Finally The Best Chicken Piccata Recipe Ever

Ever stood there, staring at those same old chicken breasts, thinking there’s got to be a better way?  We all feel this sometimes.  

Chicken can be so boring.  

But what if there was a simple way to make it a truly delicious meal, all it takes is a couple little tricks.  

This is where chicken piccata comes in. 

It is a dish that takes regular chicken and makes it fancy.  

Get ready to say goodbye to dry, bland chicken and hello to a plate full of flavor.

If you find yourself stuck in a dinner rut, exploring new flavors, like in this dish, can be a lifesaver. For example, a vibrant lemon pesto pasta recipe

What is Authentic Chicken Piccata?

Chicken piccata is a classic Italian-American dish. 

It is known for its bright, zesty flavors. Think of it as chicken’s chance to shine.  

The dish features thinly sliced chicken breasts. 

The chicken gets cooked until golden and then it is served with a sauce made from lemon, butter, and capers.  

Its roots are believed to trace back to Italy. “Piccata” refers to a method of preparing meat.  

Veal was often used in Italy. 

Italian immigrants brought this style of cooking to the United States. They began to use chicken cutlet instead of veal. 

Over time, chicken piccata became the popular dish we love today.

Classic dishes like this often share roots with other culinary traditions. You will find that a best baked ziti recipe can be just as comforting and rich in history.

Essential Ingredients for a Classic Chicken Piccata

We’re about to make magic. To make this magic happen you need the right ingredients.  Each one plays a part.

• Chicken Breasts: These are the star. Boneless, skinless breasts are what you want. They cook quickly and evenly. The chicken is what holds all the delicious sauce.
• Salt and Pepper: Simple seasonings. Salt wakes up all the other flavors. Pepper adds a little bit of heat. They help bring out the best in our chicken.
• Flour:  We use this for dredging. Flour gives the chicken a light crust. It is how we get that golden-brown color. This crust helps create a barrier for even cooking and adds texture.
• Butter:  Butter adds richness. Butter makes the sauce velvety. It also helps to brown the chicken. It’s a key to the dish’s signature flavor.
• Olive Oil:  We use olive oil alongside butter. It has a higher smoke point than butter. This helps cook at higher heat without burning. It adds a subtle fruity note to the dish.
• Shallots: These are like mild onions. Shallots are sweeter. They add depth to the sauce’s flavor. They are not as sharp as regular onions.
• Garlic: A little goes a long way. Garlic provides a pungent kick. It makes the sauce aromatic. It’s a must-have in most Italian dishes.
• White Wine: Wine adds acidity. It helps to create a balanced sauce. It also deglazes the pan. This means it lifts all those tasty brown bits from the bottom of the skillet. This adds a ton of flavor.
• Lemon Juice: This is what makes piccata, piccata. Lemon juice provides the dish’s signature tang. It brightens everything up. It’s like sunshine in a sauce.
• Chicken Broth: Broth adds body to the sauce. It helps create the right consistency. It also adds another layer of savory flavor.
• Capers: These little guys are flavor bombs. Capers are briny and tangy. They add a unique burst of flavor that cuts through the richness.
• Fresh Parsley:  This herb adds freshness. It also adds a pop of color. It’s the perfect finishing touch.
• Thyme: This herb is earthy. It pairs well with lemon and chicken.
• Oregano: This is a classic Italian herb. It adds an aromatic touch.

Step-by-Step Guide to Making Perfect Chicken Piccata

Alright, let’s get cooking. Making chicken piccata might seem fancy, but it is really quite easy. Follow these steps. You’ll have a restaurant-quality meal in no time.

First, we gotta prepare the chicken. You take each chicken breast and, between two pieces of plastic wrap, you pound ’em. Use a meat mallet or a rolling pin until they’re about 1/4 inch thick, real thin and even. 

Season both sides with salt and pepper, then dredge each breast in flour, shaking off the excess.

Next, we sear the chicken. Grab a large skillet, put it over medium-high heat and melt 2 tablespoons of butter with the olive oil. 

When it’s all hot and the butter’s melted, add your chicken to the pan. You want to cook it for 4-5 minutes per side. 

Get it a beautiful golden-brown and cooked all the way through, then take it out and set it aside.

Now, time for the sauce. 

Lower your heat to medium, add the rest of the butter to your skillet, then toss in your minced shallots. 

