EASY CHICKEN PICCATA

This simple chicken piccata is an Italian American classic with a quick and easy lemon butter caper recipe. You only need a few ingredients and 25 minutes to make this dish.

Do you want to make more chicken dishes that are restaurant-quality? Easy Chicken Madeira is a great way to make your chicken dinners.

What is chicken Piccata?

This is pan-fried, lemon-juiced chicken with a piccata, which combines butter, oil and capers. Simple, right? This chicken recipe is easy and uses the right amount of lemon to make the best chicken piccata.

This dish can be made in two ways. We’ve included instructions for both. The first is a creamy version of chicken piccata, and the second isn’t. Both are delicious. It’s even better with cream, but if you have dietary restrictions or are in a bad mood, it may be best to leave it out.

What you will need

• We’re cutting chicken breasts into half lengthwise, not pounding, so that it’s faster.
• Garlic powder, along with salt and pepper, gives the cutlets a wonderful savory foundation.
• Flour – for dredging
• Pan-frying chicken in olive oil and butter until golden
• To infuse flavor into the sauce, use chicken broth. You can also use a dry wine, such as pinot griso, to make the dish even more luxurious.
• Use freshly squeezed lemon instead of concentrate.
• Lemon zest for extra brightness and zing
• Capers – the briny taste balances out the lemon
• Heavy cream is used to enhance the richness of sauces.
• Parsley adds freshness

Can I make this without cream?

• It is possible to make chicken piccata with cream substituted! You can increase the amount of chicken broth by 3/4 cup if you wish. You could also use a mixture of half white wine and half chicken broth.
• For a few reasons, I do not recommend substituting cream with milk or half-and-half. Lemon’s acidity will curdle your sauce, and it won’t thicken. You can either omit the lemon or substitute heavy cream.

How to make Chicken Piccata

Here is a step-by-step photo guide. The recipe card has all the ingredients and instructions.

To make cutlets, slice the chicken breasts lengthways. Sprinkle with garlic powder and salt, then roll them in flour. Brown both sides. Add the butter, capers, lemon juice and chicken broth to the pan.

Add the cream. Stir in the cream. Return the chicken to the pan and continue simmering until the sauce is reduced and the meat is cooked. Easy as pie!

This recipe uses the following tools.

Natasha’s favorite kitchen gadgets and essentials!

• Microplane zester/grater I use to zest the lemon.
• You don’t want to overcook your chicken because we are using thin cutlets. The chicken is cooked when it reaches 165F. Use an instant-read thermometer.
• Here is the cast-iron skillet that I use.

Substitutions, variations and substitutions

• You can cook small chicken breasts for a longer time if you keep them whole.
• If you prefer, you can use chicken thighs. You may also need to cook them for a bit longer.
• If you are sensitive to salt, use a low-sodium chicken broth.

What to serve with Chicken Piccata

• It’s great with the classic combination of Mashed potatoes and Roasted Green Beans to make a complete meal. This Stick of Butter Rice tastes great, too.
• Also great with pasta. Pair it with these Quick & Easy Garlic Butter Nails, then with this Super Simple Parmesan Arugula Salad.
• It’s delicious with freshly grated Parmesan cheese. It’s next-level amazing.

Storage of leftovers

• Leftovers can be stored in the refrigerator for up to 3-4 days. Reheat on a low flame in a pan.
• This recipe is not suitable for freezing, particularly if you are making the cream version.