Best 8 Breaded Picante Chicken Recipes

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Indulge in the tantalizing flavors of Breaded Picante Chicken, a culinary delight that combines crispy, golden-brown breading with a zesty, slightly spicy filling for a mouthwatering experience. This versatile dish can be prepared in three distinct variations: the classic Breaded Picante Chicken, which delivers a perfect balance of flavors; the zesty Lemon Picante Chicken, which adds a refreshing tang to the mix; and the fiery Hot Picante Chicken, guaranteed to ignite your taste buds with its bold heat. Each recipe provides step-by-step instructions, making it easy for home cooks to create this delectable dish in their own kitchens. Whether you prefer the classic, tangy, or spicy version, Breaded Picante Chicken promises an explosion of flavors that will satisfy any palate.

Let's cook with our recipes!

LEMON CHICKEN PICCATA RECIPE



Lemon Chicken Piccata Recipe image

This delicious Lemon Chicken Piccata Recipe pairs a sensationally thin bread crumb crusted chicken with classic lemon wine sauce that is highly addictive!

Provided by Jocelyn Delk Adams

Categories     Main Course

Time 40m

Number Of Ingredients 12

6 thinly sliced boneless skinless chicken breasts
Salt and pepper to taste
1 cup all-purpose flour
2 large eggs (beaten)
1 cup Italian seasoned dry breadcrumbs
1/2 teaspoon paprika
Olive oil for sauteeing
1/2 cup white wine (info on which kind to select in notes below)
1/3 cup fresh lemon juice
2 tablespoons unsalted butter
Salt and pepper to taste
Lemon slices and chopped fresh parsley (for serving)

Steps:

  • Start by preheating your oven to 375 degrees.
  • Season thin chicken breast pieces with salt and pepper to taste.
  • Add flour to a separate shallow bowl. In another bowl, add beaten eggs. In a 3rd shallow bowl, whisk together breadcrumbs and paprika.
  • Dip seasoned chicken one at a time into flour then eggs then breadcrumbs coating both sides then place on a baking sheet to rest. Repeat with all chicken breasts until complete.
  • Heat 2 tablespoons of olive oil in a medium sized saute pan over medium heat.
  • Add two chicken breasts at a time to pan and cook on both sides until golden brown. As each piece is finished, place the chicken breast on a baking sheet lined with parchment paper. Place the chicken in the oven when it is done and continue the cooking process (starting with adding more olive oil with each cook) until all chicken is cooked and placed in the oven.
  • Clean the saute pan and put back over medium high heat. To make the lemon sauce, add white wine and lemon juice to pan and boil until reduced by half. Season with salt and pepper to taste then turn off heat and add butter, swirling in the sauce to completely melt. To serve, ladle sauce over chicken and garnish with lemon slices and parsley.

Nutrition Facts : Calories 358 kcal, Carbohydrate 31 g, Protein 31 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 144 mg, Sodium 424 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

THE BEST CHICKEN PICCATA



The Best Chicken Piccata image

We love this recipe because the chicken breasts, which can often be dry and tasteless, come out so moist and tender. What's our secret? Seasoning the chicken with salt and pepper 1 hour before cooking ensures that they stay juicy. First the salt draws some moisture from the meat, but then the meat re-absorbs the salty liquid, leading to perfectly seasoned cutlets. And that bright lemony butter sauce? There is enough to serve with the chicken plus a side of pasta or crusty bread.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

2 large boneless skinless chicken breasts (about 8 ounces each)
Kosher salt and freshly ground black pepper
1 large lemon
1/4 cup all-purpose flour
1 tablespoon olive oil
6 tablespoons unsalted butter
5 large cloves garlic, thinly sliced
1/2 cup dry white wine
1/4 cup brined capers, drained
1/4 cup flat-leaf parsley leaves, roughly chopped

Steps:

  • Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
  • Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper. Refrigerate the chicken cutlets uncovered for 1 hour.
  • Remove the zest from half of the lemon in wide strips with a vegetable peeler, leaving the bitter white pith behind. Halve and juice the whole lemon.
  • Put the flour in a shallow bowl or plate. Dredge the chicken in the flour, shaking off any excess. Heat the oil in a large nonstick skillet over medium-high heat until very hot, about 1 minute. Add 1 tablespoon of the butter and melt. Working in 2 batches, cook the cutlets, adding another tablespoon of butter to the skillet between batches, until golden brown, about 2 minutes per side (it's ok if the chicken is not completely cooked through, it will finish cooking in the sauce). Transfer the cutlets to a plate.
  • Reduce the heat to medium. Add the garlic and 1 tablespoon of the butter to the skillet and cook until the garlic is tender and fragrant, about 1 minute. Add the wine and cook until almost completely evaporated, about 4 minutes. Add the capers, lemon zest, 2 tablespoons of the lemon juice, 1/4 cup water and the cutlets with any accumulated juices and bring to a boil. Add the remaining 3 tablespoons butter. Turn the chicken to coat in the sauce and cook until the butter melts and the sauce thickens slightly. Garnish with chopped parsley.

CRISPY BREADED CHICKEN



Crispy Breaded Chicken image

Perfectly seasoned & breaded chicken is baked until crispy on the outside & juicy on the inside!

Provided by Holly Nilsson

Categories     Chicken     Dinner     Entree     Main Course

Time 40m

Number Of Ingredients 11

4 chicken breasts (1 ½ pounds )
2 eggs (beaten)
1 cup flour
½ teaspoon each salt and pepper
⅔ cup Panko bread crumbs
⅔ cup seasoned bread crumbs
1 ½ teaspoons garlic powder
½ teaspoon onion powder
¼ teaspoon dried basil
2 tablespoons parsley flakes
cooking spray

Steps:

  • Preheat oven to 400°F.
  • Pound chicken breasts to ½ inch thick.
  • Beat eggs and set aside. Mix flour, salt and pepper in a shallow dish.
  • In another dish, combine Panko, bread crumbs, and seasonings.
  • Dip chicken in flour and shake off any excess.
  • Dip in the egg mixture and then into the bread crumbs. Gently press the crumbs to adhere.
  • Generously spray the chicken with cooking spray on each side and place on a rimmed baking sheet.
  • Bake for 25-28 min or until the chicken reaches 165°F.

Nutrition Facts : Calories 527 kcal, Carbohydrate 46 g, Protein 59 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 227 mg, Sodium 640 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving

CHICKEN PICCATA



Chicken Piccata image

For dinner this week, make Giada De Laurentiis' famous Chicken Piccata recipe, a comforting Italian classic made with lemon, butter and capers.

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Steps:

  • Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  • In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
  • Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

LEMON CHICKEN PICCATA



Lemon Chicken Piccata image

This delicious lemon chicken piccata dish is exquisite and easy to prepare. The light and luscious lemon sauce really pops without being too acidic; it is simply divine. Serve it with herb-roasted potatoes or lemon-rice pilaf.

Provided by LemonLush

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 4

Number Of Ingredients 11

3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions
salt and pepper to taste
½ cup all-purpose flour
2 tablespoons vegetable oil, or as needed
1 clove garlic, minced
1 cup low sodium chicken broth
½ lemon, thinly sliced
¼ cup fresh lemon juice
2 tablespoons capers, drained and rinsed
3 tablespoons butter
2 tablespoons minced Italian (flat-leaf) parsley

Steps:

  • Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
  • Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
  • Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
  • Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.

Nutrition Facts : Calories 421 calories, Carbohydrate 16.1 g, Cholesterol 127.6 mg, Fat 21.2 g, Fiber 1.3 g, Protein 41.1 g, SaturatedFat 8.2 g, Sodium 347.9 mg, Sugar 0.7 g

PICANTE CHICKEN



Picante Chicken image

Very quick and easy. A checker at the grocery store told me about this one. Serve on a hot bed of rice if desired.

