Chicken Piccata is more than just a dish; it’s an experience. This Italian-American classic, with its roots deeply embedded in traditional Italian cooking, has found its way into the hearts of many. The dish boasts of tender chicken breasts, kissed with a golden crust, and bathed in a zesty lemon butter sauce.
The addition of capers, parsley, and rosemary not only elevates the flavor but also adds a touch of elegance. Let’s dive into the world of Chicken Piccata and discover the magic behind this beloved dish.
A Glimpse into the Chicken Piccata History
Chicken Piccata, originally a veal-based dish in Italy, has undergone a beautiful transformation in America. The essence of the dish lies in its lemon butter wine sauce, which, when combined with garlic, capers, and fresh parsley, creates a symphony of flavors. While many are familiar with the Tuscan chicken, Chicken Piccata stands out with its unique blend of tangy and savory notes, similar to this Greek lemon chicken.
Choosing the Right Ingredients
The beauty of Chicken Piccata lies in its simplicity. Here’s what you’ll need:
- Chicken: Choose boneless, skinless chicken breasts for the best results.
- Dredging Mixture: This mixture is crucial for that golden crust. Combine flour, freshly grated parmesan cheese, salt, and pepper. While arrowroot flour is a great gluten-free option, feel free to use your preferred flour.
- Chicken Piccata Sauce: The star of the dish! Fresh lemon juice, dry white wine, chicken broth, butter, garlic, capers, fresh parsley, and rosemary come together to create this delectable sauce. If you’re not a fan of white wine, simply replace it with additional chicken broth.
Ingredients (Serves 4)
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2 large boneless, skinless chicken breasts
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¼ cup all-purpose flour
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¼ cup finely grated Parmesan cheese
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1 teaspoon kosher salt
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⅓ teaspoon freshly ground black pepper
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2 tablespoons extra virgin olive oil
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1 tablespoon unsalted butter (for searing)
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½ cup dry white wine (or chicken broth)
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4 garlic cloves, minced
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1 cup chicken broth
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3 tablespoons fresh lemon juice (about 1 lemon)
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2 tablespoons capers, drained
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2 tablespoons unsalted butter (for finishing the sauce)
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2 tablespoons fresh parsley, roughly chopped
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A pinch of fresh or dried rosemary (optional)
Instructions
1. Prep the Chicken
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Place chicken breasts on a cutting board.
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With a sharp knife, slice each breast horizontally to create two thin cutlets.
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Pat them dry with paper towels for better browning.
2. Prepare the Dredging Mixture
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In a shallow bowl, combine flour, Parmesan, salt, and pepper.
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Mix well to evenly distribute the seasonings.
3. Coat the Chicken
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Dredge each chicken piece in the flour mixture, shaking off excess.
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Set aside on a plate while you heat the pan.
4. Sear the Chicken
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Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
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Add the chicken and cook for 3–4 minutes per side, until golden and cooked through.
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Remove chicken and set aside on a warm plate.
5. Make the Sauce
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In the same skillet, add the white wine and garlic.
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Simmer for 3–4 minutes, scraping up browned bits, until the wine is reduced by half.
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Stir in the chicken broth, lemon juice, capers, and rosemary.
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Add the remaining 2 tablespoons butter, stirring until melted and the sauce slightly thickens.
6. Combine Chicken and Sauce
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Return the chicken to the skillet.
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Spoon sauce over each piece and simmer for 1–2 minutes to warm through.
7. Serve
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Transfer chicken to plates.
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Drizzle with extra sauce and garnish with fresh parsley.
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Serve immediately with pasta, mashed potatoes, or roasted vegetables.
Make-Ahead and Storage
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Make Ahead: You can dredge the chicken and prep the sauce ingredients a few hours in advance.
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to keep the chicken tender.
Timing
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: ~30 minutes
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Recipe Variations:
1. Herb-Infused Chicken Piccata:
- Add finely chopped fresh herbs like basil or thyme to the dredging mixture. This will give the chicken an aromatic and herby crust.
2. Spicy Chicken Piccata:
- If you enjoy a kick of heat, spread some red pepper flakes into the sauce or add a finely chopped chili pepper for an extra zing.
3. Creamy Chicken Piccata:
- For a richer sauce, stir in ¼ cup of heavy cream or half-and-half after adding the chicken broth. This variation results in a velvety, creamy sauce that’s absolutely indulgent.
4. Mushroom Chicken Piccata:
- Add 1 cup of sliced mushrooms to the skillet after removing the chicken. Sauté until they’re golden, then proceed with making the sauce. The mushrooms add an earthy depth to the dish.
5. Tomato Burst Chicken Piccata:
- Incorporate a handful of cherry or grape tomatoes to the sauce. They’ll burst and add a sweet-tart flavor, complementing the tangy lemon sauce.
6. Olive Chicken Piccata:
- Along with capers, toss in a handful of pitted and sliced green or Kalamata olives. They add a briny touch, making the dish even more flavorful.
7. Gluten-Free Chicken Piccata:
- For those with gluten sensitivities, use almond flour or coconut flour for dredging. Ensure other ingredients, like chicken broth, are gluten-free as well.
Wow! This is great, the best piccata recipe I’ve tried. Even my husband, who’s not a fan of lemon or capers, loves it. We’re on keto, so Ieft out the flour, just dredging with parmesan. The sauce was very thin, which I realized was because of not having the flour, so I made a slurry with arrowroot and it thickened up beautifully. This is the only piccata recipe I need from now on. Thank you!