This homemade Chicken Piccata Recipe is so tasty. The chicken is crispy on the outside, tender on the inside, and the buttery, creamy sauce compliments it so well. Chicken Piccata is one of my favorites of all time. This chicken piccata is great to serve over pasta or with a side of creamy mashed potatoes.
Chicken Piccata Recipe
The chicken breast is pan-seared and then simmered in a delicious lemon butter sauce. This is a dish that will make you happy as well as those you share this recipe with.
I love chicken, and you have probably notice that by now :). I have shared many delicious recipes with you, like The Most Flavorful Chicken Leg Quarter Recipe, which many of you all love. It is trendy on my YouTube channel, go there and give me some love by subscribing to my channel if you have not yet subscribed! I have so many chicken recipe ideas that I want to share with you, my readers. I made this chicken piccata the other night, and it was just clear to me that I wanted to bring you this easy way of making it. In less than 30 minutes and a few simple ingredients, you can have a delightful dinner for yourself and your loved ones.
This post may contain affiliate links. Please read my Disclosure Policy.
Ingredients you’ll need are:
I used two boneless skinless chicken breasts to make this recipe, which I cut into thin slices.
There is a crucial step when making this chicken piccata, pounding the chicken breast. This is a technique that helps the chicken cook faster, and It also helps make the pieces of chicken even sizes for a more even cooking result. For this, I put the chicken pieces one at a time inside a plastic bag, making sure it’s sealed before I start pounding using a kitchen mallet (meat tenderizer). Now that the chicken is tenderized, let us make the chicken piccata.
Disclosure: This post contains links to my Amazon affiliate page. Any revenue made from sales at no extra cost to you helps support this blog through these links. Thank you!
Other Ingredients:
- Salt and black pepper to taste.
- Chicken broth. I like to use low sodium
- Unsalted butter
- Lemon juice
- Capers, these are so good. I use ⅓ cup of capers in this recipe but feel free to reduce the amount.
- All-purpose flour to dredge the chicken pieces. I used 1/2 cup
How to make Chicken Piccata:
Season the chicken breast thin pieces with salt and pepper to taste. I decided to use 1 teaspoon of salt and a pinch of two of black pepper.
Then, dredge the chicken into some flour. I use ½ cup of all-purpose flour, and I coated each piece of chicken breast on each side. Place the pieces on a plate and set them aside.
Next, in a large skillet over medium-high heat, place 1 tablespoon of oil and 1 tablespoon of unsalted butter. Place the chicken pieces in the pan; I made them in two batches to not overcrowded the pan.
Cook each side for 2- 4 minutes, depending on the size of the chicken. I have fragile pieces, so it took 2 minutes for each side to brown for me.
Remove the chicken from the pan and place them on a plate.
Keeping the stove on, proceed to make the sauce using the same pan with brown bits of flavor. Add 1 tablespoon of unsalted butter and pour the combination of lemon juice, 1 cup chicken broth (low sodium), and ⅓ cup capers, which I had conveniently ready in a mixing cup.
Add the chicken back into the pan and simmer for 2 to 3 minutes, so the flour from the chicken is released into the sauce, making it creamy. In the end, I decided to add ⅓ cup of white wine (this is optional).
Serve this amazing chicken piccata over a flavorful easy to make fettuccine pasta.
Below you will find an easily printable recipe card. Please, feel free to leave any comments and/or suggestions. I would be delighted to hear from you all.
Until the next one…
Chicken Piccata Recipe
Ingredients
- 2 large chicken breast cut into thin slices
- Salt and black pepper to taste.
- ⅓ cup capers
- 1 teaspoon oil
- 1 cup chicken broth low sodium
- 2 tablespoons unsalted butter divided
- ½ lemon juice
- ½ cup All-purpose flour
- ⅓ cup white wine optional
Instructions
- How to make Chicken Piccata:
- Season the chicken breast with salt and pepper to taste. I decided to use 1 teaspoon of salt and a pinch of two of black pepper.
- Then, dredge the chicken into some flour. I use ½ cup of all-purpose flour and I coated each piece of the chicken breast on each side. Place the pieces on a plate and set aside.
- Next, in a large skillet over medium-high heat place 1 tablespoon of oil and 1 tablespoon of unsalted butter. Place the chicken pieces in the pan, I made them in two batches to not overcrowded the pan.
- Cook each side for 2- 4 minutes depending on the size of the chicken. I have very thin pieces so for me, it took 2 minutes for each side to brown.
- Remove the chicken from the pan and place them on a plate.
- Keeping the stove on, proceed to make the sauce using the same pan which has those brown bits of flavor. Add 1 tablespoon of unsalted butter and then pour the combination of lemon juice, 1 cup chicken broth (low sodium), and ⅓ cup capers which I had conveniently ready in a mixing cup.
- Add the chicken back into the pan and let it simmer for 2 to 3 minutes so the flour from the chicken release into the sauce making it creamy. In the end, I decided to add ⅓ cup of white wine (this is optional).
Nutrition
*Nutritional Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate.
Let me know how it turns out for you! Leave a comment, rate it, and do not forget to tag your pictures to #asimpletweakrecipes on Instagram.
More Chicken Recipes Ideas:
Will try chicken picatta soon. TY
Thank you!
Hi Andrea Mead, You are welcome!