Chicken Piccata is a bright and tasty dish featuring tender chicken cooked in a lovely lemon and caper sauce. It’s quick to make and perfect for weeknight dinners!
Whenever I make this dish, the lemony smell fills the kitchen and makes everyone hungry. Who can resist that? 🍋 I like to serve it with some pasta or crusty bread to soak up the sauce!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are ideal as they cook quickly and stay tender. If you prefer a different protein, thinly sliced turkey or even tofu can work well in this recipe.
Flour: All-purpose flour is the classic choice for dredging, giving the chicken a golden crust. If you’re looking for a gluten-free option, substitute with rice flour or almond flour for a similar effect.
Lemon Juice: Fresh lemon juice brightens the dish. If you don’t have fresh lemons, bottled lemon juice can be an alternative, but fresh is much tastier. One medium-sized lemon gives about 1/4 cup juice.
Capers: Capers add a unique briny flavor to the sauce. If you can’t find them, you can use green olives chopped finely for a different yet delightful twist.
Fresh Parsley: Chopped parsley garnishes and adds a hint of freshness. If you’re out, try fresh basil or cilantro for a different flavor profile.
How Do I Get Perfectly Cooked Chicken Cutlets?
To ensure your chicken cutlets are perfectly cooked, start by slicing the chicken thinly. Thinner pieces cook faster and stay tender.
- Season well with salt and pepper for great flavor.
- Dredge in flour and shake off excess; this helps create a lovely crust.
- Cook in a hot skillet with oil and butter for that golden brown color, about 3-4 minutes per side.
- Don’t overcrowd the pan; cook in batches, and make sure the pan is hot to prevent steaming.
How to Make Chicken Piccata?
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour (for dredging)
For the Sauce:
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1 cup chicken broth
- 1/4 cup capers, rinsed and drained
Garnish:
- 1/4 cup fresh parsley, chopped
- Lemon slices
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 20 to cook, totaling around 35 minutes. It’s a quick and easy dish that’s perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by slicing each chicken breast in half horizontally. This will make your chicken cutlets thinner and quicker to cook. Season both sides with a little salt and pepper to add some flavor.
2. Dredge the Chicken:
Take your flour and put it in a shallow dish. Dredge each chicken cutlet in the flour, making sure to shake off any excess flour. This will help create a nice crust on the chicken when you fry it.
3. Cook the Chicken:
In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. When the skillet is hot, add half of the chicken cutlets. Cook them for about 3-4 minutes on each side until they are golden brown. Once cooked, remove the chicken from the skillet and set it aside. Repeat this step with the remaining chicken, adding more oil and butter if needed.
4. Make the Sauce:
After all the chicken is cooked and set aside, it’s time to make the sauce! In the same skillet, pour in the fresh lemon juice, chicken broth, and capers. Use a wooden spoon to scrape the bottom of the skillet; this helps incorporate all the delicious browned bits into your sauce. Bring the mixture to a simmer and let it reduce slightly for about 3-5 minutes.
5. Combine and Heat:
Once the sauce has simmered, return the cooked chicken to the skillet. Spoon the sauce over the chicken, and let it cook for an additional 2-3 minutes, heating everything through.
6. Serve It Up:
Remove the skillet from the heat and garnish your dish with chopped fresh parsley and a few lemon slices. Serve immediately, spooning the tasty sauce over the chicken. This Chicken Piccata pairs wonderfully with pasta or a fresh salad. Enjoy!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! You can substitute boneless, skinless chicken thighs for the breasts. They add a bit more flavor and moisture. Just ensure they are cooked to an internal temperature of 165°F (75°C). Adjust cooking times slightly as thighs may take a bit longer to cook through.
What Can I Substitute for Capers?
If you don’t have capers on hand, you can use green olives as a substitute. They provide a similar briny flavor. You could also use chopped pickles or a splash of pickle juice for a different twist.
How to Store Leftover Chicken Piccata
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of chicken broth or water to prevent drying out. You can also microwave it in short bursts, stirring occasionally.
Can I Make This Recipe Gluten-Free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend or use cornstarch for dredging the chicken. The sauce should remain just as delicious! Make sure to check that all other ingredients, including the broth, are also gluten-free.
