Chicken Piccata

Whenever I’m in the mood for something light yet utterly satisfying, I turn to Chicken Piccata. This classic Italian dish has a way of making any dinner feel special, whether it’s a weeknight meal or a gathering with friends. Just the thought of the crispy, golden-brown chicken paired with a tangy lemon sauce makes my mouth water. I remember the first time I tried making Chicken Piccata; the aroma of garlic and butter wafting through my kitchen made me feel like a gourmet chef! It’s an experience that brings back fond memories of cooking with my family, sharing laughter, and creating delicious dishes together.

Key Ingredients for Chicken Piccata

Every great dish starts with quality ingredients, and Chicken Piccata is no exception. The key players in this recipe work harmoniously to create a delightful balance of flavors and textures. The core ingredients, such as chicken, lemon, and capers, provide the foundation for this dish, while the butter and garlic add richness and depth.

• 1 pound boneless skinless chicken breasts: The star of the dish, tender and juicy, these breasts soak up the flavors of the sauce beautifully.
• Kosher salt and black pepper: Essential for seasoning the chicken and enhancing the overall flavor.
• 1 cup all-purpose flour: This is used to dredge the chicken, giving it a crispy exterior when cooked.
• 1 cup panko bread crumbs: These add an extra crunch to the chicken, making it even more delightful.
• 1 teaspoon lemon zest: Infuses the dish with a bright, aromatic citrus flavor.
• 2 large eggs, beaten with 1 tablespoon water: This serves as a binding agent for the breading.
• 3 tablespoons unsalted butter: Adds richness and depth to the sauce.
• 2 tablespoons olive oil: Used for cooking, it provides a nice flavor and helps achieve the perfect golden color.
• 3 cloves garlic, minced: A must-have aromatic that adds flavor and warmth to the dish.
• 1 1/2 cups chicken broth: This forms the base of your sauce, adding moisture and savory depth.
• 4 tablespoons unsalted butter: A bit more for richness in the sauce.
• 3 tablespoons lemon juice: This brightens the sauce and complements the chicken.
• 3 tablespoons jarred capers: Adds a salty, briny flavor that elevates the dish.
• Kosher salt and black pepper: Additional seasoning for the sauce.
• 1 large lemon, thinly sliced, for garnish: A beautiful touch for presentation.
• Freshly chopped parsley, for garnish: Adds freshness and color to the finished dish.

Cooking Instructions for Chicken Piccata

Cooking Chicken Piccata is as satisfying as it is delicious. The process is straightforward, and you’ll find yourself eager to taste the results. Follow these detailed steps to achieve that perfect golden-brown chicken with a tangy sauce.

1. Start by taking a sharp knife and slice the chicken breasts horizontally, butterflying them open. If the pieces are particularly large, don’t hesitate to cut them into two. For thicker pieces, cover with plastic wrap or place in a Ziploc bag, then pound them with a rolling pin or meat mallet until they reach an even 1/4-inch thickness. This helps them cook evenly and stay tender.
2. Season the chicken breasts generously with Kosher salt and black pepper. This step is crucial as it builds the flavor from the inside out. The seasoning will enhance every bite of your Chicken Piccata.
3. Next, prepare your dredging station: Place the flour on one large plate, the beaten eggs in a shallow dish, and on another plate, mix the panko with the lemon zest. The three-step process will give your chicken a beautiful crust.
4. Take a chicken breast and first dredge it in the flour, ensuring both sides are completely coated. Shake off any excess flour. Then, dip it in the egg wash, allowing it to soak up the egg before moving on to the panko mixture. Press down gently to ensure a good coating on both sides. Repeat with the remaining chicken.
5. In a large cast iron skillet, heat the butter and olive oil over medium-high heat. Once hot, carefully add the breaded chicken to the pan. Cook each piece for about 3 to 5 minutes on each side until they are golden brown and cooked through. The chicken should have a beautiful crust and be tender inside.
6. Once cooked, remove the chicken from the pan and set aside on a plate. This is the time to create your sauce in the same skillet, which will have all those lovely browned bits from the chicken that add flavor.
7. Add the minced garlic to the skillet and sauté for about a minute until fragrant, being careful not to burn it. Stir in the chicken broth and let it simmer until it reduces by half, which should take about 5 minutes. You want it to be rich and flavorful.
8. Lower the heat and stir in the additional butter, lemon juice, and capers. Mix until the butter is melted and everything is well combined. Taste the sauce and season with more salt and pepper if necessary. This is where the magic happens!
9. Return the cooked chicken to the skillet, letting it simmer in the sauce for 3 to 5 minutes. This allows the flavors to meld together beautifully. Top with thin slices of lemon and sprinkle with freshly chopped parsley for a lovely finish. Serve warm and enjoy!

