Chicken Piccata Recipe
Is your chicken piccata turning out bland and uninspiring? Here’s how to cook chicken piccata in just four easy steps. You don’t need any fancy ingredients or complicated techniques, just a genuine passion for delicious food and a desire to impress your family and friends.
Chicken piccata is a classic Italian dish made with thinly sliced chicken breasts, lightly coated in flour, and sautéed until golden brown. The chicken is then served in a lemony, buttery sauce that is flavored with capers and white wine. The result is a dish that is tangy, savory, and incredibly satisfying.
The key to a good chicken piccata lies in the balance of flavors. The richness of the butter complements the tartness of the lemon, while the briny capers add a unique depth of flavor. The white wine brings everything together, adding a subtle sweetness that enhances the dish’s overall flavor.
Why is this the best recipe?
- One of the reasons why this chicken piccata recipe stands out is its versatility. While traditionally made with chicken breasts, you can also use chicken thighs or fish fillets. This allows you to experiment and find the perfect combination that suits your taste buds.
- Another factor that sets this recipe apart is the ability to customize the sauce. With just a few tweaks, you can create a tangier flavor by adding more lemon or achieve a richer sauce by incorporating more wine. This flexibility allows you to tailor the dish to your preferences. Thus making it an ideal choice regardless of your taste.
- And best of all, most of the ingredients used in this recipe are easy to find and simple pantry staples.
Ingredients and substitutes
- First and foremost, the star of this dish is, of course, the chicken. Opt for boneless, skinless chicken breasts for a leaner and more tender texture. However, skin-on, bone-in chicken thighs can work wonders if you prefer a juicier result. And feel free to experiment with different cuts of chicken to find the one that suits your preference.
- Next is the flour, which helps create a crispy coating and acts as a binding agent for the flavors. While all-purpose flour is traditionally used, you can explore other alternatives. For example, for people with special dietary needs, you can use almond flour or gluten-free flour blends. However, remember that these substitutes may affect the overall texture, so adjust accordingly.
- The tangy, vibrant lemon juice is another vital ingredient that adds a refreshing zing to the dish. Freshly squeezed lemon juice is highly recommended to achieve the most authentic flavor. However, if lemons are not readily available, you can substitute them with bottled lemon juice, though the taste may be less bright and zesty.
- Capers are tiny, salted buds that provide a delightful burst of flavor that perfectly complements the chicken and lemon. And if you cannot find capers, green olives are a great substitute. Their salty and slightly tangy taste will add a unique twist to your chicken piccata.
- Unsalted butter is a must when it comes to the buttery richness that characterizes this dish. It adds depth and a velvety texture to the sauce. However, you can also use olive oil instead if you prefer a healthier alternative. Just be aware that the flavor profile will differ slightly.
- Lastly, remember the aromatic herbs and spices that elevate the overall taste. Fresh parsley is a common choice to garnish the chicken piccata, offering a touch of freshness. However, feel free to experiment with other herbs like dill or thyme to enhance the flavors and create your signature twist.
Step-by-step: Easy chicken piccata
1. Prepare the chicken
- If you’re using chicken breasts, butterfly them by slicing horizontally into the thicker side of the breast and cutting almost to the other side. Then, cut the butterflied breast in half to make two thin cutlets. Season the chicken with salt and pepper.
Pro tip – If using pre-sliced cutlets, you can skip this step. - Dredge the chicken – On a shallow plate, add the flour and season with salt and pepper. Dredge each piece of chicken in the flour and shake off excess.
2. Cook the chicken
- In a large skillet, melt two tablespoons of butter over medium-high heat with two tablespoons of olive oil. When the butter and oil sizzle, add a few pieces of chicken and cook for about 3 minutes per side until browned. Remove and transfer to a plate.
Pro tip – Cook the chicken in batches using more butter and oil as necessary.
3. Make the sauce
- To the same pan, add the remaining butter and oil. Sauté the garlic and onions. Add the white wine or chicken stock, lemon juice, and lemon zest. Bring the mixture to a boil, scraping the brown bits from the pan. Next, add the capers and let them simmer for two minutes.
