We love making chicken piccata. This dish comes together in no time, and is such a light dinner served with a side of asparagus. The chicken is simply dredged in a seasoned flour, lightly browned and finished in the oven.
Lemons and capers combine with butter, white wine, shallots and garlic to form the most delicious sauce that we spoon over the top of the chicken. Serve this with a side of roasted, or steamed asparagus. Now let’s pour a glass of crisp wine, and enjoy!
Chicken Piccata is a classic Italian dish that combines tender chicken breasts with a tangy lemon-caper sauce. Here’s a breakdown of the ingredients, their importance, preparation steps, reasons you’ll love this dish, and tips on storing and reheating leftovers. If you are looking for a gluten-free chicken recipe, try out our Gluten-Free Chicken Tenders + Sweet & Spicy Sauce
Why You’ll Love This Dish:
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Quick and Easy: Despite its elegant presentation, chicken piccata comes together swiftly, making it suitable for both weeknight dinners and special occasions.
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Flavorful Sauce: The combination of lemon, capers, and white wine creates a vibrant and tangy sauce that perfectly complements the tender chicken.
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Versatile Pairings: This dish pairs well with various sides, such as roasted or steamed asparagus, pasta, or a simple green salad.
Ingredients for Chicken Piccata:
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Chicken Breasts: Boneless, skinless chicken breasts are used for their lean meat and tender texture. Slicing them thinly ensures quick and even cooking.
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Flour: Used for dredging the chicken, flour helps achieve a golden-brown crust when sautéed.
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Garlic Powder and Lemon Pepper Seasoning: These seasonings enhance the flavor of the chicken, adding depth and a hint of zest.
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Extra-Virgin Olive Oil: Used for frying the chicken, it imparts a rich flavor and aids in achieving a crispy exterior.
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Shallot: Provides a mild, sweet onion flavor that complements the sauce.
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Garlic: Thinly sliced garlic adds aromatic depth to the sauce.
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Chicken Broth: Adds savory depth and balances the acidity of the lemon juice.
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Lemon Juice: Offers a bright, tangy flavor that defines the piccata sauce.
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Dry White Wine: Enhances the sauce with its acidity and complexity; can be substituted with additional chicken broth if preferred.
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Butter: Adds richness and a silky texture to the sauce.
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Lemon Slices: Provide a visual appeal and an extra burst of citrus flavor.
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Capers: These small, pickled flower buds contribute a tangy, briny element that balances the sauce.
Preparation Steps:
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Prepare the Chicken:
- Preheat the oven to 350°F (175°C).
- Slice each chicken breast horizontally to create two thin pieces. Season both sides with salt and pepper.
- In a shallow dish, combine flour, garlic powder, and lemon pepper seasoning. Dredge each chicken piece in the seasoned flour, ensuring an even coat.
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Sauté the Chicken:
- Heat extra-virgin olive oil in a large frying pan over medium heat until hot.
- Add the chicken pieces without crowding the pan. Sauté until lightly browned on each side, approximately 2-3 minutes per side. The chicken will not be fully cooked at this stage.
- Transfer the browned chicken to a wire rack placed on a baking sheet. Repeat with remaining pieces, adding more oil if necessary.
- Place the baking sheet with the chicken in the preheated oven to finish cooking while you prepare the sauce.
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Prepare the Sauce:
- In the same pan used for the chicken, sauté the diced shallot over medium heat for about 2 minutes until translucent.
- Add the sliced garlic and cook for an additional 1-2 minutes, being careful not to let it brown.
- Deglaze the pan by pouring in the chicken broth, scraping up any browned bits with a wooden spoon.
- Add the lemon juice and white wine (or additional broth). Bring the mixture to a simmer.
- Gradually stir in the butter, one piece at a time, allowing each to melt before adding the next.
- Incorporate the capers and lemon slices into the sauce. Let it simmer gently for a few minutes to meld the flavors.
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Combine and Serve:
- Remove the chicken from the oven and return it to the pan with the sauce.
- Spoon the sauce over the chicken and let it simmer together for a couple of minutes to ensure the chicken is fully cooked and has absorbed the flavors.
