If you’re looking for a quick recipe for dinner, this chicken piccata recipe is the one for you. It’s simple, delicious, and takes less than 30 minutes to make.
For those who’ve never had chicken piccata before, here are some interesting facts about the dish to get you ready.
What Is Chicken Piccata?
“Piccata”, or “picatta” is an Italian term to describe a way of preparing food. Usually a piccata dish has two main elements: the meat and the sauce.
First, you have to pick what type of meat or fish you want. It can either be red meat, poultry, or fish, but the common options are chicken or veal.
The meat will then be coated with flour before getting shallow-fried. This will give the meat a crispy, golden brown exterior.
Once the meat is ready, you can proceed to make the sauce. It’s a light sauce as it only requires butter, chicken broth and/or white wine, capers, and lemon juice.
Combine the meat and sauce and there you have it, a piccata dish.
It may sound fancy and complicated, but it’s actually simple and quick. Our chicken piccata recipe takes less than an hour to make.
You only need one pan to cook, from start to finish. This will make the cleaning a lot quicker.
And, this recipe is kid-friendly. If you have children, you can have them help you coating the chicken with flour.
These are the reasons why this chicken piccata recipe is becoming so popular among home cooks these days. Now, let’s see how simple this recipe is.
How to Make Chicken Piccata Recipe
For today’s chicken piccata recipe, you will need the following ingredients:
- Boneless skinless chicken breast. Or, if you prefer, boneless skinless chicken thigh.
- All-purpose flour: to coat the chicken.
- Grated parmesan cheese: to mix in with the flour.
- Olive oil: to shallow-fry the chicken.
- Unsalted butter for the sauce.
- Chicken broth or water. However, we do highly recommend the broth as it will give the sauce more depth of flavor.
- Brined capers: this is the one ingredient that really makes a piccata dish.
- Heavy cream: it may not be traditional, but we like to be creative with our recipe. And you should, too.
- Fresh lemon juice for the sauce.
- Lemon slices, to garnish.
- Fresh herbs: dill, basil, oregano, sage, tarragon, etc., choose your favorite. For today’s recipe, we’re using parsley.
- Finally, salt and ground black pepper for seasoning.
First, we will prepare by slicing the chicken breast in half lengthwise. Depending on the thickness of your chicken and your taste, you may want to flatten it out with a mallet.
After cutting the chicken, season it with salt and freshly ground black pepper on both sides.
Dip chicken in a mix of flour and grated parmesan cheese. Coat the chicken thoroughly with the flour mix and then shallow-fry it in olive oil and butter.
It’s important to shake off any excess flour when you coat the chicken. If you don’t, the excess flour will fall off the chicken when you fry.
Each flour particle is more exposed to hot oil and burns quickly. It will end up burned and give your sauce a bitter taste.
This rule applies to any similar breaded fried food. So be sure to shake off excess flour to avoid any unpleasant culinary experience.
Now that your chicken is fried to perfection, let’s get on with the sauce.
What Is Piccata Sauce Made Of?
As mentioned, this sauce contains chicken broth, capers, heavy cream, lemon juice, and herbs.
The citrusy lemon juice adds a light, refreshing yet acidic punch to the creamy, rich sauce. Then, the sharp and salty taste of capers cut through, creating a sensational and harmonized taste— all in one sauce.
Now then, once your chicken is golden brown, transfer it to a plate and set aside. You will make the sauce using the same pan.
Add chicken broth, lemon juice, and capers, turn the heat up to high and allow the sauce to boil. The salty and sour capers will release its flavor and season the sauce as it boils.
Once boiling, lower the heat, add heavy cream, and stir to mix it in.
Avoid adding heavy cream, or any dairy product, to a boiling pan as the high heat may cause curdling. Although it may not affect the flavor, a lumpy sauce is not very appealing.
Now that your sauce is creamy, add chicken back to the pan. Baste the sauce over the chicken to let the flavor seep in.
Keep in mind that we cook our chicken in the sauce, which will cause the chicken to lose its crispiness. If you want to reserve that golden crust, leave the chicken out.
When you serve, you can put the sauce on a plate and put the chicken on top. Or, ladle the sauce over the chicken.
Either way, you will have one side of perfectly crispy chicken to enjoy.
What to Serve with Chicken Piccata
Usually a chicken piccata recipe does not come with a side dish to go with it. This may be harder for home cooks to know what to serve with chicken piccata. We have a few suggestions for you.
Rice is a versatile side dish that goes well with almost any food, especially this chicken piccata recipe.
From short-grain to long-grain, the variety of rice is so vast that it may be hard to pick a type.
Since chicken piccata is a saucy dish, you want a type of dry rice that isn’t sticky. Because when you serve, the sauce will soak into the rice— making it either soft or soggy.
We have some recommendations for you to choose from:
- Basmati rice: common in Indian cuisine, basmati rice has a very distinct nutty, floral flavor. Its long grains tend to be separate and rather firm— perfect for curry and saucy dishes.
- Brown rice: whether it’s short or long grain, brown rice is famous for its nutty flavor and chewy texture. Brown rice can bring many health benefits, including helping you lose weight.
- Jasmine rice: this is a type of long-grain rice that’s popular in Asian countries. The rice has a subtle flowery scent that is both refreshing and aromatic.
All of these rice, though different in their flavor profiles, should pair well with chicken piccata. They are pretty common and can be found in any grocery store.
But which one should you use? The answer is simple: pick your favorite.
Now then, how should you cook the rice? Since we want to keep it simple, steamed rice is the best option.
The warm, fragrant steamed rice, when paired with rich and tangy chicken piccata, creates a satisfying feeling in every bite.
Pasta always goes well with Italian recipes, and our chicken piccata recipe is no exception.
