Chicken Piccata is an easy family favorite recipe adding a garlic twist to an authentic Piccata!
Golden, crispy chicken breasts lightly dredged in flour and parmesan cheese, pan fried until a soft golden crust forms and finished off in a buttery, silky, lemon garlic sauce with capers and white wine or stock! It doesn’t get any better than this easy chicken piccata for dinner!
Chicken Piccata is such a popular American chicken dinner! Who doesn’t love soft, golden, juicy chicken swimming in a rich simple sauce?
Hello gorgeous…
How to Make Chicken Piccata
Chicken Piccata is normally dredged in plain flour, but like dredging chicken in a mixture of flour and parmesan cheese. Adding parmesan cheese to the flour adds an incredible flavor to the crust.
The chicken then gets fried in a butter/oil mixture. If you’ve never done this and only fried your chicken in oil, you don’t know what you’ve been missing! It creates the most beautiful, golden soft crust all over your chicken, you’ll be frying your chicken in butter/oil from now on! Guaranteed! The oil stops the butter from browning to quickly, while the butter prevents the oil from burning. It’s a win-win, really.
How to Make a Piccata Sauce
The sauce is so easy! All you need is:
- Garlic
- Lemon juice (freshly squeezed please)
- A good quality dry white wine (I normally cook with Pinot Grigio) — optional
- Chicken stock
- Butter
- Capers (also optional)
Once you’ve thrown all of those ingredients together in your pan, allow it all to boil for 6-8 minutes until it starts to reduce down. It WILL reduce down. If you’re anything like me and have the patience level of zero, you’ll be tempted to thicken the sauce with flour or cornstarch…but put down your flour! It will reduce and thicken slightly. Give it time. This step needs to happen to fuse all of those amazing flavors together.
The Best Chicken Piccata!
I have tried some recipes in the past and found them to be way too tart with too much lemon juice added in, or not enough sauce to drizzle over pasta. This recipe is one I’ve adjusted over time to make plenty of sauce to mop up with your pasta OR crusty garlic bread!
Serving Suggestions:
- Pasta
- Plain rice
- Mashed Potatoes
Wine suggestions:
- Pinot Grigio
- Reisling
- Rose
- Sauvignon Blanc
More Recipe Suggestions:
Lemon Butter Chicken Piccata with Pesto Polenta
Chicken Piccata Meatballs with Lemon Zest and Caper Sauce
Dominican Pollo Guisado (Braised Chicken)
Lemon Butter Pasta with Ricotta and Spicy Breadcrumbs
The BEST Chicken Piccata
Equipment
Ingredients
- 2 boneless skinless chicken breasts large halved horizontally to make 4
- 2 tablespoons flour all purpose or plain
- 2 tablespoons parmesan cheese fresh finely grated
- 1 teaspoon salt
- ¼ teaspoon cracked pepper
- 4 tablespoons unsalted butter divided
- 2 tablespoons olive oil divided
- 4 cloves garlic large minced
- ¼ cup dry white wine can be omitted
- ¾ cup chicken stock
- 2 tablespoons lemon juice freshly squeezed
- ¼ cup brined capers rinsed
- ¼ cup fresh parsley chopped
- 1 pinch parmesan cheese to serve
Instructions
- In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
- In a large pan or skillet heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat. When hot, fry 2 pieces of chicken first until golden on each side and cooked through (about 3-4 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate.
- Melt 1 tablespoon of butter and another tablespoon of olive oil. When hot, fry the remaining chicken until browned on both sides. Transfer to plate.
- In the same pan, melt one more tablespoon of butter. Fry the garlic for 30 seconds until fragrant. Add the wine and bring to a boil, scraping up any brown bits from the bottom of the pan for extra flavor. Cook until wine almost evaporates, stirring occasionally.
- Pour in the stock, lemon juice and capers and allow to boil until reduced slightly (about 6 minutes). Adjust salt and pepper if needed.
- Add remaining butter to the pan, allow to melt, then add chicken back into the pan along with all of the juices from the plate and simmer for 5 minutes to heat through.
- Garnish with parsley and serve immediately with parmesan cheese, if desired.
NOTES:
- *If your sauce doesn’t thicken for some reason or you’re pressed for time, mix together 1 teaspoon of cornstarch with 1 tablespoon of water until smooth and lump free, then pour it into the center of the pan while sauce is boiling (before adding your chicken back into the pan — at Step 5). Whisk it in quickly to blend it right into the sauce. Once your sauce has thickened, add your chicken and continue recipe from Step 6.
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