Cook them for 2-3 minutes, until they’re softened. 

Add in your garlic, cook for about another minute, until it smells amazing. 

Pour in the white wine, scrape up any of those tasty brown bits from the bottom of the pan, and let it simmer for a couple of minutes. 

Stir in your lemon juice, your chicken broth, capers, thyme, and oregano, bring it to a simmer, and let it cook for about 5 minutes, just to thicken it a little.

Finally, you put the chicken back in the skillet, spoon that awesome sauce all over it, and let it all simmer together for a minute or two. 

This warms the chicken up and lets all the flavors get to know each other. 

Sprinkle it with some fresh parsley right before serving. 

It is beautiful and delicious. 

Serve it over pasta, rice, mashed potatoes, whatever you like.

Mastering techniques like the one in this recipe opens up a world of possibilities. For instance, you could try your hand at this popular marry me chicken dish.

Mastering the Lemon Butter Sauce: Secrets to Success

The sauce is where the magic happens in chicken piccata. 

It is the heart of this dish. This is what makes it special. 

A good lemon butter sauce should be bright. It should be tangy, and it should be rich. 

It should also coat the chicken perfectly. Getting it just right takes a little practice but it is not hard. It is just some simple steps.

The key to a great sauce is balance. You want enough lemon juice to make it zesty, but not so much that it is overly sour. 

Using fresh lemon juice is always better. 

You also want enough butter to make it rich and creamy, but not so much that it is greasy. 

A good rule of thumb is to use about equal parts lemon juice and butter. Use about a quarter cup of each.

Another secret is to use a dry white wine. A dry white wine is best, like a Pinot Grigio or Sauvignon Blanc. This adds acidity and depth to the sauce without making it sweet. Avoid using sweet wines for this dish.

Finally, don’t forget the capers. 

These little pickled flower buds are essential to chicken piccata. 

They add a salty, briny flavor that cuts through the richness of the butter and the tang of the lemon. 

They are like little bursts of flavor that make the sauce complete.

Classic Chicken Piccata with a Lemon-Herb Twist

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• Author: Ryan Yates
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

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Description

This recipe delivers a truly classic Chicken Piccata. It features a vibrant lemon-butter sauce, enhanced with a touch of fresh herbs that elevate it to something exceptional. Get ready for tender, golden-brown chicken breasts bathed in a bright and flavorful sauce that’s perfect for a weeknight dinner or a special occasion. This version adds a hint of fresh thyme and oregano, giving it a subtly aromatic and unique twist that sets it apart from the traditional recipes.

Equipment:

• Large skillet
• Meat mallet or rolling pin
• Shallow dish (for dredging)
• Whisk
• Measuring cups and spoons
• Cutting board
• Knife

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Ingredients

Units USM Scale 1x2x3x

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup all-purpose flour
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 shallots, finely minced
• 2 cloves garlic, minced
• 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1/4 cup chicken broth
• 3 tablespoons capers, rinsed and drained
• 2 tablespoons chopped fresh parsley
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon fresh oregano leaves

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Instructions

1. Get the Chicken Ready: Place each chicken breast between two pieces of plastic wrap. Gently pound them with a meat mallet or rolling pin until they’re about 1/4 inch thick. This step ensures even cooking and a wonderfully tender result. Season both sides of the chicken with salt and pepper. Place the flour in a shallow dish. Dredge each chicken breast in the flour, shaking off any excess. A light coating is all you need.
2. Sear to Perfection: Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Once the butter is melted and shimmering, add the chicken breasts to the skillet. Be sure not to overcrowd the pan. You might need to work in batches. Cook for about 4-5 minutes per side, until they are a beautiful golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
3. Flavor Base: Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Toss in the minced shallots and cook for about 2-3 minutes, until they become softened and fragrant. Add the garlic and cook for another minute, just until you can smell its delicious aroma.
4. Create the Sauce: Now, pour in the white wine. Use a whisk to scrape up any browned bits from the bottom of the skillet. This is called deglazing, and it’s where a ton of flavor resides. Let the wine simmer for a few minutes, allowing it to reduce slightly. Stir in the lemon juice, chicken broth, capers, thyme, and oregano. Bring the sauce to a gentle simmer. Let it cook for about 5 minutes, or until it has thickened a bit.
5. Finish and Serve: Return the chicken breasts to the skillet. Spoon the luscious sauce over them. Let everything simmer together for a minute or two, just to heat the chicken through and allow the flavors to meld. Garnish with fresh parsley. Serve immediately. You’ll find that this dish is wonderful over pasta, rice, or mashed potatoes.