Same as rice, there are many types of pasta to choose from. However, unlike rice, we reckon any type of pasta would pair perfectly with chicken piccata, so pick your favorite.
All you need to do is boil the pasta and serve. Or toss the pasta in piccata sauce to give it more flavor before serving.
And if you love Italian-inspired chicken and pasta recipes, check out our chicken cacciatore recipe and chicken alfredo recipe. Just like today’s chicken piccata recipe, they are both simple and easy to make.
There are two ways to pair mushrooms with your chicken piccata.
The first method is to add mushrooms to your recipe. You can choose your favorite type of mushrooms, we recommend button mushrooms as they pair well with the piccata sauce.
Prepare the mushrooms by rinsing and draining to remove any dirt before slicing them thinly.
You will cook the mushrooms before making the sauce. Caramelize the mushrooms by sautéing on medium-high heat— this will help bring out their flavor and texture.
Once the mushrooms are golden brown, add chicken broth and proceed making the sauce.
For the second method of incorporating mushrooms to your chicken piccata, you will cook the mushrooms separately.
Either sautéing them in another pan or baking them in the oven will work well. When you serve, arrange the mushrooms on the same plate with your chicken piccata.
If you’re a fan of artichoke, you can add it to your chicken piccata recipe. We recommend using ready-made products as raw artichoke hearts can be difficult to prepare.
Canned artichoke hearts are usually brined. The brining juice can be salty so ideally, you should rinse and drain the artichokes to remove the brine.
Cut artichoke hearts into bite-sized pieces. Add them to the broth and let them boil with capers.
Similar to capers, boiling brined artichoke will bring out their flavor and season the sauce.
Meal Plan with Chicken Piccata
Planning a meal involves time management as well. Therefore, we recommend making the juice beforehand and put it in the refrigerator to keep it cold.
After that, prepare all the ingredients for the main and side dishes. You start by making the roasted veggies first as they take more time to cook than the chicken.
Once your chicken is cooked, you will have everything ready at the same time to serve.
The nutrition facts of this meal combination are as follows:
Chicken Piccata: Nutrition Facts
A serving of our chicken piccata, without cooked rotini pasta and boiled asparagus, contains only 293 calories. While a serving of chicken piccata, including pasta and asparagus, has 476 calories.
For our recipe, a portion of chicken piccata alone has only 7 grams of total carbohydrates. Meanwhile, a serving of chicken piccata with pasta and asparagus has 41.5 grams of total carbs.
Below are some frequently asked questions about a chicken piccata recipe.
What Kind of White Wine Do You Use for Chicken Piccata?
Although we don’t use it in our recipe, white wine is a common ingredient in a piccata sauce. Here are a few options:
- Sauvignon Blanc: this type of wine usually has a note of lime, green apple, or peach. The flavor can be citrusy, zesty, or flowey.
- Pinot Grigio: usually sharp with acidity and a subtle almond flavor.
- Pinot Gris: the common fruits used to make pinot gris are lemon, lime, nectarine, apple, or pear. It can have a citrusy or fruity note with a hint of sweet honey.
- Chardonnay: it has a mild acidity and alcohol scent. It can have a note of lemon or tropical fruits, sometimes with a hint of vanilla or oak.
Whichever type of wine you choose, it will brighten your sauce and take it to another level. So just pick one within your budget.
Add white wine before making the sauce and allow the alcohol to evaporate.
What Is the Difference between Chicken Piccata and Chicken Francese?
The main differences between chicken piccata and chicken francese are the breading and the sauce.
The breading for chicken piccata usually contains flour, sometimes with parmesan cheese. Meanwhile, chicken francese requires an extra step of dipping the floured chicken into beaten eggs before sautéing.
And despite having a similar tangy, lemony sauce, a piccata sauce contains brined capers while chicken francese doesn’t.
Chicken Piccata Recipe
- 12 oz skinless boneless chicken breast 2 medium
- 1/2 tsp salt divided
- 1/2 tsp black pepper divided
- 1/2 cup all-purpose flour to coat (*)
- 1.2 oz grated Parmesan cheese to coat (*)
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 cup unsalted chicken broth
- 2 tbsp brined capers drained
- 1/4 cup heavy cream
- 2 tbsp fresh lemon juice
- 2 tbsp parsley chopped, optional
- 4 cups cooked rotini pasta
- 10.5 oz boiled asparagus
- 4 lemon slices for garnish, optional
- Place the chicken on a cutting board and slice it in half lengthwise to make 2 thin fillets. Repeat with the remaining chicken breast.
- Season the chicken fillets with salt and pepper, 1/4 teaspoon each. Set aside.
- In a large plate, add flour and grated Parmesan cheese. Mix well with a fork.
- Place each fillet in the flour mixture and coat the chicken pieces thoroughly. Shake off the excess and set aside.
- Cook the chicken: Heat olive oil in a large pan over high heat. Place chicken fillets in the pan. Turn the heat down to medium-high and sear for 2 minutes. Lower the heat to medium. Add butter to the pan and allow it to melt. Cook for 10 minutes or until golden brown on both sides, flipping halfway. Turn the heat off. Transfer chicken to a plate and set aside.
- Make the sauce: Add unsalted chicken broth, capers, and lemon juice to the pan. Turn on the heat to high. Bring the broth to a boil. Once boiling, reduce to medium-low heat. Add heavy cream and the remaining salt and pepper. Stir well.
- Put the chicken back in the pan. Baste the chicken with the sauce. Add lemon slices and chopped parsley. Turn off the heat.
- Plating: Arrange serving plates with a bed of pasta and asparagus on the side. Place the chicken on pasta. Scoop the sauce and drizzle over the chicken. Serve immediately.
- 0.8 oz all-purpose flour
- 0.9 oz grated parmesan cheese