Have you’ve been searching for the best chicken piccata recipe? You know the one where the chicken is so tender that it melts in your mouth, and the tanginess of the capers and lemon perfectly meld together and make you want to take another bite? Well, my friend, I think you may have just found it.
Let’s roll up our sleeves and make the Best Chicken Piccata!
In This Post: Everything You will need to make The Best Chicken Piccata
- Equipment you will need
- Ingredients you will need
- All About Capers
- How to make this recipe
- What to serve as a side
- Wine Pairing with this recipe
- Frequently Asked Questions
- Rebecca’s Tips for Success
Equipment You Will Need:
*** Please Note: The recommendations for kitchen products below are products I currently use in my own kitchen. I have been using them for many years, and I am very satisfied with the quality and usability of each product and highly recommend them.
- large skillet
- kitchen tongs
- citrus juicer or reamer
- 2 large shallow dishes – pie plates work best
- cutting board
- Chefs knife or other sharp knife
- meat tenderizing mallet – to flatten/tenderize the chicken breasts (a wooden rolling pin would also work in a pinch)
Ingredients You Will Need to make the best Chicken Piccata:
- skinless, boneless chicken breasts
- Kosher salt & ground black pepper
- all-purpose flour
- eggs
- extra virgin olive oil
- freshly squeezed lemon juice
- low sodium chicken broth
- brined capers
- fresh parsley
- beurre Manie – (1 Tbsp. butter or butter substitute mixed with 1 Tbsp. flour) See below for how to make it; additionally, I’ll provide step-by-step instructions.
All About Capers:
What are Capers?
- Capers are the unopened flower buds of the caper bush, usually pickled in brine or vinegar. Their tangy, salty flavor enhances Mediterranean dishes, like the best chicken piccata recipe, making them a popular addition to sauces, salads, and pasta. Their small size and intense flavor make them a sought-after ingredient.
What do Capers taste like?
- Taste: Capers have a unique, briny flavor with a hint of bitterness, which makes them an excellent complement to rich and savory dishes.
- Aroma: They also possess a distinct aroma, often described as floral and tangy, which can enhance the overall sensory experience of a meal.
Why are Capers used in The Best Chicken Piccata Recipe?
- To enhance flavor: Capers enhance chicken piccata by adding a bright, tangy flavor that balances the richness of the dish. Their salty notes complement the lemony sauce, while their texture contrasts with the tender chicken. Overall, capers elevate the dish, creating a more dynamic and flavorful experience.
Are there Different Types of Capers? Yes!
- Non-Pareil: These are the smallest and most prized capers, in fact, are recognized for their delicate flavor. (I prefer these type in my Best Chicken Piccata)
- Capperons: These capers are larger than non-pareil; furthermore, they are more common and have a slightly more robust taste.
What are some health benefits of capers?
- Nutritional Content: While low in calories, capers contain antioxidants and are a source of vitamins A, K, and E, along with minerals like iron and calcium.
What are some Tips for using Capers When Making The Best Chicken Piccata Recipe?
- Rinse before using: Before you use capers, especially if they’re packed in salt, it’s wise to rinse them to reduce the sodium content.
- Add them to recipes: You can add capers whole; alternatively, you can chop them or even blend them into sauces for a burst of flavor.
How should Capers be Stored?
- They should be stored in a cool, dark place, and after opening, they need to be kept refrigerated. Typically, they last for several months.
How to make the Best Chicken piccata recipe:
First:
As with my other recipes, the key to a successful cooking experience is to have all your ingredients ready before you begin. By gathering everything in advance, you can streamline the process and avoid interruptions. Furthermore, this preparation allows you to focus on cooking, ensuring each step goes smoothly and results in a delicious meal.
This means you should prep and lay out everything you will need before you begin. This practice, called Mise En Place, is a great habit to adopt; in fact, it simplifies, organizes, and sets you up for success with any recipe you make.
Let’s get started!
To Make The Chicken
- Place chicken breasts on a cutting board between two pieces of plastic wrap, and pound to about 1/4″ thickness, then cut breast in half or 3 pieces (depending on the size of the breast). Lightly sprinkle with Kosher salt and set aside.
