Easy Chicken Piccata Recipe: A Restaurant-Quality Meal at Home
Chicken Piccata is a quintessential Italian-American dish that brings gourmet flair to your dinner table with surprising ease. Imagine tender, thinly sliced chicken breasts, perfectly browned, then bathed in a luscious, tangy lemon-butter sauce studded with briny capers and finished with fresh parsley. It’s a quick and easy meal that truly tastes like you are dining in a fancy restaurant, making it a perfect choice for both busy weeknights and special occasions. This recipe is designed to be straightforward, ensuring you can recreate this culinary classic right in your own kitchen without any fuss.
Discover the Magic of Chicken Piccata
I’ve been eager to share this fantastic Chicken Piccata recipe for quite some time now. The constant rave reviews from friends who adore it – and my own deep appreciation for its flavors – finally spurred me to bring this culinary gem to you. There’s an undeniable allure to the vibrant lemon-butter sauce in this easy Chicken Piccata. That zesty, rich base, perfectly balanced by the slightly salty capers and the bright, freshly chopped parsley, truly creates a match made in heaven. Every single time I make this, I find myself savoring every last bit of that incredible sauce.
What’s even better? My kids absolutely went crazy for it! I served this Chicken Piccata over a bed of delicate angel hair pasta, and they couldn’t get enough. This dish is incredibly versatile; you can pair it with any pasta you prefer, or even serve it alongside rice or quinoa for a gluten-free option. It’s a meal that comes together quickly and effortlessly, which is always a huge win in my busy kitchen.
What Exactly is Chicken Piccata?
For those unfamiliar, Chicken Piccata is a classic Italian-American dish renowned for its bright, savory, and satisfying flavor profile. The term “piccata” typically refers to meat that has been sliced, pounded thin, coated, and then pan-fried, often served with a lemon-butter sauce. In this recipe, boneless, skinless chicken breasts are prepared this way, ensuring they cook quickly and remain incredibly tender. The hallmark of the dish is its iconic sauce – a silky blend of fresh lemon juice, rich butter, savory chicken stock, and the distinct briny pop of capers. This combination creates a sauce that is both light and deeply flavorful, coating each piece of chicken beautifully and complementing its crispy exterior.
Why This Easy Chicken Piccata Recipe Stands Out
There are many reasons why this Chicken Piccata has become a staple, not just in my home, but for anyone looking for a meal that delivers on flavor without demanding hours in the kitchen:
- Incredibly Quick: From prep to plate, this dish is ready in approximately 30-35 minutes. It’s faster than ordering takeout and infinitely more satisfying.
- Gourmet Taste at Home: The combination of pan-seared chicken and a rich, tangy lemon-butter-caper sauce elevates humble chicken breasts into a dish worthy of a fine dining establishment.
- Simple Ingredients, Big Flavor: You don’t need obscure ingredients to create something spectacular. Most items are likely already in your pantry or easily found at any grocery store.
- Family-Friendly: As mentioned, even the pickiest eaters often fall in love with the flavors of Chicken Piccata, especially when served with their favorite pasta.
- Versatile Pairing: It pairs beautifully with a wide range of sides, from simple pasta to roasted vegetables, making it adaptable to any meal plan.
Mastering the Technique: How to Make Chicken Piccata
Making this recipe is surprisingly straightforward, focusing on a few key steps that build incredible flavor. Here’s a detailed breakdown of the process to ensure your Chicken Piccata is perfect every time:
Step-by-Step Guide to Perfect Chicken Piccata
The journey to a delicious Chicken Piccata begins with preparing your chicken. You’ll want to use two large boneless, skinless chicken breasts. To achieve that signature “piccata” thinness, you’ll butterfly each breast and then cut them in half. If your chicken pieces are still on the thicker side after cutting, don’t hesitate to use a meat mallet to pound them down evenly. This ensures even cooking and tender results. Season each side of the chicken generously with salt and black pepper.
Once your chicken is prepped, it’s time for the dredging. In a shallow bowl, combine all-purpose flour with a hint of oregano. This seasoned flour coating is crucial for developing a beautiful golden-brown crust and helping to slightly thicken the sauce later. Dredge each chicken piece thoroughly in the flour mixture, making sure to shake off any excess flour. This prevents a gummy coating and promotes a crispier exterior.
Next, you’ll pan-fry the chicken. In a large skillet over medium-high heat, melt 2 tablespoons of unsalted butter with 3 tablespoons of olive oil. The combination of butter and olive oil gives a superior flavor and helps prevent the butter from burning too quickly. Once the butter has melted and begins to sizzle, carefully add two pieces of the dredged chicken to the skillet. Cook for about 4 minutes on one side until deeply golden brown, then flip and cook for another 4 minutes on the other side. This searing process creates a delicious crust and locks in moisture. Remove these two pieces and set them aside on a plate. Repeat this process with the remaining chicken, adding 2 more tablespoons of butter and 3 more tablespoons of olive oil to the same skillet before cooking the second batch.
The magic truly happens when you build the sauce in the same skillet. After removing all the chicken, you’ll notice delicious browned bits (fond) stuck to the bottom of the pan – these are flavor gold! Add the minced garlic, fresh lemon juice, chicken stock, and capers to the skillet. Bring this mixture to a boil, making sure to scrape up all those flavorful bits from the bottom of the pan with a wooden spoon or spatula. This step, known as deglazing, adds incredible depth to your sauce. Once boiling, return all the cooked chicken to the pan. Reduce the heat and let it simmer for about 5-6 minutes, or until the chicken is thoroughly cooked through and the sauce has slightly reduced and thickened.
