Amazing 30-Minute Chicken Piccata Recipe

Why Make This Recipe

Chicken Piccata is a classic Italian dish that offers a delightful blend of flavors. It’s quick to prepare and perfect for a busy weeknight dinner. In just 30 minutes, you can create a meal that looks and tastes impressive. The tangy lemon, salty capers, and creamy sauce make this dish one that everyone will enjoy. Plus, with just a few simple ingredients, you can whip up a delicious dinner in no time.

How to Make Amazing 30-Minute Chicken Piccata

Ingredients

• 2 large chicken breasts
• Salt & pepper (to taste)
• 1/4 teaspoon garlic powder
• Flour (for dredging)
• 4 tablespoons butter (divided)
• 1 tablespoon olive oil
• 1/4 cup chicken broth
• 1 tablespoon apple cider vinegar
• Zest of 1 lemon
• 1 tablespoon brined capers (drained)
• 1/2 cup heavy/whipping cream
• Garnish (optional: chopped parsley and/or freshly grated parmesan cheese)

Directions

1. Slice the chicken breasts lengthwise (butterfly and then cut in half) to make 4 thinner cutlets. Trim off any fat. Season the chicken with salt, pepper, and garlic powder. Coat the chicken in flour.
2. Add 2 tablespoons of butter and the olive oil to a skillet over medium-high heat.
3. Once the pan is hot, cook the chicken pieces for about 4-5 minutes per side until golden. Transfer the chicken to a plate.
4. Take the pan off the heat and add chicken broth, apple cider vinegar, lemon zest, remaining 2 tablespoons of butter, and capers to the skillet. Scrape up any browned bits.
5. Stir in the cream and return the pan to the heat. Once it’s bubbling again, add the chicken back into the pan. For a cream-free version, increase the chicken broth to 3/4 cup.
6. Cook for another 5 minutes or until the chicken is cooked through and the sauce has reduced to your liking. If the sauce thickens too much, add more broth.
7. Garnish with freshly chopped parsley and/or parmesan cheese if desired.

How to Serve Amazing 30-Minute Chicken Piccata

Serve your Chicken Piccata over a bed of pasta, rice, or alongside a fresh green salad. The sauce is rich and flavorful, making it the perfect topping. You can also add a slice of crusty bread to soak up the sauce.

How to Store Amazing 30-Minute Chicken Piccata

To store leftover Chicken Piccata, let it cool to room temperature. Place it in an airtight container and refrigerate for up to 3 days. When you are ready to eat it, reheat gently on the stove or in the microwave until warmed through.

Tips to Make Amazing 30-Minute Chicken Piccata

• Make sure to flatten the chicken cutlets evenly for even cooking.
• Don’t skip scraping the pan for the browned bits; they add great flavor to the sauce.
• Adjust the creaminess of the sauce by adding more or less cream and broth as per your taste.

Variation

For a healthier option, you can skip the heavy cream and use low-fat yogurt instead. This will still give you a creamy texture with fewer calories.

FAQs

1. Can I make Chicken Piccata ahead of time?
Yes, you can prepare the chicken and sauce ahead of time. Just reheat before serving for the best results.

2. Is Chicken Piccata gluten-free?
Traditional Chicken Piccata is not gluten-free because of the flour used for dredging. You can use gluten-free flour or cornstarch as a substitute.

3. What can I serve with Chicken Piccata?
This dish pairs well with pasta, mashed potatoes, or a light salad. Steamed vegetables are also a great option.

Chicken Piccata

Chicken Piccata is a classic Italian dish featuring a tangy lemon and creamy sauce that comes together in just 30 minutes, perfect for a weeknight dinner.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 large large chicken breasts Butterflied and cut in half
• to taste Salt & pepper
• 1/4 teaspoon garlic powder
• Flour Flour for dredging
• 4 tablespoons butter divided
• 1 tablespoon olive oil
• 1/4 cup chicken broth
• 1 tablespoon apple cider vinegar
• 1 lemon Zest of 1 lemon
• 1 tablespoon brined capers drained
• 1/2 cup heavy/whipping cream For a cream-free version, increase the chicken broth to 3/4 cup.
• Garnish (optional: chopped parsley and/or freshly grated parmesan cheese)

Method

 

Preparation

1. Slice the chicken breasts lengthwise (butterfly and then cut in half) to make 4 thinner cutlets. Trim off any fat.
2. Season the chicken with salt, pepper, and garlic powder. Coat the chicken in flour.

Cooking

1. Add 2 tablespoons of butter and the olive oil to a skillet over medium-high heat.
2. Once the pan is hot, cook the chicken pieces for about 4-5 minutes per side until golden. Transfer the chicken to a plate.
3. Take the pan off the heat and add chicken broth, apple cider vinegar, lemon zest, remaining 2 tablespoons of butter, and capers to the skillet. Scrape up any browned bits.
4. Stir in the cream and return the pan to the heat. Once it’s bubbling again, add the chicken back into the pan.
5. Cook for another 5 minutes or until the chicken is cooked through and the sauce has reduced to your liking. If the sauce thickens too much, add more broth.
6. Garnish with freshly chopped parsley and/or parmesan cheese if desired.

Notes

Tips: Make sure to flatten the chicken cutlets evenly for even cooking. Don’t skip scraping the pan for the browned bits; they add great flavor to the sauce. Adjust the creaminess of the sauce by adding more or less cream and broth as per your taste. Variations: For a healthier option, you can skip the heavy cream and use low-fat yogurt instead.