Description
Chicken Piccata
Ingredients
2 large chicken breasts (butterflied and halved)
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
3 tbsp olive oil
3 tbsp unsalted butter
1/3 cup chicken broth
1/4 cup fresh lemon juice
2 tbsp capers (drained)
2 tbsp fresh parsley (chopped)
Directions
Prepare the Chicken:
Season chicken with salt and pepper. Dredge in flour, shaking off the excess.
Sear the Chicken:
In a large skillet, heat olive oil over medium heat. Sear chicken for 3-4 minutes on each side until golden. Remove and set aside.
Make the Sauce:
In the same skillet, melt butter. Add chicken broth, lemon juice, and capers. Bring to a simmer.
Combine & Simmer:
Return chicken to the skillet, spooning sauce over it. Simmer for 5 minutes until chicken is cooked through and sauce thickens slightly.
Finish & Serve:
Sprinkle with fresh parsley and serve hot with your choice of pasta, rice, or veggies!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 310 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect Chicken Piccata every time. First, place a chicken breast on a cutting board. Using a sharp knife held parallel to the board, slice horizontally through the thickest part, stopping about 1/2 inch from the edge so it opens like a book. Press gently to flatten. Repeat with the second breast, then cut each butterflied piece in half to create four cutlets. Combine flour, salt, and pepper on a plate. Dredge each piece thoroughly, then tap firmly to remove all excess flour—this is key for a crisp, non-gummy coating. Heat oil in a large skillet over medium heat until it shimmers. Add chicken without crowding, working in batches if needed. Sear undisturbed for 3-4 minutes per side until deeply golden. Remove to a plate.
Serving Suggestions
Chicken Piccata’s bright, tangy sauce pairs beautifully with several sides. For a classic pairing, serve over a bed of angel hair pasta or linguine, tossing the pasta directly in the pan sauce. For a lighter option, try it with roasted asparagus, steamed green beans, or a simple arugula salad. Creamy mashed potatoes or fluffy white rice are excellent for soaking up every drop of the delicious lemon-caper sauce. Garnish with extra lemon slices and parsley for a fresh finish.
How-to Summary
Butterfly and halve chicken breasts, then dredge in seasoned flour. Pan-sear in olive oil until golden brown on both sides and set aside. In the same pan, create the sauce by melting butter and adding chicken broth, fresh lemon juice, and capers. Simmer, then return the chicken to the pan to heat through and absorb the flavors. Finish with chopped fresh parsley and serve immediately.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Yes, boneless, skinless chicken thighs work well. They may require a slightly longer cooking time due to their higher fat content.
How can I make the sauce thicker? After removing the cooked chicken, let the sauce simmer for an extra 2-3 minutes to reduce. For a richer thickener, whisk in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water.
What can I substitute for capers? If you don’t have capers, chopped green olives or a pinch of chopped fresh thyme can provide a different but pleasant salty, herbal note.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of broth to prevent drying out.
Is this recipe freezer-friendly? We do not recommend freezing the completed dish, as the creamy sauce may separate. However, you can freeze the uncooked, flour-dredged chicken cutlets separately for up to a month.
Common Mistakes to Avoid
Avoid overcooking the chicken, which leads to dryness. Use a meat thermometer; it should read 165°F. Do not skip shaking off the excess flour, or the coating will be pasty. Ensure your pan is properly heated before adding chicken to get a good sear instead of steaming it. Finally, use fresh lemon juice instead of bottled for the best, brightest flavor.
Conclusion
This Chicken Piccata recipe delivers restaurant-quality flavor in under 30 minutes. The combination of tender, pan-seared chicken with a vibrant lemon and caper sauce is a guaranteed crowd-pleaser. By following the detailed steps and tips provided, you can master this elegant yet simple dish. It’s perfect for a quick weeknight dinner or for impressing guests with minimal effort. Enjoy the delicious results of your cooking!