Chicken piccata is a gourmet-style meal that’s simple to recreate in your own kitchen. Tender chicken breasts are lightly coated in flour, pan-seared to golden perfection, and smothered in a tangy, buttery lemon-caper sauce. This recipe strikes the perfect balance between simplicity and elegance, making it a great choice for weeknight dinners or special occasions.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes.
- Bright and Delicious: The tangy lemon-caper sauce is both refreshing and indulgent.
- Versatile: Pairs beautifully with pasta, rice, or fresh veggies.
- Impressive Presentation: Perfect for family dinners or entertaining guests.
How to Make Chicken Piccata
Prepare the Chicken: Slice the chicken breasts in half horizontally and lightly pound them to an even thickness. Season both sides with salt and pepper.
Dredge: Coat each chicken fillet lightly in flour, shaking off any excess.
Brown the Chicken: In a large skillet, heat olive oil and butter over medium-high heat. Sear the chicken for 3–4 minutes per side, until golden brown and fully cooked. Remove from the pan and set aside.
Make the Sauce: In the same skillet, sauté garlic until fragrant. Pour in chicken broth, lemon juice, and capers, stirring to loosen any caramelized bits from the pan. Let the sauce simmer for 2–3 minutes.
Finish the Sauce: Stir in the butter until melted and silky. Place the chicken back into the pan and drizzle the sauce over the top.
Serve: Garnish with fresh parsley and serve hot over pasta, rice, or steamed vegetables.
Ingredients
For the Chicken:
- 2 large chicken breasts, halved horizontally (or 4 thin fillets)
- ½ cup all-purpose flour (for dredging)
- Salt and pepper, to taste
- 3 tbsp olive oil
- 2 tbsp unsalted butter
For the Sauce:
- 3 garlic cloves, minced
- 1 cup chicken broth
- ⅓ cup fresh lemon juice (about 2 lemons)
- ¼ cup capers, drained and rinsed
- 2 tbsp unsalted butter (for finishing)
- Fresh parsley, chopped (for garnish)
Variations
- Gluten-Free Option: Substitute regular flour with gluten-free flour or almond flour for dredging.
- Creamy Variation: Stir in ¼ cup of heavy cream to the sauce for a velvety texture.
- Vegetarian: Substitute chicken with thinly sliced zucchini or eggplant.
- Herb-Infused: Add thyme or rosemary to the sauce for an extra layer of flavor.
Storage Instructions
- Refrigerate: Allow chicken piccata to cool completely. Keep in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of chicken broth to maintain the sauce’s consistency.
- Freeze: Freeze chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating Tip: Warm on low heat to avoid overcooking the chicken, and stir the sauce occasionally for even heating.
Recipe Details
Serving: 4 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
FAQ
1. Is it possible to prepare chicken piccata in advance?
Yes! Cook the chicken and sauce separately. Store in airtight containers in the fridge for up to 2 days. Reheat together on the stove before serving.
2. Can chicken thighs be used as a substitute for chicken breasts?
Absolutely! Boneless, skinless chicken thighs work well. Modify the cooking time to guarantee they are thoroughly cooked.
3. What sides go well with chicken piccata?
Popular options include angel hair pasta, garlic mashed potatoes, or sautéed green beans.
