Chicken Piccata is a tasty dish made with tender chicken breasts in a tangy lemon and caper sauce. It’s light, fresh, and super easy to whip up in a weeknight pinch!
I love how the lemon and capers give it a zesty kick. It always impresses my dinner guests. Plus, who can resist a dish that pairs so well with pasta? Yum!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are ideal for this dish. If you’re looking for an alternative, thinly sliced turkey cutlets work well too or even pork tenderloin for a different flavor.
Flour: All-purpose flour is used for dredging. If you’re avoiding gluten, consider using rice flour or almond flour. Both can give a nice crispy coating!
Dry White Wine: This adds depth to the flavor. If you don’t have it, feel free to use chicken broth for a non-alcoholic version. I often prefer broth as it’s something I always have on hand.
Capers: These little briny wonders add a salty punch. If you can’t find capers, green olives or even chopped pickles can be a fun substitute, though the flavor will be different.
How Do I Ensure My Chicken is Cooked Perfectly?
Cooking chicken perfectly is all about timing and temperature. Start by making sure your breasts are evenly pounded so they cook evenly. Here’s how to do it:
- Pound chicken to about 1/2 inch thick to ensure quick and even cooking.
- Heat your skillet to medium-high before adding the chicken, which helps get that nice crispy texture.
- Cook for 3-4 minutes on each side, and don’t rush—let that golden brown happen!
If you’re unsure, a meat thermometer should read 165°F (75°C) when the chicken is fully cooked.
How to Make Chicken Piccata
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts (pounded to about 1/2 inch thickness)
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
For Cooking:
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
For the Sauce:
- 1/2 cup dry white wine (or chicken broth)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup capers, rinsed
For Garnishing:
- 1/4 cup fresh parsley, chopped
- Lemon slices, for garnish (optional)
How Much Time Will You Need?
This Chicken Piccata recipe takes about 15 minutes of prep time and around 10-15 minutes of cooking, for a total of approximately 30 minutes. It’s a quick dish that’s perfect for a flavorful weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by slicing the chicken breasts in half horizontally to make them thinner. Use a meat mallet or a rolling pin to pound them between two sheets of plastic wrap until they are about 1/2 inch thick. This helps them cook quickly and evenly.
2. Season the Chicken:
Generously season both sides of the chicken cutlets with salt and freshly ground black pepper. This enhances the flavor of the chicken as it cooks.
3. Dredge in Flour:
Pour the flour into a shallow dish. Take each chicken breast and dredge it in the flour, making sure to shake off any excess. This will give you a nice crispy coating once cooked.
4. Heat the Skillet:
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Wait until the oil is hot but not smoking—this is key for a great sear!
5. Cook the Chicken:
Add the chicken cutlets to the skillet in a single layer. If your skillet is small, cook in batches to avoid overcrowding. Cook for about 3-4 minutes on each side until they are golden brown and cooked through. Once done, transfer the chicken to a warm plate and cover with foil to keep it warm.
6. Make the Sauce:
Lower the heat to medium and pour in the white wine (or chicken broth) to the skillet. Be sure to scrape up any browned bits that are stuck to the bottom of the skillet—this adds fantastic flavor to your sauce!
7. Add Lemon and Capers:
Stir in the fresh lemon juice and capers. Let the sauce simmer for about 2-3 minutes to reduce slightly, concentrating the flavors.
8. Finish the Sauce:
Turn off the heat and add in the remaining 2 tablespoons of butter, stirring until it’s melted and the sauce is nice and glossy.
9. Combine Chicken and Sauce:
Return the chicken cutlets to the pan, and use a spoon to drizzle the sauce over each piece. This adds flavor and keeps the chicken moist.
10. Serve and Enjoy:
Finally, sprinkle the chicken with chopped parsley and garnish with lemon slices if you like. Serve immediately, best enjoyed over pasta, rice, or alongside a fresh green salad!
Enjoy your delicious, tangy Chicken Piccata! It’s sure to be a hit!
Can I Substitute the White Wine?
Absolutely! If you prefer not to use wine, chicken broth is a great alternative. It adds flavor while keeping the dish non-alcoholic.
What if I Don’t Have Capers?
No problem! If you don’t have capers on hand, you can substitute them with green olives or even chopped pickles for a different but tasty flavor.
Can I Use Chicken Thighs Instead of Breasts?
Yes! Chicken thighs will work wonderfully in this recipe. They tend to be juicier and can add a nice richness to the dish. Just be sure to adjust the cooking time slightly as they may take a bit longer to cook through.
How Should I Store Leftovers?
To store leftovers, place them in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to keep the chicken moist.
