Easy Chicken Piccata Recipe
This chicken piccata is the perfect romantic dish for a special occasion. You know they say “the way to a man’s heart is through his stomach” It’s true! And if you don’t believe me, I dare you to try it, cook him a meal like this! My lemon chicken piccata is an impressive dish, yet it’s so simple to make. It’s amazing how you can turn a few basic ingredients into a fabulous and totally delicious dish! It’s such an easy dish to make and so full of flavor! The ingredient list is incredibly simple and the entire meal takes just over 40 minutes start to finish. Plus, you only need one skillet, which makes cleanup a breeze! If you love the bright taste lemons, this dish is for you!
Chicken Breasts – You want them boneless and skinless. You can also do this with boneless skinless chicken thighs, for the dark meat lover. If using larger breasts, make sure you cut them in half lengthwise, as seen in the video. Flour – All purpose flour for dredging our chicken through. Butter – I always use unsalted, this way I can control how much salt is in my food. Olive oil – Pretty much my oil of choice all the time, especially for dishes such as this. Substitute sunflower, safflower or avocado oil. Lemon juice – This is the star of this recipe, so you want to make sure is fresh lemon juice for best flavor. White wine – A dry white wine will work great such as Sauvignon Blanc or Pinot Grigio. Capers – This is another key ingredient in this recipe, they’ll give the dish more lemony, oily and salty flavor. Salt And Pepper – You’ll need a bit of salt and some black pepper to season our dish.
What Is Chicken Piccata?
Piccata is a method of preparing food where meat is sliced, coated, sautéed and served in a sauce. The dish is Italian as the name would imply, but it is originally made with veal. Here I chose to make mine with chicken breasts, thinly sliced, or butterflied.
What Type Of Wine Works Best?
It’s important to deglaze the pan, and the wine adds a nice depth of flavor. I would recommend using your favorite dry white wine, such as a Pinot Grigio or Sauvignon Blanc! If you want a non-alcoholic version, you can substitute chicken broth! It will work just as well.
How To Serve
This lemon chicken piccata is perfect over buttered noodles or mashed potatoes. You can also serve this over rice, with a side of roasted broccoli or green beans.
Leftovers
You can store this chicken piccata easily in the fridge. In an airtight container, it will keep for 3 – 5 days, just be sure it’s properly cooled before storing.
Freezing
If you’d like to make and freeze this chicken piccata ahead of time just place it in the fridge until it’s completely cooled. Store in an airtight container, then transfer to the freezer. It should last for 3 months. When ready to serve, allow it to thaw overnight in the fridge before popping it back in the oven at 350°F for 10 minutes. Alternatively, you could heat it up in a skillet.
More Great Recipes To Try
Creamy Lemon Chicken Piccata FettuccineCheese and Prosciutto Stuffed Chicken BreastsChicken FranceseChicken MarsalaLemon Chicken Rice BakeChicken Marbella
Recipe Originally Published December 2014.
