Chicken Piccata is a classic Italian-American dish that combines the bright, tangy flavors of lemon and capers with tender, pan-seared chicken. Known for its simplicity and elegance, this dish is a favorite for both weeknight dinners and special occasions. The word “piccata” translates to “larded” or “pricked” in Italian, referring to the flavorful preparation method where the chicken is cooked in a lemony sauce enhanced by butter and white wine. Whether served over pasta, alongside roasted vegetables, or paired with a light salad, Chicken Piccata delivers a perfect balance of acidity, creaminess, and savory goodness.
Why You’ll Love This Recipe
- Quick and easy: This dish comes together in under 30 minutes, making it ideal for busy weeknights.
- Elegant yet approachable: Its sophisticated flavors make it perfect for impressing guests while remaining simple to prepare.
- Customizable: You can easily adjust the flavors, such as the tanginess or richness, to suit your preferences.
- Perfect pairing: Chicken Piccata pairs beautifully with a variety of sides, from pasta to mashed potatoes to fresh salads.
- Great for leftovers: The lemony sauce keeps the chicken moist and flavorful, even the next day.
Preparation Time and Servings
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Yield: 4 servings
- Serving size: 1 chicken breast with sauce
Nutritional Information (per serving)
- Calories: 320
- Carbohydrates: 8g
- Protein: 30g
- Fat: 18g
- Fiber: 1g
- Sugar: 1g
Ingredients
- 4 boneless, skinless chicken breasts (about 5–6 oz each)
- 1/2 cup all-purpose flour (for dredging)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, divided
- 1/2 cup dry white wine (or chicken broth for a non-alcoholic option)
- 3/4 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tablespoons capers, drained and rinsed
- 2 tablespoons chopped fresh parsley (for garnish)
- Optional: Lemon slices, for garnish
Step-by-Step Instructions
- Prepare the chicken: Place each chicken breast between two pieces of plastic wrap or parchment paper. Pound with a meat mallet until about 1/4-inch thick. Season both sides with salt and pepper.
- Dredge the chicken: Lightly coat each chicken breast in flour, shaking off any excess. Set aside.
- Sear the chicken: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook for 3–4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Deglaze the pan: Reduce the heat to medium. Add the white wine to the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 2–3 minutes, allowing the alcohol to evaporate.
- Make the sauce: Stir in the chicken broth, lemon juice, and capers. Simmer for 3–4 minutes, letting the flavors meld and the sauce reduce slightly.
- Finish the sauce: Whisk in the remaining tablespoon of butter to create a silky texture. Taste and adjust seasoning with salt and pepper as needed.
- Return the chicken: Place the cooked chicken back into the skillet, spooning the sauce over the top. Simmer for 2 minutes to reheat the chicken and allow it to absorb the flavors.
- Garnish and serve: Sprinkle with fresh parsley and garnish with lemon slices if desired. Serve warm with your favorite side dish.
Ingredient Background
- Chicken breasts: Boneless, skinless chicken breasts are ideal for this dish as they cook quickly and absorb the bright flavors of the sauce. Pounding them thin ensures even cooking.
- Lemon juice: Fresh lemon juice is essential for the bright, tangy flavor that defines Chicken Piccata. Avoid bottled lemon juice, as it lacks freshness.
- Capers: These small, briny buds add a unique, tangy depth to the sauce, balancing the richness of the butter.
- White wine: A dry white wine like Sauvignon Blanc or Pinot Grigio enhances the sauce with its acidity and depth of flavor. If avoiding alcohol, chicken broth works as a suitable substitute.
- Butter: Adds richness and helps emulsify the sauce for a smooth, creamy texture.
Technique Tips
- Even cooking: Pounding the chicken ensures uniform thickness, preventing overcooking or undercooking.
- Dredging: Lightly coating the chicken in flour helps create a golden crust and also thickens the sauce slightly.
- Deglazing: Scraping up the browned bits in the skillet adds layers of flavor to the sauce.
- Balancing flavors: Taste the sauce before serving and adjust the salt, lemon juice, or capers to achieve your desired balance of tanginess and richness.
Alternative Presentation Ideas
- Classic style: Serve the chicken with the sauce spooned over the top, accompanied by lemon slices and parsley.
- Over pasta: Plate the chicken over cooked angel hair or linguine, then pour the sauce generously over both.
- Layered plating: Arrange the chicken over a bed of mashed potatoes or creamy polenta, drizzling the sauce on top for a comforting presentation.
Additional Tips for Success
- Preheat the skillet: Ensure the pan is hot before adding the chicken to achieve a golden, crispy crust.
- Do not overcrowd: Cook the chicken in batches if needed to prevent steaming and ensure even browning.
- Use fresh ingredients: Fresh lemon juice and parsley elevate the flavors, making the dish taste vibrant and refreshing.
- Keep it warm: If preparing for guests, keep the chicken warm in a low oven (about 200°F) while finishing the sauce.
