**Chicken Piccata: A Culinary Delight of Tangy Lemon and Buttery Goodness**
Chicken Piccata is a classic Italian dish that tantalizes taste buds with its harmonious blend of tangy lemon, savory capers, and tender chicken. This delectable dish is a symphony of flavors that will transport you to the heart of Italy with every bite. Our collection of Chicken Piccata recipes offers a range of variations to suit every palate, from traditional to modern interpretations. Dive into the zesty world of Chicken Piccata and embark on a culinary adventure that will leave you craving for more.
CHICKEN PICCATA
This easy chicken piccata recipe is ready in under 30 minutes! Chicken breast cutlets are dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and stock or wine.
Provided by Elise Bauer
Categories Dinner 1-Pot Budget Quick and Easy Restaurant Favorite Chicken Chicken Breast
Time 27m
Yield 4
Number Of Ingredients 11
Steps:
- Prepare the chicken cutlets: To make chicken cutlets, slice the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
- Dredge the cutlets: Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture until well coated.
- Brown the cutlets: Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Place the breasts on a rack over a roasting pan and keep warm in a 225°F oven while you prepare the sauce.
- Add the stock (or wine), lemon juice, and capers: Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half.
- Whisk in the remaining butter: Whisk in the remaining 2 tablespoons of butter.
- Serve immediately: Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley. Did you love the recipe? Leave us stars below!
Nutrition Facts : Calories 583 kcal, Carbohydrate 14 g, Cholesterol 179 mg, Fiber 1 g, Protein 56 g, SaturatedFat 12 g, Sodium 698 mg, Sugar 0 g, Fat 33 g, ServingSize Serves 4, UnsaturatedFat 0 g
CHICKEN PICCATA
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
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.
EASY CHICKEN PICCATA RECIPE BY TASTY
Here's what you need: large, boneless, skinless chicken breast, salt, pepper, flour, butter, chicken broth, lemon, caper
Provided by Tasty
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Butterfly the chicken breast and pound it thin. Salt and pepper to taste.
- Dredge each piece in flour, shaking off the excess.
- In a skillet over high heat, melt three Tbsp. butter, and brown the chicken, the browner and crispier the better, 3-5 minutes on each side.
- Remove chicken from the skillet, and, in the same pan, add chicken stock, lemon, and capers.
- Boil until the sauce reduces by ⅓, and return the chicken to the skillet.
- Spoon sauce over the chicken several times.
- Serve immediately, with the remaining sauce poured over the chicken.
- Enjoy!
Nutrition Facts : Calories 488 calories, Carbohydrate 20 grams, Fat 34 grams, Fiber 2 grams, Protein 24 grams, Sugar 4 grams
QUICK CHICKEN PICCATA
These quick and easy pan-fried chicken breasts are topped with a simple pan sauce made with capers, butter, white wine, and lemon juice.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.
- Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.
- Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.
- Cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds.
- Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.
- Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce.
- Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.
Nutrition Facts : Calories 320.6 calories, Carbohydrate 8.4 g, Cholesterol 87.5 mg, Fat 18.2 g, Fiber 0.4 g, Protein 24.7 g, SaturatedFat 7.2 g, Sodium 223.6 mg, Sugar 0.7 g
QUICK CHICKEN PICCATA
Quick chicken recipes make dinner a breeze. Laced with lemon and simmered in white wine, this stovetop entree is super easy and elegant. Almost any side-noodles, veggies or bread-tastes better next to this lovely chicken. -Cynthia Heil, Augusta, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, mix flour, salt and pepper. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Dip chicken in flour mixture to coat both sides; shake off excess., In a large skillet, heat butter over medium heat. Brown chicken on both sides. Add wine; bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 12-15 minutes. Drizzle with lemon juice. If desired, sprinkle with parsley.
Nutrition Facts : Calories 265 calories, Fat 14g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 442mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.
EASY CHICKEN PICCATA
Easy chicken recipes are my go-to dinner choice. My chicken piccata pasta dish is ready to serve in a half hour. It takes just a few minutes in the oven to bake to tender perfection. -Hannah Williams, Malibu, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cut chicken breasts in half crosswise. Pound with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown chicken in batches, adding additional oil as needed. Transfer chicken to an ungreased 13x9-in. baking dish., Add stock, capers and lemon juice to pan, stirring to loosen browned bits from pan. Whisk in butter, 1 tablespoon at a time, until creamy. Pour sauce over chicken. Bake 5-10 minutes or until no longer pink.
Nutrition Facts : Calories 382 calories, Fat 23g fat (8g saturated fat), Cholesterol 117mg cholesterol, Sodium 725mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.
SIMPLE CHICKEN PICCATA
Chicken breast cutlets, dredged in flour, browned, served with sauce of lemon juice, capers, stock and wine.
Provided by Lab Chef
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To make chicken cutlets, slice the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces.
