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This easy version of chicken piccata still has that gorgeous lemony flavour. Add a few tablespoons of capers towards the end of cooking, if desired.
1273 people made this
- 1 egg
- 3 tablespoons lemon juice
- 4 tablespoons plain flour
- 1/8 teaspoon garlic granules
- 1/8 teaspoon paprika
- 4 skinless, boneless chicken breast fillets
- 4 tablespoons butter
- 2 teaspoons chicken stock granules
- 125ml boiling water
MethodPrep:15min ›Cook:30min ›Ready in:45min
- In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.
- In a shallow bowl or dish mix together the flour, garlic granules and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour.
- In a large frying pan, melt the butter and brown the coated chicken pieces.
- Dissolve the stock granules in the boiling water, then add the remaining 2 tablespoons of lemon juice. Pour liquid into the pan. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender. Garnish as desired and serve.
Reviews & ratingsAverage global rating:(1355)
Reviews in English (991)
by Cristy Basso Short
This was Terrific! I made a few changes based on other reviews: Pounded the chicken, then floured it lightly (with plain flour), dipped it in the egg mixture then dipped it into the flour mixture. I browned the chicken in butter and olive oil until done and placed them on a cookie sheet in the oven (250 degrees to keep warm) when they were done. While they were in the oven, I made the sauce. I doubled the recipe, brought it all to a boil (I added a little sugar, 1 tsp... helps cut the sour of the lemon), then added a little bit of cornstarch mixed with water to help thicken it. I added the chicken right before serving... just long enough to coat it. That way the breading didn't get soggy. Everyone raved... it tasted like the one I order at my favorite restaurant! Thank you Terry!-25 Feb 2007
The first bite my wife took she looked at me and said ‘oh, you will be making this again’! This came out just fine. I modified the original some however. I added lemon zest to the flour mixture. I fried the chicken medallions (I cut the breasts in half) in olive oil and butter. I also decided to use low sodium chicken broth instead of the bullion granules. I added 1 cup of white wine (doubled the sauce recipe) to the broth as well. After adding the sauce mixture to the chicken, I used a bulb baster to siphon some of the sauce/broth off so the chicken was not completely submerged. I simmered this extra sauce in a separate pan, also adding some lemon zest and cornstarch to thicken it (remember to mix the cornstarch in a small bowl w/cold water before adding to the hot liquids – otherwise the cornstarch will just pill/ball up and not dissolve). I also added some to the chicken pan as well. I added some capers to both the chicken pan and the saucepot too. Finally, before serving I sprinkled some lemon zest on each of the medallions. It was just great! Many of my modifications were from other suggestions found here. This is a great recipe to try. Since you are zesting the lemon, try to use the fresh squeezed lemon juice. Nothing compares!-26 Oct 2006
Just a quibble, but the dipping in egg first makes this dish "chicken franciais" and not "chicken piccata". It's a minor change, but hey - it's cooking. Chicken piccata is dredged in flour - no egg.-28 Mar 2007
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Chicken Piccata is a perfectly tender, juicy, flavorful dinner. Delicious chicken, coated in breadcrumbs and then simmered in a lemon caper sauce.
This easy Chicken Piccata recipe is the perfect easy Weeknight Dinner that’s sure to impress. With its rich lemon caper sauce, the dish seems a lot more fancy and difficult than it actually is. For more surprisingly easy chicken recipes try Beer Braised Chicken Thighs and Chicken Parmesan next.
Lemon Chicken Piccata is a wonderfully juicy and flavorful dish. The chicken is coated in Italian breadcrumbs and seasoning. Then the piccata sauce is made with chicken stock, white wine, lemon juice, and parsley. It’s a tangy, refreshing sauce, and the chicken soaks up lots of delicious flavor from it.
Serve this classic dinner recipe up with equally classic side dishes like Mashed Potatoes, Dinner Rolls, or Roasted Broccoli. It’s a simple dish that’s easy to dress up with delicious sides for a special occasion. If you’re serving a bigger group for dinner, just use 4 chicken breasts and double up on the sauce ingredients.
