Chicken Piccata Recipe (Ready in 30 Minutes)

Chicken piccata is a popular Italian-American dish that features sautéed chicken breasts in a tangy, lemony sauce. It is known for its bright flavors and delicate texture. Here are some additional details about chicken piccata:

Chicken piccata traditionally uses boneless, skinless chicken breasts. However, you can also use chicken cutlets or thinly pounded chicken scallopini.

After cooking the chicken, the sauce is made in the same skillet by deglazing it with chicken broth and lemon juice. This helps to lift the flavorful browned bits from the bottom of the pan. The sauce is then simmered to reduce slightly, and butter is added to create a silky and rich consistency.

The sauce for chicken piccata is made with a combination of chicken broth, fresh lemon juice, and brined capers. The acidity of the lemon juice provides a refreshing tang, while the capers add a briny and slightly salty flavor.

Ingredients for chicken piccata:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/4 cup brined capers, rinsed
• 1/4 cup fresh parsley, chopped

Instructions for chicken piccata:

1. Start by preparing the chicken breasts. Place each chicken breast between two sheets of plastic wrap and gently pound them to an even thickness of about 1/4 inch. Season the chicken breasts with salt and pepper on both sides.
2. In a shallow dish, spread out the flour and dredge each chicken breast, coating them evenly on both sides. Shake off any excess flour.
3. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter has melted and the skillet is hot, add the chicken breasts. Cook them for about 3-4 minutes per side until they are golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
4. In the same skillet, add the chicken broth, lemon juice, and capers. Use a wooden spoon or spatula to scrape any browned bits from the bottom of the pan. Let the sauce simmer for about 2-3 minutes until slightly reduced.
5. Stir in the remaining 2 tablespoons of butter and allow it to melt into the sauce, creating a silky texture. Taste the sauce and adjust the seasoning with salt and pepper if needed.
6. Return the chicken breasts to the skillet and coat them with the sauce. Cook for an additional 1-2 minutes, allowing the flavors to meld together.
7. To serve, transfer the chicken piccata to a platter or individual plates. Spoon some of the sauce over the chicken and garnish with freshly chopped parsley.
8. Chicken piccata pairs well with a variety of side dishes such as pasta, rice, or steamed vegetables. You can choose your preferred accompaniment to complete the meal.

Enjoy your homemade Chicken Piccata!

Tips and Variations

Tips:

• Pounding the chicken breasts to an even thickness helps them cook more evenly and ensures a tender result.
• Freshly squeezed lemon juice provides the best flavor for the sauce. Avoid using bottled lemon juice as it may lack the same brightness.
• If you prefer a thicker sauce, you can mix a small amount of flour or cornstarch with cold water and whisk it into the sauce to thicken it. Remember to cook the sauce for a few extra minutes to remove any raw flour taste.
• For added depth of flavor, you can sauté some minced garlic or finely chopped shallots before adding the chicken broth and lemon juice. This will give the sauce a delicious aromatic twist.
• Control the saltiness: Capers can be quite salty, so it’s essential to rinse them thoroughly before using them. Taste the sauce before adding any additional salt to ensure it’s well-balanced.

Variations:

1. Mushroom Piccata: Add sliced mushrooms to the skillet when sautéing the chicken. They will soak up the flavors of the sauce and add a lovely earthy dimension to the dish.
2. White Wine: Deglaze the skillet with a splash of white wine after cooking the chicken. Let it simmer for a minute or two to reduce before adding the chicken broth and lemon juice. This adds another layer of complexity to the sauce.
3. Piccata with Cream: For a richer version, you can add a splash of heavy cream or half-and-half to the sauce after reducing it. This creates a creamy and luxurious texture.
4. Shrimp Piccata: Substitute chicken with shrimp for a seafood twist. Sauté the shrimp until pink and cooked through, then continue with the lemon-caper sauce as usual.
5. Piccata with Pasta: Serve the chicken piccata over cooked pasta, such as linguine or angel hair. Toss the pasta with some of the sauce before plating the chicken on top

• Serve chicken piccata over a bed of cooked pasta, such as linguine, spaghetti, or fettuccine. Toss the pasta with a little olive oil or some of the sauce from the chicken piccata to add extra flavor.
• Accompany the dish with steamed white rice or creamy risotto. The lemony sauce pairs well with the mild flavors of rice and adds a refreshing touch.
• Create a fresh and crisp salad to serve alongside. A simple green salad with mixed greens, cherry tomatoes, cucumber, and a light vinaigrette can provide a refreshing balance to the dish.
• Serve with extra lemon wedges on the side. This allows individuals to add an extra squeeze of lemon juice to their liking.

FAQs

• Q: Can I use bone-in chicken?

A: Chicken piccata is traditionally made with boneless, skinless chicken breasts. However, you can use bone-in chicken if you prefer. Keep in mind that bone-in chicken may require a longer cooking time to ensure it’s fully cooked.

• Q: Can I make chicken piccata in advance?

A: While it is best enjoyed freshly cooked, you can make some preparations in advance. You can pound and season the chicken breasts ahead of time and refrigerate them until you’re ready to cook. Additionally, you can prepare the sauce ingredients and keep them separately in the refrigerator until you’re ready to cook. When you’re ready to serve, you can quickly cook the chicken and prepare the sauce.

• Q: Can I substitute limes for lemons?

A: While the traditional recipe calls for lemons, you can substitute limes if you prefer or if lemons are not available. Limes will provide a similar citrusy tang to the dish, although with a slightly different flavor profile.

• Q: What can I do if the sauce is too tart?

A: If the sauce turns out too tart, you can balance the acidity by adding a small amount of sweetener such as a pinch of sugar or a drizzle of honey. Start with a small amount and taste as you go, adjusting until you achieve the desired balance of flavors.