Easy Chicken Piccata

Name: Easy Chicken Piccata
Prep time: 5 min
Cook time: 11 min
Total time: 16 min
Yield: 8 serving
Ingredients: 2 skinless and boneless chicken breasts; ( about ⅛ inch); Kosher salt and ground black pepper; 1 cup all-purpose flour; 6 tablespoons unsalted butter; 5 tablespoons extra-virgin olive oil; ⅓ cup fresh lemon juice; 2 garlic cloves; ½ Cup of white wine; ½ cup chicken stock; ¼ cup brined capers; ⅓ cup fresh parsley; ½ lemon

User Reviews

5.0

9 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
16 mins
Servings
8
Calories
299 kcal
Course
Main Course
Cuisine
Italian

Easy Chicken Piccata

Deacon Moody

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Chicken Piccata is a classic Italian-American dish many love for its deliciously tangy and bright flavors. Thin chicken slices are coated in seasoned flour and pan-fried until golden and crispy. The chicken is then smothered in a mouth-watering sauce made with lemon juice, white wine, and capers, giving the dish a zesty and refreshing taste.

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Ingredients

Servings

2 skinless and boneless chicken breasts , butterflied and then cut in half;flattened gently with a meat mallet
( about ⅛ inch)
Kosher salt and ground black pepper (to taste)
1 cup all-purpose flour , mix with 1 teaspoon kosher salt, 2 teaspoons black pepper, and ½ garlic powder. *(Mix to fully combined)
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
⅓ cup fresh lemon juice
2 garlic cloves , minced
½ Cup of white wine ( I recommend using a semi-sweet wine)
½ cup chicken stock ( I recommend Goya Chicken flavor bouillon)
¼ cup brined capers , rinsed
⅓ cup fresh parsley , chopped
½ lemon , with rind, cut in thin rounds

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Instructions

Preheat the oven to 200 degrees F.
Season chicken with kosher salt and pepper. Dredge chicken in the seasoned flour and shake off excess.
In a large skillet over medium-high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for about 3 minutes.
When the chicken is browned, flip and cook the other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in the same manner. Remove to a baking sheet and keep warm in the oven.
Into the same pan add garlic cook for a minute then add lemon juice, the lemon cut in thin rounds, stock, wine, and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Taste for seasoning and adjust the salt and pepper to your liking.
Return all the Chicken Piccata to the pan and simmer for 5 minutes. Remove Chicken Piccata to the platter. Add the remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over the Chicken Piccata and garnish with parsley and top each piece of Chicken Piccata with a slice of lemon.
Garnish the Chicken Piccata with lemon slices and chopped parsley. Enjoy a side of pasta and a glass of Pinot Grigio!

Equipments used:

Notes

How to Store & Re-Heat
How to Store & Re-Heat
To store: Allow the dish to cool to room temperature, and transfer it to an airtight container. The chicken and sauce can be stored together or separately for 3-4 days in the refrigerator.
To reheat: You can microwave or reheat it on the stovetop. To microwave, place the chicken in a microwave-safe dish and cover it with a lid or microwave-safe wrap. Heat it for 1-2 minutes or until the chicken is heated. To reheat on the stovetop, place the chicken in a skillet with a splash of chicken stock or water to prevent it from drying. Heat it on low heat, covered, occasionally stirring, until the chicken is heated.
Make-Ahead
Make-Ahead
To make Chicken Piccata ahead of time, you can cook and brown the chicken breasts, then refrigerate them until needed. When ready to serve, gently reheat the chicken in the oven while separately preparing the sauce by reheating it on the stovetop and adjusting the consistency if needed.
To make Chicken Piccata ahead of time, you can cook and brown the chicken breasts, then refrigerate them until needed. When ready to serve, gently reheat the chicken in the oven while separately preparing the sauce by reheating it on the stovetop and adjusting the consistency if needed.
Once heated through, combine the chicken and sauce, garnish with fresh parsley and lemon slices, and serve. This method allows you to prepare most components in advance, saving time and making it easier to assemble and enjoy the dish when desired.
Once heated through, combine the chicken and sauce, garnish with fresh parsley and lemon slices, and serve. This method allows you to prepare most components in advance, saving time and making it easier to assemble and enjoy the dish when desired.
How to Freeze
How to Freeze
It's not recommended, as freezing can alter the texture and flavor of the chicken and sauce, and it may become less crispy and flavorful after thawing and reheating.
It's not recommended, as freezing can alter the texture and flavor of the chicken and sauce, and it may become less crispy and flavorful after thawing and reheating.
To store: Allow the dish to cool to room temperature, and transfer it to an airtight container. The chicken and sauce can be stored together or separately for 3-4 days in the refrigerator.
To reheat: You can microwave or reheat it on the stovetop. To microwave, place the chicken in a microwave-safe dish and cover it with a lid or microwave-safe wrap. Heat it for 1-2 minutes or until the chicken is heated. To reheat on the stovetop, place the chicken in a skillet with a splash of chicken stock or water to prevent it from drying. Heat it on low heat, covered, occasionally stirring, until the chicken is heated.