also try buttered noodles, mashed potatoes or a side of veggies
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Piccata means escalope of veal or chicken, which is dredged with flour and then simmered in a sauce made with butter, lemon, wine, and capers. Having traveled extensively, I've tasted many variations of this dish. Honestly, It's hard to pick which is the best.
Today, I'm sharing my version of this classic Italian dish with you.
About this recipe
If you need a quick and easy meal in less than 20 minutes, then this is it. The process is pretty straight forward. You coat the chicken in flour, sear it in butter, then cook it in the sauce. The pasta cooks simultaneously in less than 10 minutes.
Traditionally, chicken piccata has capers and white wine such as a pinot blanc or sauvignon blanc. I have them as optional because our family is not a big fan of capers, and I don't like the white wine in my piccata.
A classic piccata is made with fresh cream, but I prefer to use more milk and less cream. You can certainly also use all cream.
The best part is, that the list of ingredients is very simple. All you need is chicken breast and a few pantry staples. My kids love white sauce based pasta. So, this is an all-time favorite along with my other favorite Italian sauces such as carbonara, alfredo, and bolognese.
Ingredients and substitutes
- Chicken - The chicken breast works perfectly for this recipe because we soak it in the white sauce, which helps keep it moist and juicy.
- Parmesan - Adds a nice nutty flavor to the sauce.
- Garlic - A little goes a long way. I have used small minced garlic, which is about a teaspoon. If you like garlic, use 1 tablespoon of roasted garlic when possible.
- Flour - Since we are using milk instead of cream, the flour helps thicken the sauce and prevents it from splitting.
- Lemon juice - Helps cut in the richness of the sauce. I have used very little, but you can certainly use more if you want to make lemon chicken piccata.
Step by step instructions
Chicken
- Cut each chicken in half horizontally, so you make 2 pieces of each chicken breast (4 pieces).
- Combine flour, parmesan, salt and pepper on a plate.
- Coat the chicken pieces in the parmesan mixture. Set aside.
- Use a cast-iron pan or heavy bottoms saute pan.
- Add oil and butter - Cook the chicken pieces for 2 minutes on each side.
- Remove and set aside (they don't have to cook through).
Sauce
- In the same pan, add garlic - and sauté for 30 seconds.
- Add the flour - sauté for 30 seconds.
- Then, add the chicken broth or stock - cook a minute until thickened.
- Next, add the milk - cook another minute.
- Add the lemon juice.
- Return the chicken back to the pan.
- Sprinkle some parmesan and parsley.
- Turn the chicken over.
- Add more parmesan and parsley.
- Cook for 2 minutes more.
- Serve over cooked pasta or mashed potatoes.
Frequently asked questions
This chicken piccata will keep in the fridge for 3 to 4 days.
Absolutely, you can make it ahead of time. When you reheat it, add a little water to help the sauce loosen up again.
Traditionally, chicken piccata is made with capers. But, I am not a fan of capers, so I do not add capers. You can use green olives instead of capers. Just a few chopped olives would work. Make sure to taste for seasoning before you add salt.
Absolutely, you can use chicken stock instead of wine as I have done in the video.
We love chicken piccata over pappardelle. And yet, you can serve it over any of your favorite pasta. Or, try buttered noodles, mashed potatoes, or alongside some sautéed veggies.
This is a very versatile dish and can pair with almost any veggies. Try sauteed green beans or asparagus, baked butternut squash, or carrots. You can even try a side of simple salad like celery, carrots, cabbage, etc.
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Printable Recipe
Creamy Parmesan Chicken Piccata
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Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 Chicken breast ((split in two horizontally to make 4 pieces))
Parmesan mixture
- ¼ cup All-purpose flour
- ½ cup Parmesan (grated)
- ¼ teaspoon Salt
- ¼ teaspoon Parmesan
Sauce
- 1 tablespoon Olive oil
- 1 tablespoon Butter
- 1 teaspoon Garlic (minced)
- 1 tablespoon All-purpose flour
- ½ cup White wine (or stock)
- ½ cup Milk
- 1 teaspoon Lemon juice
- ¼ cup Parsley (finely chopped)
- ½ cup Parmesan
- 2 tbsp Capers
- ¼ teaspoon Salt ((if needed) )
- ¼ teaspoon Pepper
Instructions
Chicken
- Cut each chicken in half horizontally, so you make 2 pieces of each chicken breast (4 pieces).
- Combine flour, parmesan, salt and pepper on a plate.
- Coat the chicken pieces in the parmesan mixture. Set aside.
- Use a cast-iron pan or heavy bottoms saute pan.
- Add oil and butter - Cook the chicken pieces for 2 minutes on each side.
- Remove and set aside (they don't have to cook through).
Sauce
- In the same pan, add garlic - sauté 30 seconds.
- Add the flour - sauté 30 seconds.
- Then, add the white wine or chicken broth - cook a minute until thickened.
- Next, add the milk - cook for another minute.
- Add the lemon juice.
- Return the chicken back to the pan.
- Sprinkle some parmesan and capers.
- Turn the chicken over.
- Add more parmesan and parsley.
- Cook for 2 minutes more.
- Serve over cooked pasta or mashed potatoes.
Recipe Notes & Tips
Servings Suggestions
This is a very versatile dish and can pair with almost any veggies. Try sauteed green beans or asparagus, baked butternut squash, or carrots. You can even try a side of simple salad like celery, carrots, cabbage, etcNutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Anita
This is one my favorite comfort food, so of course I had to make it. It turned out super delicious. Thanks for sharing.
Veena Azmanov
Thank you so much for the feedback, Anita. Happy you enjoyed it.
Jessica Formicola
Chicken piccata is my absolute favorite dinner! This recipe looks amazing and I can't wait to try it for dinner this week!
Veena Azmanov
Thanks, Jessica. Let me know how it was
Jenn
OMGeee! What a terrific recipe! I am used to the traditional piccata, but this creamy version is dreamy! I'll be making it again and again!
Veena Azmanov
Thank you, Jenn. So happy to hear you enjoyed it. Thanks for the feedback
stephanie
This was such a fast and easy meal. My son loved it.
Veena Azmanov
Thank you, Stephanie. I am so happy to hear that