Chicken Piccata

Chicken Piccata

recipe image

A fast, simple yet impressive meal for weeknights or weekends.

Elise Bauer

Sometimes it amazes me how a simple combination of basic, on-hand ingredients can yield such delightful results.

Simply Recipes / Elise Bauer


What Is Chicken Piccata?

Chicken piccata is nothing more than chicken breast cutlets, dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and either stock or white wine.

It can be prepared in 30 minutes or less and is so easy and delicious it should be part of every home cook’s repertoire. It’s perfect for a quick midweek meal!

Simply Recipes / Elise Bauer


Chicken Piccata: An Italian Classic?

The exact origin of this dish is unknown, although it certainly has its roots in Italian cooking. In Italy, it’s more common to see veal piccata than chicken piccata, and there’s a chance that the use of chicken is an Americanized version of the Italian veal dish. But, the flavors in this chicken dish are certainly Italian/Mediterranean—olive oil, wine, lemon, brined capers, Parmesan cheese, and fresh herbs.

Topping Variations to Try

Capers aren’t everyone’s cup of tea, so feel free to leave them out even though they do add a briny bite to the dish. Or, if you don’t have capers but do have meaty green olives in the pantry, you can chop them small and add them to the dish. They’ll give that briny bite.

Try these other chicken piccata variations:

  • Add sautéed garlic, mushrooms or onion, or a combination.
  • Use half chicken stock and half dry white wine.
  • Substitute Romano or Asiago for the Parmesan.
  • Go all out on the variations and try Chicken Piccata Pasta or Sole Piccata.

What to Serve With Chicken Piccata

Chicken piccata is often served with pasta or a grain like rice to soak up the delicious sauce. If you’re planning to serve it this way, we recommend doubling the sauce ingredients.

Whether you’re pairing it with pasta or serving it low-carb style, these side dishes help turn the dish into a meal:

  • Green Beans With Shallots and Pancetta
  • Roasted Baby Carrots
  • Sautéed Asparagus With Morels
  • Broccoli Rabe With Caramelized Onions
  • Peperonata (Sautéed Peppers and Onions)

If you’re planning to serve chicken piccata over pasta or a grain (or just like it extra saucy), double the sauce ingredients.

  • 1 1/2 pounds, skinless chicken breast halves, or 4 to 8 chicken cutlets

  • 1/2 cup all-purpose flour

  • 1/4 teaspoon kosher salt

  • 1 pinch ground black pepper

  • 3 tablespoons finely grated Parmesan cheese

  • 1/4 cup extra virgin olive oil

  • 4 tablespoons butter, divided

  • 1/2 cup low-sodium chicken stock, or dry white wine (such as a Sauvignon Blanc)

  • 2 tablespoons fresh lemon juice

  • 1/4 cup capers, drained

  • 2 tablespoons chopped parsley

  1. 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.

    Simply Recipes / Michelle Becker


    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.

  2. 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.

    Simply Recipes / Michelle Becker


  3. 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.

    Simply Recipes / Michelle Becker


    Simply Recipes / Michelle Becker


  4. 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.

    Simply Recipes / Michelle Becker


    Simply Recipes / Michelle Becker


  5. Whisk in the remaining butter:

    Whisk in the remaining 2 tablespoons of butter.

    Simply Recipes / Michelle Becker


  6. Serve immediately:

    Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.

    Did you love the recipe? Let us know with a rating and review!

    Simply Recipes / Michelle Becker


Nutrition Facts (per serving)
583 Calories
33g Fat
14g Carbs
56g Protein

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Nutrition Facts
Servings: 4
Amount per serving
Calories 583
% Daily Value*
33g 42%
Saturated Fat 12g 58%
179mg 60%
698mg 30%
14g 5%
Dietary Fiber 1g 3%
Total Sugars 0g
56g
Vitamin C 6mg 30%
Calcium 77mg 6%
Iron 3mg 16%
Potassium 511mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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