4. Finish the dish
- Return all the chicken to the pan, coating them in the sauce. Simmer for 5 minutes, then transfer to a serving platter. Garnish with more lemon slices and freshly chopped parsley.
Serve – You can serve chicken piccata with cooked spaghetti, linguine, or mashed potatoes and a side of steamed vegetables or salad.
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Frequently asked questions
Keeping chicken piccata in the refrigerator for up to four days is ideal. Make sure to properly store the dish in an airtight container or wrap it securely in plastic wrap to maintain its flavor and freshness. Once the dish is cooked, it can be frozen for up to three months. Freezing instructions below.
While capers are a classic ingredient in this dish, they can be optional if you do not like their tangy flavor. You can still enjoy a delicious chicken piccata by skipping the capers or substituting them with something else you enjoy, like chopped olives.
Traditionally, white wine, such as dry white vermouth or a crisp white wine like Sauvignon Blanc, is used to deglaze the pan and create a flavorful sauce. However, if you prefer not to cook with alcohol, you can substitute the wine with chicken or vegetable broth for a delicious non-alcoholic version.
Chicken cutlets are made from chicken breasts. While chicken cutlets are the preferred choice for chicken piccata because they cook quickly and evenly, you can use chicken breast and make the cutlets yourself. Butterfly the chicken breasts to create thinner pieces that cook faster and are more tender.
One key tip is to ensure that you pat the chicken dry before dredging it in the flour mixture. Excess moisture can cause the breading to become soggy and easily fall off. Additionally, be sure to press the flour mixture firmly onto the chicken to create a good coating that will adhere better during cooking.
When it comes to these two Italian-style chicken dishes, there are subtle differences that make each one its own. Both are lightly battered and sautéed in lemon, garlic, and butter, but the difference comes down to the sauce. Chicken piccata is served with a lemon and caper sauce, while chicken francese is often served with a white wine and lemon sauce. The flavors are similar but distinct enough to make either one its own dish. The choice comes down to personal preference, so if you can’t decide, try both and decide for yourself.
When it comes to chicken piccata versus scallopini, both dishes offer their own unique flavor and texture. Chicken piccata is a classic Italian dish featuring white wine, butter, garlic, and capers. This dish is typically served with a side of angel hair pasta. On the other hand, scallopini is a more contemporary dish made with veal, mushrooms, and lemon sauce. It is usually served with sautéed vegetables or mashed potatoes. Both dishes are delicious, but it may depend on your personal preference as to which one you enjoy the most. Either way, both chicken piccata and scallopini offer an array of flavors and textures, making them perfect for any occasion.
Chicken Piccata Recipe
Chicken Piccata is a classic Italian dish featuring chicken breast slices dredged in flour, pan-fried, and then served with a sauce made from lemon juice, capers, and butter.
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Ingredients
- 2 large (500 g) Boneless, skinless chicken breasts butterflied and then cut in half (or 4 chicken cutlets)
- ½ tsp Kosher salt
- ½ tsp Black pepper powder
- ½ cup All-purpose flour for dredging
- 4 tbsp Unsalted butter divided
- 4 tbsp Extra-virgin olive oil divided
- 1 large Garlic clove minced
- 1 small Spanish onion minced
- ½ cup (120 ml) White wine or chicken stock or broth
- ¼ cup (60 ml) Fresh lemon juice
- ¼ cup Brined capers rinsed
- ¼ cup Fresh parsley chopped for garnish
Method
- Prepare the Chicken – If you're using chicken breasts, butterfly them by slicing horizontally into the thicker side of the breast and cutting almost to the other side. Then, cut the butterflied breast in half to make two thin cutlets. Season chicken with salt and pepper.Pro tip – If using pre-sliced cutlets, you can skip this step.2 large Boneless, skinless chicken breasts
- Dredge the Chicken – On a shallow plate, add the flour and season with salt and pepper. Dredge each piece of chicken in the flour and shake off excess.½ tsp Kosher salt , ½ tsp Black pepper powder, ½ cup All-purpose flour
- Cook the Chicken – In a large skillet, melt 2 tablespoons of butter over medium-high heat with 2 tablespoons of olive oil. When the butter and oil sizzle, add a few pieces of chicken and cook for about 3 minutes per side until browned. Remove and transfer to a plate. Pro tip – Cook the chicken in batches using more butter and oil as necessary.4 tbsp Unsalted butter, 4 tbsp Extra-virgin olive oil
- Make the Sauce – To the same pan, add the remaining butter and oil. Sauté the garlic and onions. Add the white wine or chicken stock, lemon juice, and lemon zest. Bring the mixture to a boil, scraping the brown bits from the pan. Add the capers and let them simmer for two minutes.1 large Garlic clove, 1 small Spanish onion , ½ cup White wine or chicken stock , ¼ cup Fresh lemon juice, ¼ cup Brined capers
- Finish the dish – Return all the chicken to the pan, coating them in the sauce. Simmer for 5 minutes, then transfer to a serving platter. Garnish with more lemon slices and freshly chopped parsley.
