Chicken Piccata is one of my all time favorite dishes. Chicken breasts are simmered in a fresh lemon caper white wine sauce. Serve this simple chicken dinner recipe dish over pasta or sauteed spinach for a new guaranteed family favorite!
Chicken piccata was one of the first meals I learned to make out of culinary school. I worked in an Italian restaurant during and after culinary school, and I got to learn from chefs with true Italian roots. It was such an amazing experience, and I want to go back all the time.
What Is in Chicken Piccata sauce?
Piccata is a traditional Italian dish. Piccata is a dish that includes meat, usually veal or chicken, that is sliced thin, dredged in flour, then cooked in a delicious white wine sauce with lemon juice, butter, and capers! I add a little garlic and chicken stock to mine as well!
This chicken piccata is typically served over pasta, such as a spaghetti or linguine. It can also be served over top of spinach, or alongside steamed broccoli!
How to Make Chicken Piccata
The meat is dredged, or coated in flour, before cooking it. Dredging with flour is often one of the steps in the standard breading procedure, which is the step prior to sautéeing or deep-frying.
After the chicken is seared on both sides, a delicious piccata sauce is added, made from lemon juice, a little chicken stock and white wine. Added to that are capers, butter, and other delicious herbs that make this sauce to die for.
This sauce is reduced to enhance all the amazing flavors of the piccata sauce. It’s a sauce that I want to eat with a spoon!
How To Sear Chicken
The first step to making this easy chicken piccata is pounding the chicken breasts until they are an even thickness. I like to use a mallet or meat tenderizer, but I’ve used a wine bottle in a pinch! If your chicken breasts aren’t already sliced thin, cut them in half. Sear the chicken breasts on both sides to brown the outside. Because they are sliced thin, they’ll only need a few minutes.
How to make a piccata sauce
Once the chicken has been seared, remove it from the pan to a plate and set aside while you make the sauce.
Next, add two tablespoons of butter and another 2 tablespoons of olive oil to the same pan that you cooked the chicken in. You’ll want to incorporate all the brown bits and flavor of that chicken into the sauce. To the butter and oil, add the shallots and cook until almost translucent. Add the garlic and cook for about a minute, making sure not to burn.
Next, you’ll create a roux by adding the flour and mixing it well with the fat, adding more oil if needed.
What is a roux?
A roux is a combination of equal parts flour and fat, in this case, oil and butter. When you make a roux and cook it for long enough, the flour will brown adding great flavor to your piccata sauce!
Cook until the flour has browned, and then deglaze the pan with white wine. Deglazing is a fancy word for pouring cold liquid into a very hot pan to get up all the brown bits stuck to the bottom.
Then by using a whisk, incorporate the liquid into the flour mix until there are no lumps. Add chicken broth and continue to whisk until everything is incorporated.
Lastly, add the lemon juice and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Make sure you taste the sauce and season as needed with salt and pepper!
Return all the chicken to the pan and simmer for 5 minutes, letting the chicken soak up all those delicious flavors from the sauce!
What should you serve with this dish?
These salads and starters are the perfect accompaniment to chicken piccata
If you loved this recipe, be sure to check out my linguine with asparagus and lemon cream sauce!Print
Chicken breasts simmered in a fresh lemon caper white wine sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Sauté
- Cuisine: Italian
4 boneless skinless chicken breasts
2 cup chicken broth
1/2 cup white wine
1 tbl flour
1 small shallot, minced
2 cloves garlic, minced
salt and pepper
3 tbl capers
The juice of one lemon, or 1/4 cup lemon juice
8 oz linguine, cooked
- In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add the chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to warm plate.
- Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. Into the pan add the shallots and cook until almost translucent. Add the garlic and cook about a minute, making sure not to burn. Add the flour and mix well with the fat, adding more if needed. Cook for one minute.
- Deglaze the pan with white wine, using a whisk, incorporate the liquid into the flour mix until there are no lumps. Add chicken broth
- Add the lemon juice and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Season as needed with salt and pepper
- Return all the chicken to the pan and simmer for 5 minutes. Serve with linguine, pour sauce over chicken and pasta and garnish with basil if desired.
Keywords: chicken; piccata
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