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Notes

• The Herb Twist: The addition of fresh thyme and oregano to the sauce is what makes this recipe unique. While not traditional, these herbs complement the lemon and capers beautifully, adding a layer of aromatic complexity that elevates the dish. It’s a subtle change, but it makes a delicious difference. These specific herbs were chosen because they’re commonly found in Italian and Mediterranean cooking and pair perfectly with lemon and chicken. This is a great starting point to developing variations of your own.
• For a richer sauce, whisk in a tablespoon of cold butter right at the end.
• If you don’t have fresh herbs, you can use about 1/4 teaspoon of dried thyme and a pinch of dried oregano. But if possible, fresh is always best.
• A dry white wine works best in this recipe. Avoid anything sweet.
• If you’re short on time you can use pre-sliced chicken cutlets. But, pounding your own creates a more consistent product.
• To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
• Don’t rinse your chicken before cooking. This is no longer considered safe practice.

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Nutrition

• Serving Size: 1 Serving
• Calories: 450
• Sugar: 2g
• Sodium: 700mg
• Fat: 25g
• Saturated Fat: 12g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 40g
• Cholesterol: 120mg

Expert Tips for the Most Flavorful Chicken Piccata

We all want our chicken piccata to be the best it can be. Everyone wants a dish that will impress. Here are a few tips that can help take your chicken piccata to the next level.  These tips will make your dish truly memorable. They might be simple but they make a difference.

• Pound it Thin: Don’t skip the step of pounding the chicken. This is important.  It ensures even cooking. It also makes the chicken more tender. Plus, thinner chicken cooks faster, which means less time over the heat and a juicier result.
• Don’t Overcrowd: When you’re searing the chicken, make sure not to overcrowd the pan.  If the pan is too crowded, the chicken will steam instead of sear. This means it won’t get that nice golden-brown crust. Work in batches if you need to. It is worth the extra time.
• Deglaze Like a Pro:  Deglazing is a fancy word for a simple technique. It’s how you get all that extra flavor from the bottom of the pan. After you cook the chicken, there will be lots of browned bits stuck to the bottom. These bits are packed with flavor.  Pour in the white wine and use a spoon or spatula to scrape them up. They’ll dissolve into the sauce and make it even more delicious.

Perfecting your cooking techniques will make any dish better, and knowing how to read a recipe will set you up for success.

Delicious Sides to Complement Your Chicken Piccata

Chicken piccata is a star, but every star needs a good supporting cast. What you serve with it can make a big difference. 

The right sides can turn a good meal into a great one. 

Here’s the thing, you want sides that won’t steal the show but will complement the main dish.

Pasta is a classic choice. 

Linguine or angel hair pasta are popular options. The thin noodles soak up that delicious lemon butter sauce like a sponge. 

Rice is another great option. It’s like a blank canvas that lets the chicken piccata shine. 

Mashed potatoes are a comforting choice. They’re creamy and rich, and they pair well with the bright flavors of the piccata sauce. 

If you want something lighter, a simple salad can be perfect. A mix of greens with a light vinaigrette dressing can be really nice. 

Roasted vegetables are another tasty option.

The right side dish can elevate any meal. For instance, you will find that these zucchini chips recipe might be a perfect complement to your chicken.

Chicken Piccata is a versatile main course that pairs well with many sides. Consider serving it alongside this asparagus and lemon orzo salad for a complete and satisfying dinner.

Storing and Reheating Chicken Piccata – Keep it Tasty

Sometimes you have leftovers, and that’s a good thing. Chicken piccata can be just as good the next day, or even the day after that. Maybe you want to make it ahead of time for meal prep. Here is how you should keep it. Proper storage is key to keeping your chicken piccata tasting great.

If you have leftovers, let them cool to room temperature first. Then, put them in an airtight container in the refrigerator. It will keep for 3-4 days.

When you’re ready to reheat, you have a few options. 

You can reheat it gently in a skillet on the stovetop. This is the best way to keep the chicken from drying out. 

Add a little bit of extra chicken broth or water to the skillet to help keep the sauce from getting too thick. 

