Chicken Piccata

Chicken Piccata has always been a huge favorite in my family. I remember my mother and big sister both making it so often when I was growing up and I lived for it. It’s such a fresh, bright and easy dish that is perfect for spring. I made my version of the family recipe this week and it was everything I hoped for! Preparing the chicken was my first order of business.

I had three huge chicken breasts that were about a pound each. So I cut them each in half lengthwise. Then I covered them in plastic wrap and pounded them down with my meat mallet. That made them perfect, thin half pound portions for the chicken piccata.
I had three huge chicken breasts that were about a pound each. So I cut them each in half lengthwise. Then I covered them in plastic wrap and pounded them down with my meat mallet. That made them perfect, thin half pound portions for the chicken piccata.
Those chicken cutlets were dredged in a flavorful mixture of flour, garlic powder, salt and black pepper. Then I pan fried the chicken in lots of butter and olive oil to give them more flavor. I did it in two batches of three so that the pan wasn't over crowded.
Those chicken cutlets were dredged in a flavorful mixture of flour, garlic powder, salt and black pepper. Then I pan fried the chicken in lots of butter and olive oil to give them more flavor. I did it in two batches of three so that the pan wasn’t over crowded.
Once the chicken was all pan fried, it was time to quickly make the chicken piccata sauce. It was simply chicken stock, lemon juice, lemon zest and capers. I loved the clean, very Italian flavors here! Once the sauce was assembled, I nestled all of the chicken back in to bath in it for 10 minutes.
Once the chicken was all pan fried, it was time to quickly make the chicken piccata sauce. It was simply chicken stock, lemon juice, lemon zest and capers. I loved the clean, very Italian flavors here! Once the sauce was assembled, I nestled all of the chicken back in to bathe in it for 10 minutes.

I took the chicken back out when it was done, and tossed a bunch of tender linguine I had cooked in the sauce. That was all there was to making the chicken piccata! I scooped the pasta onto plates and placed the chicken on top of the pasta. The final touch was to sprinkle lots of chopped parsley on top to give it some extra lovely green freshness. Oh my goodness, one bite and I was right back in my mother’s kitchen. Nostalgia for my childhood washed over me and I loved it. Food is so powerful like that. Enjoy, friends! xoxo

Chicken Piccata
Chicken Piccata
5 from 2 votes
Chicken Picatta
Chicken Piccata
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Chicken piccata is such a fantastic classic! This version is simple with so much flavor using lots of lemon and capers, served over tender linguine.

Course: Main Course
Cuisine: Italian
Keyword: Chicken Dinners, Chicken Piccata
Servings: 6
Calories: 738 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 3 large boneless skinless chicken breasts
  • 1 cup flour
  • 1/2 teaspoon garlic powder
  • 1 pinch truffle salt plus additional to taste
  • 1 pinch freshly cracked black pepper
  • 5 tablespoons olive oil
  • 4 tablespoons butter plus an additional 2 tablespoons for finishing
  • 1 cup chicken stock
  • 1/2 cup fresh lemon juice
  • 1 whole lemon zested
  • 1/2 cup capers rinsed
  • 1 pound linguine
  • fresh parsley finely chopped as needed for garnish
Instructions
  1. First, prepare the chicken. Cut the three breasts in half lengthwise. Then cover them in a layer of plastic wrap and gently pound each half out with a meat mallet to be thinner and wider. This makes them a perfect portion and easy size to cook through to perfection. Set the chicken aside. Then whisk the flour, garlic powder, salt and pepper together in a bowl to make the dredging mixture. Set that aside too.
  2. Heat the olive oil and butter in a large skillet with deep sides over medium high heat. Once it is bubbling, dredge three of the chicken cutlets through the flour mixture, shaking off the excess, and get them into the pan. Let them cook for about 4 minutes on each side, then remove them to a plate. Repeat with the last 3 pieces and remove them to the plate too. Pour the chicken stock, lemon juice, lemon zest and capers into the pan, scraping up any brown bits. Let the mixture come to a gentle boil while you give it a stir.
  3. Return the chicken to the pan and let it simmer in the sauce for 10 minutes. While the chicken simmers, bring a large pot of water to a boil. Cook the linguine just until it is tender for about 8-10 minutes, then drain it. The chicken should be done by this point. Remove it back to the plate and whisk in the extra 2 tablespoons of butter. Toss the pasta in the sauce, then take the pan off of the heat. Serve the chicken over the pasta and sprinkle lots of fresh parsley on top. Enjoy!
Nutrition Facts
Chicken Piccata
Amount Per Serving (1 serving)
Calories 738 Calories from Fat 251
% Daily Value*
Fat 27.9g43%
Saturated Fat 11.6g73%
Cholesterol 244mg81%
Sodium 901mg39%
Potassium 1144mg33%
Carbohydrates 47.4g16%
Fiber 2.9g12%
Sugar 1.8g2%
Protein 79.5g159%
Calcium 40mg4%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Chicken Piccata
Chicken Piccata

SaveSave

12 thoughts on “Chicken Piccata”

  1. 5 stars
    This is one of favorite chicken dishes and now I am craving it! I love that it is good year-round dish that is filling but has so many “light” qualities to it.

Leave a Reply

Your email address will not be published. Required fields are marked *