Chicken Piccata is a light and tasty dish that features tender chicken breasts cooked in a yummy lemon and caper sauce. It’s quick to make and bursting with flavor!
This dish makes me feel like a chef in a fancy restaurant, even though it’s super easy to whip up! Serve it over pasta or with a simple salad for a perfect meal.
Key Ingredients & Substitutions
Chicken: Thin cutlets are best for a quick cook and tender texture. If you don’t have chicken breasts, boneless thighs work well too, and they tend to stay juicier.
Capers: Brined capers give a tangy punch. If you can’t find them, try green olives for a different take, but the flavor will be less sharp.
Lemon Juice: Freshly squeezed lemon juice has a brighter taste. In a pinch, bottled lemon juice is okay, but I prefer fresh for the best flavor!
Chicken Broth/Wine: The recipe uses either. Vegetable broth is a good substitute for a lighter version. If you want a non-alcoholic option, use additional broth instead of wine.
What’s the Best Way to Dredge Chicken for a Crispy Texture?
Dredging in flour before cooking helps create a nice crust. Here’s how to do it right:
- Pat the cutlets dry with paper towels to remove moisture. This helps them brown better.
- Season the flour with a bit of salt and pepper for extra flavor.
- Dip each cutlet in the flour, shaking off excess gently. This prevents clumping.
- Make sure the oil or butter is hot enough before adding the chicken. This is key for a crisp crust! Test by dropping a small piece of the flour into the oil; it should sizzle.
With these tips, you’ll achieve that perfect golden-brown crust every time!
How to Make Chicken Piccata
Ingredients You’ll Need:
- 2 large boneless, skinless chicken breasts (about 1 pound), sliced 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 or unsalted butter
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1/2 cup chicken broth or dry white wine
- 1/4 cup brined capers, rinsed
- 2 tablespoons unsalted butter (for finishing sauce)
- Fresh parsley, chopped (for garnish)
- Lemon slices (for garnish)
How Much Time Will You Need?
This Chicken Piccata recipe takes about 10 minutes to prepare and 15 minutes to cook. In total, you’ll be enjoying this delicious dish in about 25 minutes!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by slicing the chicken breasts horizontally to create four thinner cutlets. Be sure to season both sides of each cutlet with salt and black pepper. This gives the chicken great flavor right from the start!
2. Dredge the Chicken:
Take the flour and place it on a plate. Dredge each chicken cutlet in the flour, shaking off any excess. This coating is key to achieving a nice golden crust when cooked.
3. Cook the Chicken:
In a large skillet, heat the olive oil or butter over medium-high heat. Once it’s hot, carefully add the chicken cutlets. Cook each side for about 3-4 minutes until they’re golden brown and cooked through. Once done, remove the chicken from the pan and set it on a warm plate.
4. Make the Sauce:
In the same skillet, add the fresh lemon juice, chicken broth (or white wine), and rinsed capers. Bring this to a gentle boil while scraping up any browned bits from the bottom of the pan. Let the sauce simmer and reduce for about 3-5 minutes.
5. Finish the Sauce:
Reduce the heat to medium-low and stir in the 2 tablespoons of unsalted butter until melted. This will give your sauce a nice, glossy finish.
6. Combine Chicken and Sauce:
Return the chicken cutlets to the skillet and let them coat in the sauce for a minute or two. This helps the chicken absorb all those wonderful flavors!
7. Serve:
Place the chicken on serving plates and spoon some of the sauce over each cutlet. Garnish with fresh chopped parsley and add a few lemon slices on top for that vibrant, fresh look.
8. Enjoy!
Serve the Chicken Piccata immediately! This dish goes perfectly with pasta, rice, or a simple green vegetable side to soak up all the delicious sauce.
Enjoy your classic, zesty Chicken Piccata with its tangy lemon-caper butter sauce!
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to thaw it completely before cooking! You can thaw frozen chicken in the refrigerator overnight or place it in a sealed plastic bag and submerge it in cold water until thawed. Make sure to pat it dry before seasoning and dredging.
Can I Make This Recipe Ahead of Time?
While Chicken Piccata is best enjoyed fresh, you can prepare the sauce and cook the chicken in advance. Store them separately in airtight containers in the fridge for up to 2 days. Just reheat the chicken gently in the sauce before serving to avoid drying it out.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stove over low heat or in the microwave, adding a splash of water or broth if needed to keep the chicken moist.
What Can I Substitute for Capers?
If you don’t have capers on hand, you can use green olives for a different flavor. They won’t provide the same tanginess, but they’ll still add a nice savory taste to the dish. If this isn’t suitable, you can just leave them out or add a little extra lemon juice for brightness.
