Chicken Piccata Recipe

This Chicken Piccata recipe is a classic Italian dish that’s both elegant and easy to make. We’re talking tender chicken cutlets coated in crispy breadcrumbs, bathed in a bright and lemony sauce with briny capers. It’s a restaurant-quality meal that you can easily whip up in your own kitchen in just 20 minutes!

Why You’ll Love This Recipe

  • Flavorful and Light: The lemony sauce is perfectly balanced with the savory chicken and briny capers, creating a dish that’s both satisfying and light.
  • Quick and Easy: This recipe is ready in just 20 minutes, making it perfect for busy weeknights or when you’re short on time.
  • Versatile: You can easily adapt this recipe to your dietary needs and preferences, with options for gluten-free breadcrumbs, alternative protein sources, and even an air fryer method.

Ingredients

Here’s what you’ll need to create this classic Italian dish:

  • Boneless, skinless chicken breasts: We’ll pound them thin for quick cooking and even browning.
  • Freshly ground black pepper: To taste.
  • Egg whites (or whole eggs): Used to help the breadcrumbs adhere to the chicken.
  • Seasoned whole wheat dry bread crumbs: Or gluten-free breadcrumbs for a gluten-free option.
  • Olive oil spray: For cooking the chicken.
  • Whipped butter: Adds richness to the sauce.
  • Lemon juice: Freshly squeezed for the best flavor.
  • Dry white wine: Adds depth and complexity to the sauce.
  • Reduced sodium chicken broth: Creates the base of the sauce.
  • Capers: Brined capers add a briny, salty bite.
  • Sliced lemon: For serving.
  • Chopped fresh parsley leaves: For serving.

How to Make Chicken Piccata

Step 1: Prepare the Chicken

Cut the chicken breasts into cutlets and pound them thin between two sheets of parchment paper. Season with salt and pepper.

Step 2: Bread the Chicken

Beat the egg whites with water in a shallow bowl. Place the breadcrumbs in another plate. Dip each chicken cutlet in the egg mixture, then coat it in the breadcrumbs.

Step 3: Cook the Chicken

Heat a skillet over medium heat and spray with olive oil. Cook the chicken cutlets for 2-3 minutes per side, or until cooked through. Set aside.

Step 4: Make the Sauce

In the same skillet, melt the butter over medium-high heat. Add the lemon juice, wine, chicken broth, lemon halves, salt, and pepper. Bring to a boil, then simmer until reduced by half. Discard the lemon halves and add the capers.

Step 5: Serve

Place a chicken cutlet on each plate and spoon the sauce over the top. Garnish with a slice of lemon and a sprinkle of fresh parsley.

Pro Tips for Making the Recipe

  • Use a meat mallet: For evenly pounded chicken cutlets, use a meat mallet.
  • Don’t overcrowd the pan: Give the chicken cutlets enough space to cook evenly.
  • Adjust the sauce: If the sauce is too thick, add a splash of chicken broth or water. If it’s too thin, simmer it for a bit longer.

How to Serve Chicken Piccata

Chicken Piccata Recipe
  • Classic Italian: Serve with a side of pasta, like spaghetti or angel hair, tossed with a bit of olive oil and Parmesan cheese.
  • Low-Carb Option: Pair with roasted vegetables or a simple salad for a lighter meal.
  • Elegant Dinner Party: This dish is impressive enough for a dinner party, yet easy enough for a weeknight meal.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Reheating

Reheat gently on the stovetop or in the microwave.

Chicken Piccata Recipe

FAQs

Can I use a different type of protein?
Yes, you can use boneless pork chops or white fish instead of chicken.

Can I use different breadcrumbs?
Absolutely! Panko breadcrumbs or regular breadcrumbs will also work well.

Can I make this recipe without wine?
Yes, you can substitute the wine with chicken broth or a non-alcoholic white wine.

Can I make this recipe in the air fryer?
Yes! Follow the air fryer instructions in the recipe notes.

There you have it! A classic and delicious recipe for Chicken Piccata that’s easy to make and perfect for any occasion. Enjoy!

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Chicken Piccata Recipe

Chicken Piccata Recipe

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  • Author: Emma
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Pan-fried, Air Fryer
  • Cuisine: Italian

Description

This Chicken Piccata recipe is a classic Italian dish that’s easy to make and bursting with flavor. Tender chicken cutlets are coated in crispy breadcrumbs, pan-fried to golden perfection, and then drizzled with a tangy lemon-caper sauce.


Ingredients

Units Scale

Produce

  • 2 boneless, skinless chicken breasts (16 oz total)
  • Sliced lemon (for serving)
  • Chopped fresh parsley leaves (for serving)

Pantry

  • Freshly ground black pepper (to taste)
  • 2/3 cup seasoned whole wheat dry bread crumbs (or gluten-free bread crumbs)
  • 1/4 cup dry white wine
  • 1/2 cup reduced sodium chicken broth
  • 1 tbsp capers

Dairy & Eggs

  • 2 large egg whites (or whole eggs)
  • 1 tbsp whipped butter

Other

  • Olive oil spray (about 1 tbsp worth)

Instructions

  1. Prepare Chicken: Cut chicken breasts into 4 cutlets and pound them to ¼-inch thickness. Season with salt and pepper.
  2. Bread Chicken: Beat egg whites with 1 teaspoon of water in a shallow bowl. Place breadcrumbs in another plate. Dip each cutlet in egg whites, then breadcrumbs, shaking off any excess.
  3. Pan-Fry Chicken: Heat a large skillet over medium heat. Spray chicken cutlets with olive oil and cook for 2-3 minutes per side, until golden brown and cooked through. Set aside.
  4. Make Sauce: In the same skillet, melt butter over medium-high heat. Add lemon juice, wine, chicken broth, lemon halves, salt, and pepper. Bring to a boil, then simmer until reduced by half, about 2 minutes. Discard lemon halves and stir in capers.
  5. Serve: Place one chicken cutlet on each plate and spoon sauce over top. Garnish with a slice of lemon and fresh parsley.

Air Fryer Method:

  1. Preheat and Cook: Preheat air fryer to 370°F. Place breaded chicken cutlets in the air fryer basket and cook for 5-6 minutes, flipping halfway, until golden brown and cooked through.
  2. Make Sauce and Serve: Follow steps 4 and 5 above to make the sauce and serve the chicken.

Notes

  • Variations:
    • Protein: Swap chicken for boneless pork chops or white fish.
    • Breadcrumbs: Use panko, regular, or seasoned breadcrumbs.
    • Wine: Substitute with chicken broth or a single-serving bottle of wine. Freeze leftover wine in ice cube trays for future use.
    • Butter: Use ghee, vegan butter, or oil instead.
    • Eggs: Coat chicken in Dijon mustard before breading if you can’t eat eggs.
  • Serve with your favorite sides, such as pasta, rice, or roasted vegetables.
  • For a gluten-free version, use gluten-free breadcrumbs and ensure all other ingredients are gluten-free.

Nutrition

  • Serving Size: 1 chicken cutlet with sauce
  • Calories: 320kcal
  • Sugar: 4g
  • Sodium: 500mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 70mg

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