Chicken Piccata Recipe – Italian, American Special
Chicken Piccata is a classic Italian-American dish that combines tender chicken breasts with a zesty, lemony sauce made with capers and white wine. The chicken is lightly coated in flour, then pan-seared to golden perfection, while the sauce is created with the pan drippings, creating a flavorful, slightly tangy complement to the savory meat. It’s a quick and elegant meal that pairs beautifully with pasta, rice, or vegetables, making it perfect for both weeknight dinners and special occasions. The balance of bright, citrusy flavors and the briny punch of capers makes Chicken Piccata irresistibly delicious and wonderfully satisfying.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
Chicken Piccata Ingredients:
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour (for dredging)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/2 cup dry white wine (or chicken broth for a non-alcoholic version)
- 1/4 cup capers, drained
- 1/2 cup chicken broth
- Fresh parsley, chopped (for garnish)
How to make Chicken Piccata :
Prepare the Chicken:Place chicken breasts between two pieces of plastic wrap or parchment paper. Gently pound the chicken to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
Season both sides of the chicken with salt and pepper, then dredge the chicken in flour, shaking off the excess.
Cook the Chicken:Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts and cook for about 3-4 minutes per side until golden brown and cooked through. Transfer the chicken to a plate and cover loosely with foil to keep warm.
Make the Piccata Sauce:In the same skillet, add the butter and let it melt, scraping up any browned bits from the bottom of the pan.
Add the lemon juice, white wine (or chicken broth), and chicken broth to the pan, stirring to combine. Bring the mixture to a simmer and cook for 3-4 minutes, reducing the sauce slightly.
Stir in the capers and cook for another minute.
Combine and Serve:Return the chicken to the skillet, spooning some of the sauce over the top. Simmer for another 2 minutes to heat the chicken through.
Remove from heat and sprinkle with fresh chopped parsley.
Serve the chicken with the sauce, and optionally garnish with lemon wedges.
Recipe Notes :
Chicken Thickness:Evenly pounding the chicken ensures it cooks evenly and stays tender. If you don’t have a meat mallet, you can use a rolling pin or the back of a heavy skillet.
Wine or Broth:If you don’t want to use wine, chicken broth is a great substitute. For a richer flavor, use a dry white wine such as Sauvignon Blanc or Pinot Grigio.
Capers:Capers provide the signature briny flavor in this dish. If you’re not a fan, you can reduce the amount or omit them, though they add essential authenticity to the recipe.
Serving Suggestions:Chicken Piccata is great with pasta, rice, or sautéed vegetables. For a light option, serve it with a side of steamed asparagus or a fresh salad.
Make it Ahead:The chicken can be cooked ahead of time, and the sauce can be reheated just before serving. It’s best to store the sauce separately from the chicken to prevent the chicken from getting soggy.
