why make this recipe
Easy Chicken Piccata is a wonderful dish that combines tender chicken with a heavenly lemony sauce. It’s quick to prepare and uses simple ingredients you likely already have in your kitchen. Whether you’re cooking for family or friends, this dish is sure to impress and make any meal feel special. Plus, it’s a great way to add a bit of Italian flair to your dinner table!
how to make Easy Chicken Piccata
Ingredients:
- 2 large chicken breasts
- Salt & pepper (to taste)
- 1/4 teaspoon garlic powder
- Flour (for dredging)
- 4 tablespoons butter (divided)
- 1 tablespoon olive oil
- 1/4 cup chicken broth (or dry white wine)
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 tablespoon brined capers (drained)
- 1/2 cup heavy/whipping cream
- Chopped parsley (for garnish)
- Freshly grated parmesan cheese (for garnish)
Directions:
- Slice the chicken breasts lengthwise to make 4 thinner cutlets. Trim off any fat. Season with salt, pepper, and garlic powder, then coat with flour.
- Heat 2 tablespoons of butter and olive oil in a skillet over medium-high heat.
- Cook the chicken pieces for 4-5 minutes on each side until golden brown. Transfer the cooked chicken to a plate.
- Remove the pan from heat, then add the chicken broth, lemon juice, lemon zest, remaining butter, and capers to the skillet. Scrape up the browned bits from the bottom of the pan.
- Stir in the cream and return the skillet to heat.
- Add the chicken back into the pan and cook for another 5 minutes until fully cooked and the sauce is reduced. If the sauce is too thick, adjust it with a little more broth.
- Garnish with chopped parsley and/or grated parmesan cheese if desired.
how to serve Easy Chicken Piccata
You can serve Easy Chicken Piccata with a side of pasta, rice, or a fresh green salad. The creamy sauce drizzled over the chicken can also pair well with crusty bread, perfect for soaking up the delicious flavors.
how to store Easy Chicken Piccata
If you have leftovers, store them in an airtight container in the refrigerator. It should stay fresh for about 2-3 days. To reheat, gently warm it in a skillet over low heat, adding a splash of broth if needed to loosen the sauce.
tips to make Easy Chicken Piccata
- Use thin-cut chicken breasts for the best results; they cook quicker and stay tender.
- Don’t skip scraping the browned bits in the pan; they add great flavor to the sauce.
- Adjust the lemon juice to your taste; some might prefer a more lemony flavor.
variation
You can add mushrooms or asparagus to the recipe for a different twist. They can be sautéed with the chicken for added flavor and nutrition.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes! Chicken thighs will work well too. They tend to be juicier, so they make a great substitute.
2. Is it possible to make this dish dairy-free?
Yes, you can replace the heavy cream with coconut milk or a dairy-free cream alternative.
3. Can I prepare this dish in advance?
While it’s best to serve it fresh, you can prepare the chicken and sauce ahead of time and reheat before serving. Just make sure to store everything separately in the fridge.
Easy Chicken Piccata
Ingredients
Main Ingredients
- 2 large large chicken breasts
- Salt & pepper (to taste)
- 1/4 teaspoon garlic powder
- Flour (for dredging)
- 4 tablespoons butter (divided)
- 1 tablespoon olive oil
- 1/4 cup chicken broth (or dry white wine)
- 1 tablespoon lemon juice
- 1 Zest of 1 lemon
- 1 tablespoon brined capers (drained)
- 1/2 cup heavy/whipping cream
- Chopped parsley (for garnish)
- Freshly grated parmesan cheese (for garnish)
Instructions
Preparation
- Slice the chicken breasts lengthwise to make 4 thinner cutlets and trim off any fat.
- Season with salt, pepper, and garlic powder, then coat with flour.
Cooking
- Heat 2 tablespoons of butter and olive oil in a skillet over medium-high heat.
- Cook the chicken pieces for 4-5 minutes on each side until golden brown, then transfer to a plate.
- Remove the pan from heat, add chicken broth, lemon juice, lemon zest, remaining butter, and capers to the skillet. Scrape up the browned bits.
- Stir in the cream and return the skillet to heat.
- Add the chicken back into the pan and cook for another 5 minutes until fully cooked and the sauce is reduced.
- If the sauce is too thick, adjust with a little more broth.
Garnishing
- Garnish with chopped parsley and/or grated parmesan cheese if desired.