Hello there! You know, cooking has always been a big part of my life—something that brings warmth to my home and keeps us all gathered around the table. I remember growing up, watching my mom whip up delicious meals, her apron dusted with flour and love. One of my all-time favorites was Chicken Piccata. It’s simple, but somehow, it always feels like a little celebration when I prepare it. Even on busy evenings, this dish has a way of making a regular weekday feel special.
As a mother and a wife, I strive to prepare meals that everyone loves without spending all day in the kitchen. This Chicken Piccata recipe is just that; it comes together in about 30 minutes from start to finish! Packed with bright, zesty flavors from fresh lemon and the briny goodness of capers, it’s a dish that really connects with family. We all need recipes that are easy to throw together but still feel elegant, right? This one does the trick!
My kids adore it, and my husband can’t get enough of the rich, buttery sauce. Plus, it’s a great conversation starter around the dinner table. Whether you serve it with pasta, rice, or just a side of greens, Chicken Piccata is a dish that makes our mealtimes enjoyable. Plus, the best part is that it’s adaptable: use fresh herbs from your garden or toss in your favorite vegetables to make it your own! I’m excited to share this simple recipe with you so that you can bring a touch of ‘home’ to your table.
How to Make Chicken Piccata
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Ingredients
- 1 pound skinless, boneless chicken breasts
- ½ teaspoon kosher salt (plus more for seasoning)
- ¼ teaspoon black pepper (plus more for seasoning)
- ½ cup all-purpose flour
- Zest of one lemon
- ⅓ cup lemon juice
- ½ cup chicken stock
- ¼ cup capers, drained and rinsed
- ¼ cup olive oil
- 2 sprigs of thyme
- 2 tablespoons unsalted butter
- 1 teaspoon chopped parsley
Directions
Start by slicing the chicken breasts in half lengthwise, creating four thin pieces. Season both sides with kosher salt and black pepper.
Next, in a shallow dish, combine the flour, ½ teaspoon of salt, and ¼ teaspoon of pepper. Dredge each piece of chicken in the mixture, shaking off any excess, and then set them aside on a plate.
In a medium bowl, whisk together the lemon zest, lemon juice, chicken stock, and capers. Keep this mixture handy as you’ll need it soon.
Heat a large skillet over medium-high heat and pour in the olive oil. Once the oil is shimmering, add the chicken and cook until golden brown, about 3 minutes on each side. The chicken should reach an internal temperature of 160°F. Remove it from the skillet and put it on a plate.
Now, it’s time to make the sauce! Add the lemon and caper mixture along with the thyme to the same skillet. Reduce the heat to medium and bring it to a simmer, scraping the bottom of the skillet to pick up any delicious browned bits. Let this reduce for about 2 to 3 minutes.
Return the chicken to the skillet and let it simmer in the sauce on medium-low heat for about 5 minutes, flipping it halfway through. Then, transfer the chicken to a serving dish, discarding the thyme sprigs.
For the finishing touch, lower the heat and whisk in the unsalted butter until it melts into the sauce. Taste and adjust the seasoning, then pour the sauce over the chicken. Don’t forget to garnish it with some lemon wedges and a sprinkle of chopped parsley!
Storing Suggestion
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Make sure to keep the chicken and sauce together to retain moisture and flavor. Reheat in a skillet or microwave before serving.
Cooking Tips
For an even thinner chicken cutlet, you can pound the chicken breasts using a meat mallet before seasoning them. This ensures they cook evenly and remain juicy. Feel free to add your favorite herbs or spices to the flour for an extra flavor boost!
Serving Suggestions
This Chicken Piccata pairs beautifully with a light side salad or some steamed asparagus. You can also serve it over a bed of pasta or rice to soak up that delicious sauce. A glass of chilled white wine makes for a lovely accompaniment.
Ingredient Substitutions
If you’re looking to lighten up the dish, you can swap chicken breasts for boneless, skinless chicken thighs. For a gluten-free option, use a gluten-free flour blend or cornstarch in place of regular flour when dredging the chicken.
Seasonal Variations
In the spring, consider adding asparagus or peas to the dish for a fresh touch. In the summer, you can toss in baby tomatoes or zucchini. For fall, add some roasted butternut squash or serve over a bed of sautéed greens.
Allergen Information
This recipe contains gluten (from the flour) and dairy (from the butter). For gluten sensitivity, use a gluten-free flour alternative, and you can replace butter with olive oil or a dairy-free butter substitute to make it dairy-free.
FAQ
Can I use frozen chicken for this recipe?
It’s best to use thawed chicken for this recipe to ensure even cooking. If you’re in a pinch, you can thaw the chicken in cold water quickly or overnight in the refrigerator. Just make sure it’s fully thawed before preparing.
What can I use instead of capers?
If you don’t have capers on hand or aren’t a fan of their flavor, green olives can be a tasty substitute. Just chop them up a bit and add them to the sauce for a similar briny taste without capers.
Is this recipe suitable for meal prep?
Absolutely! Chicken Piccata stores well in the fridge, making it perfect for meal prep. Just portion it out into containers, and you’ll have ready-to-eat meals for the week. Reheat gently to keep the chicken tender.
How do I know when the chicken is cooked through?
The best way to check if the chicken is cooked is by using a meat thermometer. It should register an internal temperature of 165°F. If you don’t have a thermometer, cut into the chicken—the juices should run clear, and there should be no pink in the center.
Can I double the recipe?
You can absolutely double this recipe to serve more people! Just make sure your skillet is large enough to accommodate all the chicken pieces without overcrowding, as this may affect cooking times.
Can I use a different type of meat?
Yes! This recipe is versatile. You can substitute chicken with pork chops or even fish like salmon or tilapia. Cooking times may vary, is important to adjust accordingly based on the thickness of your meat.
Chicken Schnitzel
Ingredients
- 3 large boneless, skinless chicken breasts sliced horizontally to create 6 thinner 'steaks'
- 1 teaspoon sea salt or 3/4 tsp table salt, plus extra for seasoning
- 1/2 teaspoon black pepper freshly cracked
- 1.5 cups all-purpose flour
- 4 large eggs beaten
- 3 cups panko breadcrumbs
- Oil for frying refer to cooking instructions
Instructions
- Season the chicken breasts with salt and pepper, ensuring an even coating for flavor and juiciness during cooking.
- Set up a coating station: lay out the flour on a large sheet of parchment, place panko breadcrumbs on another sheet, and have the beaten eggs ready in a shallow bowl.
- Take each piece of chicken and coat it first in flour, shaking off the excess, then dip it into the egg mixture, and finally press it into the panko breadcrumbs, ensuring all sides are well-coated.
- Heat about 600 ml of high-smoke point oil in a large, heavy skillet over medium-high heat. Ensure the oil is at least 1.5 cm deep.
- Cook the chicken in batches for 8–12 minutes, flipping regularly, until golden brown. Avoid overcrowding the pan.
- Transfer to a plate lined with paper towels to absorb excess oil and sprinkle with additional salt if desired.
- For shallow-frying, heat 1/4 cup of olive oil over medium-high heat and cook the chicken in batches for 4–5 minutes per side.
- For the oven method, preheat the oven to 425°F, place schnitzels on a wire rack, lightly spray with olive oil, and bake for 12–15 minutes.