Finally, remove the chicken to a large serving dish. For a final touch of richness and shine, add the remaining 1 tablespoon of butter to the sauce in the pan and whisk until it melts and emulsifies. Stir in the freshly chopped parsley. Pour this exquisite lemon-butter-caper sauce generously over the chicken. Serve immediately and prepare for a burst of flavor!
For a meal this delicious, taking only about 30-35 minutes of your time is truly worth every second! When I make this recipe, I genuinely feel like I am eating in a fancy restaurant. It is that good! This dish would pair perfectly with some crusty bread to soak up all that incredible lemon-infused sauce. It also would be excellent with a Simple Massaged Kale Salad with Lemon Dressing and these Simple Garlic Parmesan Green Beans.
Tips for the Best Chicken Piccata Ever
- Pound it Thin: Don’t skip pounding the chicken. It ensures even cooking and keeps the chicken incredibly tender. Aim for about 1/4 to 1/2 inch thickness.
- Fresh Lemon Juice: This is non-negotiable! Bottled lemon juice just won’t give you the same bright, fresh flavor.
- Don’t Overcrowd the Pan: Cook the chicken in batches if necessary. Overcrowding lowers the pan’s temperature, leading to steamed chicken instead of beautifully browned chicken.
- Scrape the Fond: Those browned bits at the bottom of the pan after cooking the chicken are packed with flavor. Be sure to scrape them up when you add the liquids for the sauce.
- Adjust Capers to Taste: Capers are quite salty and briny. While 1/3 cup is a good starting point, feel free to adjust to your preference.
- Unsalted Butter: Using unsalted butter allows you to control the overall saltiness of the dish, especially with the addition of capers and chicken stock.
Serving Suggestions for Your Chicken Piccata
This versatile dish shines with many accompaniments. Beyond the angel hair pasta I often use, here are some other delicious ideas:
- Pasta: Linguine, fettuccine, orzo, or even a short pasta like penne would be wonderful. The sauce coats them beautifully.
- Grains: Fluffy white rice, brown rice, couscous, or quinoa are excellent for soaking up the flavorful sauce.
- Vegetables: Steamed asparagus, roasted broccoli, sautéed spinach, or a simple side salad complement the richness of the chicken. The Garlic Parmesan Green Beans mentioned earlier are a perfect match.
- Bread: A crusty baguette or ciabatta is ideal for mopping up every last drop of that incredible lemon-butter sauce.
I don’t know about you, but I always love a recipe that I can make time and time again that is easy and my whole family loves. This Easy Chicken Piccata is definitely one of those recipes! If you love this style of pasta or chicken dish, you should also try this Easy Pasta with Olive Oil & Garlic or this comforting Mushroom Florentine Pasta. These offer different, yet equally satisfying, flavor profiles for your meal rotation.
Storage and Reheating Tips
If you happen to have leftovers (which is rare with this delicious dish!), you can store Chicken Piccata in an airtight container in the refrigerator for up to 3-4 days. When reheating, gently warm it on the stovetop over low heat, adding a splash of chicken stock or water if the sauce has thickened too much. Avoid high heat to prevent the chicken from drying out. While the chicken won’t be as crispy as freshly made, the flavors will still be wonderfully satisfying.
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Chicken Piccata
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Ingredients
- 2 boneless skinless chicken breasts, butterflied and then cut in half {if they are thick pound them thin}
- Salt and black pepper
- 1/3 cup all-purpose flour
- 1 teaspoon oregano
- 5 Tablespoons butter, unsalted
- 6 Tablespoons olive oil
- 2 garlic , minced
- 1/3 cup lemon juice, fresh squeezed
- 1/2 cup chicken stock
- 1/3 cup capers, brined
- 1/3 cup parsley, freshly chopped
- Angel hair pasta , {or pasta of your choice}
- Parmesan Cheese
Instructions
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Cut each chicken breast in half. If they are thick after cutting in half use a mallet to pound them down thinner. Season each side of the chicken with a sprinkle of salt and pepper.
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In a shallow bowl mix together the oregano and flour. Dredge each chicken in the flour and shake off the excess flour.
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In a large skillet over medium high heat, melt the 2 tablespoons of butter with 3 tablespoons olive oil.
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When butter has melted and starts to sizzle add 2 pieces of the chicken and cook for 4 minutes on one side. Flip the chicken and cook on the other side for 4 minutes. Remove the chicken and set aside on a plate.
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In the same skillet heat 2 more Tablespoons butter and 3 Tablespoons olive oil. When the butter is melted add the remaining two pieces of chicken and cook on one side for 4 minutes, then flip and cook another 4 minutes. Remove the chicken and set aside with the other chicken.
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In the same skillet add the garlic, the lemon juice, chicken stock and capers. Bring the mixture to a boil, stirring and scraping up the bits from cooking the chicken. Add all of the chicken to the pan and bring to a simmer for 5-6 minutes, or until the chicken is cooked through.
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Remove the chicken and add to the a large serving dish. Using the sauce in the pan add 1 Tablespoon butter and whisk until the butter melts. Add the parsley and stir. Pour the sauce over the chicken and enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.