Classic and Delicious Chicken Piccata Recipe

Ingredients

2 boneless and skinless chicken breasts, halved horizontally
1/2 cup all-purpose flour (for dredging)
Salt and freshly ground black pepper to taste
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup capers, rinsed
1/3 cup fresh parsley, chopped

Steps and instructions

Season chicken with salt and pepper then dredge in flour, shaking off the excess.
In a large skillet over medium high heat, melt 3 tablespoons of butter and 2 tablespoons olive oil. When butter and oil start to sizzle, add the chicken and cook for 3 minutes. When chicken is browned, flip and cook the other side for 3 minutes. Remove and transfer to plate.
Into the same skillet, add the lemon juice, stock and capers. Bring to boil, scraping up brown bits from the pan for extra flavor.
Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter.
Add remaining 1 tablespoon butter to the sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Tools for making

Skillet - A large skillet for cooking the chicken and making the sauce.
Tongs - Useful for flipping the chicken while cooking.
Whisk - Needed to whisk the sauce together and incorporate the butter.
Plate - For transferring the cooked chicken to a platter.

Recipe variations

Use almond flour or breadcrumbs instead of all-purpose flour for a gluten-free version.
Try using veal or pork instead of chicken for a different flavor.
Add a teaspoon of minced garlic to the sauce for extra flavor.
Replace capers with chopped green olives for a twist on the classic recipe.
For a meat-free option, substitute firm tofu slices for the chicken.
Add a splash of white wine to the sauce for an extra depth of flavor.
Squeeze in some fresh orange juice along with lemon juice for a citrusy variation.
Sprinkle some grated Parmesan or Pecorino cheese over the chicken before serving.
Garnish with chopped sun-dried tomatoes for a burst of tangy sweetness.
Add a handful of spinach or arugula to the sauce for added color and nutrients.

Recipe overview

This Chicken Piccata recipe brings the bright flavors of lemon and capers to the table, creating a dish that's perfect for a weeknight dinner yet sophisticated enough to serve to guests. In this recipe, boneless chicken breasts are lightly dredged in flour, pan-fried to a golden perfection, and then simmered in a tangy lemon-caper sauce. The final touch of fresh parsley not only adds color but also a fresh, herbaceous note to the dish. Expect a delightful balance of flavors and a meal that's ready in just about 30 minutes. This dish is ideal served over pasta or alongside a green salad for a complete meal.

Common questions

Can I use chicken thighs instead of chicken breasts? Yes, you can substitute chicken thighs for chicken breasts in this recipe. Just adjust the cooking time accordingly to ensure they are cooked through.
Can I use gluten-free flour for dredging? Absolutely! You can use gluten-free flour as a substitute for all-purpose flour if you prefer a gluten-free version of this recipe.
Can I use dried parsley instead of fresh parsley? While fresh parsley adds a vibrant flavor, you can substitute it with dried parsley if that's what you have on hand. Just use about 1/3 of the amount called for in the recipe.
Can I make this recipe ahead of time? While the chicken piccata is best served fresh, you can make the sauce ahead of time and store it separately. Cook the chicken just before serving, then reheat the sauce and pour it over the cooked chicken.
What can I serve with chicken piccata? Chicken piccata pairs well with various side dishes such as mashed potatoes, roasted vegetables, steamed rice, or a fresh salad.
Can I freeze leftovers? It is not recommended to freeze leftovers of this recipe, as the texture and flavor may be affected upon thawing and reheating.

Serving dishes and utensils

Skillet - A large skillet is needed to cook the chicken and make the sauce.
Tongs - Tongs are useful for flipping the chicken during cooking.
Whisk - A whisk is necessary to vigorously whisk the sauce for a smooth consistency.
Spatula - A spatula is handy for transferring the chicken from the skillet to the serving platter.
Plate - A plate is needed to temporarily hold the cooked chicken.
Platter - A platter is used to serve the chicken and sauce together.

Origin stories

Chicken Piccata is a delight for the palate, a dish steeped in Italian tradition. Born out of necessity and simplicity, this meal came to life in the rustic kitchens of Italy. In the olden days, meat was scarce, so to make the most out of a little, Italian cooks began thinly slicing and pounding chicken breasts to create more servings. The addition of lemon and capers, both staples of the Mediterranean region, brought a bright, tangy dimension to the dish, and thus, the classic Chicken Piccata was born. This humble dish, with its rich flavors and straightforward preparation, is a testament to the charm and ingenuity of Italian cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.