Chicken Piccata
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
638 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Piccata
Description
This Chicken Piccata uses thinly pounded chicken breasts dredged in flour, dipped in beaten eggs, and coated with a mixture of panko breadcrumbs and lemon zest, delivering a light, textured crust. Cooking in butter and olive oil over medium-high heat before finishing with a sauce made of garlic, chicken broth, lemon juice, and capers creates a balanced blend of richness and acidity.
The finished chicken has a lightly crisp exterior from the panko combined with a tangy lemon-caper sauce that adds brightness and depth. It pairs naturally with pasta or simple sides, making it a versatile main course. Fresh parsley and lemon slices garnish the dish, enhancing its visual appeal and flavor notes.
Leftovers maintain well when stored airtight in the refrigerator and should be consumed within four days for best quality.
Ingredients
For the chicken:
- 1 pound chicken breast boneless skinless
- salt for seasoning chicken, Kosher salt
- black pepper for seasoning chicken, Kosher salt
- 1 cup all-purpose flour
- 1 cup panko bread crumbs
- 1 teaspoon lemon zest
- 2 egg beaten with 1 tablespoon water, large
- 3 tablespoons butter unsalted
- 2 tablespoons olive oil
For the sauce:
- 3 cloves garlic minced
- 1 1/2 cups chicken broth
- 4 tablespoons butter unsalted
- 3 tablespoons lemon juice
- 3 tablespoons capers jarred
- kosher salt
- black pepper
- 1 lemon thinly sliced, for garnish, large
- parsley for garnish, freshly chopped
Instructions
- Use a sharp knife to slice the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, cut them each into two pieces. If the pieces are thick, cover with plastic wrap or place chicken in a Ziploc bag and pound the breasts with a rolling pin or meat mallet to an even 1/4-inch thickness.
- Season the chicken breasts with salt and pepper. Place the flour on a large plate or shallow dish. Place the beaten eggs in a shallow dish. On another large plate, mix together the panko and lemon zest.
- Take a chicken breast and dredge it in the flour, making sure both sides are completely coated. Shake off excess flour. Dip the chicken in the egg wash and then dredge into the panko mixture, covering both sides thoroughly. Set aside and repeat process with remaining chicken breasts.
- Heat the butter and olive oil over medium-high heat in a large cast iron skillet. Add the chicken to the pan and brown well on each side, about 3 to 5 minutes per side. Remove the chicken from the pan and set aside on a plate.
- In the same skillet, make the sauce. Add the garlic to the pan and cook for 1 minute. Stir in the broth; simmer until the liquid is reduced by half, about 5 minutes. Reduce heat to low, then stir in the butter, lemon juice, and capers. Stir until the butter is melted. Season with salt and pepper.
- Add the chicken back into the pan and simmer for 3 to 5 minutes. Top with lemon slices and fresh parsley. Serve warm.
Notes
- This dish can be served alongside pasta to complement the lemony sauce.
- Store leftovers in an airtight container in the refrigerator and consume within four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 638 kcal
% Daily Value*
| Calories | 638kcal | 32% |
| Carbohydrates | 46g | 15% |
| Protein | 34g | 68% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 209mg | 70% |
| Sodium | 771mg | 32% |
| Potassium | 585mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 776IU | 16% |
| Vitamin C | 9mg | 10% |
| Calcium | 70mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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