Chicken Piccata is a bright and zesty dish made with tender chicken, lemon, and capers in a light sauce. It’s quick to make and perfect for dinner!
Every bite of this dish is a cheerful blend of flavors! I love serving it with pasta or a crisp salad—it really makes my taste buds happy! 😋
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are best for this dish. If you’re looking for a lighter option, you can substitute with chicken thighs or even fish like tilapia or chicken breast alternatives for a vegetarian option.
Capers: They bring a unique briny flavor to the dish. If you don’t have capers, green olives can work in a pinch for that salty kick. Just chop them up a bit before adding.
Lemon Juice: Fresh lemon juice is essential for the zesty flavor. If you don’t have fresh lemons, bottled lemon juice can serve as an alternative, but be cautious of the amount, as it can be stronger in flavor.
Butter & Oil: I enjoy the richness of butter, while olive oil adds a nice flavor. You can use all oil if you prefer a lighter dish or if you’re dairy-free.
What’s the Best Way to Pound Chicken Evenly?
Pounding chicken helps to tenderize it and ensures even cooking. Here’s how to do it right:
- Place the chicken between two sheets of plastic wrap or parchment paper to minimize mess.
- Use a meat mallet or a heavy rolling pin. Start gently to avoid tearing the meat.
- Pound until the chicken is about 1/4 inch thick for quick cooking and tenderness.
- This technique also makes it easier for the chicken to soak in flavors from the seasonings and sauce.
Remember to season both sides with salt and pepper right after pounding, as the seasoning will better penetrate the meat!
How to Make Chicken Piccata
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts (halved horizontally to make 4 thin cutlets)
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1/2 cup chicken broth or dry white wine
- 1/4 cup capers, drained
- Fresh parsley, chopped, for garnish
- 2 lemon slices, for garnish
How Much Time Will You Need?
This Chicken Piccata recipe takes about 20 minutes to prepare and cook. It’s super quick, making it perfect for a delicious weeknight dinner!
Step-by-Step Instructions:
1. Preparing the Chicken:
Start by placing the chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken until it’s about 1/4 inch thick. This helps it cook evenly and stay tender! After you’re done, season both sides of the chicken with salt and pepper to add flavor.
2. Dredging the Chicken:
Next, spread the all-purpose flour on a plate. Take each chicken cutlet and dredge it in the flour, making sure to shake off any excess. This will give the chicken a nice crispy coating once it’s cooked!
3. Cooking the Chicken:
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. When the oil is hot, add the chicken cutlets. Cook each piece for about 3 minutes on each side or until they turn golden brown and are cooked through. Once done, transfer the chicken to a plate and cover it with foil to keep it warm.
4. Making the Sauce:
Using the same skillet, add the fresh lemon juice, chicken broth (or wine), and capers. Bring everything to a boil while scraping up the tasty brown bits from the bottom of the skillet. Let the sauce simmer for about 3-5 minutes, reducing it by half. This will concentrate the flavors!
5. Finishing the Sauce:
Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter until it melts. This will make the sauce rich and smooth.
6. Combining Everything:
Return the chicken to the skillet and spoon the sauce over the cutlets to rewarm them for 1-2 minutes.
7. Plating and Garnishing:
Transfer your delicious chicken to a serving plate. Drizzle the remaining sauce over the top and sprinkle with chopped parsley and lemon slices for a beautiful presentation.
8. Serve and Enjoy:
Serve your Chicken Piccata right away, paired with pasta, rice, or a side of sautéed vegetables. Enjoy the bright, zesty flavors!
Dig in and savor your flavorful Chicken Piccata! 🍋🍽️
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to thaw it completely before cooking! The best way to thaw chicken is to leave it in the fridge overnight. If you’re short on time, you can also place it in a sealed plastic bag and submerge it in cold water until thawed. Just remember to pat the chicken dry before dredging for the best results!
What Can I Substitute for Capers?
If you don’t have capers on hand, green olives can work as a substitute. Chop them up to mimic the briny flavor that capers provide. However, keep in mind that olives may add different saltiness, so adjust the salt in the recipe accordingly!
Can I Make Chicken Piccata Ahead of Time?
Yes, you can prepare the chicken and the sauce ahead of time! Cook and store the chicken and sauce separately in the fridge for up to 2 days. When you’re ready to eat, reheat gently on the stove, adding a splash of broth or a bit of butter to freshen up the sauce, if needed.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can warm them in a skillet over low heat or in the microwave. If the sauce thickens upon cooling, adding a dash of chicken broth when reheating can help restore its consistency.