You can also reheat it in the microwave. Be sure to use a microwave-safe dish and cover it loosely. This will help create some steam and keep the chicken moist. 

Heat it in short bursts, checking it often to make sure it doesn’t overheat. 

No matter which method you choose, just make sure the chicken is heated all the way through before you eat it.

Proper storage is crucial for any leftovers. Use the tips from this guide on storing raw and cooked chicken to make the most out of every meal.

Common Mistakes to Avoid When Making Chicken Piccata

Even a simple recipe like chicken piccata can have its pitfalls. There are some mistakes that are pretty common. Sometimes, people make mistakes that can ruin the dish.  Avoid these mistakes, though, and you’ll be well on your way to piccata perfection.

One common mistake is overcooking the chicken.  Chicken breasts are lean, so they can dry out quickly if they’re overcooked.  Make sure you pound them thin. Cook them just until they’re done. Use a meat thermometer to be sure. The internal temperature should be 165°F (74°C).

Another mistake is not using enough lemon. The bright, lemony flavor is what makes chicken piccata special. Don’t be shy with the lemon juice.  If you’re worried about it being too sour, you can always add a little more butter or a pinch of sugar to balance it out.

Finally, some folks make the mistake of skipping the capers.  Capers might seem like a small thing, but they add a unique flavor that you can’t get any other way.  They’re salty, they’re briny, and they provide a little burst of flavor that really makes the dish pop.

Even simple recipes have common pitfalls, but you can easily avoid them. If you’re new to cooking, it is helpful to learn about basic cooking terms explained.

Variations on Chicken Piccata – Get Creative!

Once you’ve mastered the basic chicken piccata recipe, you might want to mix things up. There are lots of ways to change it.  A little creativity can lead to some delicious results. You can add different ingredients. You could also try different cooking methods.

One popular variation is to add artichoke hearts. 

They add a slightly sweet and nutty flavor that goes well with the lemon and capers. 

Mushrooms are another great addition. 

They add an earthy flavor and a meaty texture. 

If you like a little heat, you could add a pinch of red pepper flakes to the sauce. 

For a richer flavor, try adding a splash of cream to the sauce at the end. You could also try using different herbs. 

Instead of parsley, try using fresh basil or tarragon.

Ingredient Alternatives for Chicken Piccata

Sometimes you can’t find an ingredient. Sometimes you don’t have everything the recipe calls for.  Maybe you just want to try something different. Here are a few ideas for ingredient substitutions that can work in a pinch.

• No shallots?  No problem. You can use a small yellow onion instead. Just make sure to dice it finely.
• Out of white wine?  You can use chicken broth instead. It won’t have the same depth of flavor, but it will still work. Just add a splash of white wine vinegar for acidity.
• Can’t find capers?  This one is tricky, because capers have such a unique flavor. But, you could try using chopped green olives instead. They’ll give you a similar salty, briny flavor.
• No fresh parsley?  You can use dried parsley instead. Just use about 1/3 of the amount that the recipe calls for. Fresh chives are good too.

Nutritional Insights on Chicken Piccata

Chicken piccata is not just tasty, it can also be a relatively healthy meal. It all depends on how you make it and what you serve it with.  Here’s a look at the nutritional content of a typical serving of chicken piccata.

A serving of chicken piccata (without pasta or other sides) usually has around 400-500 calories. It’s a good source of protein, with around 30-40 grams per serving. The dish does contain some fat, mostly from the butter and olive oil, around 20-30 grams per serving. But remember, these are healthy fats that your body needs. There’s usually not a lot of carbohydrates in chicken piccata itself, unless you serve it over pasta or rice.

Chicken is a lean protein. It is good for building and repairing tissues.  Lemon juice is packed with Vitamin C. This is good for your immune system. Capers contain antioxidants. These help protect your body from damage.

Frequently Asked Questions About Chicken Piccata

Here are some answers to the most common questions people have about chicken piccata:

The Final Bite

We’ve reached the end of our chicken piccata journey. You’re now ready to create a truly memorable meal.  

As a chef with 20 years of experience, I can tell you that this dish is a timeless classic. Its bright flavors are always satisfying.

Want more recipes and insights from my two decades in the food world? 

Then you should check out the Simply Delicious Newsletter by Edible Exposure Media. It’s packed with tips to elevate your cooking.  Let’s explore the world of food together!

About the Author

Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.