Easy Lemon Chicken Piccata
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REVIEWS)
PREP:
15 minutes
TOTAL:
35 minutes
SERVES:
4
When it comes to Chicken Piccata, let’s just say, I am the GOAT. No cap (as the kids say…), I’ve perfected this recipe to the point where I can make it blindfolded – though I wouldn’t recommend trying that at home. The beauty of this dish lies in its simplicity, but trust me, nailing that balance of lemon, butter, and capers without going overboard is no easy feat. With the right technique, you get juicy chicken breasts coated in a luscious sauce that’ll make your taste buds do a little happy dance.
The first time I made Chicken Piccata, I was hooked. It’s bright lemon butter sauce with a little tang for the capers pairs so well with the lightly breaded chicken breast cutlets. I first had it at an Italian restaurant and have been hooked ever since!
It quickly became a staple in our house, and not just because it’s easy to whip up on a weeknight. The real kicker? Brayden, my toughest food critic, ranked this as his #2 favorite dish. I was like, “Number two?!” I mean, for a recipe this legendary, I expected nothing less than the top spot. But then I asked him what could possibly beat my Chicken Piccata. And he says, “Sloppy Joes.”
Sloppy. Freakin’. Joes. I guess I can’t argue with that. There’s something about those messy, saucy sandwiches that kids can’t resist. But hey, if my Chicken Piccata is right behind Sloppy Joes on Brayden’s list, you know this recipe is bringing serious heat.
And let’s be real – if a dish is so good that it can make your kid pause his fortnite match to give you props, you’re doing something right.
Equipment Needed
To nail this Chicken Piccata recipe, you’ll want the right equipment to ensure your cooking goes off without a hitch. Here’s what you need, along with some top-quality recommendations that’ll make the process easier and more enjoyable.
Large Skillet
A good skillet is essential for even cooking and achieving a perfect sear on the chicken. A heavy-bottomed skillet, like the All-Clad Stainless Steel 12-Inch Fry Pan, is perfect for this. It distributes heat evenly and retains it well, ensuring your chicken cooks uniformly. Plus, it’s oven-safe, which is great if you want to finish the dish in the oven for extra crispiness.
Meat Mallet or Rolling Pin
To pound the chicken to an even thickness, a reliable meat mallet is key. The OXO Good Grips Meat Tenderizer is perfect for gently pounding the chicken breasts to the ideal thickness. If a meat mallet isn’t available, a rolling pin will do the trick, but a meat mallet offers better control and results.
Tongs
Tongs are essential for flipping the chicken without damaging the breading. The HOTEC Stainless Steel Locking Kitchen Tongs Set is a great option, featuring both 9-inch and 12-inch tongs. These are perfect for everything from cooking to serving.
Garlic Press
For quickly adding freshly minced garlic to your sauce, the Dreamfarm Garject Garlic Press is a game-changer. It presses unpeeled garlic cloves with ease, and the built-in scraper automatically removes the garlic, keeping your hands mess-free.
Cutting Board and Chef’s Knife
You’ll need a sturdy cutting board and a sharp knife for butterflying the chicken and chopping parsley. The John Boos Block Cutting Board is an excellent wooden choice, providing durability while being gentle on your knives. Pair it with a Victorinox Fibrox Pro Chef’s Knife for an all-purpose knife that makes prepping ingredients a breeze.
Digital Meat Thermometer (Optional but Highly Recommended)
If you want to ensure your chicken is perfectly cooked without guessing, a ThermoPro Digital Meat Thermometer is an excellent tool. It provides an instant reading, helping you avoid overcooking or undercooking your chicken.
Ingredients Needed for the Easy Chicken Piccata Recipe
The quality of your ingredients can truly elevate your Chicken Piccata. DWAP knows food, and here’s how to select the best ingredients for a dish that’ll impress every time.
Chicken Ingredients
Boneless Chicken Breasts
Choose high-quality, organic, or free-range chicken for better flavor and tenderness. Look for breasts that are uniform in size to ensure even cooking. Whenever possible, opt for fresh over previously frozen chicken for a superior texture.
All-Purpose Flour
Use a good-quality all-purpose flour, such as King Arthur Unbleached All-Purpose Flour, for dredging. This helps create a light, crispy coating on the chicken. For a gluten-free option, choose a blend specifically made for all-purpose use to ensure the coating sticks well.
Salt and Black Pepper
Seasoning is essential. Go for kosher salt, which allows for better control, and freshly ground black pepper, which has a more vibrant and bold flavor than pre-ground varieties. PRO TIP: for an extra boost for flavor I like to add italian seasoning to my flour mixture.
Olive Oil
A high-quality extra virgin olive oil will add a rich, fruity flavor that enhances the chicken’s sear. Brands like California Olive Ranch or Colavita Extra Virgin Olive Oil are well-regarded for their flavor and cooking performance.
