Welcome back, foodies! Today, I’m thrilled to share with you a classic Italian dish that will elevate your dinner game: Chicken Piccata. This recipe is perfect for those busy weeknights when you want something delicious and impressive on the table without spending hours in the kitchen. With its tangy and savory flavors, Chicken Piccata is sure to become a favorite in your household.
Who is This Recipe For?
This Chicken Piccata recipe is perfect for anyone looking to add a touch of elegance to their dinner routine without sacrificing flavor or time. Whether you’re a seasoned home cook or a newbie in the kitchen, this dish is incredibly approachable and easy to make. Plus, it’s versatile enough to satisfy both picky eaters and food enthusiasts alike.
Why Chicken Piccata?
What sets Chicken Piccata apart is its bright and zesty flavor profile. The combination of tender chicken breasts, tangy lemon sauce, and briny capers creates a symphony of flavors that dance on your taste buds with every bite. Plus, it’s a one-pan wonder, making cleanup a breeze. This dish is a true crowd-pleaser that never fails to impress.
Kitchen Equipment Needed
Before we dive into the recipe, let’s make sure you have all the necessary tools:
- Large skillet
- Meat mallet or rolling pin
- Mixing bowls
- Tongs
- Chef’s knife
- Cutting board
Now that we have everything we need, let’s get cooking!
Ingredients(Chicken Piccata Recipe)
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup brined capers, rinsed
- 2 tablespoons chopped fresh parsley
Directions(Chicken Piccata Recipe)
- Start by placing each chicken breast between two pieces of plastic wrap and gently pound them with a meat mallet or rolling pin until they are about 1/4 inch thick. Season both sides of the chicken breasts with salt and pepper.
- In a shallow dish, spread out the flour. Dredge each chicken breast in the flour, shaking off any excess.
- In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Once the butter has melted and the skillet is hot, add the chicken breasts. Cook for 3-4 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chicken broth, lemon juice, and capers. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet. Let it cook for 2-3 minutes, or until slightly reduced.
- Return the chicken breasts to the skillet and coat them in the sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter until melted. Garnish with chopped parsley and serve immediately.
Chicken Piccata Recipe
Ingredients
- 4 Boneless Skinless Chicken Breasts
- Salt And Pepper To Taste
- 1/2 Cup All-Purpose Flour
- 2 Tablespoons Olive Oil
- 4 Tablespoons Unsalted Butter
- 1/2 Cup Chicken Broth
- 1/4 Cup Fresh Lemon Juice
- 1/4 Cup Brined Capers Rinsed
- 2 Tablespoons Chopped Fresh Parsley
Instructions
- Start by placing each chicken breast between two pieces of plastic wrap and gently pound them with a meat mallet or rolling pin until they are about 1/4 inch thick. Season both sides of the chicken breasts with salt and pepper.
- In a shallow dish, spread out the flour. Dredge each chicken breast in the flour, shaking off any excess.
- In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Once the butter has melted and the skillet is hot, add the chicken breasts. Cook for 3-4 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chicken broth, lemon juice, and capers. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet. Let it cook for 2-3 minutes, or until slightly reduced.
- Return the chicken breasts to the skillet and coat them in the sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter until melted. Garnish with chopped parsley and serve immediately.
Notes
- Calories: 320
- Total Fat: 15g
- Saturated Fat: 6g
- Cholesterol: 120mg
- Sodium: 600mg
- Total Carbohydrates: 10g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 35g
Storage and Leftovers
If you happen to have any leftovers (which is rare because this dish is so delicious!), you can store them in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or on the stovetop until heated through.
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FAQ(Chicken Piccata Recipe)
- Can I use chicken thighs instead of chicken breasts in this Chicken Piccata Recipe? Absolutely! Chicken thighs are a great alternative and offer a more succulent result. Adjust the cooking time accordingly to ensure they’re thoroughly cooked.
- Is it possible to make this Chicken Piccata Recipe gluten-free? Yes, you can easily make this dish gluten-free by substituting the all-purpose flour with your preferred gluten-free flour blend. Enjoy without worry!
- What are some ideal side dishes to serve with Chicken Piccata Recipe? Chicken Piccata pairs wonderfully with mashed potatoes, roasted vegetables, or a refreshing green salad. These sides complement its flavors beautifully.
- How long can leftovers of Chicken Piccata Recipe be stored? Any leftover Chicken Piccata can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.
- What’s the best way to reheat Chicken Piccata Recipe? When reheating Chicken Piccata, it’s best to do so gently on the stovetop or in the microwave. Add a splash of chicken broth to prevent it from drying out and ensure it remains deliciously tender.
Food and Drink Pairings
For the perfect pairing, serve this Chicken Piccata alongside a glass of crisp white wine, such as Pinot Grigio or Sauvignon Blanc. The bright acidity of the wine complements the tangy flavors of the dish wonderfully.
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