- Serve the chicken piccata hot, garnished with the lemon slices and additional sauce.
Storing and Reheating Leftovers:
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Storage: Allow any leftover chicken piccata to cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
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Reheating: To maintain moisture, reheat the chicken gently. Place the chicken and sauce in a covered skillet over low heat until warmed through. Alternatively, microwave individual portions covered, in short intervals, stirring occasionally. If the sauce has thickened too much, add a splash of chicken broth or water to loosen it.
Can I use chicken thighs instead of chicken breasts?
While chicken breasts are traditional, you can use chicken thighs if you prefer. Adjust the cooking time to ensure they are cooked through.
What are capers, and can I substitute them?
Capers are small, pickled flower buds with a tangy flavor. If you don’t have capers, you can substitute with chopped green olives for a similar briny taste.
How can I make the dish less tangy?
If you find the lemon-caper sauce too tangy, you can balance it by adding a bit of chicken broth, and less lemon juice and adjusting the seasoning to your taste.
Equipment
- large frying pan
- cooling rack
- sheet pan
Ingredients
Ingredients for preparing the chicken piccata :
- 2 chicken breasts boneless and skinless
- 1 1/2 cup flour for dredging
- 1 tablespoon garlic granules or garlic powder
- 1 tablespoon lemon pepper seasoning
- 5 tablespoons extra-virgin olive oil for frying
Ingredients for chicken piccata sauce:
- 1 shallot diced
- 8 cloves garlic thinly sliced
- 1/2 cup chicken broth
- 1/2 cup lemon juice
- 1/3 cup dry white wine may substitute chicken broth
- 8 tablespoons butter sliced into 8 pieces
- 1 lemon thinly sliced
- 1/3 cup capers rinsed
Instructions
Prepare Chicken:
- Preheat oven to 350 F.
- Trim 2 skinless chicken breasts, and then, with a sharp knife, slice through the middle in half to create 2 thin slices from each chicken breast. Place chicken on a plate. Season chicken with salt and pepper on each side.2 chicken breasts, 1 1/2 cup flour
- Mix garlic powder & lemon pepper spices into flour in a shallow dish or plate.
- Place cooling rack in sheet pan. Have ready to place partially cooked chicken on.
- Heat olive oil in pan till very hot. Lower heat to medium.
- Dredge 2 pieces of chicken in seasoned flour thouroughly coating with flour on each side.
- Place in pan. Do not crowd chicken, as you want a nice crust. You should be able to do 2 chicken pieces at a time. Cook until lightly brown, then turn and repeat. This takes 2-3 minutes per side. The chicken will not be fully cooked, as it will finish cooking in oven.
- As chicken is browned, remove from pan and place on the wire rack in the pan. Add additional oil if needed, and be sure you bring temp back up before you sauté next 2 pieces.
- Add additional oil to the pan as needed, and be sure you bring temp back up before you sauté next 2 pieces. Repeat steps and move chicken onto rack.
- Place chicken into 350 F oven, and finish cooking while making sauce.
Prepare Sauce:
- Using same pan that you cooked chicken in, sauté shallots for about 2 minutes, until cooked, but not browned. Add in the sliced garlic, and continue to cook for about 1-2 minutes, being careful not to burn the garlic.
- Pour broth into pan to deglaze, scraping bits from bottom of pan with a wooden spoon. Add lemon juice and wine, continue to cook allowing wine to cook off, about 5 minutes.
- Toss in the butter, a few slices a a time. Continue to stir and allow sauce to thicken. Once butter is completly melted into sauce, add in capers, and stir. Cook for another minute.
- Gently place lemon slices into the sauce. Cook for another minute.
- Check doneness of chicken by inserting a knife into the center of a piece, looking for clear juice, and no pink center. You may also check internal temperature of 165 F. Remove chicken from oven and plate. Pour sauce over top of chicken.
This is the best recipe for a nice light and healthy dinner! So delicious!
Elizabeth,
We have this on auto over at our house! We know how much you will enjoy this! And you can also make it with grilled chicken!
Thank you,
Dina and Bruce