Chicken Piccata
If you’re looking for more ways to make chicken breast exciting, you’ll love this easy Chicken Piccata recipe. Rather than using a ton of butter and oil, my dish uses much less oil and just a touch of butter. The flavor is so good that you won’t miss it! My daughter, who loves anything with lemon, really loves this dish. If you want to try this chicken piccata recipe with fish, try Flounder Picatta. And for more chicken breast recipes, you may also like this Baked Chicken Breast, which you can top with lemon and capers or this air fryer chicken breast.
What is chicken piccata?
Chicken Piccata is an Italian dish made with capers in a lemon butter sauce. Although it’s not always breaded, we love this version inspired by Ina Garten’s Lemon Chicken Piccata.
Chicken Piccata Ingredients
Chicken Cutlets: Use boneless, skinless chicken breasts. Salt and Black Pepper to season the chicken Egg Whites: Beat two egg whites with a teaspoon of water. You can also use a whole egg instead of egg whites. Breadcrumbs: I like seasoned whole wheat breadcrumbs. Olive Oil Spray to spray both sides of the chicken Butter: If you don’t have whipped butter, regular is fine. Fresh Lemon Juice: Use the juice from one lemon and keep the squeezed lemon halves for the sauce. White Wine: Any dry white wine will work, like Pinot Grigio or chardonnay. Broth: You’ll need a half cup of reduced-sodium chicken broth. Capers for a tangy, briny flavor Sliced Lemons and Fresh Parsley for serving Although many people use flour when they bread their chicken, I never do.
How to Make Chicken Piccata
How To Make Chicken Piccata Sauce
What is chicken piccata served with?
Pair it with rice, roasted asparagus or broccoli, or a simple salad. If you serve this chicken piccata over pasta, you may want to double the sauce so there’s extra to coat the noodles.
How to Reheat
Leftovers will last in the refrigerator for 3 to 4 days in an airtight container. The air fryer is fantastic for reheating breaded chicken. Preheat the machine to 360°F and heat for a couple of minutes on each side until heated. If you don’t have an air fryer, reheat the chicken on the stove or in the microwave. Microwave the sauce until warm.
Variations:
Protein: Swap the chicken for boneless pork chops or white fish. Breadcrumbs: Switch out whole wheat breadcrumbs for panko or regular breadcrumbs. If you can’t find seasoned, you can season plain breadcrumbs with Italian herbs and spices, like onion and garlic powder and dried basil, oregano, and thyme. Wine: If you don’t like to cook with wine, swap it for chicken broth, or buy a single-serving bottle of wine. You can also freeze leftover wine in ice cube trays to have on hand for future recipes. Butter: If you’re allergic to butter, swap it with ghee, vegan butter, or oil. Eggs: If you can’t eat eggs, coat the chicken in dijon mustard before covering it with breadcrumbs.
More Italian Chicken Recipes You’ll Love:
Chicken Cacciatore Air Fryer Chicken Milanese with Arugula Instant Pot Chicken Parmesan Chicken Rollatini Stuffed with Zucchini and Mozzarella Pollo in Potacchio (Braised Chicken with Tomatoes and Rosemary)