Tips and Variations

Here are some helpful tips to ensure your Chicken Piccata turns out perfectly every time!

• Storage: Store any leftovers in an airtight container in the fridge for up to four days. Reheat gently to avoid drying out the chicken.
• Freezing: You can freeze the cooked chicken in a freezer-safe container for up to two months. When ready to enjoy, thaw overnight in the fridge before reheating.
• Pairing: Consider serving Chicken Piccata with a light pasta, such as angel hair, to absorb the delicious sauce.
• Vegetable Additions: Adding sautéed spinach or arugula to the dish brings extra nutrients and flavor.
• Capers Alternatives: If you’re not a fan of capers, you can use chopped green olives for a similar briny touch.

Serving This Chicken Piccata

When it comes to serving Chicken Piccata, the options are as versatile as the dish itself. Here are some ideas to elevate your dining experience:

• With Pasta: Serve your Chicken Piccata over a bed of light pasta, such as angel hair or spaghetti, to soak up the zesty sauce.
• With Rice: A fluffy rice pilaf or lemon rice makes an excellent base for the sauce, providing a delicious contrast.
• Seasonal Vegetables: Roast or sauté seasonal vegetables, like asparagus or zucchini, to add color and nutrition to your plate.
• Fresh Salad: A simple side salad with mixed greens dressed in a light vinaigrette pairs perfectly, balancing the richness of the meal.
• Special Occasions: This dish is a fantastic choice for special occasions, whether a dinner party or a family gathering. It’s sure to impress!

FAQ

Conclusion

Chicken Piccata is a delightful dish that infuses a burst of flavor into any meal. With its crispy chicken and tangy lemon sauce, it’s the perfect choice for a quick dinner or a special occasion. I encourage you to try making it yourself; it’s sure to become a favorite!

Chicken Piccata

The ultimate comfort food, Chicken Piccata features crispy chicken breasts smothered in a tangy lemon sauce with capers. This easy weeknight dinner is bursting with flavor and sure to impress your family or guests. Make it tonight!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 360

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound boneless skinless chicken breasts
• Kosher salt and black pepper for seasoning chicken
• 1 cup all-purpose flour
• 1 cup panko bread crumbs
• 1 teaspoon lemon zest
• 2 large eggs beaten with 1 tablespoon water
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3 cloves garlic minced
• 1.5 cups chicken broth
• 4 tablespoons unsalted butter
• 3 tablespoons lemon juice
• 3 tablespoons jarred capers
• Kosher salt and black pepper
• 1 large lemon thinly sliced, for garnish
• Freshly chopped parsley for garnish

Equipment

• Wooden Spoon
• Mixing Bowl
• Food Processor
• Skillet
• Frying Pan
• Chef's Knife
• Saucepan

Method

 

1. Use a sharp knife to slice the chicken breasts horizontally, butterflying them open. If the breast pieces you are working with are large, cut them each into two pieces. If the pieces are thick, cover with plastic wrap or place chicken in a Ziploc bag and pound the breasts with a rolling pin or meat mallet to an even 1/4-inch thickness.
2. Season the chicken breasts with Kosher salt and black pepper. Place the flour on a large plate or shallow dish. Place the beaten eggs in a shallow dish. On another large plate, mix together the panko and lemon zest.
3. Take a chicken breast and dredge it in the flour, making sure both sides are completely coated. Shake off excess flour. Dip the chicken in the egg wash and then dredge into the panko mixture, covering both sides thoroughly. Set aside and repeat process with remaining chicken breasts.
4. Heat the butter and olive oil over medium-high heat in a large cast iron skillet. Add the chicken to the pan and brown well on each side, about 3 to 5 minutes per side. Remove the chicken from the pan and set aside on a plate.
5. In the same skillet, make the sauce. Add the garlic to the pan and cook for 1 minute. Stir in the broth; simmer until the liquid is reduced by half, about 5 minutes. Reduce heat to low, then stir in the butter, lemon juice, and capers. Stir until the butter is melted. Season with salt and pepper.
6. Add the chicken back into the pan and simmer for 3 to 5 minutes. Top with lemon slices and fresh parsley. Serve warm.

Notes

• Tip 1: Serve with pasta, if desired.
• Tip 2: Store leftovers in an airtight container in the fridge for up to 4 days.

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Meet Sadie Mitchell

The Mood Catcher I’m our lead photographer, but my camera is just another tool in the kitchen, right next to my knife and whisk! I am obsessed with capturing the feeling of a meal the steam rising off a bowl or the golden light on a loaf of bread. I cook and style every shoot with the team, ensuring that the photo tells you exactly how cozy and delicious the food will taste.