Unsalted Butter
Choose unsalted butter to maintain control over the saltiness of the dish. Premium options like Kerrygold Pure Irish Butter or Plugrá European-Style Butter have a creamier texture and richer taste, which adds to the sauce’s luxurious finish.
Lemon Caper Sauce Ingredients
Chicken Broth
Opt for a low-sodium chicken broth or chicken stock to avoid overpowering the dish with salt. Homemade broth is ideal for deeper flavor, but if you’re going with store-bought, Swanson Natural Goodness Chicken Broth is a reliable choice.
Fresh Lemon Juice
Freshly squeezed lemon juice is non-negotiable for that bright, tangy flavor. Look for lemons that are heavy for their size and have a slightly glossy skin, which indicates juiciness. Rolling the lemons on the counter before cutting helps release more juice.
Capers
Use non-pareil capers, which are smaller and have a delicate, less intense briny flavor. Roland Non-Pareil Capers are a great option. Rinse them under cold water to reduce excess salt before adding to the sauce.
Dry White Wine
For those who enjoy cooking with wine, choose a dry white wine such as Sauvignon Blanc or Pinot Grigio. The acidity complements the lemon and capers, enhancing the overall flavor. If you prefer not to use alcohol, simply substitute with additional chicken broth.
Unsalted Butter (for finishing the sauce)
Adding a final touch of unsalted butter, such as Kerrygold, helps emulsify the sauce and gives it a smooth, glossy finish. It enriches the flavors and brings everything together.
Fresh Parsley
Garnishing with flat-leaf parsley not only adds a pop of color but also a fresh note that balances the richness of the sauce. Choose flat-leaf over curly parsley for better flavor. Make sure it’s washed and dried thoroughly before chopping to avoid adding excess moisture to the dish.
Additional Ingredient Tips
Choose Juicy Lemons
Pick lemons with thin skin, as they tend to be juicier. This makes it easier to extract all the juice you need for the sauce.
Add a Touch of Heat
Though not traditional, a pinch of red pepper flakes can add a subtle kick to the sauce, making the dish even more dynamic.
Consider a Creamy Finish
If you prefer a richer sauce, add a splash of heavy cream at the end. This will create a velvety, lemon-butter-caper cream sauce that’s absolutely decadent.
How to Make Chicken Piccata
Making Chicken Piccata at home is straightforward, but a few key techniques can help you achieve a restaurant-quality dish. Follow these steps to master the art of Chicken Piccata.
Step 1: Prepare the Chicken
Start by butterflying and pounding the chicken breasts to an even thickness. This ensures the chicken cooks evenly and stays tender.
- Tip: Place the chicken between two pieces of plastic wrap or parchment paper to avoid splattering. Use a meat mallet or rolling pin to gently pound the chicken until it’s about ½-inch thick. This not only helps the chicken cook uniformly but also makes it more tender.
Step 2: Season and Dredge
Season the chicken with salt and pepper on both sides, then coat it lightly in flour. The flour helps the chicken develop a golden, crispy exterior when cooked.
- Tip: Shake off any excess flour to avoid clumping, which can burn in the pan. You want just a thin layer of flour that adheres well to the chicken.
Step 3: Sear the Chicken
Heat a large skillet over medium-high heat and add a mix of olive oil and unsalted butter. Once the butter is melted and the oil is shimmering, add the chicken.
- Tip: Don’t overcrowd the skillet. Cook the chicken in batches if needed to ensure each piece has enough space to brown evenly. Overcrowding can lead to steaming rather than searing, resulting in less crispy chicken.
Cook the chicken for about 3-4 minutes on each side, or until golden brown. The chicken should be cooked through but still juicy. Transfer the chicken to a plate and cover it loosely with foil to keep it warm.
Step 4: Make the Sauce
In the same skillet, pour in the dry white wine (if using) and scrape up any brown bits from the bottom of the pan. These bits, known as fond, are packed with flavor and help to build a rich sauce.
- Tip: If you’re not using wine, substitute with a little extra chicken broth. If you want to deglaze the pan more effectively, you can add a splash of lemon juice to help lift the fond.
Next, add the chicken broth, freshly squeezed lemon juice, and capers to the skillet. Bring the mixture to a simmer and allow it to reduce slightly for about 5 minutes. This helps concentrate the flavors.
- Tip: Taste the sauce as it reduces. If you prefer a more intense lemon flavor, add a bit more lemon juice. If it’s too tart, stir in a small pinch of sugar to balance it out.
Step 5: Finish the Sauce
Stir in the remaining butter, letting it melt into the sauce to create a smooth, glossy finish.
- Tip: Add the butter slowly, stirring continuously. This technique is called “mounting” and it helps emulsify the sauce, giving it a luxurious texture. If the sauce starts to separate, whisk it briskly to bring it back together.