When you’re cooking boneless, skinless chicken breast, it’s easy for the tender meat to dry out. That’s why it’s important to tent the chicken in foil after cooking to trap the moisture inside. The good thing is it’s also good at absorbing the flavors around it. This is exactly what it does in this delicious recipe, so the whole dish is packed with savory, tangy flavor from the sauce.
MORE CHICKEN RECIPES
Slow Cooker Brown Sugar Sriracha Chicken
Braised Chicken Breast with Mushrooms
Oven Baked Rotisserie Chicken Breasts
Slow Cooker Chicken and Gravy
TIPS FOR MAKING CHICKEN PICCATA
- Chicken: Season the chicken breast with salt and pepper, then press Italian breadcrumbs into both sides of each piece. Put your skillet over medium heat and add butter to the base. Cook the chicken for 5-6 minutes on each side until it is cooked through and golden brown. Take the chicken out of the skillet and set it on a plate tented in foil.
- Piccata sauce: Add garlic and white wine to your pan. Stir them together, and let them reduce for 3 minutes. Add in the chicken broth, lemon slices, lemon juice, and capers. Cook for another 6-8 minutes until the sauce is reduced by half, then turn the heat off. Add 3 more tablespoons of butter and stir until the sauce is smooth.
- Serve: Return chicken to the pan, or pour the sauce over the chicken on your serving dish. Garnish with parsley and serve.
VARIATIONS ON CHICKEN PICCATA
- Creamy Chicken Piccata: To make a more rich and creamy sauce, just whisk heavy cream into the Piccata sauce until it reaches your desired consistency.
- Parmesan Piccata: To get a cheesy chicken recipe, try mixing 1/3 cup Parmesan in with the breadcrumbs before you coat the chicken in it.
- Breadcrumbs: Instead of Italian breadcrumbs you can use regular Panko breadcrumbs, whole wheat breadcrumbs, or a crushed pretzel coating. You can also make a gluten-free recipe by using gluten-free breadcrumbs.
- Vegetables: For some veggie add-ins try adding sun-dried tomatoes, red onions, spinach, or mushrooms.
SIDES TO SERVE WITH CHICKEN PICCATA
Roasted Green Beans
Creamy Garlic Mashed Potatoes
Cheesy Garlic Scalloped Potatoes
HOW TO STORE CHICKEN PICCATA
- Serve: Don’t leave the chicken out at room temperature for more than 2 hours.
- Store: Let the Chicken Piccata cool down, then cover it in plastic wrap or put it in an airtight container. It will stay good in the fridge for 3-4 days.
- Freeze: You can also seal and freeze the chicken for up to 4 months. Let it thaw in the fridge before reheating it on the stovetop or in the oven.
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Easy Chicken Piccata Recipe
Here’s the first recipe in our Publix menu plan for the week…and it’s one of my all time favorite meals – Easy Chicken Piccata.
This is a dish that I will order very often when we go out to eat. I love the big flavor in this recipe – lemon and capers….mmmm! I ordered this dish for years before I ever thought to make it at home. Once I finally made it, I was kicking myself for not making it sooner. Over the years I adapted the recipe to suit my needs. I found that using chicken tenderloins made the preparation so much easier than full chicken breasts. Plus, one tenderloin is the perfect serving for my little ones.
You can serve this one with pasta but I prefer to serve it with veggies. I just love the sauce with green beans or asparagus.
Besides the great taste and super easy preparation, this recipe is very budget friendly. I bet you have most of the ingredients in your pantry. Grab some chicken, a few lemons and a jar of capers and you’ll have a dinner where everyone will clean their plate.
Easy chicken piccata recipe - Recipes
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Storing, Reheating + Side Ideas
Leftover Piccata can be kept in an airtight container in the fridge for 2-3 days. You can also freeze it in a freeze safe container for 1-2 months. Thaw before reheating
Reheat : If you’re in a hurry you can easily reheat it in the microwave. Add a bit of broth to a dish and cover with plastic wrap. Heat until warm and tender.
If you have the time I suggest you reheat in the oven. The key is to heat slowly with a bit of chicken broth. Preheat the pen to 300 degrees F. Place the chicken and some broth in a baking dish and cover with foil. Heat for 15- 20 minutes or until warm and tender.
