Chicken Piccata is a classic Italian-American dish that many love for its deliciously tangy and bright flavors. Thin chicken slices are coated in seasoned flour and pan-fried until golden and crispy.
The chicken is then smothered in a mouth-watering sauce made with lemon juice, white wine, and capers, giving the dish a zesty and refreshing taste.
This dish is simple to prepare but will impress your family and guests with its beautiful presentation and exquisite flavors. Whether you're cooking for a special occasion or a weeknight dinner, Chicken Piccata is a great choice that everyone will love.
How to Make Chicken Piccata
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 200 degrees F. Season chicken with kosher salt and pepper. Dredge chicken in the seasoned flour and shake off excess. In a large skillet over medium-high heat, melt 2 tablespoons of butter with 3 tablespoons of olive oil.
When butter and oil sizzle, add 2 pieces of chicken and cook for about 3 minutes. Flip and cook the other side for 3 minutes when the chicken is browned. Remove and transfer to a plate.
Melt 2 more tablespoons of butter and add 2 more tablespoons of olive oil. When the butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in the same manner. Remove to a baking sheet and keep warm in the oven.
Into the same pan, add garlic, cook for a minute, then add lemon juice, the lemon cut in thin rounds, stock, wine, and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.
Taste for seasoning and adjust the salt and pepper to your liking. Return all the Chicken Piccata to the pan and simmer for 5 minutes. Remove the Chicken Piccata to the platter. Add the remaining 2 tablespoons of butter to the sauce and whisk vigorously.
Pour sauce over the Chicken Piccata, garnish with parsley, and top each piece of Chicken Piccata with a slice of lemon. Garnish the Chicken Piccata with lemon slices and chopped parsley. Enjoy a side of pasta and a glass of Pinot Grigio! 😋
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Recipe
Easy Chicken Piccata
Ingredients
- 2 skinless and boneless chicken breasts , butterflied and then cut in half;flattened gently with a meat mallet
- ( about ⅛ inch)
- Kosher salt and ground black pepper (to taste)
- 1 cup All-purpose flour , mix with 1 teaspoon kosher salt, 2 teaspoons black pepper, and ½ garlic powder. *(Mix to fully combined)
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- ⅓ cup fresh lemon juice
- 2 garlic cloves , minced
- ½ Cup of white wine ( I recommend using a semi-sweet wine)
- ½ cup chicken stock ( I recommend Goya Chicken flavor bouillon)
- ¼ cup brined capers , rinsed
- ⅓ cup fresh parsley , chopped
- ½ lemon , with rind, cut in thin rounds
Instructions
- Preheat the oven to 200 degrees F.
- Season chicken with kosher salt and pepper. Dredge chicken in the seasoned flour and shake off excess.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for about 3 minutes.
- When the chicken is browned, flip and cook the other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in the same manner. Remove to a baking sheet and keep warm in the oven.
- Into the same pan add garlic cook for a minute then add lemon juice, the lemon cut in thin rounds, stock, wine, and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Taste for seasoning and adjust the salt and pepper to your liking.
- Return all the Chicken Piccata to the pan and simmer for 5 minutes. Remove Chicken Piccata to the platter. Add the remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over the Chicken Piccata and garnish with parsley and top each piece of Chicken Piccata with a slice of lemon.
- Garnish the Chicken Piccata with lemon slices and chopped parsley. Enjoy a side of pasta and a glass of Pinot Grigio!
Notes
- To store: Allow the dish to cool to room temperature, and transfer it to an airtight container. The chicken and sauce can be stored together or separately for 3-4 days in the refrigerator.
- To reheat: You can microwave or reheat it on the stovetop. To microwave, place the chicken in a microwave-safe dish and cover it with a lid or microwave-safe wrap. Heat it for 1-2 minutes or until the chicken is heated. To reheat on the stovetop, place the chicken in a skillet with a splash of chicken stock or water to prevent it from drying. Heat it on low heat, covered, occasionally stirring, until the chicken is heated.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
