Chicken Piccata – This authentic Italian chicken piccata consists of juicy lemony and buttery chicken pieces perfect for busy weeknights made in less than 25 minutes.
What is Chicken Piccata?
It is an Italian classic featuring thin, pan-seared chicken cutlets bathed in a vibrant lemon-butter sauce studded with briny capers.
Chicken Piccata – Tips
- Pound those cutlets! Pounding the chicken breasts creates thin, even cutlets that cook quickly and ensure a delightful texture.
- Don’t overcrowd the pan! Cooking the chicken in batches prevents overcrowding, which leads to uneven browning and steamed instead of seared cutlets.
- Don’t skip the pan sauce! The drippings from the chicken are flavor gold. Use them to create a rich and decadent sauce by deglazing the pan with lemon juice and broth.
- If your sauce seems runny, simmer it for a few extra minutes to allow it to reduce and thicken.
Creamy Chicken Piccata – Variations
- Add quartered artichoke hearts to the pan along with the chicken for a heartier and more veggie-packed dish.
- Wilt a handful of fresh spinach into the pan sauce for a touch of green and added nutrients.
- Swap the all-purpose flour for a gluten-free alternative like almond flour or coconut flour.
How to Serve Chicken Piccata?
- Pair with a side of pasta, like angel hair or spaghetti, to soak up all that delicious sauce.
- Serve over a bed of rice or quinoa for a lighter option.
- Roasted vegetables like asparagus, broccoli, or zucchini make a perfect accompaniment to this flavorful dish.
- Don’t forget a simple side salad tossed with a light vinaigrette to round out the meal.
Chicken Piccata – FAQs
Is this healthy?
It can be a healthy choice, especially when using lean chicken breasts and opting for a light coating of flour.
What is the difference between Piccata and Marsala?
Both dishes feature pan-seared chicken, but Chicken Marsala uses a Marsala wine sauce with mushrooms, while Piccata boasts a bright lemon butter sauce with capers.
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are naturally more flavorful and juicy, making them a great substitute. Just be sure to adjust the cooking time slightly, as thighs take a few minutes longer to cook through.
Chicken Piccata
Chicken Piccata - This authentic Italian chicken piccata consists of juicy lemony and buttery chicken pieces perfect for busy weeknights made in less than 25 minutes.
Ingredients
- 4 skinless, boneless chicken breast halves
- 1 tablespoon cayenne pepper, or to taste
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- all-purpose flour, for dredging
- 2 tablespoons olive oil
- 1 tablespoon capers, canned, drained
- 1/2 cup white wine
- 1/4 cup fresh lemon juice
- 1/4 cup water
- 3 tablespoons butter, cut in 1/4-inch slices
- 2 tablespoons parsley, chopped
Instructions
- Pound chicken to about 1/2-inch thick and place in the 2 layers of plastic wrap.
- Season chicken with cayenne, black pepper, and salt on both sides and dredge in flour.
- In a skillet heat olive oil over medium-high heat. Place chicken in the pan, and cook on both sides until cooked through and browned for about 5 minutes (on medium heat).
- Cook capers in reserved oil, smashing them lightly for 30 seconds to release brine until warmed through.
- Now, into the skillet pour white wine and with a wooden spoon scrape any browned bits from the bottom of the pan. Cook for 2 minutes until reduced by half.
- Stir butter, lemon juice, and water into the reduced wine mixture; cook and stir continuously for 2 minutes to form a thick sauce. On low heat stir parsley through the sauce.
- Return chicken breasts to the pan cook for 1 to 2 minutes until heated through. Spoon the sauce over the top and serve immediately.
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Nutrition Information
Serving Size
4Amount Per Serving Calories 350Total Fat 10gSaturated Fat 2gCholesterol 86mgSodium 2029mgCarbohydrates 27gSugar 2gProtein 30g
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