Recipe Variations
- Dairy-free: Use olive oil instead of butter and a dairy-free alternative for richness.
- Gluten-free: Substitute the all-purpose flour with gluten-free flour or almond flour for dredging.
- Vegetarian Piccata: Replace the chicken with tofu or thinly sliced eggplant. Follow the same cooking method for a delicious vegetarian alternative.
- Extra creamy sauce: Add a splash of heavy cream to the sauce for a richer, creamier texture.
- Herbed Piccata: Incorporate fresh thyme or oregano into the sauce for an herbal twist.
Freezing and Storage
- Freezing: Chicken Piccata is best enjoyed fresh, but you can freeze the chicken and sauce separately. Store in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much.
Healthier Twist Ideas
- Lean protein: Use boneless, skinless chicken thighs for a slightly leaner option.
- Reduce butter: Cut back on butter and use more olive oil to reduce saturated fat.
- Add vegetables: Sauté spinach, cherry tomatoes, or zucchini in the sauce for added nutrients and flavor.
- Whole grain sides: Serve with quinoa, farro, or whole wheat pasta for a healthier accompaniment.
Serving Suggestions for Events
- Weeknight dinner: Serve with roasted vegetables and a side of steamed rice or crusty bread for an easy, satisfying meal.
- Date night: Pair with a glass of chilled white wine and a side of creamy risotto for a romantic dinner.
- Dinner party: Present Chicken Piccata family-style on a platter with fresh parsley and lemon slices, surrounded by sides like garlic mashed potatoes or buttered green beans.
Special Equipment
- Meat mallet: Essential for pounding chicken breasts to an even thickness.
- Large skillet: A heavy-bottomed skillet is ideal for searing the chicken and making the sauce.
- Microplane grater: Useful for zesting lemons if you want to add a touch of lemon zest to the sauce.
Frequently Asked Questions
1. Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well in this recipe. Adjust the cooking time slightly as thighs may take longer to cook through.
2. Can I substitute the white wine?
If you prefer not to use alcohol, substitute the wine with chicken broth or a mix of chicken broth and apple cider vinegar for similar acidity.
3. Is Chicken Piccata spicy?
No, the dish is not traditionally spicy. However, you can add a pinch of red pepper flakes for a touch of heat.
4. Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce separately, then combine and reheat gently before serving.
5. How can I thicken the sauce?
If you prefer a thicker sauce, let it reduce for a few extra minutes or whisk in a slurry made from cornstarch and water.
6. What’s the best pasta to serve with Chicken Piccata?
Angel hair, linguine, or spaghetti are excellent choices, as they soak up the sauce beautifully.
7. Can I make it dairy-free?
Yes, replace the butter with additional olive oil and use a non-dairy alternative like coconut cream for richness.
8. How do I keep the chicken from getting soggy?
To maintain a crisp exterior, serve the chicken immediately after cooking and avoid overcrowding the pan during searing.
Conclusion
Chicken Piccata is the perfect blend of simplicity, elegance, and bright flavors. With tender chicken, a tangy lemon-caper sauce, and just the right touch of richness, it’s no wonder this dish has remained a timeless favorite. Whether you’re making it for a quick dinner, a romantic evening, or a festive gathering, Chicken Piccata delivers every time. Pair it with your favorite sides, garnish with fresh parsley and lemon slices, and enjoy this delightful culinary classic. Buon appetito!
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Chicken Piccata
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 4 boneless, skinless chicken breasts (about 5–6 oz each)
- 1/2 cup all-purpose flour (for dredging)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, divided
- 1/2 cup dry white wine (or chicken broth for a non-alcoholic option)
- 3/4 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tablespoons capers, drained and rinsed
- 2 tablespoons chopped fresh parsley (for garnish)
- Optional: Lemon slices, for garnish
Instructions
- Prepare the chicken: Place each chicken breast between two pieces of plastic wrap or parchment paper. Pound with a meat mallet until about 1/4-inch thick. Season both sides with salt and pepper.
- Dredge the chicken: Lightly coat each chicken breast in flour, shaking off any excess. Set aside.
- Sear the chicken: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook for 3–4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Deglaze the pan: Reduce the heat to medium. Add the white wine to the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 2–3 minutes, allowing the alcohol to evaporate.
- Make the sauce: Stir in the chicken broth, lemon juice, and capers. Simmer for 3–4 minutes, letting the flavors meld and the sauce reduce slightly.
- Finish the sauce: Whisk in the remaining tablespoon of butter to create a silky texture. Taste and adjust seasoning with salt and pepper as needed.
- Return the chicken: Place the cooked chicken back into the skillet, spooning the sauce over the top. Simmer for 2 minutes to reheat the chicken and allow it to absorb the flavors.
- Garnish and serve: Sprinkle with fresh parsley and garnish with lemon slices if desired. Serve warm with your favorite side dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 320
- Sugar: 1g
- Fat: 18g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g