Best 5 Easy Chicken Piccata Recipes

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Tantalize your taste buds with the delectable flavors of Chicken Piccata, a classic Italian dish that combines the tangy brightness of lemon with the savory richness of chicken. This versatile dish can be prepared in a variety of ways, each offering a unique culinary experience. In this article, we present a collection of Chicken Piccata recipes that cater to different dietary preferences and cooking styles. From the traditional version featuring a golden-brown chicken cutlet smothered in a luscious lemon-butter sauce to a healthier alternative using succulent chicken breasts and a lightened sauce, these recipes offer something for every palate. Additionally, we explore a vegetarian rendition that swaps chicken for tender artichoke hearts, creating a delightful plant-based option. With step-by-step instructions, helpful tips, and stunning photos, these Chicken Piccata recipes are sure to become your go-to choice for a flavorful and satisfying meal.

Here are our top 5 tried and tested recipes!

EASY CHICKEN PICCATA



Easy Chicken Piccata image

Easy chicken recipes are my go-to dinner choice. My chicken piccata pasta dish is ready to serve in a half hour. It takes just a few minutes in the oven to bake to tender perfection. -Hannah Williams, Malibu, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
3 tablespoons olive oil
1 cup chicken stock
3 to 4 tablespoons capers, drained
2 to 3 tablespoons lemon juice
3 tablespoons butter

Steps:

  • Preheat oven to 350°. Cut chicken breasts in half crosswise. Pound with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown chicken in batches, adding additional oil as needed. Transfer chicken to an ungreased 13x9-in. baking dish., Add stock, capers and lemon juice to pan, stirring to loosen browned bits from pan. Whisk in butter, 1 tablespoon at a time, until creamy. Pour sauce over chicken. Bake 5-10 minutes or until no longer pink.

Nutrition Facts : Calories 382 calories, Fat 23g fat (8g saturated fat), Cholesterol 117mg cholesterol, Sodium 725mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.

EASY CHICKEN PICCATA



Easy Chicken Piccata image

This is my son's favorite dish. He is a very persnickety eater. Serve this chicken recipe over white rice.

Provided by Sarah Gilmore de Ruiter

Categories     Main Dish Recipes     Chicken     Chicken Piccata Recipes

Time 25m

Yield 4

Number Of Ingredients 8

2 large skinless, boneless chicken breasts
1 cup all-purpose flour
½ stick butter
salt and ground black pepper to taste
½ cup white wine
3 lemons, juiced
2 tablespoons drained capers
2 tablespoons chopped fresh parsley

Steps:

  • Slice chicken breasts horizontally to yield 4 pieces. Place breasts between 2 sheets of plastic wrap and pound to 1/4-inch thin. Place flour on a plate and dredge each breast on both sides in flour.
  • Melt butter in a large skillet over medium heat. Put chicken into the skillet and season tops with salt and pepper. Turn when nicely browned, about 4 minutes, and season again. Cook second side until browned, about 4 minutes. Transfer breasts to a plate, reserving skillet drippings.
  • Add wine and lemon juice to the skillet, stirring to scrape up any browned bits. Simmer to reduce and thicken sauce, about 5 minutes more. Add capers and pour sauce over chicken breasts on the plate. Sprinkle with parsley.

Nutrition Facts : Calories 383.8 calories, Carbohydrate 33.7 g, Cholesterol 96.4 mg, Fat 13.5 g, Fiber 4.9 g, Protein 30.7 g, SaturatedFat 7.7 g, Sodium 247.3 mg, Sugar 0.4 g

EASY CHICKEN PICCATA RECIPE BY TASTY



Easy Chicken Piccata Recipe by Tasty image

Here's what you need: large, boneless, skinless chicken breast, salt, pepper, flour, butter, chicken broth, lemon, caper

Provided by Tasty

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 8

1 large, boneless, skinless chicken breast
salt, to taste
pepper, to taste
flour, as needed
3 tablespoons butter
½ cup chicken broth
1 lemon, Juiced
2 tablespoons caper

Steps:

  • Butterfly the chicken breast and pound it thin. Salt and pepper to taste.
  • Dredge each piece in flour, shaking off the excess.
  • In a skillet over high heat, melt three Tbsp. butter, and brown the chicken, the browner and crispier the better, 3-5 minutes on each side.
  • Remove chicken from the skillet, and, in the same pan, add chicken stock, lemon, and capers.
  • Boil until the sauce reduces by ⅓, and return the chicken to the skillet.
  • Spoon sauce over the chicken several times.
  • Serve immediately, with the remaining sauce poured over the chicken.
  • Enjoy!

