Chicken piccata is a classic Italian dish known for its vibrant flavors and tender chicken. It’s a dish that has stood the test of time and continues to be a favorite among food enthusiasts and home cooks alike. At its core, chicken piccata is a dish made with thinly sliced chicken breasts that are lightly coated in flour and then sautéed until golden brown. The chicken is then served in a lemony, buttery sauce that is flavored with capers and white wine. The result is a dish that is tangy, savory, and incredibly satisfying. The key to a good chicken piccata lies in the balance of flavors. The richness of the butter compliments the tartness of the lemon, while the briny capers add a unique depth of flavor. The white wine brings everything together, adding a subtle sweetness that enhances the overall taste of the dish.
Why is this the best recipe?
One of the reasons why this chicken piccata recipe stands out is its versatility. While traditionally made with chicken breasts, you can explore other options, like chicken thighs or fish fillets. This allows you to experiment and find the perfect combination that suits your taste buds. Another factor that sets this recipe apart is the ability to customize the sauce. With just a few tweaks, you can create a tangier flavor by adding more lemon or achieve a richer sauce by incorporating more wine. This flexibility allows you to tailor the dish to your preferences. Thus, making it an ideal choice regardless of your taste. But what truly makes this recipe the best is its opportunity to elevate your cooking skills. Whether you’re cooking for a special occasion or simply want to impress your family and friends, chicken piccata is a culinary skill worth acquiring. And best of all, most of the ingredients used in this recipe are easy to find and simple pantry staples.
Ingredients and substitutes
First and foremost, the star of this dish is, of course, the chicken. Opt for boneless, skinless chicken breasts for a leaner and more tender texture. However, if you prefer a juicier result, skin-on, bone-in chicken thighs can also work wonders. And feel free to experiment with different cuts of chicken to find the one that suits your preference. Next is the flour, which helps create a crispy coating and acts as a binding agent for the flavors. While all-purpose flour is traditionally used, you can explore other alternatives. For example, for people with special dietary needs, you can use almond flour or gluten-free flour blends. However, remember that these substitutes may affect the overall texture, so adjust accordingly. The tangy and vibrant lemon juice is another vital ingredient that adds a refreshing zing to the dish. Freshly squeezed lemon juice is highly recommended to achieve the most authentic flavor. However, if lemons are not readily available, you can substitute them with bottled lemon juice, although the taste may be less bright and zesty. Capers are tiny, salted buds that provide a delightful burst of flavor that perfectly complements the chicken and lemon. And if you cannot find capers, green olives are a great substitute. Their salty and slightly tangy taste will add a unique twist to your chicken piccata. Unsalted butter is a must when it comes to the buttery richness that characterizes this dish. It adds depth and a velvety texture to the sauce. However, you can also use olive oil instead if you prefer a healthier alternative. Just be aware that the flavor profile will differ slightly. Lastly, remember the aromatic herbs and spices that elevate the overall taste. Fresh parsley is a common choice to garnish the chicken piccata, offering a touch of freshness. However, feel free to experiment with other herbs like dill or thyme to enhance the flavors and create your signature twist.
Easy chicken piccata – 4 easy steps
1. Prepare the chicken
If you’re using chicken breasts, butterfly them by slicing horizontally into the thicker side of the breast and cutting almost to the other side. Then, cut the butterflied breast in half to make two thin cutlets. Season chicken with salt and pepper.Pro tip – If using pre-sliced cutlets, you can skip this step. Dredge the chicken – On a shallow plate, add the flour and season with salt and pepper. Dredge each piece of chicken in the flour and shake off excess.
2. Cook the chicken
In a large skillet, melt 2 tablespoons of butter over medium-high heat with 2 tablespoons of olive oil. When the butter and oil sizzle, add a few pieces of chicken and cook for about 3 minutes per side until browned. Remove and transfer to a plate.Pro tip – Cook the chicken in batches using more butter and oil as necessary.
3. Make the sauce
To the same pan, add the remaining butter and oil. Sauté the garlic and onions. Add the white wine or chicken stock, lemon juice, and lemon zest. Bring the mixture to a boil, scraping the brown bits from the pan. Next, add the capers and let them simmer for two minutes.
4. Finish the dish
Return all the chicken to the pan, coating them in the sauce. Simmer for 5 minutes, then transfer to a serving platter. Garnish with more lemon slices and freshly chopped parsley.Serve – You can serve chicken piccata with cooked spaghetti, linguine, or mashed potatoes and a side of steamed vegetables or salad.
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Frequently asked questions
Creative ways to serve or use leftover chicken piccata
Piccata sliders: Place a piece of chicken piccata between two slider buns. Add some sauce, maybe a lettuce leaf, and have a piccata slider! Piccata tacos: Use soft flour tortillas to create tacos. Add slices of chicken Piccata, drizzle with the sauce, and top with coleslaw or a simple salad mix for a crunchy texture. Piccata pizza: Make a white pizza using olive oil and garlic as a base. Top with sliced chicken piccata, mozzarella cheese, and a little sauce. After baking, drizzle with extra Piccata sauce and sprinkle with fresh parsley. Piccata stuffed peppers: Cook bell peppers until they’re slightly soft. Fill them with a mixture of cooked quinoa or rice and diced chicken. Drizzle with the sauce and bake until the peppers are tender. Piccata lettuce wraps: Use butter or iceberg lettuce to wrap slices of chicken piccata. Add some diced tomatoes, cucumbers, and drizzle with the sauce. Piccata salad: Serve cooled slices of chicken piccata over a bed of mixed greens. Add cherry tomatoes, cucumbers, and olives. Use the piccata sauce mixed with olive oil as a dressing. Piccata risotto: Stir pieces of chicken piccata and some sauce into a creamy risotto. Top with grated Parmesan and fresh parsley. Piccata puff pastry: Lay out puff pastry sheets and place a piece of chicken piccata in the center with some sauce. Fold the pastry over, sealing the edges, and bake until golden brown.
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