Chicken Piccata is a classic Italian-American dish that has a special place in my heart. I remember the first time I tried it at a quaint little bistro during a family trip to New York. The tender chicken, the zesty lemon sauce, and the delightful hint of capers made it an unforgettable meal. When I returned home, I was determined to recreate that dish for my loved ones. Over the years, it has become a staple in our household, especially for special occasions or when we simply want to indulge in something deliciously comforting.
This Chicken Piccata recipe is straightforward and perfect for a weeknight dinner yet impressive enough for entertaining guests. One of the things I love most about this recipe is its versatility. For a healthier twist, you can substitute the flour with almond flour or a gluten-free alternative. If you prefer a richer sauce, adding a splash of cream at the end works wonderfully. And for those who enjoy a bit of a kick, a pinch of red pepper flakes in the sauce can add an exciting layer of heat.
I also enjoy experimenting with the sides. While the traditional accompaniment is spaghetti, I’ve found that it pairs beautifully with garlic mashed potatoes or a simple arugula salad dressed with a light lemon vinaigrette. The bright, tangy flavors of the chicken piccata complement these sides perfectly, creating a well-rounded meal that never fails to impress.
Whether you’re cooking for family or friends, this Chicken Piccata recipe is sure to become a favorite. It’s quick, delicious, and filled with flavors that bring a touch of elegance to any table. Enjoy!
Making the Chicken Piccata Recipe
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Ingredients
- 3 tablespoons kosher salt (preferably Diamond Crystal)
- Fresh ground black pepper
- 4 tablespoons unsalted butter (split)
- 2 cloves garlic (minced)
- ¾ cup white wine (dry)
- 2 tablespoons capers (rinsed and drained)
- 1 ½ cups chicken broth (low-sodium)
- Zest of 1 lemon (large strips, use a vegetable peeler)
- 4 boneless, skinless chicken breasts (halved horizontally into ½-inch cutlets)
- ½ cup all-purpose flour
- 3 tablespoons fresh lemon juice
- Cooked spaghetti (for serving)
- Chopped parsley (for garnish)
- Extra lemon slices (for serving)
- 2 shallots (minced)
- 2 tablespoons olive oil
Directions
- If using whole chicken breasts, place them on a small baking sheet and freeze for 15 minutes to make slicing easier. Slice each breast horizontally into cutlets.
- In a large zip-lock bag or bowl, dissolve the kosher salt in 1 quart of lukewarm water. Seal and shake to mix well, then add the chicken cutlets. Brine at room temperature for 15 to 30 minutes while preparing other ingredients. Remove the chicken, rinse, drain, and pat dry with paper towels. Season with ground black pepper.
- Place flour on a large plate. In a large non-stick skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat until melted. Dredge the chicken cutlets in the flour, shaking off excess, and add half to the skillet. Cook without overcrowding until browned on one side, about 5 minutes. Flip and cook for another 3 minutes on the other side. Transfer to a plate and cover with foil to keep warm. Repeat with remaining butter, olive oil, and chicken.
- In the now-empty skillet, add garlic and shallots, sautéing until fragrant, about 1 minute. Pour in the white wine, deglazing the pan by scraping up any browned bits. Add capers, chicken broth, and lemon zest strips. Cook over medium-high heat, stirring often, until the sauce reduces by half and starts to thicken. Discard the lemon zest strips. Return the chicken and any juices to the pan, heating through for a few minutes.
- Remove the skillet from the heat, stir in the remaining 2 tablespoons of butter and lemon juice until the butter melts. Serve over cooked spaghetti, garnished with additional lemon slices and parsley if desired.
FAQs:
What type of wine is best for Chicken Piccata?
Dry white wine, such as Sauvignon Blanc or Pinot Grigio, is ideal for Chicken Piccata. The acidity in these wines complements the lemon and caper flavors in the dish.
Can I use chicken thighs instead of breasts for this recipe?
Yes, you can use boneless, skinless chicken thighs. However, you might need to adjust the cooking time since thighs are thicker and take longer to cook through.
Is there a substitute for capers if I don’t have any?
If you don’t have capers, you can use chopped green olives or omit them altogether. Keep in mind that capers add a unique briny flavor that enhances the dish.
Can I make Chicken Piccata ahead of time?
Chicken Piccata is best served fresh, but you can make it ahead of time. Prepare the chicken and sauce separately, and then reheat them together gently in a skillet before serving.
What side dishes go well with Chicken Piccata?
Chicken Piccata pairs well with a variety of side dishes. Steamed vegetables, mashed potatoes, or a fresh green salad are all excellent choices. Serving it over cooked spaghetti is also traditional.
How can I make this dish gluten-free?
To make Chicken Piccata gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure the chicken broth and other ingredients are also gluten-free.
Chicken Piccata
Ingredients
- 4 boneless skinless chicken breasts (halved horizontally into ½-inch cutlets)
- 3 tbsp kosher salt preferably Diamond Crystal
- freshly ground black pepper
- ½ cup all-purpose flour
- 4 tbsp unsalted butter divided
- 2 tbsp olive oil
- 2 cloves garlic finely chopped
- 2 shallots finely chopped
- ¾ cup dry white wine
- 2 tbsp capers rinsed and drained
- 1 ½ cups low-sodium chicken broth
- zest of 1 lemon large strips, use a vegetable peeler
- 3 tbsp fresh lemon juice
- extra lemon slices for serving
- cooked spaghetti for serving
- chopped parsley for garnish
Instructions
To prepare the chicken cutlets and brine:
- If using whole chicken breasts, place them on a small baking sheet and freeze for 15 minutes for easier slicing.
- Carefully slice each breast horizontally into cutlets.
- In a large zip-lock bag or bowl, dissolve kosher salt in 1 quart of lukewarm water. Seal and shake to mix well, then add the chicken cutlets. Brine at room temperature for 15 to 30 minutes while you prep other ingredients. Remove the chicken, rinse, drain, and pat dry with paper towels. Season with ground black pepper.
To cook the chicken:
- Place flour on a large plate. In a large non-stick skillet, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat until melted. Dredge the chicken cutlets in the flour, shaking off the excess, and add half to the skillet. Cook without overcrowding, until browned on one side, about 5 minutes. Flip and cook for another 3 minutes on the other side. Transfer to a plate and cover with foil to keep warm. Repeat with remaining butter, olive oil, and chicken.
To prepare the sauce:
- In the now-empty skillet, add garlic and shallots, sautéing until fragrant, about 1 minute. Pour in the white wine, deglazing the pan by scraping up any browned bits. Add capers, chicken broth, and lemon zest strips. Cook over medium-high heat, stirring often, until the sauce reduces by half and starts to thicken. Discard the lemon zest strips. Return the chicken and any juices to the pan, heating through for a few minutes.
- Remove the skillet from the heat, stir in the remaining 2 tbsp butter and lemon juice until the butter melts. Serve over cooked spaghetti, garnished with additional lemon slices and parsley if desired.
