Restaurant Quality Chicken Piccata
Restaurant Quality Chicken Piccata is simply the best! This is so simple and delicious, you won’t believe it’s not from a restaurant. With only a handful of ingredients, this meals takes no time to make. The lemony, succulent chicken breasts with an amazing lemon sauce, you’ll want to make this all the time!
What Is Chicken Piccata?
First of all, you are entering the realm of a true classic Italian comfort food. This has been around for ages and there is an abundance of versions.
Piccata means cooked in a sauce of lemon, butter, and parsley. It’s usually made with chicken or veal that is dredged in flour and browned, then served with a lemony butter sauce with capers and fresh parsley.
There are other ingredients that are tossed in here and there depending on the version you are looking at. I, personally, like the addition of white wine as it adds a sweetness that counters the tartness from the lemon.
Restaurant Quality Chicken Piccata
My Chicken Piccata has been proclaimed by many the best they ever had. I’m not trying to brag, especially since my mother says it, too. I know, it’s my mom. However! My mother is not free with her compliments when it comes to her Chicken Piccata. She can even be a little snooty about it. This is her favorite meal. If it’s on the menu, she’ll get it. Then comes the comparisons. While moms can be your biggest support, they can also be you toughest critics, too. So for my mother to say this is the best she ever had, to me, that is a tremendous compliment.
What makes this one stand out? Here a few things I do:
White Wine. I like a nice, yet inexpensive chardonnay to cook with. It makes such a difference when it’s added. There’s a mild sweet undertone that elevates a simple dish, like this one.
Chicken Stock. A little chicken stock helps cut the lemon flavor. So you can add a bit more lemon than if you don’t use the chicken stock. The stock also adds flavor.
Boneless Skinless Chicken Breast. This is usually sold 2 per package and average 1-1/5 pounds. So this recipe is for 1 package of chicken. The chicken breast I buy has the tenderloin attached. I cut that off first, the I slice the breast in half. This gives me 3 pieces for each breast. I pound them to the same thickness then dredge them. I then get more floured are to absorb more of the sauce. So each piece winds up with more flavor than many others
What Ingredients Are in Restaurant Quality Chicken Piccata?
- Boneless Skinless Chicken Breasts
- Olive Oil
- Butter
- All Purpose Flour
- Lemon Juice
- White Wine
- Chicken Stock
- Fresh Parsley
- Capers
- Salt and Pepper
- Fresh Lemon Slices for garnish
Ingredient Notes & Substitutions
Chicken Breast – I mention to slice the chicken breast in half lengthwise. This will give you 4 pieces. However, here’s how to get 6 pieces. Most chicken breast comes with the tenderloin still attached. If that’s the case, slice that part off first. When trimming the fat, there will be a membrane that was between the tenderloin and the breast that needs to be cut off, too. Now, slice the breast in half. You wind up with 3 pieces from each chicken breast!
White Wine – I use chardonnay for my cooking, but you can use a similar dry white wine like sauvignon blanc.
Capers – I like to use sall capers. I find them easier to work with and i like the taste better.
How Is Restaurant Quality Chicken Piccata Made?
- Trim the fat off the chicken breasts and slice in half. Cover with plastic wrap so you don’t contaminate the kitchen. Use a meat mallet to pound the pieces to about 1/4 inch thick.
- Add the flour to a shallow container like a plasticware container. Season each piece of chicken with salt and pepper. Dredge each piece of chicken in the flour and set aside on a plate.
- Heat the olive oil and 1 tablespoon of butter in a medium to large skillet. Place the chicken in the skillet and cook each side for about 4-5 minutes.
- Pour in the lemon juice, white wine, and chicken stock. Allow the liquid to boil and reduce by about half, about 5-7 minutes.
- Add in the remaining tablespoon of butter and most of the parsley and stir together for about 1-2 minutes. I reserve about 1 tablespoon of parsley for a garnish along with sliced lemon pieces.
What Can I Do with the Leftovers?
Leftovers will keep well in the fridge for about 3-4 days. The best way to reheat this is to warm it up on the stove. It takes about 3-5 minutes to rewarm this.
Can I Freeze Chicken Piccata?
Yes! This meal will last about 3-4 months in the freezer. Let it defrost on the counter for a couple hours and reheat it using the directions above.
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Restaurant Quality Chicken Piccata
Ingredients
- 1-1.5 pounds Boneless Skinless Chicken Breasts, trimmed and slice in half
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter, divided
- 1/2 cup All Purpose Flour
- 1/4 cup Lemon Juice
- 1/2 cup White Wine
- 1 cup Chicken Stock
- 1/4 cup Fresh Parsley, chopped
- 1 teaspoon Capers, drained
- Salt and Pepper, to taste
- Fresh Lemon Slices for garnish
Instructions
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Trim the fat off the chicken breasts and slice in half. Cover with plastic wrap so you don't contaminate the kitchen. Use a meat mallet to pound the pieces to about 1/4 inch thick.
-
Add the flour to a shallow container like a plasticware container. Season each piece of chicken with salt and pepper. Dredge each piece of chicken in the flour and set aside on a plate.
-
Heat the olive oil and 1 tablespoon of butter in a medium to large skillet. Place the chicken in the skillet and cook each side for about 4-5 minutes.
-
Pour in the lemon juice, white wine, and chicken stock. Allow the liquid to boil and reduce by about half, about 5-7 minutes.
-
Add in the remaining tablespoon of butter and most of the parsley and stir together for about 1-2 minutes. I reserve about 1 tablespoon of parsley for a garnish along with sliced lemon pieces.
Recipe Notes
Boneless Skinless Chicken Breast is usually sold 2 per package and average 1-1/5 pounds. So this recipe is for 1 package of chicken.
This Chicken Piccata dish is delicious! My kids devoured it and I almost took credit for it. What I loved about this recipe, is that besides being so yummy, it was so easy to make! I highly recommend it.
That’s so awesome! My kids love it too. My son just asked me to make it again, lol! Thank you for the recommendation!
So delicious and EZ to make. Many compliments from all of us!
Thank you so much! It’s one of my kids’ favs and an easy go-to quick midweek meal!