Provided by Joyce

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 2

Number Of Ingredients 2

2 skinless, boneless chicken breasts
1 cup picante sauce

Steps:

  • Open jar of picante sauce and put into a large saucepan. Add chicken breasts to picante sauce and bring to a steady boil. Boil gently for 20 to 25 minutes or until the chicken is no longer pink inside and the juices run clear.

Nutrition Facts : Calories 174.6 calories, Carbohydrate 8.7 g, Cholesterol 68.4 mg, Fat 1.8 g, Fiber 1.9 g, Protein 28.8 g, SaturatedFat 0.4 g, Sodium 1082.4 mg, Sugar 4.9 g

PICANTE MARINATED CHICKEN



Picante Marinated Chicken image

This is an easy recipe that I use when ingredients in my house are limited. The picante sauce and Dijon mustard complement each other. Serve over cooked rice if desired.

Provided by LILQUIZ

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 6

Number Of Ingredients 5

½ cup picante sauce
¼ cup Dijon-style prepared mustard
2 tablespoons lemon juice
6 skinless, boneless chicken breast halves
2 tablespoons olive oil

Steps:

  • In a large glass bowl combine the picante sauce, mustard and lemon juice. Add chicken and toss to coat. Cover and marinate in the refrigerator for 30 minutes.
  • Heat olive oil in a large skillet. Remove chicken from marinade and saute in hot oil until well browned on both sides. Add remaining marinade and let simmer until chicken is glazed and tender and juices run clear. Remove chicken to platter/serving dish. Boil remaining marinade for 5 minutes to remove possibility of bacteria, then pour over chicken.

Nutrition Facts : Calories 188.7 calories, Carbohydrate 4 g, Cholesterol 68.4 mg, Fat 6 g, Fiber 0.3 g, Protein 27.5 g, SaturatedFat 1 g, Sodium 494.5 mg, Sugar 0.9 g

SKILLET CHICKEN PICANTE



Skillet Chicken Picante image

This is a great break from the normal! Tortillas, cheese, picante sauce, tomatoes, onions. All in one skillet dish! Savor!

Provided by Terri Jackson

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 6

Number Of Ingredients 8

3 skinless, boneless chicken breasts
1 onion, chopped
1 tablespoon garlic powder
1 tablespoon vegetable oil
1 (14.5 ounce) can diced tomatoes
1 (24 ounce) jar picante sauce
10 (10 inch) flour tortillas
12 ounces shredded Cheddar cheese

Steps:

  • Cube chicken breasts. Heat oil in a medium skillet. Add cubed chicken breasts, onion and garlic powder and saute until chicken is cooked through and no longer pink, about 15 to 20 minutes. Pour tomatoes and picante sauce over chicken mixture. Let simmer over medium heat until sauce has thickened, usually about 30 minutes. Place some of the mixture in a warm tortilla, add cheese and wrap. Repeat until all of the chicken mixture is gone!

Nutrition Facts : Calories 763.5 calories, Carbohydrate 79 g, Cholesterol 93.8 mg, Fat 22.1 g, Fiber 6.4 g, Protein 40.4 g, SaturatedFat 12.5 g, Sodium 1897.5 mg, Sugar 6.8 g

Tips:

  • To achieve a crispy and flavorful coating, use a combination of bread crumbs, flour, and seasonings like paprika, garlic powder, and onion powder.
  • Enhance the flavor of the chicken by marinating it in a mixture of picante sauce, lime juice, and spices for at least 30 minutes before breading.
  • Ensure the chicken is evenly coated with the breadcrumb mixture by pressing the crumbs firmly onto the chicken pieces.
  • For a golden-brown and crispy exterior, fry the chicken in hot oil until it reaches an internal temperature of 165°F (74°C).
  • Serve the breaded picante chicken with your favorite dipping sauce, such as ranch dressing, honey mustard, or barbecue sauce.

Conclusion:

The breaded picante chicken recipe offers a delightful combination of flavors and textures, making it a perfect dish for any occasion. By following the tips and recipe instructions, you can easily prepare this delicious dish at home. Experiment with different picante sauces and seasonings to create your own unique flavor profile. Enjoy this crispy, flavorful, and satisfying chicken dish with your loved ones!

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