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Easy Chicken Piccata Recipe

by - Tuesday, March 09, 2021

Let's face it... cooking every meal, every day, can be a little tiresome. I've reached that point in my pandemic cooking where I just want things to be quick, simple, and reliably tasty. This easy chicken piccata recipe fits all of those requirements.

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Chicken Piccata 

Chicken Piccata is a guaranteed winner in our household. Pounded chicken breasts are simmered in a lemon and wine sauce for a flavourful dish that works well with potatoes, vegetables, rice or noodles on the side.

You can make this easy chicken piccata recipe in less than 30 minutes, all in one pan. Easy cooking and easy cleanup - what more can you ask for!


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Tonight’s Dinner: Easy Chicken Piccata by ramblingreno on Jumprope.

Boneless skinless chicken breast is something we always tend to have in our refrigerator. It's a versatile meat and easily absorbs flavours. Even our picky eaters will eat chicken breast without any complaint.

We enjoy this recipe all year round. It's a nice break from the heartier meals in winter and the lemon flavours feel fresh in spring and summer. 

chicken piccata recipe, easy chicken piccata dinner, lemon chicken piccata

chicken piccata recipe, easy chicken piccata dinner, lemon chicken piccata

I find the key to getting this recipe just right is pounding the chicken into thin cutlets and not overcooking it. To turn the chicken breasts into cutlets, slice the breast horizontally to create two thin cutlets. You want to pound each cutlet until it's 1/4" thick. You can use a meat mallet, the back of a heavy skillet, or a rolling pin to do this.



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Our Place Pan Chicken Piccata

I did want to make special mention of the Always Pan from Our Place. We got this pan this Christmas and I've been trying out recipes and let me tell you, the Always Pan was made for chicken piccata! 

The non stick surface makes it easy to scrape up those juicy bits at the bottom of the pan and infuse the chicken with flavour. As well, the high sides of the pan allow the cutlets to be submerged in the yummy garlic lemon wine sauce and coat every surface. 

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How To Make Chicken Piccata

  • Cut your chicken into cutlets and pound to 1/4" thickness
  • Mix all purpose flour with salt and pepper. Dredge your cutlet through this flour, ensuring each side is coated 

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  • Heat oil and butter in your pan
  • Fry the chicken in the pan, about 5 minutes for each side. Cook until the chicken is a golden brown colour and remove from the pan
  • Add garlic, capers, lemon juice, chicken stock, and white wine to the pan. Bring it to a boil and scrape up all the juicy bits at the bottom of the pan
  • Return the chicken to the pan and let everything simmer until the sauce is slightly thickened, about 5 minutes
  • Transfer to a plate and serve with the sauce and chopped parsley on top
  • Serve with noodles, rice, roasted vegetables or mashed potato

chicken piccata recipe, easy chicken piccata dinner, lemon chicken piccata

We ran out of parsley and I'm not a fan of capers so our chicken piccata is served simply over mashed potatoes. It's a great easy weeknight meal when you're looking for something uncomplicated yet delicious. Hope you give it a try!

chicken piccata recipe, easy chicken piccata dinner, lemon chicken piccata

Easy Chicken Piccata Recipe

Ingredients:

  • 4 boneless skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 4 tablespoons olive oil
  • 4 tablespoons butter, divided
  • 2 garlic cloves, minced
  • 2 tablespoons capers, rinsed (optional)
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • Salt and pepper
  • Freshly squeezed juice from 1 large lemon (about 4 tablespoons)
  • 2 tablespoons chopped parsley

Instructions:

  1. Cut the chicken breasts in half, horizontally
  2. Pound the breasts to 1/4" thickness
  3. Mix flour with salt and pepper. Dredge the chicken through the flour, coating both sides. Shake off the excess flour. 
  4. Melt the oil plus 2 tablespoons of butter in the pan over medium-high heat. Fry the chicken, about 5 mins on each side until it reaches a golden brown colour. Transfer to a plate.
  5. Add the remaining butter to the skillet. Add garlic, capers, lemon juice, chicken broth, and white wine. Scrape the brown bits from the bottom of the pan. Bring to a boil.
  6. Return the chicken breasts to the pan and cook for another 5 minutes. Stir and ensure each cutlet is covered in the sauce.
  7. Transfer chicken to a plate and serve with sauce and chopped parsley on top. Serve with mashed potatoes.

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