Chicken Piccata is my favorite dish in our local neighborhood Italian restaurant. You may not be a fan of boneless,skinless chicken breasts, but this chicken piccata recipe will make you a convert. With this easy recipe, after a few simple steps, you can create a family-favorite weeknight dish that will be just as good as any restaurant's version.
What is great about Chicken Piccata?
A wonderful lemony, caper-topped, and flavorful dish that is an easy weeknight dinner to love and quickly comes together—less than fifteen minutes from sauté pan to a satisfying meal.
The chicken in Chicken Piccata is typically pounded thin, making it tender and quick to cook. This method ensures that the chicken remains juicy and flavorful.
Chicken Piccata is a relatively quick and straightforward dish to prepare, making it perfect for weeknight dinners or when you need a satisfying meal in a hurry.
While traditionally made with chicken breasts, the Piccata sauce can be paired with other proteins like veal, fish, or even tofu for a vegetarian twist.
Chicken Piccata is made with a handful of simple ingredients that are readily available in most kitchens, making it accessible and budget-friendly.
Tips
Lightly flouring the chicken cutlets lets them brown quicker without overcooking the cutlets, and helps thicken the sauce.
Make sure to drain the brine from the capers before adding them to a recipe.
Clarified butter (ghee) or a high smoke-point oil like grapeseed or safflower oil is ideal for cooking the chicken because they can handle higher cooking temperatures without burning.
Chicken Piccata
Prep time: 15 minutes
Cook time: 25 minutes
Yield: 4 Servings
Ingredients:
2 large skinless, boneless chicken breasts
2 cups of all-purpose flour
3 tablespoons of extra-virgin olive oil
3 cloves of garlic, minced
½ cup of white wine, preferably dry
2 tablespoons of capers, drained and coarsely chopped
3 tablespoons of butter, cut into pieces
2 tablespoons of fresh lemon juice
Salt and pepper to taste
Parsley, lemon, grated Parmesan (for serving)
Directions:
1. Slice the chicken breasts in half, crosswise, and create 4 cutlets. Place the cutlets between sheets of plastic wrap to prevent the chicken from sticking to the mallet, and gently pound each cutlet to an even thickness (less than½" thick). Lightly season each cutlet with salt and pepper.
2. Place the flour in a shallow bowl. Working each cutlet one at a time, place cutlets in inside the bowl until they are evenly coated with flour on all sides. Shake off any excess flour and transfer the floured cutlets to a plate.
3. Add about half the olive oil to a large skillet, and place over medium-high heat. Once the oil becomes hot, but not smoking, cook the cutlets on each side until they are well-browned and effectively cooked through. If your pan is not big enough for all the cutlets, work them in batches to avoid overcrowding the pan. Transfer the cooked cutlets to a clean plate.
4. Lower the heat on the pan and add the garlic and remaining olive oil to the skillet. Cook until just starting to turn golden brownfor about 2 minutes, ensuring the garlic does not get scorched. Add the capers and the wine, swirling the pan and scraping any browned bits that might be stuck to the bottom of the skillet, until the liquid is reduced for about 3 to 4 minutes. Add about ½ cup water to the skillet, then the butter. Swirl and mix around in the pan vigorously while the butter is melting to create an emulsion with the water, for about 1 to 2 minutes.
5. Return the chicken to the skillet and simmer on medium heat until the chicken is thoroughly cooked, and the sauce is thick enough to coat over a spoon for about 2 to 3 minutes.
6. Remove from the heat and stir the lemon juice into the sauce. Season with salt and pepper to taste.
7. Transfer the chicken to a platter and coat it with sauce, ensuring the capers are in the mixture and coating the chicken. Top the chicken with parsley if desired, serve with lemon wedges if you like, and generous amounts of grated Parmesan to taste.
The meal is ready to serve along with a nice mixed green salad for a healthier option, or a simple pasta like linguine (which is my favorite option; mix the pasta with some garlic, olive oil, and grated Parmesan). A crusty bread to soak up the sauceis also optional but recommended.
Suggested Pairing
Chardonnay or Pinot Grigio.
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