Chicken piccata combines the bright flavors of lemon and capers in a quick and easy dish perfect for any occasion. With its tender chicken and rich, tangy sauce, this recipe promises a restaurant-quality experience right in your own kitchen.
Easy-to-Make Main Dish: Lemony Chicken Piccata
This lemony chicken piccata dish is one of my favorite recipes! It’s surprisingly easy to prepare, and it tastes just as good—if not better—than what you might find in a restaurant. With a tangy lemon flavor and a hint of butter, this dish is both delicious and satisfying.
The Secret to Thin Chicken Cutlets
A feature of this dish is its thin chicken cutlets. You can buy cutlets or make your own by cutting chicken breasts into small pieces and pounding them with a meat mallet. To make the process mess-free, place the chicken in a resealable plastic bag, seal it, and squeeze out the air before pounding. If you don’t have a mallet, a cast-iron pan or a heavy metal cup will do the trick.
Quick Cooking Tips
Preparation and planning ahead are essential since this dish cooks quickly. Make sure to pre-measure your ingredients and have everything ready to go. The thin chicken breasts need only 2-3 minutes to cook on the first side and 1-2 minutes after flipping. Avoid crowding the pan; it’s best to cook the cutlets in small batches and transfer them to a warm plate afterward. Also, be cautious when covering the chicken on the serving plate, as steam can make the cutlets soggy.
Capers in Chicken Piccata
If you’re new to capers, they resemble canned green peas but have a uniquely salty, pickled taste. Feel free to add as many capers as you like, or omit them entirely if they’re not your favorite. This dish is versatile enough to accommodate your personal preferences.
Fresh Lemons in Chicken Piccata
For the best flavor, use fresh lemon juice in this recipe. You can also zest the lemon peel for an extra burst of citrus. Slicing a fresh lemon and garnishing the dish with the slices not only enhances presentation but also allows guests to squeeze additional lemon juice on their servings if they desire.
Perfect Side Dish Pairings
Chicken piccata pairs wonderfully with a variety of sides. Consider serving it alongside pasta, mashed potatoes, asparagus, wilted spinach, or roasted vegetables. The sauce from the dish is perfect for spooning over these delicious sides.
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Chicken Piccata
Equipment
- meat mallet
Ingredients
- 1 pound of chicken breast, thinly sliced into cutlets
- salt and pepper to taste
- ½ cup all-purpose flour (more if needed)
- 2 tablespoons vegetable oil (more if needed)
- ½ cup dry white wine
- 2 teaspoons garlic, minced (or two cloves minced)
- 1 cup low-sodium chicken stock (or broth)
- 4 tablespoons fresh lemon juice
- 3-4 tablespoons capers, drained
- 4 tablespoons butter
- fresh lemon slices
- fresh parsley
Instructions
- Use a meat mallet to pound the chicken cutlets to thin and flatten them. Season them with salt and pepper and dredge them in the flour.
- Add the oil to a skillet and heat over medium-high heat until the pan is hot. Add the chicken cutlets to the pan, being careful not to crowd the chicken. Sauté 2-3 minutes on the first side. Flip them, cover with a lid, and sauté for 1-2 more minutes. They are done when lightly browned and have reached an internal temperature of 165°F at their thickest point. Remove them from the pan. Add more oil if necessary. Cook the remaining cutlets and remove them from the pan.
- Carefully add the wine to the hot pan to deglaze it. Add the garlic and cook until it is slightly brown and the liquid has reduced by half.
- Add the chicken stock, lemon juice, capers, and butter to the pan and stir. Return the cutlets to the pan and heat them for about a minute on each side. Remove from the heat and garnish with chopped parsley and lemon slices.