- In a shallow dish or pie plate, mix Kosher salt and ground pepper with the flour
- In another shallow dish, crack 2 (or 3 eggs – depending on how large your chicken breasts are, you may need more egg to dip into). Beat lightly and add 1 1/2 Tbsp. water to make an egg wash.
Next:
- Into a large skillet, add the Extra-virgin olive oil and set to medium heat. Quickly, dredge both sides of chicken into flour mixture and then dip into egg wash, making sure to cover both sides. Let excess egg drip into dish, then transfer to hot skillet. Sauté for 2- 3 min. then flip and cook another 2 min. Chicken should be nicely browned. Using an instant read thermometer, check temperature. Chicken is done cooking when temperature reaches 165 deg. F. Remove chicken breast from pan and set aside and cover to keep warm. Repeat process for remainder chicken breasts.
*** Don’t overcook the chicken or it will be dry and rubbery!
To Make The Sauce
- Prepare the beurre manie, by combining the Vegan butter (or dairy butter) and flour together with your fingers until well combined and resembles a small ball.
- In the same skillet used to sauté the chicken, deglaze the pan with chicken broth, scraping up all the stuck on brown bits (this helps develop great flavor for the sauce), then add the lemon juice and capers.
- Add the beurre manie, let simmer, and blend in the mixture with a wire whisk to thicken sauce. Make sure and taste sauce and, if needed, season to your liking (if too bitter, add a little salt – if too sour, add a little sweetener)
Putting It All Together
- Add reserved chicken back to the skillet, and spoon sauce over the tops to coat. Garnish with chopped parsley and serve immediately.
What to serve as a side dish with The Best chicken piccata Recipe :
- Pasta: You can serve simple spaghetti or angel hair tossed with olive oil, garlic, and parsley. This is my favorite!
- Garlic Mashed Potatoes: These creamy mashed potatoes complement the tangy sauce perfectly.
- Roasted Vegetables: Seasonal veggies like asparagus, zucchini, or bell peppers add color and nutrition to the plate.
- Steamed Broccoli or Green Beans: These options provide a fresh, crunchy contrast to the richness of the chicken.
- Risotto: A lemon or herb risotto can enhance the dish’s flavors beautifully.
- Caesar Salad: A crisp Caesar salad offers a refreshing side with a satisfying crunch.
- Quinoa Salad: Finally, a light quinoa salad with cucumbers, tomatoes, and a lemon vinaigrette serves as a nutritious option.
These sides not only enhance the flavors of chicken piccata but also add variety to your meal!
What Wine Pairs Well with The Best Chicken Piccata Recipe?
When pairing wine with the best chicken piccata recipe, consider these specific options:
- Sauvignon Blanc: This white wine features bright acidity and citrus notes, which complement the lemony sauce beautifully.
- Pinot Grigio: Additionally, a crisp Pinot Grigio offers refreshing flavors that balance the dish’s richness.
- Chardonnay: You can also opt for an unoaked Chardonnay; its clean finish pairs well with the lightness of the chicken.
- Prosecco: If you prefer bubbles, a dry Prosecco can add a festive touch while cutting through the savory elements.
These wine options will elevate your chicken piccata experience and enhance the meal’s overall flavors!
Frequently Asked Questions:
What type of chicken should I use?
You should use boneless, skinless chicken breasts for a tender and quick-cooking option. Additionally, you can pound the chicken to an even thickness for uniform cooking – I recommend this!
How do I ensure the chicken stays tender?
To keep the chicken tender, avoid overcooking it. Invest in a good quality instant read thermometer, and cook the chicken until it reaches 165 deg. F
How do I get the sauce to thicken?
After cooking the chicken, deglaze the pan with the lemon juice, scraping up any browned bits. Then, add the capers, chicken broth and Beurre Manie and simmer to create a rich and flavorful sauce.
Can I make this dish gluten-free?
Yes, you can make chicken piccata gluten-free by using gluten-free flour for dredging the chicken. Additionally, check your broth and other ingredients for gluten.
How do I store leftovers?
To store leftovers, place the chicken and sauce in an airtight container and refrigerate. It will keep well for about 3-4 days. Reheat gently on the stove or in the microwave.
