Stuffed Chicken Piccata Recipe
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4.5
8 reviews
Excellent
Stuffed Chicken Piccata Recipe
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This cheesy gruyere stuffed chicken piccata will take your favorite Italian dish to a whole new level. This easy one pan dinner features a delicious lemon butter sauce!Expanded step-by-step photos can be seen below the recipe card.
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Ingredients
- 4 chicken breast boneless, skinless
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
- ¾ cup gruyere cheese grated
- ¼ cup Parmesan Cheese grated
- ¾ cup all-purpose flour
- 2 tablespoons olive oil
- 1 cup white wine dry
- 3 tablespoons lemon juice from 1½ lemons, fresh
- 4 tablespoons capers divided
- 3 tablespoons butter ⅜ stick, unsalted
- 1 tablespoon parsley optional, chopped, fresh
- lemon optional, for serving, wedges
Instructions
- Preheat oven to 425°F.
- Pat the chicken breasts dry. Season both sides with salt and pepper.
- Cut a pocket into the side of each chicken breast. Be careful not to cut all the way through.
- Stuff each chicken breast with ¼ of the gruyere and parmesan. Secure the chicken with toothpicks.
- Place the flour in a shallow bowl and dip each chicken breast to coat.
- Heat a 12-inch cast iron skillet with olive oil over medium-high heat.
- Once the oil begins to shimmer/crackle, add the chicken.
- Brown the chicken for 3-4 minutes per side.
- Once golden, transfer the chicken to the oven and cook for 15-20 minutes or until the chicken is cooked through and the juices run clear.
- Remove from the oven and set the chicken aside on your serving plate. Loosely tent with foil.
- Place the skillet back onto the stove. Add the white wine, lemon juice, and capers to the pan and lightly scrape the bottom of the pan to deglaze.
- Add the butter and let it melt. Reduce to a simmer and allow to cook for 5 minutes to slightly thicken.
- Spoon the sauce over the chicken, garnish with parsley, lemon wedges, and serve.
Notes
- Use a sharp paring knife to cut a pocket in the chicken. Be sure not to cut all the way through.
- Don’t be shy with the cheese, but also don’t overstuff the cheese into the chicken breast pocket.
- When seasoning the chicken, I usually use about one teaspoon of salt per pound of chicken.
- To check the doneness of the chicken, use an instant-read meat thermometer. When it reaches 165°F degrees you’re good to plate up!
- Garnish with parsley and lemon zest for an extra pop of color and flavor.
- Storage: Store stuffed chicken piccata in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- You can use boneless, skinless chicken thighs if you prefer; however, the pockets will not be as large.
- Feel free to swap the Gruyere for mozzarella, emmental, or fontina.
- Feel free to swap the Parmesan for asiago, pecorino romano, or grana padano.
- For gluten-free stuffed chicken, swap the all-purpose flour for gluten-free 1:1 flour.
- In place of the white wine, you can use white cooking wine or low-sodium chicken broth.
- In place of the capers, you can use chopped (pitted) green olives.
- Use a sharp paring knife to cut a pocket in the chicken. Be sure not to cut all the way through.
- Don’t be shy with the cheese, but also don’t overstuff the cheese into the chicken breast pocket.
- When seasoning the chicken, I usually use about one teaspoon of salt per pound of chicken.
- To check the doneness of the chicken, use an instant-read meat thermometer. When it reaches 165°F degrees you’re good to plate up!
- Garnish with parsley and lemon zest for an extra pop of color and flavor.
Nutrition Information
Show Details
Serving
1chicken breast
Calories
534kcal
(27%)
Carbohydrates
22g
(7%)
Protein
36g
(72%)
Fat
29g
(45%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.4g
(20%)
Cholesterol
128mg
(43%)
Sodium
1226mg
(51%)
Potassium
544mg
(12%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
682IU
(14%)
Vitamin C
7mg
(8%)
Calcium
329mg
(33%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 534 kcal
% Daily Value*
| Serving | 1chicken breast | |
| Calories | 534kcal | 27% |
| Carbohydrates | 22g | 7% |
| Protein | 36g | 72% |
| Fat | 29g | 45% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 128mg | 43% |
| Sodium | 1226mg | 51% |
| Potassium | 544mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 682IU | 14% |
| Vitamin C | 7mg | 8% |
| Calcium | 329mg | 33% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
8 reviews
Excellent
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