Serve this with Creamy Herb Pasta, Parmesan Garlic Pasta or Buttered Noodles.
Chicken Piccata
If you want to make a restaurant-worthy meal at home, get ready- you’re about to do it. I’ll start by saying this: Preparing the chicken (i.e. Slicing, pounding, dredging, searing), is the most laborious part of this recipe. From there, it’s really quick and easy. Unlike most recipes, this one includes the addition of chicken broth, which adds great flavor and helps create even more of that flavorful, gourmet-worthy sauce. It’s not overly loaded with butter and the flavor from the lemon is perfect but not overwhelming. Check out my step-by-step shots on how to make this, PRO tips, storage info, and more:
How to Make it
See recipe card at bottom of post for ingredient quantities and full instructions. Cut the chicken into 2-3 thinner slices (I prefer 3 if using very large chicken breasts.) This cuts down on the pounding time. Flash freezing the chicken for 5 minutes makes it easier to slice. Place the chicken in between saran wrap and pound it to 1/4 inch thin.
Pat dry and dredge in a seasoned flour/Parmesan mixture. Tap off excess. Heat olive oil and butter and sear the chicken in batches for 3-4 minutes per side. Set aside and wipe pan, leaving a small amount of brown remnants in the pan.
Add white wine and garlic and let it bubble gently and reduce until there is very little liquid left. Add capers, chicken broth, and lemon juice.
Add chicken back to the pan, spoon sauce on top, and cover partially for 4-5 minutes. Reduce heat to low and swirl in 2 Tablespoons cold butter. Tilt pan to distribute sauce and spoon over the chicken. Serve with One Pot Garlic Parmesan Pasta or Creamy Lemon Pasta.
Pro Tips
Chicken plumps up when cooked so be sure to really pound it thin (1/4 inch) beforehand. This also ensures even cooking and really tender chicken. Preparing the chicken is the most labor-intensive part of this recipe but is well worth it. After that, it’s smooth sailing. Use juice from a freshly squeezed lemon, it’s far more flavorful than from a bottle. Use fresh garlic from a clove, it’s much better than a jar. Use a high quality butter, I prefer Land O’ Lakes salted butter. Unsalted works as well. In this recipe, we add 2 tablespoons of cold butter to the sauce at the end, which is a technique that chefs use called “monter au beurre”, which creates a smooth, velvety finish. This recipe is in The Cozy Cookbook on page 104!
What to Serve with Chicken Piccata
Creamy Herb Pasta, One Pot Garlic Parmesan Pasta or Creamy Lemon Pasta Buttered Noodles Mashed Potatoes or Cheesy Scalloped Potatoes Garlic Bread with Cheese or Buttermilk Biscuits Roasted Carrots, Green Beans, or Broccoli
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Chicken Piccata makes a great freezer meal as well. Store it in an airtight container for up to 3 months.
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This is the skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great. Meat Tenderizer. Essential for this recipe! Kitchen Tongs– Makes it easy to handle the chicken when searing. Silicone Spatula– Makes it easy to scrape up any brown bits left in the pan and incorporate them into the sauce for more flavor.
