Today, I want to share a favorite meal of ours with you. One of our go-to dinners is the Italian dish, chicken piccata. The tender chicken with the creamy, yet zesty sauce is hard to resist. Charlie can be a bit of a picky eater but he loves this chicken piccata recipe just as much as we do. I think you’re going to love it too!
Chicken piccata is a traditional Italian dish. It consists of chicken breasts that have been drudged in flour and then pan cooked in a little olive oil and butter. As you cook the chicken, the sauce builds. The sauce is a light, but creamy sauce containing butter, chicken broth, fresh lemon juice and capers.
I highly suggest pounding out the chicken first By pounding out the chicken, it cooks more evenly and in less time, preventing it from becoming too dry. The lemon juice gives it such a fresh flavor, while the capers add a salty, savory flavor.
Years ago after having chicken piccata at a number of restaurants, I searched online for the perfect recipe. I came across this recipe on food network and it urned out so well that I’ve stuck with it since.
I usually serve chicken piccata over brown rice but every now and then we go for a less healthy option with these dreamy mashed potatoes. A salad with a fresh lemon vinaigrette makes for a perfect side dish as well. Chicken piccata can also be served over pasta noodles.
Classic Chicken Piccata
- 2 skinless and boneless chicken breasts, butterflied & cut in half
- all-purpose flour, for dredging
- salt & fresh ground pepper
- 6 Tbsp. butter, unsalted
- 5 Tbsp. extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken broth
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
Butterfly your chicken breast and cut in half, length wise. Pound the chicken out so that they're all flat and even.
Salt and pepper each side and dredge in flour, shaking off the excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. Flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate. Cover with foil to keep warm.
Add the lemon juice, broth and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken onto a serving plate.
Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour the sauce over chicken and garnish with parsley. Serve right away & enjoy!
This recipe takes about 40 minutes from start to finish, so it’s a great week night dinner option, but don’t let that stop you from making it as a weekend treat. I know you’re going to love it too. Just typing this post is making me hungry, ha! Have a great weekend, friends!