Elegant, delicious, and easy to make, this Chicken Piccata dish checks off all the boxes!
I’ll never forget the first time I made chicken piccata. That was when I learned my daughter, who loves lemon desserts, is not a big fan of lemon in savory dishes. I watched her grudgingly eat as much as she could, with a scowl on her face, until she could not handle another bite. (We won’t even talk about what she thought of the capers.) Mac and cheese to the rescue once again. Oh well, more leftovers for me to devour!
I, on the other hand, LOVE lemon in my food. Chicken piccata is one of my favorite Italian dishes. It’s one of those dishes I used to think was too fancy to make at home. But I was wrong. It’s actually quite easy and quick to make, not to mention oh-so-elegant to serve to guests. Go ahead and let everyone think you toiled for hours in the kitchen—I won’t tell them the truth.
Even better, you don’t need any overly complicated sides to serve with this dish, as the chicken is plenty fancy enough. Some simple buttered pasta or veggie noodles (think zucchini, yellow squash, or spaghetti squash), a salad, and perhaps some vegetables are all it takes to serve a restaurant-worthy meal in only 40 minutes. Just don’t forget the crusty bread!
Alternatives to pounding chicken breasts
I don’t know about you, but I have plenty of other ways to take out my aggressions than by pounding chicken breasts until they’re thin. Sure, it can be fun to bang away with a meat mallet, but I always worry about spreading germs around the kitchen. (Tip: Place your chicken breasts between layers of plastic wrap to help reduce that risk.)
So, what is my “no-pound” method of getting nice, even slices of chicken breasts? I cheat and use chicken breast tenders or purchase cutlets that have already been pounded thin at the grocery store. If neither of those is available, then I slice my breasts, butterfly fashion, and cut all the way through to create two pieces. No pounding required!
How do I store leftovers?
Allow the leftover chicken piccata to cool to room temperature before refrigerating it in an airtight container for up to 4 days. Reheat it over low heat in a dry skillet or in the microwave. Once chilled, you can also freeze your leftovers in a freezer-safe container or zippered bag for up to 3 months. Defrost it overnight in the refrigerator and reheat as instructed above.
Serving suggestions
My favorite way to serve chicken piccata is with Angel Hair Pasta in a simple olive oil, garlic, chili, and oregano sauce or with butter and Parmesan cheese. Start your meal with a nice Italian Salad or Antipasto Salad before moving on to the main course. For vegetable sides, I recommend Sautéed Squash And Zucchini, Roasted Tomatoes, or Steamed Spinach. Instead of pasta and separate vegetables, you can also serve this Zucchini Cauliflower Rice that works perfectly alongside the piccata sauce. And don’t forget the Crostini!
Ingredients
- 4 boneless skinless chicken breasts
- Salt and black pepper to taste
- 1/2 cup all-purpose flour for dredging
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter divided
- 3/4 cup low-sodium chicken broth
- 1/2 cup dry white wine
- 3 tablespoons fresh lemon juice
- Zest of 1 lemon about 1 teaspoon
- 2 tablespoons capers drained
- 1/3 cup heavy cream
- Fresh parsley chopped (for garnish)
Instructions
- Pound the chicken breasts to an even thickness. Season both sides with salt and pepper, then dredge in all-purpose flour, shaking off any excess.
- Heat the olive oil with 1 tablespoon of butter in a skillet over medium-high heat. Cook the chicken for about 3-5 minutes per side until golden and fully cooked. Transfer the chicken to a plate.
- In the same skillet, add the remaining 2 tablespoons of butter. Pour in the chicken broth and white wine. Scrape up any browned bits.
- Stir in the lemon juice, lemon zest, and capers, and let the sauce simmer until it reduces by half. Add the heavy cream and let cook until the sauce thickens slightly.
- Return the chicken to the skillet and spoon the sauce over it. Allow it to heat for another 2 minutes. Garnish with chopped parsley before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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