Easy Chicken Piccata Recipe | Little Luna
Easy Chicken Piccata Recipe | Little Luna
Chicken Piccata is delicious and super easy to make! This delicious dish requires very few ingredients and is cooked in a lemon butter sauce topped with capers.
Crispy chicken wrapped in an addictive lemon butter pan sauce garnished with salty and tart capers. For more flavorful chicken dishes, try Chicken Parmesan with Mayo, Chicken Parmesan, and Lemon Garlic Chicken.
What is Chicken Piccata?
Chicken Piccata is an Americanized version of the classic Italian veal Piccata. It was delicious, covered in a lemon butter sauce and topped with capers. Thankfully, it’s also super easy to make.
Piccata is usually placed on a bed of pasta. Angel hair is a beautiful pasta because it’s light and delicate on piccata. Some other things related to this include:
- Mashed potatoes
- Egg noodles or other pasta
- Zucchini Noodles
- rice
This easy chicken dish is a delicious dinner that’s ready in minutes and the whole family will love it. This pan wonder is sure to be a staple in your dinner rotation!
How to Make Chicken Piccata
season. Season all sides of chicken with salt and pepper.
dredge. Add flour to bowl and remove chicken. Shake off excess flour.
melt. In a large saucepan over medium-high heat melt 2 tablespoons butter and 3 tablespoons olive oil.
Cook. When the oil begins to sizzle, add 2 chicken pieces and cook 5-8 minutes per side (165°F internal temperature). Remove chicken and place on a plate.
boil. Keeping the juice and oil in the pan, add the lemon juice, chicken stock, and capers. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pan for extra flavor. Taste and season accordingly.
simmer. Return the chicken to the pot and cook for 5 minutes. Remove chicken and place on a plate.
brush. Add 2 more tablespoons of butter to the pan and whisk the sauce vigorously.
Decorate. Pour sauce over chicken and garnish with parsley.
Recipe Tips
Chick: You want to make sure to use thin and tender chicken. If you have a thick breast, then you’ll want to cut it in half down the middle (like you’re cutting a sandwich). You also want to mash the chicken with the tenderizer. If you don’t have a meat tenderizer, use the side of a glass and turn the chicken over to thin it out a bit.
Some other tips for creating the best piccata include:
- Don’t skip the flour. You can also use rice flour or almond flour.
- Be sure to use fresh lemon juice for the best flavor.
- Add lemon zest for extra lemon flavor
- Don’t forget to rinse the capers.
- To thicken the sauce, use cornstarch – in a separate bowl add 1 teaspoon cold water and 1 teaspoon cornstarch. Stir until smooth, then add to the sauce.
Store, Reheat + Side Ideas
leftovers Piccata will keep for 2-3 days in an airtight container in the refrigerator. You can also freeze it in a freezer-safe container for 1-2 months.Thaw before reheating
reheat: If you are in a hurry, you can easily reheat in the microwave. Add a little broth to a plate and cover with plastic wrap. Heat until warm and soft.
If you have time, I recommend reheating in the oven. The key is to heat it slowly with a little chicken stock. Preheat the pen to 300 degrees Fahrenheit. Place chicken and some broth in a baking dish and cover with foil. Heat for 15-20 minutes or until warm and soft.
Both sides of the service:
For more Italian dishes, check out:
main course
Italian
Serving Size 4
Calories 311 kcal
by Lil’ Luna
- 3-4 boneless skinless chicken breasts
- Sea salt and freshly ground pepper
- All purpose flour for dredging
- 4 tablespoons unsalted butter
- 3 tablespoons extra virgin olive oil
- 1/3 c fresh lemon juice
- 1/2 c chicken stock
- 1/4 c brine capers rinse
- 1/3 c fresh parsley chopped
-
Season all sides of chicken with salt and pepper.
-
Add the flour to the bowl and remove the chicken. Shake off excess flour.
-
Melt 2 tablespoons butter and 3 tablespoons olive oil in a large saucepan over medium-high heat.
-
When the oil begins to sizzle, add 2 chicken pieces and cook 5-8 minutes per side (165°F internal temperature). Remove chicken and place on a plate.
-
Keeping the juices and oil in the pan, add the lemon juice, chicken broth, and capers. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pan for extra flavor. Taste and season accordingly.
-
Return the chicken to the pot and cook for 5 minutes. Remove chicken and place on a plate.
-
Add 2 more tablespoons of butter to the pan and whisk the sauce vigorously.
-
Pour sauce over chicken and garnish with parsley.