Best 5 Chicken Piccata With Niçoise Olives Recipes

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Embark on a culinary journey to Italy with our delectable Chicken Piccata with Niçoise Olives recipe. This classic dish combines tender chicken breasts, a vibrant lemon-butter sauce, and the briny delight of Niçoise olives. Savor the symphony of flavors as the tangy capers and fresh parsley add a burst of brightness to every bite.

Alongside this main course marvel, discover a collection of equally enticing recipes. Indulge in the rich and creamy delight of our Chicken Piccata with Creamy Lemon Sauce, where a luscious sauce envelops the succulent chicken, creating a harmonious balance of flavors. If you seek a gluten-free alternative, our Gluten-Free Chicken Piccata with Lemon Caper Sauce offers a delightful crispy coating, ensuring a satisfying crunch with every bite.

For those who prefer a traditional preparation, our Classic Chicken Piccata with Lemon Butter Sauce delivers the authentic Italian experience. This timeless recipe captures the essence of simplicity, allowing the natural flavors of the chicken and sauce to shine through. And for a delightful vegetarian option, our Mushroom Piccata with Lemon Butter Sauce offers a hearty and flavorful alternative, showcasing the umami-rich mushrooms as the star of the dish.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON CHICKEN PICCATA RECIPE



Lemon Chicken Piccata Recipe image

This flavor-packed lemon chicken piccata comes together in 20 minutes! Chicken cutlets are seared in a bit of extra virgin olive oil, then simmered in a bright lemony sauce with capers. I use a little dry white wine in the piccata sauce, but if you do not use alcohol, substitute with an equal amount of chicken broth. Toss chicken piccata with pasta, or serve it with lemon rice, boiled potatoes, crispy Brussels sprouts, or a colorful Shirazi salad.

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 9

1 lb boneless skinless chicken breast halves, (butterflied into thinner cutlets, then cut in half cross-wise)
Kosher salt and black pepper
1/2 cup flour for dredging, (use whole wheat flour, all-purpose flour, or gluten free flour of your choice)
4 tbsp extra virgin olive oil,
3 tbsp ghee, (or butter, if you prefer)
1/3 cup lemon juice
1/2 cup white wine, ((or chicken broth if you don't want to use wine))
3 to 4 tbsp capers, (rinsed and drained)
Fresh chopped parsley for garnish

Steps:

  • Heat the oven to 200 degrees F (this is to keep the chicken warm as you work in batches).
  • Pat the chicken breast pieces dry and season with kosher salt and black pepper on both sides. Lightly coat the chicken on both sides with the flour (shake off any excess flour).
  • In a large cast iron skillet, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Cook the chicken on 1 side for about 3 minutes, then turn over to cook for another 3 minutes (do this in batches and do not crowd the pan).To keep the chicken warm, place the cooked chicken pieces in an oven-save dish and keep them in warm oven while you finish.
  • Prepare the lemon sauce. In the same skillet (over medium heat), add a little bit more extra virgin olive oil. Add the ghee (or butter, if you prefer). When the ghee melts, stir in the lemon juice, wine and capers. Bring the sauce to a boil, scrapping off any browned bits from cooking the chicken earlier.
  • Now, return the cooked chicken to the skillet with the sauce. Lower the heat, and let simmer for 4 to 5 minutes, basting the top of the chicken with the sauce.
  • Remove from the heat and garnish with parsley. Serve with plain orzo and your favorite salad (more suggested sides in post).

Nutrition Facts : Calories 348 kcal, SaturatedFat 8.1 g, Carbohydrate 3.1 g, Fiber 1 g, Protein 26.3 g, Cholesterol 101.4 mg, 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.

PERFECT CHICKEN PICCATA



Perfect Chicken Piccata image

Briny capers and a tangy, fresh lemon sauce top tender pieces of breaded chicken in this easy, restaurant-quality recipe for chicken piccata. The sauce is so addicting, you'll want to drink it! Serve with pasta.

