Lemon Piccata Sauce might sound like something you would only enjoy at a fancy restaurant, but it’s so simple to make at home! It’s ready in 10 minutes, making it the perfect way to elevate a weeknight dinner.
This sauce recipe is fresh and packed with flavor. It’s a light sauce that’s lemony, buttery, and full of delicious capers. You’re going to love it!.
The tangy, bright sauce that goes with chicken piccata is a classic Italian comfort food that never fails to impress. The star of this dish is definitely the piccata sauce, which takes the chicken to new levels of flavor. But what gives chicken piccata sauce its signature zing and creaminess?
In this article, we’ll uncover the secrets behind this versatile sauce, from its core ingredients to tips for making it shine. Read on for an in-depth look at how a few simple components come together to create one unforgettably tasty sauce.
The Essential Elements: Butter, Broth and Acid
At its core, chicken piccata sauce is made up of just a few main ingredients that work together to make a rich flavor. They are .
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Butter: Good butter gives a base and mouthfeel that are rich and creamy. Approximately 2-4 tablespoons are used.
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Chicken broth: Adds savory depth and keeps the sauce moist. About 1/2 to 1 cup is typical.
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Acid: Bright lemon juice and/or white wine vinegar provide essential tang. Roughly 2-4 tablespoons are used.
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Aromatics: Shallots, garlic, parsley and capers enhance overall flavor.
These core ingredients form the foundation of chicken piccata sauce. Let’s examine why each one is so integral to the end result.
Butter – The Creamy Base
Butter is paramount for adding body, richness and a smooth texture. It also helps carry the other flavors. Without adequate butter, the sauce would be flat and thin.
Two to four tablespoons is the sweet spot for a medium-sized batch of sauce. Too little butter won’t provide enough richness, while too much can make the sauce overly heavy.
Chicken Broth – The Flavorful Liquid
Chicken broth provides moisture and infuses savory chicken essence into the sauce. It keeps the butter from breaking and turns the finished sauce into a cohesive, clingy mixture.
Homemade broth is ideal, but quality store-bought works too. Use 1/2 to 1 cup for a standard batch of sauce. The sauce shouldn’t be brothy – just moist enough to amalgamate the ingredients.
Acid – The Secret Zing
No chicken piccata sauce would be complete without a healthy dose of acidity. Lemon juice and/or white wine vinegar are used to provide brightness.
The acid cuts through the rich butter, prevents a greasy mouthfeel, and gives the sauce a lively zest. Use approximately 2-4 tablespoons and adjust to taste.
Aromatics – The Finishing Touches
Garlic, shallots, parsley and capers are classic chicken piccata aromatics. They provide layers of flavor without overpowering.
Capers offer a pleasant brininess, while garlic and shallots provide subtle allium notes. Parsley brightens with herbal freshness. Sauté them briefly for optimal flavor.
From Bland to Brilliant: Transforming the Core Ingredients
Now that we understand the basics, let’s discuss how to bring them together into a stellar sauce. With just a few easy steps, you can coax the ingredients from bland to brilliant:
1. Build a flavor base
Sauté aromatics like shallots, garlic and parsley in butter briefly until fragrant. This creates a flavor foundation.
2. Deglaze with broth
Pour in broth and let simmer while scraping up any browned bits stuck to the pan. This adds depth.
3. Reduce slightly
Let the broth reduce down slightly to concentrate flavors. The sauce shouldn’t be watery.
4. Finish with acid
Stir in lemon juice and/or vinegar. This brightens the sauce and balances richness.
5. Mount with butter
Whisk in cubes of cold butter. This enriches and gives a velvety finish.
6. Adjust seasoning
Taste and add salt, pepper and any additional aromatics to taste. This puts on the final touches.
Follow these steps, and your sauce will transform from the ingredients list into a cohesive, glistening sauce ready to dress succulent chicken.
Global Flavor Variations
One of the beauties of chicken piccata sauce is how adaptable it is to creative tweaks and international flavors. Here are just a few ideas:
- Italian – Add artichoke hearts, sun-dried tomatoes, mushrooms
- Greek – Use lemon-oregano broth, feta, olives
- Indian – Try ghee, curry powder, cilantro
- Latin – Add jalapeños, cumin, lime juice
- Asian – Use sesame oil, ginger, soy sauce
The possibilities are endless! Use the basic formula as a springboard for worldwide flavor exploration.
Tips for Sauce Success
Want your chicken piccata sauce to really shine? Keep these tips in mind:
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Use fresh, high-quality ingredients – This makes a big difference in flavor!
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Don’t rush reducing the broth – Slow reduction = concentrated savory notes.
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Add lemon juice gradually – It’s easy to overdo the acidity. Taste as you go.
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Keep the sauce lightly coated – Just enough to gloss the chicken is perfect.
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Make the sauce while chicken cooks – This saves time and keeps everything hot.
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Savor every bite! – This sauce truly elevates chicken to its highest potential.
Now that you’re armed with expert knowledge on how to craft chicken piccata sauce from scratch, it’s time to head to the kitchen! Impress yourself and any lucky guests with this sensational, lemony sauce paired with succulent chicken. Just follow the tips above for flavorful success.
What do I need to make chicken for piccata sauce?
- Chicken cutlets: Instead of a whole chicken breast, I suggest using a thin chicken cutlet because you need a thin piece of chicken to make it really crispy. You can make chicken breast halves by cutting boneless chicken breasts in half across the middle. I don’t recommend using chicken thighs for this recipe.
- To season, you’ll need black pepper, garlic powder, and kosher salt.
- When you fry chicken cutlets, butter keeps them from sticking to the bottom of the pan. It also makes them extra delicious!.
Ingredients you will need
- Extra virgin olive oil: cooks with the shallot and garlic to make the sauce’s base flavor and keep it from sticking to the pan.
- Fresh garlic: adds the pungent, “Italian” flavor to the sauce. The garlic won’t be as strong because you’re cooking it.
- Shallot is a great way to add a sweet, onion-like flavor that doesn’t take over.
- Butter makes your sauce smooth and creamy, and it also gives it a rich flavor. Make sure you’re using unsalted butter!.
- Chicken broth: improves the flavors of the sauce, adds moisture, and helps deglaze for a balanced taste. If you don’t want to use beef broth, you can use vegetable broth instead.
- Lemon: adds a fresh and bright flavor to your sauce. Pick up a fresh lemon because you’ll need both the juice and the zest.
- Capers give your sauce a salty, lemony taste and a hint of flowery flavor.
- Dry white wine: adds a floral and bright flavor. You can use Pinot Grigio, Pinot Gris, Sauvignon Blanc, or Pinot Blanc as a cooking wine. I don’t think an expensive wine should be used in this recipe unless it’s an old bottle that you don’t want to drink!
How to Make Lemony Chicken Piccata
FAQ
What is piccata sauce made of?
Piccata sauce is a bright, flavorful sauce typically made with butter, lemon juice, white wine (or chicken broth), and capers. It often includes garlic and shallots sautéed in the pan drippings, and is finished with fresh parsley.
What’s the difference between chicken piccata and chicken marsala?
Chicken piccata is made with lemon, white wine, and capers and has a bright and tangy flavor while Chicken Marsala is made with mushrooms and marsala wine and …Dec 21, 2024.
How to get piccata sauce to thicken?
For a thicker sauce, I can simmer it for a little longer or stir in a tablespoon or 2 of extra flour or cornstarch. Jun 9, 2025.
What is the flavor of chicken piccata?
Lemon juice and capers add a sour and salty flavor to this chicken dish, making it taste like piccata. There’s also a rounded umami from the mushrooms.