Craving a restaurant-quality Italian dinner without the fuss?
Prepare to be amazed at how easily you can create Chicken Piccata, a dish that's both quick to make and bursting with bright, lemony flavor.
Get ready to transform simple ingredients into a culinary masterpiece that will impress everyone at the table!
Ingredients
For the Chicken Piccata, you're gonna need a few key ingredients—let's gather 'em up! We're talking about 16 ounces of chicken breast. Yep, gotta have that chicken!
Next up, you'll need 4 tablespoons of flour—or cornstarch if you're avoiding gluten. Then, 2 1/2 tablespoons of finely grated parmesan. A half teaspoon of salt and a quarter teaspoon of pepper—because, flavor!
Now for the sauce: Grab 2 tablespoons of butter, cut into cubes. Don't forget 2/3 cup of dry white wine, 2 tablespoons of fresh lemon juice. Oh, and 3 tablespoons of capers—drained, please! I use capers in brine, the dry kind it too salty!
Finally, 1 1/2 teaspoons of finely chopped parsley. Many similar chicken dishes, like Chicken Francese, also utilize a lemon-butter sauce. It's not just for garnish—it's flavor-packed! Got all that? Great, let's cook!
Preparation
Now, let's get prepped and ready to cook this Chicken Piccata! First, grab your chicken breasts – about 450g or 16oz – and let's get them ready.
I like to cut each breast into three pieces. It's all about portion control, you know? Then, I place those pieces between cling wrap or paper – and pound them to about 1/2 cm or 0.2 inches thick. This makes them cook evenly! For a similarly easy and delicious restaurant-quality chicken dish, check out Chicken Marsala.
Next, drizzle the chicken with 1/2 tbsp of olive oil. Give it a good rub!
Now, in a shallow dish, mix together 4 tbsp of flour, 2 1/2 tbsp of finely grated parmesan, 1/2 tsp of salt, and 1/4 tsp of pepper. Coat each piece of chicken in this mixture, pressing it to make sure it sticks – and then shake off the extra!
Crispy Parmesan Chicken Instructions
Once you've prepped the chicken, it's time to get cooking! I like to think of this as the main event, because who doesn't love crispy chicken?
First, make sure our skillet is hot—medium-high heat is what I use. Next, add your olive oil and butter—watch it melt; I just love that sizzle! Now, don't overcrowd the pan—trust me, it's worth cooking in batches. Place it here:
- 3 pieces of chicken in the skillet.
- It should cook for approximately 3-4 minutes.
- Flip and cook for just one minute.
- Remove it to a plate–yum!
Keep repeating these steps until *all* of your chicken is beautifully golden. Set it aside; our amazing chicken is all ready for the next step! I know it's hard, but *resist* the urge to eat it now!
Chicken Piccata Sauce Instructions
With golden chicken resting, it is time to create a sauce that will blow your socks off! First, pour out the excess fat from the skillet. Now, give it a quick wipe with paper towels – just a little tidy-up, no need to scrub it clean.
Keep that skillet on medium-high heat! Add 2/3 cup of dry white wine and let it simmer rapidly. Keep an eye on it; you want it to reduce by half – around 3 minutes, give or take.
Next, add 2 tablespoons of lemon juice and simmer for 1 minute.
Reduce the heat to low. Add 2 tablespoons (cubed, remember?) of butter and swirl the pan. We're looking for a glossy, slightly thickened sauce – no foam allowed!
Finally, stir in 3 tablespoons of drained capers and 1 1/2 teaspoons of parsley. Ta-da!
Recipe Notes
Before we plunge into the good stuff, let's cover a few Recipe Notes to guarantee your Chicken Piccata is absolutely perfect! I don't want you to accidentally summon a kitchen disaster.
First off, servings – this recipe comfortably feeds 3 if you're using 2 large chicken breasts. Now, let's chat chicken. I've got options for you.
Here are some notes:
- Think tenderloin – no cutting required!
- Thighs work – just boneless, skinless, and halved.
- Regarding Parmesan – the sandy stuff from the store is A-OK.
- Capers: Brine > Dry
Wine time! Chardonnay's my go-to, but anything dry and white works, really – just no overly woody or sweet stuff, got it? And hey, if you're skipping alcohol, low-sodium chicken broth's a great swap. Remember, don't splurge on expensivewine – it's cooked, not sipped and should taste just ok! Capers should be brined, not salted. You don't want a salt-lick Piccata.
Short Recipe Version
Easy Chicken Piccata
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 1/4 cup chicken broth
- 1/4 cup lemon juice
- 2 tablespoons capers, drained
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions:
- Pound chicken breasts to 1/4-inch thickness. Season with salt and pepper. Dredge in flour, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove chicken and set aside.
- Add chicken broth and lemon juice to the skillet, scraping up any browned bits. Stir in capers and butter. Bring to a simmer and cook for 2-3 minutes, or until sauce has slightly thickened.
- Return chicken to the skillet and coat with sauce. Sprinkle with parsley. Serve immediately.
Nutrition Information (per serving approx.):
- Calories: 350
- Protein: 40g
- Fat: 15g
- Carbohydrates: 10g