Chicken piccata is a classic Italian-American dish that deserves more than just a basic weeknight preparation. With precision purpose, and a few small tweaks this bright and tasty menu staple can be elevated into a restaurant-quality meal. The key is focusing on quality ingredients, proper technique, and balancing the fundamental flavors.
Sourcing Premium Ingredients
Great ingredients are the foundation of any exceptional dish. When making chicken piccata opt for high-quality air-chilled chicken breasts. Air-chilling helps the chicken retain moisture and results in better texture and flavor compared to water-chilled chicken. Uniformly thick breasts are ideal to ensure even cooking.
Bright, fresh lemons are also a must. Freshly squeezed juice has a much more complex flavor than juice that comes in a bottle. Look for unwaxed lemons with thin, glossy skin. Meyer lemons are delicious if you can find them. Their floral sweetness perfectly balances the tartness.
Preparing the Chicken for Success
Proper preparation of the chicken is key. By gently pounding the breasts to a thickness of 1/4 inch, you can cook them quickly and evenly. Keeping the chicken tender and not over-flattening is the goal. Before putting the chicken in the flour, season it all over with salt and pepper. The flour makes the chicken brown and helps the sauce stick to it. Make sure you use good all-purpose flour and add a lot of salt, pepper, and garlic powder to it.
Cooking for Optimal Browning and Moistness
Achieving a beautiful golden-brown exterior on the chicken without overcooking the interior requires a hot pan and focus. Use stainless steel or cast iron. Heat a mix of olive oil and butter over medium-high heat. The butter boosts flavor while the oil prevents burning. Cook the chicken in a single layer for 3-4 minutes per side. Target an internal temperature of 165°F. Then set aside to rest.
Building a Bright, Balanced Piccata Sauce
The piccata sauce is where you can truly shine. After cooking the chicken, deglaze the pan with a dry white wine like Pinot Grigio. Allow it to reduce slightly to concentrate the flavors. Next, add the lemon juice—the amount is crucial for balance. Use freshly squeezed juice and taste as you go.
Add some heavy cream or crème fraîche while it’s cooking to make it more interesting. Add a pat of cold butter to the end of the sauce and stir it in. This adds a lush richness. In the end, add chopped parsley for a fresh look and color.
Taking It Over the Top with Finishing Touches
A little bit of good Parmesan cheese on top gives it a nutty and salty taste. Lemon wedges for squeezing allow folks to adjust the brightness. If you serve the piccata over fresh pasta instead of plain rice, the lemony butter sauce soaks up beautifully.
Toasted pine nuts or artichoke hearts lend unique flavors and textures while remaining complementary. A side of braised greens balances the richness. Focusing on quality and detail is what takes chicken piccata from boring to beautiful.
Frequently Asked Questions About Elevated Chicken Piccata
What’s the best way to prevent dried out chicken?
- Pound the chicken to an even thickness and don’t overcook. Use a meat thermometer and target 165°F. The flour coating also helps retain moisture.
Can I use chicken thighs instead of breasts?
- Chicken thighs can work but require more cooking time. Pound them thin to quicken cooking. The flavor will be richer. Ensure thighs reach an internal temp of 165°F.
My sauce is too thin – how can I thicken it?
- Allow the sauce to simmer longer to reduce and thicken naturally. You can also whisk in a cornstarch slurry at the end of cooking to thicken.
I don’t have white wine – what’s a good substitution?
- Chicken broth with a squeeze of lemon juice can sub for white wine. The flavor won’t be exactly the same, but it will still taste good! Avoid using red wine.
What are some tasty ingredients to add to chicken piccata?
- Artichoke hearts, mushrooms, and asparagus all make excellent additions. They add flavor and textures while remaining complementary.
What sides go well with chicken piccata?
- Fresh pasta, risotto, roasted veggies, and a bright green salad are all excellent pairings. The possibilities are endless, so get creative!
Is it better to use lemon juice or lemon slices?
- Freshly squeezed lemon juice is highly preferred. Bottled juice lacks depth of flavor. Lemon slices look nice but don’t incorporate as well into the sauce.
Can I make chicken piccata ahead of time?
- You can prep the ingredients ahead. The sauce can also be made 1-2 days in advance. But chicken is best cooked right before serving to prevent drying out.
What’s the difference between regular and Meyer lemons?
- Meyer lemons are a cross between lemons and oranges. They are slightly sweeter and floral compared to regular lemons. Use them for a unique flavor twist.
What wine pairs well with chicken piccata?
- A bright, mineral-driven white wine is best. Good options include Sauvignon Blanc, Pinot Grigio, Vermentino, or Vinho Verde. Avoid oaky Chardonnay.
The Keys to Chicken Piccata Perfection
By using top-notch ingredients, focusing on technique, and adding personal touches, chicken piccata can transform from boring to beautiful. Here are some key tips:
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Seek out air-chilled chicken and unwaxed lemons
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Pound the chicken evenly to 1⁄4-inch thickness
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Cook over high heat for browning without overcooking
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Build a balanced piccata sauce – bright, rich, and complex
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Finish with high-quality Parmesan, fresh herbs, and aromatics
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Elevate the presentation by serving over fresh pasta
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Complement with lighter sides like greens or roasted vegetables
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Take your time and focus – the details matter with chicken piccata!
