Easy Chicken Piccata
This Easy Chicken Piccata recipe comes together quickly and tastes amazing. Serve over a bed of al dente pasta for a gourmet yet simple weeknight meal.
Why You’ll Love This Recipe
High quality chicken. This recipe calls for Smart Chicken’s chicken breasts. Butterfly the chicken breasts into four thin cutlets.
Fresh Ingredients. Smart Chicken is the reason I stared eating chicken again after 9 years without. Organic Smart Chickens are exclusively fed a certified organic, certified non-GMO diet, and are never given antibiotics, hormones, or animal by-products.
Humanely Handled. The Smart Chicken program is certified humane by HFAC (Humane Farm Animal Care) and every chicken is free to roam, with access to outdoor pastures. Smart Chicken is USDA Process Verified as pure air chilled, without added water and are hand-trimmed for your convenience.
This post is sponsored by Smart Chicken. While I was compensated for my time, all opinions are my own.
Recipe Ingredients
- Chicken: You’ll need 1-1.5 pounds of Smart Chicken’s chicken breasts for this recipe. Butterfly into four thinner cutlets.
- Seasoning: Season the chicken with kosher salt and cracked black pepper.
- Flour: This recipe calls for AP flour for dusting the chicken cutlets plus extra for the sauce.
- Fats: You’ll need both avocado or olive oil to sear the chicken AND butter for the sauce.
- Wine: You’ll need a dry white wine for the sauce. I used sauvignon Blanc.
- Broth: This recipe calls for chicken broth. Low sodium works best. Option to use chicken bone broth for added nutrients.
- Lemon: This recipe calls for fresh squeezed lemon juice.
- Capers: You’ll need drained capers for this recipe.
- Parsley: Add chopped fresh parsley as garnish.
- Pasta: Option to serve the chicken over a bed of al dente pasta. Spaghetti, bucatini or angel hair would all work well.
Variations
Add garlic. Option to add sliced garlic to the sauce to add extra flavor.
Add shallots and garlic. Sauté shallots and garlic in the pan before adding the flour to the roux. Once soft add the flour.
Add pasta. Option to serve the chicken over a bed of al dente pasta. Spaghetti, bucatini or angel hair would all work well.
Expert Tips
Butterfly two chicken breasts into four thin cutlets. Option to pound the cutlets thin if they are thick. This allows for quick even cooking.
Serve the pasta over al dente pasta.
How to Make
Prep the Chicken
Butterfly two chicken breasts into four thin cutlets. Option to pound the cutlets thin if they are thick. Season both sides with kosher salt and cracked black pepper.
Dredge the seasoned cutlets through AP flour. Once lightly dusted with flour on all sides set the chicken cutlets aside.
Sauté
Heat a skillet over medium high heat. Add the avocado oil. Once hot, add the breaded chicken cutlets. Sauté for 5-6 minutes per side or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Cooking time will vary based on the thickness of the chicken.
Make the Sauce
Remove the chicken from the pan. Add 1.5 tablespoons of butter to the same pan. Once melted add the AP flour and whisk to form a roux.
Once the roux is bubbly and lightly golden brown, deglaze the pan with white wine. Slowly add the wine and whisk until its well combined. Let the wine reduce by half to cook off the alcohol taste then slowly add the low sodium chicken broth.
Once the broth is added and has had a chance to reduce, add the fresh squeezed lemon juice and capers. Reduce the heat to a simmer.
Once the sauce has almost reached your desired thickness add the remaining butter. Whisk well. Once well combined nestle the chicken and any juices back into the pan. Once warmed through serve hot over cooked al dente pasta. Garnish with chopped parsley.
Storage
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through.
Frequently Asked Questions
No. It’s best enjoyed immediately hot from the pan.
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through.
Other Chicken Recipes to Consider Trying
- Chicken Milanese
- Homemade Chicken Fries
- Lemon Chicken Soup
- Air Fryer Garlic Parmesan Chicken Wings
- Air Fryer Chicken Drumsticks
Easy Chicken Piccata
Equipment
- 1 skillet
- 2 plates
Ingredients
Breaded Chicken
- 1-1.5 lbs. chicken breasts, Smart Chicken, butterflied
- ¼ cup AP flour
- dusting kosher salt, season the chicken
- few turns cracked black pepper, season the chicken
- 2 tablespoons avocado oil, to saute the chicken
Piccata Sauce
- 3 tablespoons butter, divided
- 1.5 tablespoons AP flour
- ½ cup dry white wine, sauvignon Blanc
- 1 cup low sodium chicken broth
- 2 tablespoons lemon juice, fresh squeezed
- 2-3 tablespoons capers, drained
- 1-2 tablespoons parsley, chopped small
Instructions
How to Make
Prep the Chicken
- Butterfly two chicken breasts into four thin cutlets. Option to pound the cutlets thin if they are thick.
- Season both sides with kosher salt and cracked black pepper. Dredge the seasoned cutlets through AP flour. Once lightly dusted with flour on all sides set the chicken cutlets aside.
Sauté
- Heat a skillet over medium high heat. Add the avocado oil. Once hot, add the breaded chicken cutlets. Sauté for 5-6 minutes per side or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Cooking time will vary based on the thickness of the chicken.
Make the Sauce
- Remove the chicken from the pan. Add 1.5 tablespoons of butter to the same pan. Once melted add the AP flour and whisk to form a roux.
- Once the roux is bubbly and lightly golden brown, deglaze the pan with white wine. Slowly add the wine and whisk until its well combined. Let the wine reduce by half to cook off the alcohol taste then slowly add the low sodium chicken broth.
- Once the broth is added and has had a chance to reduce, add the fresh squeezed lemon juice and capers. Reduce the heat to a simmer.
- Once the sauce has almost reached your desired thickness add the remaining butter. Whisk well. Once well combined nestle the chicken and any juices back into the pan. Once warmed through serve hot over cooked al dente pasta. Garnish with chopped parsley.
2 Comments on “Easy Chicken Piccata”
Easy and delicious! Was restaurant quality. The whole family enjoyed 🙂
Thank you, Marissa!!