Chicken Piccata

Chicken Piccata is a classic Italian-American dish comprised of thinly sliced and floured chicken breasts in a white wine, lemon and caper sauce. It is a simple sauce that pairs with so many different types of proteins, but also vegetables and pasta.

 

This dish basically thin scaloppini (thin pieces) of chicken, pan-fried in butter and aromatic olive oil and topped in a tangy lemon-butter sauce that’s laced with briny capers and shallots.

What is Piccata?

Piccata is actually a method of cooking and the piccata sauce opposed to a type of protein. Meat, butterflied or pounded thin, dredged in flour and then fried in butter. Delicious!

The term “piccata” is an Italian word, the feminine form of the word piccato, meaning “larded”. It is also spelled “pichotta.”

In Italy, they actually serve very little chicken and the dish is usually prepared with veal. While in the states, you see much less veal and a lot more chicken and it is considered an “at-home” dish and rarely served in restaurants.

In the states, piccata sauce starts with a base of butter and lemon, but then can include white wine or chicken broth. I prefer white wine for flavor.

Ingredients

These simple ingredients combine for a bright sauce.

• Boneless Skinless Chicken Breasts– As noted below, many other types of meat or vegetables can be used for this dish. If you want to skip the step of tenderizing, buy thin cut chicken breasts or chicken cutlets, sometimes even labeled chicken Milanese. Plan for one cutlet per person. Large chicken breasts can be cut into two pieces.
• Salt and pepper– For seasoning.
• All-Purpose Flour– This is for breading the chicken, but the excess bits will also tighten the sauce a tad.
• Unsalted Butter & Olive Oil– The fats used to elevate the natural flavors of the food. Why use two fats? See our explanation below!
• Shallots- A type of onion, some are pungent, but most offer a blend of sharp and sweet, which is perfect for such a delicate sauce. Slicing ruptures fewer membranes, resulting in a less oniony flavor. For more onion, mince or dice it.
• Garlic- The same goes for garlic as onion. The more membranes that are cut, the more garlicky flavor you’ll get. Slicing provides an essence without being overwhelming. Mince, grate or press for robust taste.
• White Wine– Wine gives this dish its signature flavor, so I don’t suggest omitting, but if you must, swap it will additional broth. Cooking with wine imparts flavors while the alcohol burns off. Pick the undertone flavors of the wine wisely because these will shine through in the sauce. Heavy cream can also be used to make a creamy piccata sauce.
• Low Sodium Chicken Broth– I always use a low-sodium broth so I have more control over the saltiness. Vegetable broth is also an option, especially for vegetarian piccata variations.
• Fresh Lemons- There is no substitute for fresh lemon in this simple pasta dish. Zest can also add bright citrus flavor.
• Capers- Briny and bright, these little bulbs pop in your mouth and provide a flavor and texture that can’t be replicated by other ingredients.
• Fresh Parsley– Italian parsley is sometimes called flat parsley and has a flatter leaf compared to curly parsley, which is better used for garnish opposed to flavor. This can be omitted and should be fresh (no dried parsley flakes on this one!)
• Pasta of Choice– See our suggestions below.

How to Make Chicken Piccata

1. Tenderize the chicken using a meat mallet, if necessary. Season liberally with salt and freshly ground black pepper.
2. Place the flour in a shallow dish and dredge each piece of the chicken, shaking off excess.

2. Heat butter and oil in a large skillet. Add the chicken to the hot pan, working in batches, sauté 3-4 minutes on each side or until done. Be careful not to overcook or the chicken can become rubbery. Remove chicken from pan. Be careful to not crowd the pan or the chicken will steak instead of brown, which is what creates deep flavors for the chicken and the sauce. Set cooked chicken aside to finish the sauce.

3. In the same pan, add a small amount of oil and then the shallots, cooking for 2-3 minutes, and garlic until fragrant.
4. Add the wine, bringing to a low simmer and scraping pan to loosen browned bits. Cook until liquid reduces by half.

5. Add the broth to pan bringing back to a low simmer.
6. Remove from heat and whisk in the remaining butter, lemon slices, capers and parsley.

7. Add the chicken back to pan, spoon sauce over pieces and allowing to rewarm, but not continue cooking, it should be fully cooked to an internal temperature of 165°F already. Use an instant read thermometer to check chicken temperature.
8. Serve over cooked pasta of choice.

Why Use Butter and Olive Oil?

Many people have asked why we use two fats together. This is very common in the process of pan frying and does have a purpose, mainly to enhance the flavor of the food you are preparing.

Both of these fats help carry the flavors of the food through to the other elements. Heat accentuates this property. Butter is a dairy, smooth, creamy, and rich, while olive oil provides a unique, complex flavor that can vary.

What Pasta Is Best with Piccata

Serve chicken piccata with any sort of pasta you prefer, although it is best paired with light and smaller statured pasta. Capellini or angel hair are the most traditional.

The shape of pasta is important to pair with the correct sauce. A long stranded pasta, versis tubal or short and round, will cling the best.

Thinner sauces, like a piccata sauce, don’t need nooks and crannies or a hearty pasta to latch onto. So while you can use any pasta you prefer, it coats well with a thinner, long noodle. Some people even use rice or risotto.

Storage & Reheating

Store leftovers in an airtight container for up to 5 days. Chicken piccata can be reheated in a skillet or the microwave. It can be made ahead, but is best enjoyed freshly prepared.

I do not suggest freezing this recipe.

More Italian Chicken Recipes

• Chicken Stuffed Shells in Brie Sauce
• Instant Pot Spaghetti and Meatballs
• Lemon Pesto