- Serve – You can serve chicken piccata with cooked spaghetti, linguine, or mashed potatoes and a side of steamed vegetables or salad.¼ cup Fresh parsley
Notes
- Pound the chicken evenly: For even cooking and a tender bite, it’s essential to have uniformly thick chicken pieces. Use a meat mallet or the back of a heavy skillet to gently pound the chicken cutlets to an even thickness of about 1/4-inch thickness. This will help them cook quickly and evenly.
- Season the flour: Enhance the flavor of your chicken by seasoning the flour used for dredging. Add salt, pepper, and even a pinch of garlic powder or paprika to the flour.
- Hot but not smoking: Ensure the butter and olive oil mixture in your pan is hot before adding the chicken. You want it to sizzle immediately upon adding the cutlets, but you don’t want the oil to smoke.
- Don’t overcrowd the pan: Overcrowding can reduce the pan’s heat and cause the chicken to steam rather than brown. Cook in batches if necessary to ensure each piece gets a nice, golden crust.
- Deglaze the pan: Those browned bits left in the pan after frying the chicken have tons of flavor. When you add lemon juice, white wine, or chicken stock, scrape up those bits to incorporate their rich flavor into the sauce.
- Adjust to taste: Lemon-caper sauces can vary in acidity. Taste your sauce before finishing, and adjust the seasoning as necessary. If it’s too tart, a small amount of sugar or a splash of cream can help balance it.
- Fresh lemon juice: Bottled lemon juice can be convenient, but using fresh lemon juice can significantly affect flavor. It gives a brighter and more natural citrusy punch.
- Rinse the capers: Capers are usually packed in a briny solution. Rinsing them before using can help reduce the saltiness and ensure that your dish isn’t overly salty.
- Quick serve: The sauce for chicken piccata is best when fresh. Once you’ve made it, aim to serve the dish immediately to enjoy the full range of flavors at their peak.
- Complementary sides: Light sides like steamed or roasted vegetables, mashed potatoes, or simple pasta can complement chicken piccata’s tangy and rich sauce. Consider vegetables like green beans, asparagus, or roasted Brussels sprouts.
Nutrition
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Absolutely delicious! I made this easy dinner recipe last night and my husband and I loved it. I’m such a fan of easy recipes like this.
This chicken piccata is SO good – perfectly juicy, flavorful and fresh. We’ll definitely be making this again soon.
Your version of chicken piccata looks delicious! I will be trying it soon.
This chicken piccata was so delicious! I’ve been obsessed with capers lately so this definitely hit the spot. We served it with mashed potatoes and a side salad.
This was my first time making chicken piccata. Super delicious! Definitely a recipe I will make again. Thanks for the recipe share!
This is usually my go-to dinner at restaurants. I love making this at home and it was even better tasting! So easy and simple.
This is one of my favorite things to eat at the restaurants and making it at home was even better! Great recipe!
My favorite recipe! Thank you. Creamy and the perfect balance between the lemon and capers. This dish was just perfect. Thank you.
Personally I think the lemon and capers make this dish terrific. It is a simple dish with complex flavor that leaves you asking for more.
Lightly fried and accompanied by a fantastic sauce, this is my kind of chicken dish!