Provided by NicoleMcmom

Categories     Chicken Piccata

Time 40m

Yield 4

Number Of Ingredients 12

4 (4 ounce) boneless, skinless chicken breast halves
1 ½ teaspoons kosher salt
1 teaspoon ground black pepper
⅔ cup all-purpose flour
3 tablespoons olive oil, divided
3 tablespoons butter, divided
¼ cup dry white wine, such as Pinot Grigio
3 tablespoons capers, rinsed and drained
¾ cup chicken stock
¼ cup fresh lemon juice
1 teaspoon lemon zest
¼ cup chopped fresh parsley

Steps:

  • Slice chicken breasts in half lengthwise and lightly pound to 1/2-inch thick. Season evenly on both sides with salt and pepper. Dredge each piece in flour to coat the surface and shake off any excess flour.
  • Heat 2 tablespoons oil and 1 1/2 tablespoons butter in a large skillet over medium-high heat until just beginning to smoke. Add 1/2 of the chicken and cook, undisturbed, until browned and easily released from the skillet, 2 1/2 to 3 minutes. Flip and cook for 2 more minutes. Remove from the skillet. Add remaining 1 tablespoon oil to the drippings and repeat the cooking process with remaining chicken. Reserve all chicken on a plate.
  • Reduce heat to medium and melt remaining 1 1/2 tablespoons butter in the skillet. Add wine and capers and stir, scraping to release any browned bits from the skillet; bring to a simmer. Cook for 2 minutes to slightly reduce. Add chicken stock, lemon juice, and lemon zest; stir to combine. Bring to a simmer and cook for 2 minutes.
  • Return chicken to the skillet and cook, turning occasionally in the sauce, until chicken is no longer pink in the center, the juices run clear, and the sauce has thickened slightly, 3 to 5 minutes.
  • Remove from heat and sprinkle with parsley to serve.

Nutrition Facts : Calories 391.1 calories, Carbohydrate 18.8 g, Cholesterol 89.9 mg, Fat 20.6 g, Fiber 1.2 g, Protein 29.1 g, SaturatedFat 7.3 g, Sodium 1268.4 mg

CHICKEN PICCATA



Chicken Piccata image

For dinner tonight, try Ina Garten's classic Chicken Piccata recipe, from Barefoot Contessa on Food Network; don't forget the velvety lemon butter sauce.

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 12

2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
  • Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
  • Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
  • For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

CHICKEN NIçOISE



Chicken Niçoise image

Viva la France! Black olives, garlic, onions and white wine flavor this quick and easy take on classic niçoise style.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 8

4 boneless skinless chicken breasts or thighs (about 1 1/4 lb)
1 1/4 cups dry white wine or chicken broth (from 32-oz carton)
2 medium red bell peppers, sliced
6 Kalamata olives (2 oz), pitted, chopped
3 cloves garlic, finely chopped
1/2 cup frozen small whole onions
1 tablespoon Italian seasoning
2 cups hot cooked rice

Steps:

  • Remove any visible fat from chicken. In 10-inch nonstick skillet, heat 1/4 cup of the wine to boiling. Add chicken; cook, turning once, until brown. Remove chicken from skillet; keep warm.
  • In same skillet, heat bell peppers, olives, garlic, onions, Italian seasoning, and remaining 1 cup wine to boiling. Boil 5 minutes.
  • Add chicken; reduce heat to medium. Cook 10 to 15 minutes or until juice of chicken is no longer pink when center of thickest piece is cut (170°F for breasts; 180°F for thighs). Serve over rice.

Nutrition Facts : Calories 330, Carbohydrate 30 g, Cholesterol 90 mg, Fiber 2 g, Protein 35 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 3 g, TransFat 0 g

Tips:

  • To ensure the chicken breasts are evenly cooked, pound them to an even thickness before dredging and cooking.
  • Dredge the chicken breasts in a mixture of flour, salt, and pepper to create a crispy coating.
  • Use high-quality butter and olive oil for the best flavor. Clarified butter can also be used to prevent burning.
  • Don't overcrowd the pan when cooking the chicken breasts. Cook them in batches if necessary to prevent steaming.
  • Add the lemon juice and capers towards the end of cooking to prevent them from overpowering the dish.
  • Serve the chicken piccata immediately with the lemon butter sauce spooned over the top.
  • Garnish with fresh parsley or chives for an extra touch of flavor.

Conclusion:

Chicken piccata is a classic Italian dish that is easy to make at home. With a few simple ingredients, you can create a delicious and flavorful meal that is sure to impress your family and friends. The combination of tender chicken, tangy lemon butter sauce, and briny olives makes this a dish that is both satisfying and sophisticated. So next time you're looking for a quick and easy weeknight meal, give chicken piccata a try. You won't be disappointed!

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