Chicken Piccata
Chicken Piccata is a classic Italian recipe that combines tender, breaded chicken with a rich, tangy lemon butter sauce. Finished with capers and a hint of cream, this dish brings restaurant-quality flavor to your kitchen. Perfect with angel hair pasta or served on its own, Chicken Piccata is a crowd-pleaser that’s surprisingly easy to make.
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Why You’ll Love Chicken Piccata
- Restaurant-Quality Flavor: A tangy, buttery sauce with fresh lemon and capers makes this dish unforgettable.
- Perfect for Pasta Lovers: Serve it with angel hair pasta to soak up the delicious sauce.
- Quick and Easy: With simple steps and minimal prep, you can have a gourmet meal in no time.
- Customizable: Adjust the creaminess or add extra capers for a personalized touch.
What You Need to Make Chicken Piccata
To make Chicken Piccata, you’ll need:
- Chicken breasts, butterflied
- Eggs
- Milk
- Bread crumbs
- Garlic powder
- Salt & pepper
- Magic Poultry Seasoning
- Avocado oil
- Butter
- Yellow onion
- Garlic
- Chicken stock
- Flour
- Lemon
- Capers
- Heavy cream
- Parmesan
- Optional: Angel hair pasta
For detailed measurements, refer to the recipe card below!
How To Make Chicken Piccata
1
Butterfly the chicken breasts. Dip each piece in egg wash (eggs whisked with milk), then coat with bread crumbs mixed with garlic powder, salt, pepper, and poultry seasoning.
2
In a 15” cast iron skillet, heat avocado oil and fry the chicken until golden brown on both sides. Set aside.
3
Remove excess oil from the skillet. Add 2 tbsp of butter, onion, and garlic, letting them cook until softened. Then add the rest of the butter, lemon juice, chicken stock, and flour, cooking for 5 minutes to thicken.
4
Add capers and heavy cream, bringing the sauce to a boil. If using pasta, add now and let it cook until tender.
5
Return the chicken to the skillet, cover, and cook for 5 minutes. Top with Parmesan and serve warm.
Commonly Asked Questions
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs will add more richness, but be sure to adjust the cooking time as they may take a bit longer.
What can I use instead of capers?
If you don’t have capers, try green olives for a similar briny flavor.
Is heavy cream necessary?
Heavy cream adds a touch of creaminess but can be omitted for a lighter sauce.
Can I make this dish ahead?
Yes! Prepare the chicken and sauce separately, then combine and reheat before serving.
Chicken Piccata
Ingredients
- 3 chicken breasts butterflied lengthwise
Egg Wash:
- 2 eggs
- 1 tbsp milk
Breading:
- 1 cup bread crumbs
- Garlic powder
- Salt & pepper
- Magic Poultry Seasoning
- Avocado oil for frying
- 6 tsp butter
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 box chicken stock
- 1 tbsp flour
- 1 lemon juiced
- 1/3 cup capers
- 1/3 cup heavy cream
- Parmesan cheese
- Optional: Angel hair pasta
Instructions
- Butterfly the chicken breasts. Dip each piece in egg wash (eggs whisked with milk), then coat with bread crumbs mixed with garlic powder, salt, pepper, and poultry seasoning.
- In a 15” cast iron skillet, heat avocado oil and fry the chicken until golden brown on both sides. Set aside.
- Remove excess oil from the skillet. Add 2 tbsp of butter, onion, and garlic, letting them cook until softened. Then add the rest of the butter, lemon juice, chicken stock, and flour, cooking for 5 minutes to thicken.
- Add capers and heavy cream, bringing the sauce to a boil. If using pasta, add now and let it cook until tender.
- Return the chicken to the skillet, cover, and cook for 5 minutes. Top with Parmesan and serve warm.
