Why make this recipe
Chicken Piccata is a delightful dish that combines the tanginess of lemon, the saltiness of capers, and the richness of butter. It’s quick to prepare, making it an ideal choice for a weeknight dinner or a special occasion. The bright flavors can elevate any meal and impress your family and friends. Plus, it’s a comforting dish that brings the taste of Italy right to your table.
How to make Chicken Piccata
Ingredients :
- 450g / 16oz chicken breast (2 large pieces), skinless boneless (Note 1)
- 4 tbsp flour (sub cornflour/cornstarch for GF)
- 2 1/2 tbsp parmesan, finely grated (Note 2)
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 1/2 tbsp olive oil
- 1 tbsp / 15g unsalted butter
- 2 tbsp / 30g unsalted butter, cut into 1.5cm / 1/2" cubes
- 2/3 cup dry white wine (Note 3)
- 2 tbsp lemon juice, fresh
- 3 tbsp capers in brine, drained (Note 4)
- 1 1/2 tsp parsley, finely chopped, plus more for garnish
Directions :
Crispy Parmesan Chicken:
- Cut each breast into 3 pieces. Then place between 2 pieces of cling wrap or paper and pound to 1/2 cm / 0.2" thickness.
- Drizzle chicken with 1/2 tbsp olive oil and spread with your fingers on both sides.
- Mix flour, parmesan, salt, and pepper in a shallow dish. Coat chicken, pressing to adhere, then shaking off excess.
- Heat olive oil in a large skillet over medium high heat. Then add butter and let it melt.
- Place 3 pieces of chicken in the skillet. Cook for 3 – 4 minutes until golden, then turn and cook the other side for 1 minute. Remove onto a plate, repeat with remaining chicken.
Chicken Piccata Sauce:
- Pour out and discard excess fat in the skillet, then give it a quick wipe with paper towels (no need to clean thoroughly).
- Still on medium high heat, add wine. Let it simmer rapidly until it reduces by half – around 3 minutes.
- Add lemon and simmer for 1 minute.
- Reduce heat to low. Add cubed butter and swirl the pan to make it melt but not go foamy. The sauce should be glossy, translucent, and slightly thickened.
- Stir in capers and parsley. Serve chicken with sauce, sprinkled with extra parsley if desired!
How to serve Chicken Piccata
Serve Chicken Piccata hot, garnished with extra parsley if you like. It pairs well with a side of pasta, rice, or fresh vegetables. The bright and zesty sauce makes it perfect for drizzling over your chosen side for extra flavor.
How to store Chicken Piccata
You can store leftover Chicken Piccata in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in a microwave. Be careful not to overcook, as this can dry out the chicken.
Tips to make Chicken Piccata
- For a gluten-free option, substitute regular flour with cornstarch or a gluten-free flour mix.
- Use fresh lemon juice for the best flavor.
- Don’t skip the step of pounding the chicken. This ensures even cooking and tenderness.
Variation (if any)
You can add spinach or artichoke hearts for a different twist. Some people also like to include sun-dried tomatoes for added sweetness and color.
FAQs
1. Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs will work well, but the cooking time may vary slightly.
2. What can I use instead of white wine?
If you prefer not to use wine, you can substitute it with chicken broth, though the flavor will differ slightly.
3. How can I make this dish dairy-free?
Omit the butter and cheese, and use a dairy-free margarine or olive oil instead.
Enjoy making and sharing this delicious Chicken Piccata recipe!
Chicken Piccata
Ingredients
For the chicken
- 450 g 450g chicken breast, skinless boneless 2 large pieces
- 4 tbsp flour sub cornflour/cornstarch for GF
- 2.5 tbsp parmesan, finely grated
- 0.5 tsp salt
- 0.25 tsp pepper
- 2.5 tbsp olive oil
- 1 tbsp unsalted butter 15g
- 2 tbsp unsalted butter, cut into cubes 30g, cut into 1.5cm / 1/2" cubes
For the sauce
- 2/3 cup dry white wine
- 2 tbsp lemon juice, fresh
- 3 tbsp capers in brine, drained
- 1.5 tsp parsley, finely chopped plus more for garnish
Instructions
Crispy Parmesan Chicken
- Cut each breast into 3 pieces. Place between 2 pieces of cling wrap or paper and pound to 1/2 cm / 0.2 inches thickness.
- Drizzle chicken with 1/2 tbsp olive oil and spread with your fingers on both sides.
- Mix flour, parmesan, salt, and pepper in a shallow dish. Coat chicken, pressing to adhere, then shaking off excess.
- Heat olive oil in a large skillet over medium high heat. Add butter and let it melt.
- Place 3 pieces of chicken in the skillet. Cook for 3 – 4 minutes until golden, then turn and cook the other side for 1 minute. Remove onto a plate and repeat with remaining chicken.
Chicken Piccata Sauce
- Pour out and discard excess fat in the skillet, then give it a quick wipe with paper towels.
- Still on medium high heat, add wine. Let it simmer rapidly until it reduces by half – around 3 minutes.
- Add lemon and simmer for 1 minute.
- Reduce heat to low. Add cubed butter and swirl the pan to make it melt but not go foamy. The sauce should be glossy, translucent, and slightly thickened.
- Stir in capers and parsley. Serve chicken with sauce, sprinkled with extra parsley if desired!