Easy Homemade Chicken Piccata Recipe

Updated on April 15, 2019
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Jan has been cooking and writing about food for over twenty years and has cooked on multiple television stations, including Food Network.

Chicken piccata is a simple dish to make at home, and is so much more flavorful than the insipid versions found in many restaurants. Try this simple recipe and see for yourself how easy and fabulous it can be!
Chicken piccata is a simple dish to make at home, and is so much more flavorful than the insipid versions found in many restaurants. Try this simple recipe and see for yourself how easy and fabulous it can be!

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!

Ingredients

  • 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

Directions

  1. Cook spaghetti according to package directions. Set aside and keep warm.
  2. Cut each chicken breast in half horizontally, making 6-8 chicken cutlets.
  3. Mix together flour, salt, pepper, garlic powder, and Parmesan. Stir well, and dredge chicken pieces well on both sides.
  4. Heat olive oil and butter over medium heat. Brown cutlets well on both sides. Once browned, set cutlets aside and keep warm.
  5. 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.
  6. Taste and adjust for salt and pepper. Cube cold butter, and drop it in pieces into the sauce, whisking well to emulsify.
  7. Pour sauce over reserved chicken pieces and serve with spaghetti. Top with fresh parsley and serve hot.

Simple Seasonings

This recipe calls for simple seasonings: kosher salt, black pepper, garlic powder, garlic, oregano, capers, cayenne, lemon juice, and Parmesan cheese.
This recipe calls for simple seasonings: kosher salt, black pepper, garlic powder, garlic, oregano, capers, cayenne, lemon juice, and Parmesan cheese.

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

Dredging the chicken in a seasoned flour add flavor and enhances browning, which in turn builds flavor in the gorgeous sauce you'll build in the same pan.
Dredging the chicken in a seasoned flour add flavor and enhances browning, which in turn builds flavor in the gorgeous sauce you'll build in the same pan.
Brown the dredged chicken on both sides in both butter and olive oil. This leads to flavorful chicken and creates the foundation on which you'll build a gorgeous, flavorful pan sauce.
Brown the dredged chicken on both sides in both butter and olive oil. This leads to flavorful chicken and creates the foundation on which you'll build a gorgeous, flavorful pan sauce.

Fresh, Flavorful, Homemade Chicken Piccata

Serve your fresh and homemade piccata over spaghetti noodles, rice, or polenta. Garlic bread is a perfect way to soak up every last drop of the amazingly flavorful sauce.
Serve your fresh and homemade piccata over spaghetti noodles, rice, or polenta. Garlic bread is a perfect way to soak up every last drop of the amazingly flavorful sauce.

© 2019 Jan Charles

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