With practice, you can master this classic and make it shine in your home kitchen. Elevating simple dishes is so rewarding. Before you know it, you’ll have people requesting – no, begging – for your spectacular chicken piccata!
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Whip up classic chicken piccata—crispy chicken cutlets drenched in a zesty lemon-butter and caper sauce. It’s the quick, easy supper guaranteed to bring smiles all around the table.
- 1½ lbs boneless skinless chicken breasts
- 3 tablespoons all-purpose flour
- Salt and freshly ground black pepper
- 2 eggs
- 1 cup seasoned Italian bread crumbs
- ¼ cup extra-virgin olive oil
- 1 cup chicken stock
- 2 tablespoons fresh lemon juice, from 1 lemon
- 3 tablespoons brined capers, drained and rinsed
- 3 tablespoons unsalted butter
- Salt and pepper
- ¼ cup chopped fresh Italian parsley
- Preheat the oven to 350°F. Line a baking sheet with aluminum foil.
- Cut each chicken breast in half lengthwise with a very sharp knife. Put the chicken breasts in a large plastic bag that can be sealed one at a time. Then, use a meat mallet or rolling pin to pound each one to a thickness of ¼ inch. If your chicken breasts are very small, you don’t have to cut them in half across the middle. I use two ¾-lb breasts to make 4 portions. ) Save the bag.
- Put the flour, ¾ teaspoon of salt, and ¼ teaspoon of pepper in the bag. Close it up and shake it to mix the ingredients. Put the chicken in the bag, close it, and shake it to coat it all over. Beat the eggs in a large, shallow bowl. Put the bread crumbs and ¼ teaspoon of salt in another large, shallow bowl. Using tongs or your hands, dip each chicken breast first into the egg mixture, making sure to coat it evenly and letting any extra egg drip off. Then, dip each breast into the bread crumbs, making sure to coat it evenly again.
- In a large sauté pan, heat the oil over medium-high heat. When the oil is shimmering hot, add the chicken. Cook for two to three minutes, until the first side is golden brown. Turn the chicken over and cook for another two minutes, or until the second side is golden. Move the chicken to the baking sheet that has been prepared. Put it in the oven while you make the sauce. (Note: At this point, the chicken should be almost done.) It will get too done if you leave it in the oven for more than 5 minutes. ) .
- Discard any excess oil from the pan. Add the capers, lemon juice, and stock. Bring to a boil, making sure to scrape up any brown bits from the bottom of the pan. Gently boil for about two minutes, until slightly reduced. Take it off the heat and add the butter and parsley. Taste and adjust seasoning with salt and pepper, if necessary. Remove the chicken from the oven and transfer to plates. Spoon the sauce over top.
- Do Ahead: You can bread the chicken and put it in the fridge up to four hours before you cook it.
- How to Freeze: The breaded cutlets can be frozen for up to three months. Place the chicken on a baking sheet and freeze until firm, about an hour. Then, move the cutlets to a resealable freezer bag or place them in an airtight container with parchment paper between them. Defrost in the refrigerator before cooking.
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- Per serving (4 servings)
- Calories: 585
- Fat: 31 g
- Saturated fat: 10 g
- Carbohydrates: 27 g
- Sugar: 3 g
- Fiber: 2 g
- Protein: 47 g
- Sodium: 758 mg
- Cholesterol: 229 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam. com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
What You’ll Need To Make Chicken Piccata
- All-Purpose Flour: Step one in the breading process. Used to lightly coat the chicken so that the crust sticks well while it’s cooking.
- Eggs: Step two in the breading process. Wet the chicken in flour and then dip it in beaten eggs. This makes a sticky base for the breadcrumbs to stick to.
- Seasoned Italian Bread Crumbs: The last step in breading, these give the food a tasty, crispy exterior when it’s done.
- Extra-Virgin Olive Oil: Used for pan-frying.
- Chicken Stock: Forms the base of the sauce.
- Lemon Juice: Adds a bright contrast to the rich sauce.
- Piccata sauce is known for its sour and salty flavor from the capers.
- Butter: Swirled into the sauce for a silky finish.
- Fresh Italian Parsley: Adds a pop of color and freshness.
- Jump to the printable recipe for precise measurements
Begin by prepping the chicken breasts. First slice each chicken breast in half horizontally.
Put the chicken breasts in a large plastic bag that can be sealed. Using a meat mallet or rolling pin, pound them until they are all the same thickness, about 1/4 inch. This ensures that they cook quickly and evenly.
To the bag, add the flour, salt, and pepper; seal and shake to combine.
Add the chicken to the bag, seal, and shake to coat evenly.
Beat the eggs in a large, shallow bowl. In another bowl, combine the bread crumbs and salt. Dip each chicken breast in the egg mixture, then coat evenly in the bread crumbs. (The breaded chicken can be refrigerated for 4 hours or frozen for up to 3 months. ).
Heat the oil in a large sauté pan over medium-high heat. Add the chicken to the pan and cook for until the first side is golden brown.
Flip the chicken and cook until the second side is golden, about 2 minutes more.
Transfer the chicken to the prepared baking sheet and place in the oven while you make the sauce.
Discard any excess oil from the pan. Add the capers, lemon juice, and stock. Bring to a boil, making sure to scrape up any brown bits from the bottom of the pan. Gently simmer for about two minutes.
Off the heat, swirl in the butter.
Remove the chicken piccata from the oven and transfer to plates. Spoon the sauce over top and enjoy!
