Easy Homemade Chicken Piccata Recipe
Homemade Chicken Piccata
I first had chicken piccata when I was a child, dining out with my father is some of the better restaurants across the South. Daddy was quite a foodie, and he loved to dine out, and he would often take my sister and me with him. As a result, some of our favorite dishes ended up being a bit unusual for Southern girls, including chicken piccata.
Over the years, I realized that this beloved dish was actually rather simple. Butter, lemon, capers, and white wine form the basis of the richly flavored sauce—and the sauce is my favorite part. Over time, I tweaked the recipe to elevate each element, and this is the result. Richly browned chicken, a bright, fresh sauce, and you've got a winner.
To develop the flavor of the chicken, use well-seasoned flour laced with a bit of Parmesan. This promotes browning and color, and it develops the foundation upon which you'll build your sauce. For the most flavor, use undrained and unrinsed capers, as well as a bit of the caper juice. Add some fresh lemons, and you've created a dish with a serious "wow" factor for the table.
Try this recipe. You'll be glad you did, and your family will have a new favorite!
- 1 pound spaghetti
- 3–4 whole chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 4 ounces (1/4 cup) Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoon butter
- 1 tablespoon minced garlic
- 2 tablespoons lemon juice
- 1/2 cup dry white wine
- 2 tablespoons cold butter
- 1/4 teaspoon cayenne pepper or 1 teaspoon red pepper flakes
- 2 tablespoons capers, with about 1 tablespoon of the brine from the capers
- 1 1/2 tablespoons dried oregano
- 1/2 cup fresh parsley, minced
- Cook spaghetti according to package directions. Set aside and keep warm.
- Cut each chicken breast in half horizontally, making 6–8 chicken cutlets.
- Mix together flour, salt, pepper, garlic powder, and Parmesan. Stir well, and dredge chicken pieces well on both sides.
- Heat olive oil and butter over medium heat. Brown cutlets well on both sides. Once browned, set cutlets aside and keep warm.
- In the same pan over medium heat, add 1 tablespoon of the flour mixture, and whisk well. Add lemon juice and white wine and stir, scraping up the brown bits off the bottom of the pan. Add cayenne, capers, and oregano. Stir.
- Taste and adjust for salt and pepper. Cube cold butter, and drop it in pieces into the sauce, whisking well to emulsify.
- Pour sauce over reserved chicken pieces and serve with spaghetti. Top with fresh parsley and serve hot.
Why Cut the Chicken in Half?
Several reasons, actually! Portion control is one, economics is another. But mainly because the thinner pieces brown more quickly and thoroughly, with less chance of overcooking. Your dish will be prettier, with more tender, juicier pieces of chicken. The portion control is a bonus, as is using just a few pieces to feed your family. That's a win-win technique you can use in all kinds of recipes.
A Simple Dredge Adds Color and Flavor
Fresh, Flavorful, Homemade Chicken Piccata
© 2019 Jan Charles