This easy chicken piccata recipe with a lemon-caper sauce is a classic you’ll find on the menu of nearly every Italian restaurant, and because it can be made in just 20 minutes, it’s one of my favorite at-home recipes too.
“I have too many easy chicken dinner recipes,” said nobody ever. It’s true, I have no shortage of chicken recipes (particularly of the Italian persuasion) like my recipe for chicken marsala and my recipe for chicken parmesan. What can I say, when I’m craving chicken, (easy) classic Italian recipes are the first thing that comes to mind.
When it seems there’s nothing to cook for dinner, this easy chicken piccata recipe is one I can always pull out of my magic hat and wow my family with dinner on the table in under 20 minutes. Because nobody ever said they didn’t want faster dinners, too.
Tips for Making the Best Chicken Piccata
To speed up the cooking process, slice the chicken breasts in half lengthwise to make a thinner tenderloin or cutlet. This is a super easy trick that works every time, for quicker cooking and juicy chicken. Use a thin, sharp knife to make this work easiest—this is my favorite knife for the job. Some recipes suggest pounding out the chicken. I find this an extra step that isn’t needed if the breasts are cut in half first.
Cook the chicken in two batches. To avoid steaming instead of browning, don’t crowd the chicken in the pan when frying. To keep the chicken warm as the next batch cooks, loosely tent it with aluminum foil or place it in a 200°F oven.
How to juice a hard lemon: If your lemons seem hard or under-ripe, microwave them on HIGH for 15-30 seconds to get the most juice out of it.
How to Fry Chicken Piccata
For a quick fry of the chicken breasts, use a large stainless steel or cast iron skillet. Avoid using a non-stick pan. To build flavor, you want the chicken to leave bits in the bottom of the pan for the piccata sauce. A non-stick pan won’t create those bits.
When frying, I use a combination of butter and oil. The oil tempers the butter so it doesn’t burn, and the butter adds that golden color and flavor to the chicken. If you’re worried about the added fat, start by adding less of both and add more as needed. But don’t leave one or the other out for the best results.
see more: How to Make the Best Baked Chicken Breast
Chicken Piccata Recipe – How to Make Chicken Piccata – Chicken with Lemon Caper Sauce
FAQ
Can you make chicken piccata ahead of time?
How do you reheat piccata sauce?
Can you cook chicken ahead of time?
How do you reheat chicken piccata?
Follow these instructions to reheat chicken piccata on the stovetop. Heat a skillet over medium heat for about three minutes before adding oil and butter. Add the leftover chicken piccata and the lemon juice to the pan, stirring occasionally. Add in garlic cloves as they cook. Add salt and pepper to taste if necessary.
How do you cook leftover chicken piccata?
Line a baking tray with aluminum foil. Place the leftover chicken piccata into the aluminum-lined baking tray. Add some chicken broth to the chicken piccata, and try to stir it into the sauce. Place some of the chicken stock on top of the chicken as well, to give it some extra moisture to prevent it from drying out.
Can you freeze chicken piccata?
Yes, you can freeze chicken piccata either before or after cooking. Simply place the sauce in a separate freezer bag to the chicken when being placed in the freezer. What Is the Difference Between Piccata and Francaise? Piccata and Francaise are both dishes that can be made with either chicken, fish or veal, and consist of a lemon and butter sauce.
How do you cook chicken piccata in a crock pot?
Layer the chicken piccata into a microwavable dish or bowl, and add a little bit of broth into the sauce and over the chicken. Cover the bowl with plastic film wrap and heat the chicken piccata on medium power for up to 2 minutes. Leave the dish to sit for 2 minutes after this to allow the heat to equalize throughout the dish.