Cooking Tips for Perfect Chicken Piccata
To achieve perfectly cooked chicken piccata, start by ensuring your chicken breasts are of even thickness. If they are uneven, consider gently pounding them to create a uniform size. This helps them cook evenly and stay tender. When browning the chicken, use a mix of olive oil and butter. The oil raises the smoke point, while the butter adds flavor. Allow the chicken to sear without moving it around too much, as this creates that beautiful golden crust. After cooking, let the chicken rest for a few minutes before slicing. This helps keep the juices locked in, ensuring each bite is moist and delicious.
Serving Suggestions and Variations
Chicken piccata pairs beautifully with a variety of sides. A simple arugula salad with a lemon vinaigrette brings a nice freshness and balances the rich flavors of the dish. If you prefer something heartier, serve it over a bed of pasta, such as linguine or fettuccine, to soak up that luscious sauce. For a twist on the classic, try adding sautéed mushrooms or spinach to the sauce. Some people even like to incorporate sun-dried tomatoes for an extra layer of flavor. If you want to make this dish gluten-free, use cornstarch instead of flour to coat the chicken. These variations keep the dish exciting while maintaining its core essence.
Frequently Asked Questions
What can I substitute for capers?
If you don’t have capers, try using green olives or even a little bit of chopped pickles for that briny flavor. Just keep in mind that it will change the taste a bit.
How should I store leftover chicken piccata?
Store any leftovers in an airtight container in the fridge for up to three days. When you’re ready to eat, gently reheat it on the stove to keep the chicken tender.
Can I make chicken piccata ahead of time?
You can prepare the chicken and sauce separately ahead of time, but it’s best to combine them just before serving to keep everything fresh. If you do make it ahead, reheat gently so you don’t dry out the chicken.
What sides go well with chicken piccata?
Chicken piccata pairs nicely with a simple arugula salad or a side of pasta like linguine. You could also serve it with roasted vegetables or garlic bread to soak up that delicious sauce.
What are common mistakes to avoid when making chicken piccata?
One common mistake is not pounding the chicken to an even thickness. This can lead to uneven cooking, so take the time to do it right. Also, resist the urge to move the chicken around too much while it’s browning to get that perfect golden crust.
Chicken Piccata
Ingredients
- 2 skinless and boneless chicken breasts , butterflied, cut in half and pounded
- Salt and freshly ground black pepper
- All-purpose flour , for coating
- 6 tbsp unsalted butter
- 5 tbsp olive oil
- 1/3 cup fresh lemon juice
- ½ cup chicken broth
- ¼ cup drained capers, rinsed
- 1/3 cup chopped Italian parsley
Instructions
- Season the chicken pieces with salt and pepper. Coat the chicken with the flour, shaking off the excess. Set aside.
- In a large skillet over medium high heat, melt 2 tablespoons butter with 3 tablespoons olive oil. When the mixture starts to sizzle, add 2 chicken pieces and cook for 3 minutes or until browned. Flip and cook the other side for 2 minutes. Transfer onto a plate.
- Melt 2 more tablespoons butter and 2 tablespoons of olive oil in the skillet. When the mixture starts to sizzle, add the other 2 chicken and brown both sides. Remove the pan from the heat and add the chicken to the plate.
- Using the same pan, add the lemon juice, broth and capers. Return the pan over medium high heat and bring to a boil, scraping the brown bits from the pan. Season to taste with salt and pepper. Return the browned chicken to the pan and simmer for 4 minutes. Remove the chicken from the pan and place onto a serving plate. Add the remaining 2 tablespoons butter to the sauce and whisk vigorously. Pour the sauce over the chicken. Garnish with chopped parsley.
Notes
Nutrition
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