Rebecca’s Tips For Success:
- Make sure you use an instant read thermometer and cook until just 165 deg. F
- Use fresh ingredients. You should use fresh lemons and quality capers to enhance the flavor of your dish. Fresh ingredients make a noticeable difference.
- To ensure even cooking, pound the chicken breasts to a uniform thickness, then slice in half or into 3 pieces. This step helps prevent some parts from overcooking while others remain undercooked and helps to tenderize
- Before cooking, season the chicken with salt and pepper. This simple step adds depth to the flavor and enhances the overall dish.
- After cooking the chicken, using a wooden spoon, deglaze the pan well with the chicken broth…then add the lemon juice and capers. This process lifts the flavorful bits stuck to the bottom and adds richness to the sauce.
- When the liquid is simmering, add the beurre manie to thicken the sauce.
The Best Chicken Piccata Recipe
Equipment
- instant read thermometer - *** Highly Recommended so you do not overcook the chicken
- 2 large shallow dishes - pie plates work best
- meat tenderizing mallet - to flatten/tenderize the chicken breasts (a wooden rolling pin would also work in a pinch)
Ingredients
- 3 skinless, boneless chicken breasts (flattened and cut into 2 or 3 pieces)
- Kosher salt (extra for sprinkling on chicken breasts)
- 2 tsp. Kosher salt
- ½ tsp. ground black pepper
- ¾ cup all-purpose flour (for dredging)
- 2 eggs ((may need 3 depending on size of breasts))
- 6 Tbsp. extra virgin olive oil
- ⅓ cup lemon juice (freshly squeezed)
- 1 cup low sodium chicken broth
- ¼ cup brined capers (rinsed)
- ¼ cup fresh parsley (chopped)
To Make Beurre Manie (to thicken the sauce)
- 1 Tbsp. vegan butter (or regular butter)
- 1 Tbsp. flour
Instructions
To Make The Beurre Manie
- Combine 1 Tbsp. vegan butter (or regular butter) and 1 Tbsp. flour together with your fingers until well combined and resembles a small ball. Set aside.
Prepping The Chicken
- Place 3 skinless, boneless chicken breasts on a cutting board between two pieces of plastic wrap, and pound to about 1/4" thickness, then cut breast in half or 3 pieces (depending on the size of the breast). Lightly sprinkle with Kosher salt and set aside.
- In a shallow dish or pie plate, mix 2 tsp. Kosher salt and ½ tsp. ground black pepper with ¾ cup all-purpose flour
- In another shallow dish, crack 2 eggs (if breasts are large, you may need 3 eggs in order to have enough egg wash). Beat lightly and add 1 ½ Tbsp. water to make an egg wash.
Sautéing The Chicken
- Into a large skillet, add 6 Tbsp. extra virgin olive oil and set burner to medium heat. Quickly, dredge both sides of chicken into flour mixture and then dip into egg wash, making sure to cover both sides. Let excess egg drip into dish, then transfer to hot skillet. Sauté for 2- 3 min. then flip and cook another 2 min.
- Using an instant read thermometer, check temperature. Chicken is done cooking when temperature reaches 165 °F Remove chicken breasts from pan, set aside and cover to keep warm. Repeat process for remainder chicken breasts. *** If breasts are beginning to stick to the pan, add 1 Tbsp. at a time.
To Make The Sauce
- In the same skillet used to sauté the chicken, add 1 cup low sodium chicken broth and deglaze the pan, scraping up all the stuck on brown bits (this helps develop great flavor for the sauce), then add the rinsed ¼ cup brined capers and ⅓ cup lemon juice.
- Add ½ the beurre Manie, let simmer, and blend in the mixture with a wire whisk to thicken sauce. If sauce is still too thin, add a little more until desired consistency. Make sure and taste the sauce and, if needed, season to your liking (if too bitter, add a little salt – if too sour, add a little sweetener)
- Return reserved chicken to the skillet, and spoon sauce over the tops to coat. Garnish with ¼ cup fresh parsley and serve immediately. ENJOY!
YOUR OWN NOTES
Nutrition
Disclosure
The provided nutritional information should only be used as a general guideline rather than an exact representation of the nutritional content of the prepared dish. Individual nutritional needs and dietary preferences may vary, and we encourage our readers to use their discretion and consult with a qualified healthcare professional or nutritionist for personalized dietary advice.