- Coarse salt and ground pepper
- 1/2 cup all-purpose flour
- 1 1/2 pounds chicken cutlets
- 2 tablespoons olive oil
- 8 ounces linguine
- 3 packed cups loose baby spinach (about 5 ounces), torn into pieces
- 3 tablespoons butter
- 3/4 cup dry white wine
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers, rinsed and drained
Bring a large pot of salted water to a boil. Place flour in a shallow bowl. Season cutlets with salt and pepper, then dip into flour, turning to coat shake off excess.
In a large skillet, heat 1 tablespoon oil over medium-high. Add half the chicken cook until lightly browned and opaque throughout, 1 to 2 minutes per side. Transfer to a plate cover with foil to keep warm. Repeat with remaining tablespoon oil and chicken (reserve skillet for sauce).
Meanwhile, cook linguine in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add spinach, and stir until submerged. Drain pasta mixture and return to pot. Toss with 1 tablespoon butter season generously with salt and pepper. Add some reserved pasta water if necessary. Cover to keep warm.
Into skillet, pour wine and lemon juice. Cook over medium-high, stirring to loosen browned bits, until liquid has reduced to 1/3 cup, 4 to 5 minutes. Remove from heat swirl in 2 remaining tablespoons butter until melted. (For a smoother sauce, strain through a fine-mesh sieve, if desired.) Add capers, and season with salt and pepper. Divide chicken and linguine among four serving plates top chicken with sauce.
How to make Chicken Piccata
Season the chicken. This is a REALLY important step. Because there’s only five ingredients, each layer needs to be optimally seasoned. Season both sides liberally with salt and with a little bit of freshly cracked black pepper.
Cook the chicken. Add the butter to a pan set over a medium-high heat. Once it’s melted, add the chicken and brown on both sides. Because we are using thin chicken breasts, they should cook relatively fast, about 3-4 minutes per side. But! Don’t worry if the chicken isn’t cooked all the way through, it will simmer in the sauce for another minute or two at the end.
Make the sauce. Remove the chicken from the pan and while the pan is still hot, add the white wine. Scrape up the brown bits at the bottom of the pan. Bring the mixture up to a boil and then reduce to a simmer, let the wine reduce.
Add the lemon juice is next! Simmer again. Turn the heat down to low and whisk in the butter for a velvety finish. Season to taste with salt and pepper.
Finish cooking the chicken. Add the chicken back to the sauce and continue to simmer until you’re chicken is cooked all the way through. If you’re nervous, use an instant-read thermometer, the temperature should be 165 degrees. Garnish with capers and parsley. Serve!
- Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½" thick or less). Season lightly with salt. Place flour in a medium shallow bowl. Working one at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.
- Heat 2 Tbsp. oil in a large skillet over medium-high. Working in batches if needed to avoid overcrowding the pan, cook cutlets, without moving them, until deeply browned underneath, about 2 minutes. Turn over and cook on the other side just until chicken is nearly cooked through, about 30 seconds. Transfer to a clean plate.
- Add garlic and remaining 1 Tbsp. oil to the skillet and cook, stirring often and reducing heat if needed to keep garlic from scorching, until golden brown, about 2 minutes. Add wine and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes. Add ½ cup water, followed by the butter. Swirl pan vigorously while butter melts to help it form an emulsion with water, about 1 minute.
- Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes. Remove from heat and stir lemon juice into sauce season with salt. Transfer chicken and sauce to a platter and top with parsley serve with lemon wedges.
How to Pound Chicken Breasts
Place the chicken breasts, one or two at a time, between two large pieces of plastic wrap and use a rolling pin or a mallet to firmly but gently pound the breasts all over until they are about ½-inch thick throughout. They will get pretty large, so you will want to use big pieces of plastic wrap, and probably want to cut them into two pieces after pounding.
Variations to Try
Creamy Chicken Piccata:If you prefer a creamier sauce, simply add a quarter cup of heavy cream to the sauce and stir to combine before adding chicken back to the skillet.
Use Chicken Cutlets: To cut down on the workload and keep this recipe more kid friendly, try using chicken breast cutlets instead. The smaller size make great portions for kids.
Rinse the Capers: Capers are very briny and salty so give them a good rinse to reduce the amount of saltiness in this dish.