Chicken Piccata
Chicken Piccata is a classic Italian dish that brings a burst of vibrant flavor to any table. With its buttery lemon sauce and tangy capers, this dish feels both indulgent and refreshing, making it a perfect balance of richness and zest.
Ideal for busy weeknights, Chicken Piccata takes only ten minutes to prepare, delivering maximum flavor with minimal effort. Lightly dredged and pan-seared, the chicken stays tender, while the sauce adds layers of savory and citrusy depth.
Finished with fresh parsley for a bright touch, this meal is as beautiful as it is delicious. Serve with a side of pasta or steamed vegetables, and let each bite transport you to an Italian trattoria.
Chicken Piccata Ingredients
Chicken Cutlets – The star of the dish, these tender pieces are lightly dredged for a crisp outer layer that absorbs the lemony, buttery sauce beautifully.
Butter – Adds a luxurious, silky richness to the pan sauce, balancing the bright flavors with a comforting depth.
Extra-Virgin Olive Oil – A savory base for browning the chicken, creating a fragrant and golden crust.
Shallot and Garlic – These aromatics infuse the sauce with layers of sweetness and warmth, enhancing each bite with subtle complexity.
Chicken Stock – Reduces to create a rich, flavorful sauce that melds all the savory and citrusy elements into one.
Lemon Zest and Juice – The fresh zest and juice bring an essential tang, cutting through the richness with vibrant brightness.
Capers – These briny gems add a delightful pop of flavor, balancing the sauce’s buttery notes with a sharp, tangy bite.
Fresh Parsley – A touch of green to garnish, adding color and a hint of herbal freshness.
Recipe Tips for Chicken Piccata
- Butterflying and Flattening the Chicken
For the best texture, start by butterflying and lightly flattening the chicken. This technique helps the meat cook evenly and quickly, ensuring it remains juicy and tender. Use a sharp knife to slice each chicken breast horizontally, then gently pound each piece to even thickness. This step not only enhances the tenderness of the chicken but also ensures a beautiful golden crust when pan-seared. - Perfecting the Sauce Consistency
The key to an irresistible piccata sauce is finding the right balance of lemon, butter, and chicken stock. When simmering the stock, be patient and let it reduce by half to concentrate the flavors. For a thicker sauce, cook it a little longer, stirring occasionally, until it reaches a consistency that coats the back of a spoon. Finally, add the butter over low heat, allowing it to melt slowly for a silky, emulsified finish. - Avoiding Excess Flour
While dredging the chicken in flour gives it a lovely golden crust, excess flour can thicken the sauce too much or make it clumpy. After coating the chicken, shake off any extra flour before placing it in the skillet. This will give you a lightly crisped texture without turning the sauce too pasty. Using a light hand with the flour ensures the sauce maintains its smooth, luxurious texture.
What to Serve with Chicken Piccata
- Angel Hair Pasta
Angel hair pasta pairs beautifully with chicken piccata, as it absorbs the sauce and its citrusy, buttery flavors without overwhelming the dish. Lightly toss the pasta with a bit of olive oil and fresh parsley, then spoon the piccata sauce over it to create a complete, harmonious meal. - Sautéed Asparagus
For a fresh, green complement, sautéed asparagus is ideal. Its mild flavor and slight crunch add a refreshing contrast to the richness of the chicken and capers. Simply cook it in a small amount of olive oil, seasoned with a touch of garlic and lemon zest, for an easy side that enhances the brightness of the piccata. - Garlic Mashed Potatoes
A creamy side of garlic mashed potatoes rounds out the meal with comfort and warmth, making each bite of the tangy, buttery chicken feel even more indulgent. The mashed potatoes soak up any extra sauce on the plate, ensuring that none of the piccata’s delightful flavors go to waste.
FAQ for Chicken Piccata
- Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can work well in this recipe. They have a slightly richer flavor and may require a few extra minutes of cooking per side to ensure they’re fully cooked. - What can I use if I don’t have capers?
If you don’t have capers, you can substitute finely chopped green olives for a similar briny, salty flavor. While the flavor won’t be identical, olives offer a comparable burst of tang. - Can I make the sauce ahead of time?
The sauce can be made ahead and reheated, though it’s best when fresh. Reheat it over low heat and add a small pat of butter just before serving to restore its velvety texture. - How do I keep leftovers from drying out?
To keep leftovers moist, store the chicken with plenty of sauce in an airtight container. When reheating, add a splash of chicken stock or water and heat on low to prevent the chicken from drying out.
Chicken Piccata
Ingredients
- Boneless skinless chicken cutlets or breasts, halved to create thinner portions (2 pounds)
- Sea salt 1 ¾ teaspoons, divided
- Freshly ground black pepper ½ teaspoon
- All-purpose flour 1 cup
- Unsalted butter 10 tablespoons, divided
- Extra-virgin olive oil 4 tablespoons, divided
- Shallot finely minced (1)
- Garlic minced (1 tablespoon, from 4-6 cloves)
- Chicken stock 1 ½ cups
- Lemon zest 1 teaspoon, from 1 lemon, plus additional to taste
- Fresh lemon juice 1 tablespoon
- Drained capers 2 tablespoons
- Freshly chopped parsley optional, for garnish
Instructions
- Season both sides of the chicken with 1½ teaspoons of sea salt and the black pepper. Place the flour in a shallow dish, dredging each piece of chicken until well-coated, shaking off any excess. Discard remaining flour after coating all pieces.
- In a large skillet over medium-high heat, melt 3 tablespoons of butter with 2 tablespoons of olive oil. Add half of the chicken and cook for 2-3 minutes on each side, until golden brown and thoroughly cooked. Remove the cooked chicken and repeat with the remaining pieces, adding more butter and oil as needed. Transfer the browned chicken to a serving plate.
- To the same skillet, add the minced shallot and cook, stirring occasionally, for approximately 2 minutes, until softened and aromatic. Incorporate the garlic, cooking for an additional minute. Pour in the chicken stock and let it simmer until reduced by half, about 4-5 minutes.
- Lower the heat and stir in 4 tablespoons of butter, the drained capers, lemon zest, lemon juice, and the remaining ½ teaspoon of salt. Once the butter has melted and the sauce has blended, pour the mixture over the chicken. Garnish with freshly chopped parsley if desired before serving.
