Chicken Piccata
Chicken Piccata is a classic Italian-American dish that brings a burst of flavor with each bite. Tender chicken breasts are lightly breaded, pan-fried to a golden brown, and then bathed in a luscious lemon-caper sauce. This recipe is not only quick to prepare but also packs a punch of zesty flavor that your family and friends will love. Whether it’s a weeknight dinner or a special occasion, Chicken Piccata will impress anyone at your table.
Why It’s Crowd-Pleasing
Chicken Piccata is a dish that beautifully balances tangy and savory flavors, making it a hit among both kids and adults. The crispy, golden exterior of the chicken pairs perfectly with the bright lemon juice and salty capers. It’s an easy dish to whip up that feels fancy enough for a dinner party yet simple enough for a casual weeknight meal. Plus, the recipe can be made in under 30 minutes, allowing you to spend more time with your loved ones and less time in the kitchen.
Gather These Ingredients
- 1 pound boneless skinless chicken breasts
- Kosher salt and black pepper, for seasoning chicken
- 1 cup all-purpose flour
- 1 cup panko bread crumbs
- 1 teaspoon lemon zest
- 2 large eggs, beaten with 1 tablespoon water
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 1/2 cups chicken broth
- 4 tablespoons unsalted butter
- 3 tablespoons lemon juice
- 3 tablespoons jarred capers
- Kosher salt and black pepper
- 1 large lemon, thinly sliced, for garnish
- Freshly chopped parsley, for garnish
Kitchen Gear Checklist
- Large skillet: For frying the chicken and making the sauce.
- Meat mallet or rolling pin: To pound the chicken breasts to an even thickness.
- Shallow dishes: For breading the chicken.
- Whisk: To beat the eggs and mix the flour.
- Cutting board and knife: For slicing the lemon and parsley.
Mastering Chicken Piccata: How-To
Step 1: Prepare the Chicken
Start by placing the chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken to about ½ inch thick. This ensures even cooking and tenderness. Season both sides generously with kosher salt and black pepper.
Step 2: Bread the Chicken
Set up a breading station with three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, whisk together the beaten eggs with 1 tablespoon of water. In the third dish, mix the panko bread crumbs with the lemon zest.
Coat each chicken breast in flour, shaking off any excess. Dip it into the egg mixture, and then coat it in the panko mixture, pressing gently to adhere the crumbs to the chicken.
Step 3: Sear the Chicken
In a large skillet, heat 3 tablespoons of unsalted butter and 2 tablespoons of olive oil over medium-high heat. Once hot, add the breaded chicken breasts in a single layer. Cook for about 3-4 minutes on each side, or until golden brown and cooked through. You may need to do this in batches to avoid overcrowding the pan. Once done, transfer the chicken to a plate and cover it to keep warm.
Step 4: Make the Sauce
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant. Then, carefully pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Allow the broth to simmer for about 5 minutes, reducing slightly.
Step 5: Add Flavor
Stir in 4 tablespoons of unsalted butter, 3 tablespoons of lemon juice, and 3 tablespoons of jarred capers. Season with kosher salt and black pepper to taste. Let the sauce simmer for another minute to meld the flavors.
Step 6: Combine and Serve
Return the chicken to the skillet, spooning the sauce over the top. Allow the chicken to heat through for another minute. Serve the Chicken Piccata garnished with thinly sliced lemon and freshly chopped parsley for a pop of color and freshness.
Make It Diet-Friendly
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs.
- Low-Carb: Skip the breading entirely and simply sear the chicken in olive oil; serve with the lemon-caper sauce.
- Dairy-Free: Replace the unsalted butter with a dairy-free alternative, such as coconut oil or vegan butter.
- Reduced Sodium: Use low-sodium chicken broth and reduce the amount of capers for a lower sodium option.
Chef’s Notes
- Ensure your chicken breasts are of even thickness to promote uniform cooking.
- Feel free to add some white wine to the sauce for an extra layer of flavor.
- Using fresh lemon juice instead of bottled can elevate the dish significantly.
- For an extra kick, add a pinch of red pepper flakes when sautéing the garlic.
Save for Later: Storage Tips
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat to prevent the chicken from drying out. The sauce can be made ahead of time and stored separately, then combined with fresh chicken when ready to serve.
Frequently Asked Questions
Can I make Chicken Piccata ahead of time?
Yes! You can prepare the chicken and sauce ahead of time. Store them separately and reheat before serving for the best results.
What can I serve with Chicken Piccata?
Chicken Piccata pairs beautifully with pasta, rice, or a simple green salad. You can also serve it with roasted vegetables for a complete meal.
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add more flavor and remain juicy, but you may need to adjust the cooking time slightly.
Can I freeze Chicken Piccata?
While the breaded chicken can be frozen before cooking, it’s best to freeze the cooked chicken without the sauce to maintain the texture. Reheat from frozen and add the sauce fresh.
Serve & Enjoy
Now that you’ve mastered this Chicken Piccata recipe, it’s time to gather your loved ones around the table and enjoy a plateful of this delightful dish. The combination of crispy chicken, tangy lemon, and briny capers is sure to leave everyone asking for seconds. Don’t forget to drizzle some extra sauce on top and garnish with freshly chopped parsley for that perfect finishing touch. Bon appétit!
Chicken Piccata
Ingredients
Equipment
Method
- Start by placing the chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken to about ½ inch thick. This ensures even cooking and tenderness. Season both sides generously with kosher salt and black pepper.
- Set up a breading station with three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, whisk together the beaten eggs with 1 tablespoon of water. In the third dish, mix the panko bread crumbs with the lemon zest.Coat each chicken breast in flour, shaking off any excess. Dip it into the egg mixture, and then coat it in the panko mixture, pressing gently to adhere the crumbs to the chicken.
- In a large skillet, heat 3 tablespoons of unsalted butter and 2 tablespoons of olive oil over medium-high heat. Once hot, add the breaded chicken breasts in a single layer. Cook for about 3-4 minutes on each side, or until golden brown and cooked through. You may need to do this in batches to avoid overcrowding the pan. Once done, transfer the chicken to a plate and cover it to keep warm.
- In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant. Then, carefully pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Allow the broth to simmer for about 5 minutes, reducing slightly.
- Stir in 4 tablespoons of unsalted butter, 3 tablespoons of lemon juice, and 3 tablespoons of jarred capers. Season with kosher salt and black pepper to taste. Let the sauce simmer for another minute to meld the flavors.
- Return the chicken to the skillet, spooning the sauce over the top. Allow the chicken to heat through for another minute. Serve the Chicken Piccata garnished with thinly sliced lemon and freshly chopped parsley for a pop of color and freshness.
Notes
- Ensure your chicken breasts are of even thickness for uniform cooking.
- Feel free to add some white wine to the sauce for an extra layer of flavor.
- Using fresh lemon juice instead of bottled can elevate the dish significantly.
- For an extra kick, add a pinch of red pepper flakes when sautéing the garlic.
