There’s something almost magical about a dish that can transform an ordinary evening into a flavorful adventure—like stepping into a quaint Italian villa right from your kitchen. This Easy Chicken Piccata recipe does just that, with its zesty lemon sauce and capers adding a burst of brightness that dances on your taste buds. I swear, it’s like sunshine on a plate, perfect for those nights when you want dinner to feel like an event rather than just a meal.
Steps
- Slice each chicken breast in half lengthwise to create four thinner pieces. Season the chicken generously with salt, pepper, and garlic powder, then coat them in flour.
- Heat 2 tablespoons of butter and olive oil in a skillet over medium-high heat. Cook the chicken for 4-5 minutes on each side until they turn golden brown, then transfer them to a plate.
- Remove the pan from the heat and add chicken broth, lemon juice, lemon zest, remaining butter, and capers. Scrape the bottom of the skillet to incorporate any browned bits.
- Stir in the cream and return the pan to the heat, letting it come to a simmer. Add the chicken back to the skillet and cook for another 5 minutes, allowing the sauce to thicken.
- If the sauce reduces too much, add more broth. Garnish the dish with chopped parsley or parmesan cheese before serving if desired.
Ingredients
- 2 large chicken breasts
- Salt and pepper, to taste
- 1/4 teaspoon garlic powder
- Flour, for dredging
- 4 tablespoons butter, divided
- 1 tablespoon olive oil
- 1/4 cup chicken broth or dry white wine
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 tablespoon brined capers, drained
- 1/2 cup heavy/whipping cream
- Optional garnish: chopped parsley and/or freshly grated parmesan cheese
Nutritional Values
Calories: 1572kcal | Carbohydrates: 28g | Protein: 104g | Fat: 116g | Saturated Fat: 60g | Cholesterol: 572mg | Sodium: N/A | Potassium: N/A | Fiber: 4g | Sugar: 4g | Vitamin A: 3284IU | Vitamin C: 16mg | Calcium: 112mg | Iron: 4mg
FAQ
- Can I prepare chicken piccata without using cream?
- Yes, you can make chicken piccata sans cream. Simply increase the chicken broth to 3/4 cup, or consider using a combination of chicken broth and white wine. Avoid using milk or half-and-half as substitutes since they may curdle due to the lemon’s acidity and won’t thicken the sauce properly.
- What is the best way to store leftovers?
- Leftovers can be stored in the refrigerator for 3-4 days. For reheating, use a saucepan over low heat. Freezing is not recommended, particularly for the creamy version of the dish.
- Can I use chicken thighs instead of breasts?
- Yes, chicken thighs can be used instead of breasts. Keep in mind that thighs may require a slightly longer cooking time to ensure they are cooked through.
- Is it necessary to use fresh lemon juice?
- Freshly squeezed lemon juice is recommended over concentrated juice for the best flavor in chicken piccata. The fresh juice provides a brighter and more vibrant taste.
- What should I do if the sauce becomes too thick?
- If the sauce thickens more than desired, simply add a little more chicken broth to reach the preferred consistency.
Tips
- Use Fresh Lemon Juice: Always opt for freshly squeezed lemon juice instead of concentrate to ensure the bright, fresh flavor that is key to a great chicken piccata.
- Adjust the Creaminess: If you prefer a creamier sauce, include heavy cream. However, if you’re avoiding cream, simply increase the chicken broth to 3/4 cup or consider a mix of half chicken broth and half dry white wine.
- Dredging Technique: When preparing the chicken cutlets, make sure to coat them thoroughly in flour after seasoning with salt, pepper, and garlic powder. This step helps achieve a delicious golden brown crust when pan-frying.
- Thickness of Sauce: If the sauce becomes too thick while simmering, gradually add more chicken broth to reach your desired consistency. This ensures the sauce remains smooth and flavorful without over-thickening.
Equipment
- Lemon zester – for zesting the lemon.
- Skillet – for pan-frying the chicken and making the sauce.
- Meat thermometer – optional, but useful for ensuring the chicken is cooked through.