- If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
- Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
- Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate.
- Cook the other breasts in the same manner, remove from pan. Place the breasts on a rack over a roasting pan and keep warm in a 225°F oven while you prepare the sauce.
- Add the chicken stock, white wine, lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Add the heavy cream and reduce the sauce by half, until thickened.
- Plate the chicken on top of the pasta and serve with the sauce poured over the chicken. Sprinkle with parsley.
Nutrition Facts : Calories 1044.7, Fat 47.7, SaturatedFat 21, Cholesterol 176.5, Sodium 719.6, Carbohydrate 101.7, Fiber 4.4, Sugar 4.2, Protein 45.3
OVEN-BAKED CHICKEN PICCATA
This entire dish bakes in a cast iron skillet. I use cantanzaro herbs from the Savory Spice Shop®, you can use Italian seasoning but it will have a little different taste. Feel free to serve this on top of angel hair pasta if desired.
Provided by thedailygourmet
Categories Main Dish Recipes Chicken Chicken Piccata Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Add butter to a large cast iron skillet and place into the oven to allow butter to melt - careful not to burn the butter.
- In a shallow dish combine flour, Parmesan cheese, cantanzaro herbs, and 1/2 teaspoon garlic salt. Mix to combine.
- Season chicken with remaining 1/2 teaspoon garlic salt and black pepper. Dredge in the flour mixture to coat evenly.
- Carefully remove the skillet from the oven using oven mitts and mix bone broth and lemon juice into the melted butter. Place the flour-seasoned chicken breasts in the skillet and sprinkle with capers. Spoon some of the melted mutter mixture over the chicken.
- Return skillet to the oven and bake until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. If the skillet liquid evaporates too quickly, add additional bone broth and lemon juice.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Carefully pour wine into the bottom of the skillet. Broil chicken until lightly browned on top. Spoon the sauce over the chicken. Garnish with lemon slices.
Nutrition Facts : Calories 333.5 calories, Carbohydrate 17.8 g, Cholesterol 100.3 mg, Fat 16 g, Fiber 2.2 g, Protein 28 g, SaturatedFat 9 g, Sodium 942.6 mg, Sugar 0.8 g
SIMPLE CHICKEN PICCATA
This chicken Piccata dish takes only minutes to cook, so make sure to have all the necessary elements organized, and prepare the chicken at the last moment.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 8
Steps:
- Season the chicken on both sides with salt and white pepper. Lightly coat in flour. Shake off excess.
- Heat a large skillet over medium-high heat. Add the olive oil and butter, swirl them around the pan, and add the chicken. Turn the heat to high and saute the chicken 2 minutes per side. Pour in the wine, swirl it around the pan for 20 seconds, and turn over the chicken. Add the lemon juice and slices, swirl them around in the pan, and turn off the heat. Serve immediately with a small sprinkling of salt and white pepper.
EASY CHICKEN PICCATA
This dish is so light and delicious! Very easy to prepare. It good served with steamed Asparagus,good crusty bread, and a glass of chilled white wine.
Provided by Little Bee
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Coat chicken cutlets with flour.
- Cook Angel Hair pasta according to package directions and drain.
- Melt 2 tablespoons butter in large skillet.
- Add chicken; cook, turning halfway through, for 5 minutes (on each side) or until lightly browned and tender.
- Remove to platter; keep warm.
- Add remaining butter to skillet; stir in garlic, wine, lemon juice and bouillon.
- Bring to a boil; cook for 3 to 5 minutes or until sauce is slightly thickened.
- Stir in capers.
- Place chicken on top of Angle Hair and spoon sauce over chicken.
- Sprinkle with parsley and grated parmesan cheese,.
Nutrition Facts : Calories 288.3, Fat 13.2, SaturatedFat 7.7, Cholesterol 96.5, Sodium 472.4, Carbohydrate 8.5, Fiber 0.5, Sugar 0.7, Protein 27.6
PERFECT CHICKEN PICCATA
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
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
Tips:
- For the best results, use boneless, skinless chicken breasts that are about the same size. This will help them cook evenly.
- Make sure the chicken is patted dry before cooking. This will help the flour coating adhere to the chicken and prevent it from becoming soggy.
- Don't overcrowd the pan when cooking the chicken. If you do, the chicken will not brown properly and will be more likely to steam.
- Cook the chicken over medium heat. This will help it cook evenly without burning.
- Don't overcook the chicken. Chicken is done cooking when it is no longer pink in the center and the juices run clear.
- Serve the chicken piccata immediately with your favorite sides, such as pasta, rice, or vegetables.
Conclusion:
Chicken piccata is a classic Italian dish that is easy to make and always a crowd-pleaser. The combination of tender chicken, tangy lemon sauce, and salty capers is simply irresistible. This recipe is sure to become a favorite in your household.
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