Chicken piccata is a classic Italian comfort food dish of chicken in a lemony caper sauce. It's one of those dinners that looks fancier than it actually is, which means you can serve it quickly on a weeknight for the family, on the weekend, for guests, or on a special occasion. It works equally well in any of those situations. Chicken with lemon and parsley is a classic combination.
For best results and quickest cooking, use large chicken breasts cut into strips or chicken tenders. To make it extra special, use Meyer lemons in the dish if they're in season. They are unique insofar as you can eat them in a way that you wouldn't want to eat a typical lemon, and the aroma and taste are more floral.
Tips for Making Chicken Piccata
- What starch to serve with chicken piccata—Chicken piccata is especially good when served with either rice or pasta; in particular, we like to pair it with white rice or angel hair pasta.
- Sides for chicken piccata—Pair this meal with a green salad and a loaf of crusty bread to sop up the extra sauce on the plate.
- What kind of wine to use—If you use white wine instead of chicken stock, make sure you pick a wine that you enjoy drinking, and serve it alongside the meal if desired.
“Chicken Piccata with Lemon and Parsley is a simple, quick, and fresh-tasting way to prepare chicken cutlets. The combination of briny capers, fresh lemon juice, and the herbal hit of parsley really dresses up the mildness of chicken cutlets. It makes for a quick and healthy main course.” —Joan Velush
Ingredients
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4 large boneless, skinless chicken breasts, about 2 pounds
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4 tablespoons (2 ounces) unsalted butter, more as needed
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2 tablespoons olive oil, more as needed
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3/4 cup all-purpose flour
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1 1/2 teaspoons fine salt
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1/2 teaspoon freshly ground black pepper
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1 medium clove garlic, minced
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1/2 cup low-sodium chicken broth, or half dry white wine
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6 tablespoons freshly squeezed lemon juice
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2 tablespoons drained capers
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3 tablespoons finely chopped fresh parsley
Steps to Make It
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Gather the ingredients.
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Cut the chicken breasts in half horizontally or slice them crosswise to make cutlets.
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In a large skillet or sauté pan, heat the butter and the olive oil over medium heat.
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Put the flour in a shallow bowl or on a plate.
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Sprinkle the chicken with salt and pepper and coat lightly with the flour.
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Arrange the chicken in the skillet, in batches if needed, and cook until browned and cooked through, 2 to 3 minutes per side, adding more butter and oil if the pan is dry between batches.
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Transfer the chicken to a plate, add the garlic to the pan, and cook until fragrant, about 30 seconds.
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Add the chicken broth (or chicken broth and wine mixture) and the lemon juice. Bring to a boil over high heat. Add the chicken back to the pan and return to a boil. Reduce the heat to low, and simmer for 2 minutes. Add the capers and continue to simmer 1 to 2 minutes longer.
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Adjust the seasoning with salt and pepper, garnish with parsley, and serve.
Feeling Adventurous? Try This:
These easy variations will help you make this recipe your own.
- Use Meyer lemons—If desired, substitute Meyer lemons in this recipe when they're in season. Meyer lemons soften and mellow when they're cooked and really infuse a dish like this with a new level of flavor. If you want to amplify the lemon, slice an additional Meyer lemon into thin rounds and add them to the pan during the last 5 minutes or so of cooking while everything is simmering.
- Caper substitute—If you're out of capers, feel free to use a couple green olives, finely chopped; you don't need much as a little goes a long way.
- Use chicken tenders—You can use chicken tenders instead of chicken breasts or cutlets. Keep in mind that they will not need to cook as long.
How to Store and Freeze Chicken Piccata With Lemon and Parsley
Once cooked, this dish will keep in the refrigerator for three to five days if it's sealed in a tight container.
You can freeze cooked chicken piccata too, if desired. Wrap the chicken in plastic and then foil, and transfer to a zip-close plastic bag suitable for the freezer. Try to squeeze as much air out of the bag as possible before sealing it.
Nutrition Facts (per serving) | |
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317 | Calories |
13g | Fat |
10g | Carbs |
37g | Protein |
Nutrition Facts | |
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Servings: 6 to 8 | |
Amount per serving | |
Calories | 317 |
% Daily Value* | |
Total Fat 13g | 17% |
Saturated Fat 5g | 26% |
Cholesterol 112mg | 37% |
Sodium 580mg | 25% |
Total Carbohydrate 10g | 4% |
Dietary Fiber 1g | 2% |
Total Sugars 0g | |
Protein 37g | |
Vitamin C 4mg | 19% |
Calcium 27mg | 2% |
Iron 2mg | 11% |
Potassium 342mg | 7% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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