Nutrition Facts : Calories 488 calories, Carbohydrate 20 grams, Fat 34 grams, Fiber 2 grams, Protein 24 grams, Sugar 4 grams

EASY CHICKEN PICCATA



Easy Chicken Piccata image

In this classic chicken dish, a swirl of butter in the white-wine sauce gives it a creamy consistency.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 10

Coarse salt and ground pepper
1/2 cup all-purpose flour
1 1/2 pounds chicken cutlets
2 tablespoons olive oil
8 ounces linguine
3 packed cups loose baby spinach (about 5 ounces), torn into pieces
3 tablespoons butter
3/4 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons capers, rinsed and drained

Steps:

  • Bring a large pot of salted water to a boil. Place flour in a shallow bowl. Season cutlets with salt and pepper, then dip into flour, turning to coat; shake off excess.
  • In a large skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook until lightly browned and opaque throughout, 1 to 2 minutes per side. Transfer to a plate; cover with foil to keep warm. Repeat with remaining tablespoon oil and chicken (reserve skillet for sauce).
  • Meanwhile, cook linguine in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add spinach, and stir until submerged. Drain pasta mixture and return to pot. Toss with 1 tablespoon butter; season generously with salt and pepper. Add some reserved pasta water if necessary. Cover to keep warm.
  • Into skillet, pour wine and lemon juice. Cook over medium-high, stirring to loosen browned bits, until liquid has reduced to 1/3 cup, 4 to 5 minutes. Remove from heat; swirl in 2 remaining tablespoons butter until melted. (For a smoother sauce, strain through a fine-mesh sieve, if desired.) Add capers, and season with salt and pepper. Divide chicken and linguine among four serving plates; top chicken with sauce.

VERY EASY CHICKEN PICCATA



Very Easy Chicken Piccata image

We all loved this dish, even the kids! Serve with crusty french bread, basmati rice and a spring salad. Please note: this is an adopted recipe and I have just tried it myself. Findings: I made it with more chicken stock, double the garlic & more sliced lemon and no lemon juice to suit DH's preference for not too much lemon and becuase we had guests and I had 6 chicken breasts. DH approved of it made this way as the lemon flavour came though well, without being overly acidic. Guests wanted the recipe, so it's a keeper. ZWT REGION: Italy.

Provided by kiwidutch

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup flour
4 boneless skinless chicken breast halves, seasoned with
salt and pepper
4 tablespoons vegetable oil, divided use
1 teaspoon minced garlic
1 cup chicken broth
1 small lemon, halved lengthwise, then sliced
1/2 cup lemon juice (from 1 1/2 large or 3 small lemons)
2 tablespoons capers, drained
3 tablespoons unsalted butter, softened
2 tablespoons fresh parsley, minced

Steps:

  • Preheat oven to 200 degrees; place a heat-proof platter (or casserole dish) in oven.
  • Pour flour onto a plate. Coat both sides of chicken breast halves in flour; shake off excess.
  • Heat 2 tablespoons oil in 12-inch heavy-bottom skillet over medium-high heat. Saute half the chicken (without moving) until lightly browned on first side, about 4 to 5 minutes.
  • Turn and cook until second side is lightly browned and chicken is cooked through, 3 to 4 minutes. Transfer chicken to heated platter or casserole dish and return to oven.
  • Repeat with remaining oil and chicken.
  • In same skillet, saute garlic about 10 seconds; add broth and lemon slices. Increase heat to high. Scrape skillet bottom with wooden spoon to loosen any browned bits. Simmer about 10 minutes to reduce liquid.
  • Add lemon juice and capers and simmer about 5 more minutes.
  • Remove pan from heat and stir in butter until it melts and sauce thickens. Blend in parsley.
  • Spoon sauce over chicken and serve.

Nutrition Facts : Calories 408.6, Fat 24.3, SaturatedFat 7.8, Cholesterol 91.3, Sodium 398.7, Carbohydrate 18.2, Fiber 2, Sugar 1, Protein 30.8

Tips:

  • Use high-quality chicken breasts for the best flavor and texture.
  • Make sure the chicken breasts are pounded thin to ensure even cooking.
  • Use a combination of butter and olive oil to prevent the butter from burning.
  • Don't overcrowd the pan when cooking the chicken. Cook the chicken in batches if necessary.
  • Cook the chicken until it is golden brown and cooked through.
  • Add the lemon juice and capers towards the end of cooking to prevent them from overpowering the dish.
  • Serve the chicken piccata over pasta, rice, or mashed potatoes.

Conclusion:

Chicken piccata is a classic Italian dish that is easy to make and always a crowd-pleaser. With a few simple ingredients, you can create a delicious and flavorful meal that is perfect for any occasion. So next time you're looking for a quick and easy weeknight meal, give chicken piccata a try. You won't be disappointed!

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