It is no distortion to say that this Chicken Piccata Recipe always took the cake on my family table every single time. Golden, crispy and Parmesan-crusted, these super tender chicken fillets are also glazed in a unique lemony, buttery sauce. I don’t know about you, but that’s mouth-watering to me just by picturing it in my head.
How do you make Chicken Piccata?
“Piccata” is an Italian term to describe a way of preparing food. No matter what kind of meat (poultry, veal or fish), a so-called Piccata fashioned dish should involve meat that is sliced, flour-coated, brought to cook to a perfect golden brown, and then served in a sauce.
Sounds a bit fancy-ish? You’ll be amazed at how people normally carry it out! Simple and no-fuss are the reasons for this dish to have long been in most home cooks’ repertoires.
Check out the recipe and you’ll see I ain’t no joking.
How do you make Chicken Piccata sauce?
So for this Chicken Piccata, I got the chicken breasts done just like most of the times I’ve brought it to the table (not like I’ve ever fell out of love with the poultry anyway – see, I had these Chicken Parmesan and Chicken Tikka Masala to support). But what keeps my taste buds coming around this time is actually the luscious, mouth-watering lemon butter sauce.
Got some spare lemons? Squeeze them with the capers! I’m telling you, that will be me everytime my BFF Natalie runs out of sauce ideas, from now on.
First things first, the citrus fruit juice adds in a light, refreshing yet acidic punch to the sauce. It even worths more of a pop when dotted with the sharp and salty taste of roasted capers. Melted over butter, the finish is just velvety, sweet and rather acrid at the same time. I bet with certainty you will feel like shouting out just like I did!
Being melted through the oil, butter will no longer be prone to browning easily, while oil will also less likely be burnt over high heat. Moreover, butter is a-ma-zing – I mean, when has it not been anyway? The final creamy and delightful fondness that butter delivers is definitely undeniable – either when it’s used to dredge meat or stirred in a swirling saucepan.
What are good side dishes for Chicken Piccata?
Chicken piccata is commonly paired with pasta or mashed potatoes, which makes it a perfect match for quick and delicious midweek dinners.
If you don’t fancy salads, try roasted beans, asparagus or root vegetables, mushrooms, and artichokes, too – for a new change. This is just to add a bit more variety to the whole meal. You know what Julia Child said – “You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”
That’s all of today’s recipe. For more amazing chicken dishes, be sure to check out this oven roasted chicken shawarma recipe and my much-loved recipes for chicken delicacies. Have a great time cooking!
Chicken Piccata Recipe
- 12 oz skinless boneless chicken breast 2 medium, sliced in half to make 4 fillets
- 1/2 tsp salt divided
- 1/2 tsp black pepper divided
- 1/2 cup flour
- 3 tbsp grated Parmesan cheese
- 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 cup 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 with flour. Shake off the excess and set aside.
- Heat olive oil in a large pan over high heat. Place chicken fillets in the pan. Turn the heat down to medium and sear for 2 minutes. Lower the heat to medium. Add butter to the pan and allow 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.
- Add unsalted chicken broth and capers to pan. Turn on the heat to high. Bring the broth to a boil.
- Once boiling, reduce to medium-low heat. Add lemon juice and the remaining salt and pepper. Simmer for 2 minutes.
- Add cream and stir. Return the chicken to the pan and simmer for 3 minutes.
- Garnish with lemon slices and chopped parsley.
- 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.
- Chicken broth would work just as well as white wine, so feel free to make a swap if you’re out of liquor at home or if there’s a need.
- Additionally, you can put the chicken back onto the skillet and let it simmer together with the sauce if you crave deep sauce absorbance.