Return the chicken to the skillet, spooning the sauce over each piece. Let the chicken simmer in the sauce for an additional 2 minutes. This allows the chicken to absorb some of the flavors while staying tender.
Step 6: Plate and Garnish
Transfer the chicken to serving plates and spoon more of the sauce over the top. Garnish with freshly chopped parsley and extra lemon slices for a burst of color and freshness.
- Tip: For an extra touch, zest a bit of lemon over the chicken just before serving. It adds a bright, aromatic note that elevates the dish even further.
Serving Suggestions
Chicken Piccata is versatile and pairs well with various sides. Here are some ideas:
- Pasta: Serve over angel hair pasta or spaghetti to soak up the delicious sauce. Toss the pasta with a little olive oil and garlic for extra flavor.
- Vegetables: Roasted or sautéed asparagus, green beans, or broccoli make a great accompaniment.
- Potatoes: Garlic mashed potatoes or roasted baby potatoes are perfect for soaking up the sauce.
- Crusty Bread: Use it to mop up any leftover sauce on the plate – trust us, you won’t want to waste a drop.
Pro Tips for the Best Chicken Piccata
- Preheat the skillet properly: Make sure the skillet is hot before adding the chicken. This ensures a good sear and prevents the chicken from sticking.
- Control the sauce consistency: If the sauce seems too thick, add a splash of chicken broth to thin it out. If it’s too thin, let it simmer a bit longer to reduce.
- Use fresh ingredients: Fresh lemon juice and herbs make a big difference in the dish’s overall flavor. Avoid bottled lemon juice, which lacks the bright, fresh taste of freshly squeezed.
Frequently Asked Questions About Chicken Piccata
Can I make Chicken Piccata without wine?
Absolutely! If you prefer not to cook with alcohol, you can easily substitute the white wine with additional chicken broth. The wine adds a bit of acidity and depth to the sauce, but you can achieve a similar effect by adding a splash of extra lemon juice. Just keep in mind that the overall flavor will be slightly different but still delicious.
How do I keep the chicken from getting dry?
To keep the chicken moist and juicy, make sure not to overcook it. Sear the chicken for 3-4 minutes on each side until it’s golden brown, then let it finish cooking in the sauce for just a couple of minutes. Pounding the chicken to an even thickness also helps ensure that it cooks evenly, preventing some parts from drying out while others are still undercooked.
Can I prepare Chicken Piccata ahead of time?
Yes, Chicken Piccata can be prepared ahead of time. You can cook the chicken and make the sauce in advance, then store them separately in the refrigerator. When ready to serve, gently reheat the sauce in a skillet, add the chicken, and simmer for a couple of minutes until heated through. This will help maintain the chicken’s texture and flavor.
What can I use if I don’t have capers?
If you don’t have capers, you can use chopped green olives as a substitute. They have a similar briny flavor that can mimic the capers’ taste in the sauce. Another option is to add a few dashes of vinegar to the sauce to replicate the tanginess. While it won’t be exactly the same, it will still add a nice burst of flavor.
Is Chicken Piccata gluten-free?
Traditional Chicken Piccata is not gluten-free due to the flour used for dredging. However, you can easily make a gluten-free version by substituting the all-purpose flour with a gluten-free flour blend or almond flour. Make sure the chicken broth and other ingredients you use are also gluten-free if you have dietary restrictions.
Chicken Piccata Recipe
Equipment
- Large skillet
- Meat mallet
- Tongs
- Garlic press
- Cutting board and chef’s knife
- Digital meat thermometer
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts
- 1 cup All-purpose flour for dredging
- Salt and black pepper for seasoning
- 1 tbsp italian seasoning
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Lemon Caper Sauce:
- 1 cup chicken broth low-sodium recommended
- ⅓ cup fresh lemon juice about 2 lemons
- ¼ cup capers drained and rinsed
- ⅓ cup dry white wine optional, can substitute with more chicken broth
- 2 tablespoons unsalted butter for finishing the sauce
- Fresh parsley chopped (optional, for garnish)
Instructions
- Prepare the Chicken: Butterfly and pound the chicken breasts to an even thickness. Season both sides with salt and pepper.
- Dredge the Chicken: Coat each piece in flour, shaking off any excess.
- Cook the Chicken: Heat olive oil and 2 tablespoons of butter in a skillet over medium-high heat. Sauté the chicken for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
- Make the Sauce: In the same skillet, add the white wine (if using), scraping up any brown bits. Add the chicken broth, lemon juice, and capers. Simmer for about 5 minutes to reduce the sauce.
- Finish the Sauce: Stir in the remaining butter until melted. Return the chicken to the skillet and spoon the sauce over the top. Cook for an additional 2 minutes.
- Garnish and Serve: Plate the chicken and drizzle with sauce. Sprinkle with parsley and serve with pasta, rice, or crusty bread.
